English Muffins Recipe

Name: English Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Bread flour; 30 grams Mochiko; 20 grams Cake flour; 20 grams Sugar; 4 grams Salt; 20 grams Butter; 120 grams Milk; 55 grams Water; 4 grams Dry yeast; 1 Corn starch

Servings: persons

1
Add all the ingredients other than the corn starch into a bread machine, and leave everything to the machine up until the end of the 1st rising.
2
Once the dough is done, divide it into six portions, punch down, and then cover with a well wrung-out damp towel.
3
Leave to rest for 15 minutes.
4
Once rested, reshape.
5
Then, spray both sides with water, sprinkle with the corn starch and put in circular molds.
6
Put the molds on top of an oven, cover them with parchment paper, and let the dough rise a second time.
7
My oven has a bread rising setting, so I let them rise for 40 minutes at 40C.
8
Once the second rising is done, preheat your oven to 180C.
9
With the parchment covering them, put them in the oven, bake for 15 minutes, and they're done.
10
and this have the same Steps, so please consult this if you would like to see pictures for each Step.
11
You can also bake this in the bread machine to make a chewy, delicious loaf.
12
This is a ham, cheese and egg muffin sandwich.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams Bread flour, 30 grams Mochiko, 20 grams Cake flour, 20 grams Sugar, and more.

Yes, English Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

English Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions