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235Total Time
230Prep Time
5Bake Time

English Muffins

9 Reviews

About our English muffins recipe

Recreate that restaurant-experience brunch at home with our English Muffins recipe. Perfect for eggs benedict, or just toasted with hot butter, practiced bakers can make our fresh English Muffins with Allinson white dough in six steps. Breakfast fans will also love our Wholemeal Bagels, made with Allinson wholemeal dough.

What makes English muffins different from bread?

As you'll see from our recipe, the English muffin is yeast-risen, and bears little resemblance to its American counterpart, the muffin, which is known as a “quick bread” since it uses baking soda instead of yeast. English muffins are similar to English crumpets, which is spongier and has holes, but is closer in resemblance.

235Total Time
230Prep Time
5Bake Time


  1. Step 1:


    Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.

  2. Step 2:

    KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. Step 3:


    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.

  4. Step 4:


    Knock back the dough by gently kneading just 5 times to get the air out. Dust the work surface with some semolina. Roll out the dough to 1.5cm thick, then cut out as many muffins as you can with a 8-9cm cookie cutter. Dust some baking sheets with more semolina and lift on the muffins with space to grow. Dust the tops with some more semolina.

  5. Step 5:


    Cover the dough again with a clean tea towel and leave to prove until puffed – about 20 minutes.

  6. Step 6:


    Heat a heavy-based frying pan or hot plate over a low-medium heat. Cook the muffins in batches for 4-5 minutes on each side until golden. Cool on a wire rack.

  7. Step 7:

    A little grated cheese kneaded into the dough before rolling and stamping makes a lovely addition.


  • For the Dough

    • 500g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast
    • 1.5 tsp Billington's Unrefined Golden Caster Sugar
    • 1.5 tsp Salt
    • 1 tbsp Unsalted butter (softened)
    • 300ml Warm water
  • Plus

    • 150g Semolina (Fine)


  • Baking tray
  • Mixing bowl

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