English Breakfast Muffins

english breakfast muffin

English breakfast muffins should NOT be sour or tangy!  They should not have vinegar in them, and if they do, it should merely be a preservative and should not make your nostril hairs twitch in discomfort from the stink.  Eugh!

Since I have some muffins rings in my cupboard (from my crumpets experiment), I thought I’d whip up a batch. We were not disappointed!  The resulting muffins, were slightly crunchy on the outside, soft on the inside and when prised open, there was just the right amount of nooks and crannies to hold any topping that you desire.

{…Oh… and they didn’t make us faint from a vinegar smell!}


Adapted from Michael Ruhlman – Homemade English Muffins

Makes 8-12


  • 60 g (4 tablespoons) salted butter, melted
  • 1 tablespoon raw cane (turbinado) sugar
  • 450 ml (1-1/2 c and 6 tablespoons) milk
  • 1-1/2 teaspoons dried active yeast
  • 1 large egg, beaten
  • 450 g (3 c) plain (all-purpose) flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder dissolved in 1 tablespoon of water
  • cornmeal for dusting


1. In a large bowl, mix the butter, sugar, milk, yeast, egg, flour and salt together until combined. Cover and set aside for 1-1/2 hours (or refrigerate overnight, remove from the fridge 1 hour before cooking).

2. Stir dissolved baking powder into the batter.

3. Heat a frying pan over medium heat. Butter muffin rings and place in pan.

4. Dust pan with cornmeal, and scoop just over 60 ml (4 tablespoons or 1/4 cup) portions into each ring.

5. Cook for about 7 minutes, then flip them and continue to cook until done, around 10 minutes.

6. Allow to rest for at least 10 minutes. Pry in half with a fork, toast and serve with lashings of butter. Enjoy!


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