These super quick and tasty English muffins don’t need any proving, making them ideal to put together quickly in just over 30 minutes. They're therefore extremely versatile and suitable either for breakfast or for a quick snack.
Not to be confused with American style muffins, these are the traditional English dough based ones.
They form the base of my healthy eggs benedict recipe.
These are easy to make muffins and here is a step by step quick guide for how to make them.
Step By Step Guide To Making These Quick English Muffins
Isn’t it great to see that butter is back in favour after being blamed for so many health problems?
I mean I’ve never had any issues with butter (in moderation of course).
I just choose to leave it out of my daily cooking and include it mainly in my bread making instead.
Anyway, on with the step by step how to make English Muffins!
This really is a quick recipe.
Simply add the butter to the dry ingredients.
Add in the beaten egg.
Mix the dry and wet ingredients together.
Using your hands (I tried taking a picture of both of my hands kneading the dough together in the bowl here, and clicking the camera remote with my tongue, but gave up for fear of electrocution 😉 ) knead the dough into a ball.
Roll out the dough and cut into circles.
Over a very low heat, dry fry the circles of dough, turning regularly.
Once browned (not burnt) the English muffins are ready to be moved to a wire rack to rest.
Cool a little for a few minutes.
This allows the cooking of the dough inside each muffin to finish.
Then simply cut in half and top with your favourite topping.
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Quick English Muffins Recipe
These quick English muffins can be made in batches and are easy to freeze too!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Quick English Muffins Recipe
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Equipment
Ingredients
- 200 g self-raising flour
- ½ teaspoon salt
- 20 g caster sugar or sweetener e.g. Stevia
- 50 g softened unsalted butter
- 1 egg beaten
- 2 tablespoon skimmed milk
Instructions
- Place the flour, salt and caster sugar in a mixing bowl.
- Add the melted butter and beaten egg and stir together.
- Gradually add the milk and then using your hands knead gently for a couple of minutes in the bowl to make an elastic dough.
- Roll out the dough on a lightly floured surface.
- Cut the dough into 1cm thick, 9cm diameter rounds.
- Gently heat a medium sized frying pan and dry fry the muffins turning regularly for about 4 minutes on each side in total.
- Allow to rest, and cool a little, on a wire rack for a few minutes before cutting and serving.
Shashi at RunninSrilankan
Haha! Neil - I don't believe you tried to click the camera remote with your tongue to take a picture! The things we do for food blogging eh? 🙂
English muffins have always intrigued me - I did not know they could be made in 30 minutes - and on a stove-top! How fabulous! Thanks so much for this - looking forward to Thursday's recipe with these fluffy beauts!
neil@neilshealthymeals.com
Ha ha, yeah Shashi, I would normally have asked Lynne to help at that point of me trying to stick the remote in my mouth, but she was unfortunately out at the time! 🙂
I'm often not particularly patient, hopping from one foot to the other whilst waiting for the dough to prove, so I thought I would try with self-raising flour and I'm pleased with just how good these came out!
Susie @ SuzLyfe
How rude of your camera. COOPERATE SON. English muffins are everything--I have one every day (or just about). At some point I'll have to make my own. This makes it easy enough!
neil@neilshealthymeals.com
There must be like a voice control or something similar we can get now for camera's eh? So I can shout at it "take fantastic food photograph" and voila it does that, keeping my hands free for demonstration purposes! 😉
GiGi Eats
Make me some gluten free ones, will ya?!? 😉
neil@neilshealthymeals.com
Hey GiGi, I certainly would if I was over there, but as I'm over here, sorry you'll have to me them! 😉
You can make them gluten free by substituting the self-raising flour with 1 and 2/3 cups of gluten free flour with 2 and 1/2 tsp. baking powder.
Enjoy 😀
susan
I have been making these with the old fashioned recipe, with no flour in my store I was looking for a way to bake these, and lo and behold I have some self rising flour I seldom use. Now I can make these for my hubby, a daily thing for him, and keep my small store of bread flour (hard) to use for loaf bread. These are challenging time for a baker like me. Thanks for this receipe!!
Neil
Hi Susan. Thank you so much for taking the time to rate and comment on my recipe! Indeed these are challenging times for all of us. And its very difficult to get flour of any sort. Today I did manage to pick up some bread flour at a local supermarket. It hadn't been available for many days before. I'm grateful for it so I can make some nice Naan breads on Sunday to go with our curry. Stay safe!
Liz
Thanks a lot for the recipe! These turned out fantastic, I don't think I'll buy store-bought english muffins again.
I only had SR flour due to difficulty getting ahold of anything else right now, so I was happy to find this recipe and see I could still make english muffins which I wanted to try making.
I think next time I'll decrease or skip the sugar since I like having a savoury muffin with egg and bacon.
Neil
Thanks so much for making my recipe and taking the time to comment and rate on it too Liz. Glad you liked my muffins. This is a particularly great recipe, as you say, when things like plain flour are difficult to get at the moment! 🙂