Fluffy English Muffins

By Mason BrooksAug 12, 2026

English muffins are slightly sweet, with a fluffy crumb, making them an ideal choice for special breakfasts. They are cooked on a pan and finished in the oven, resulting in a lovely golden top and bottom. This bread can be enjoyed plain, toasted with butter, or as a base for dishes like eggs benedict. The texture is crispy due to the use of semolina or polenta, which prevents them from directly touching the pan. Always serve them warm for the best experience.

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Prep 20 minCook 25 minTotal 135 min12 servings

Instructions

In a bowl, mix the flour with the salt, yeast, and sugar.

Form a hole at the center and add the milk and butter.

Mix from the center using a whisk or a spatula until it doesn't help anymore, and finish mixing with your hands.

Knead by hand for 10 minutes or 5 minutes on medium speed with a stand mixer.

Place the dough in a bowl, cover it, and let it proof for 1 hour or until it has doubled in size.

Divide the dough into 12 sections.

To shape the buns, flatten out the dough with your hands and fold the edges in towards the center.

Flip your little parcel over so the seam is against the surface.

Pull on the buns towards you while pressing down to close the seam.

Repeat with all sections of dough.

Place the shaped buns onto a baking tray lined with semolina or polenta, cover them, and let them proof in a warm spot for 30 minutes.

Preheat a pan over low heat.

Place the buns on top, first on the semolina/polenta side, and let them cook for 4 minutes.

Sprinkle more semolina/polenta on top and flip them.

Let them cook for another 4 minutes on this side.

Bake them for 5-15 minutes in a preheated oven at 180°C/350°F.

Check if they're ready by cutting one in half.

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Breakfast Dinner Snacks & Appetizers

Fluffy English Muffins

Name: Fluffy English Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 135 min
Yield: 12 servings
Ingredients: 450 g all-purpose flour; 7 g instant yeast (or 14g active dry yeast or 28g fresh yeast); 2 tbsp sugar; 1 tsp salt; 50 g unsalted butter (melted and cooled to room temperature); 280 ml lukewarm milk (can be regular, skimmed, lactose-free or vegetable); semolina (for cooking); polenta (for cooking (optional))

By Mason BrooksAug 12, 2026

0(0)

Prep 20 minCook 25 minTotal 135 min12 servings

Ingredients

Servings12

•450 g all-purpose flour
•7 g instant yeast (or 14g active dry yeast or 28g fresh yeast)
•2 tbsp sugar
•1 tsp salt
•50 g unsalted butter (melted and cooled to room temperature)
•280 ml lukewarm milk (can be regular, skimmed, lactose-free or vegetable)
•semolina (for cooking)
•polenta (for cooking (optional))

Instructions

1
In a bowl, mix the flour with the salt, yeast, and sugar.
2
Form a hole at the center and add the milk and butter.
3
Mix from the center using a whisk or a spatula until it doesn't help anymore, and finish mixing with your hands.
4
Knead by hand for 10 minutes or 5 minutes on medium speed with a stand mixer.
5
Place the dough in a bowl, cover it, and let it proof for 1 hour or until it has doubled in size.
6
Divide the dough into 12 sections.
7
To shape the buns, flatten out the dough with your hands and fold the edges in towards the center.
8
Flip your little parcel over so the seam is against the surface.
9
Pull on the buns towards you while pressing down to close the seam.
10
Repeat with all sections of dough.
11
Place the shaped buns onto a baking tray lined with semolina or polenta, cover them, and let them proof in a warm spot for 30 minutes.
12
Preheat a pan over low heat.
13
Place the buns on top, first on the semolina/polenta side, and let them cook for 4 minutes.
14
Sprinkle more semolina/polenta on top and flip them.
15
Let them cook for another 4 minutes on this side.
16
Bake them for 5-15 minutes in a preheated oven at 180°C/350°F.
17
Check if they're ready by cutting one in half.