english muffin

I have been eating this bread for as long as I can remember! You, my friends, are in luck today, because I am sharing my My Mom’s Wonderful English Muffin Bread recipe.

Mom's Wonderful English Muffin Bread!

water

pckgs packages RAPID RISE yeast

Tablespoons salt

Tablespoons sugar

flour bread

Preheat over to 350 degrees.

Mix altogether, then spoon into (4) well greased loaf pans.

Let rise in pans until dough reaches the top of the pans.

Bake for 45 minutes or until golden brown.

A couple minutes before done, brush with melted butter.

Makes 4 loaves. Bread will be moist at first.

Allow to COOL COMPLETELY before cutting.

Learn how to make healthy and delicious sourdough English muffins with this simple tutorial.

Sourdough English Muffins

flour

sourdough starter

honey

salt

baking soda

coconut oil

The night before you want sourdough English muffins...

The night before you want sourdough English muffins stir in a glass bowl 2 cups flour, 1 cup water, 1/2 cup fed sourdough starter.

Cover it with a towel and let it...

Cover it with a towel and let it sit at room temperature for 12- 24 hours. You can get away with a longer in the cooler months and the fermentation process can take less time in the summer if your house is hot.

After it has fermented, add to the mixture 1...

After it has fermented, add to the mixture 1 tablespoon honey, 1 teaspoon salt, and 1 teaspoon baking soda.

Preheat your cast iron skillet on low and...

Preheat your cast iron skillet on low and add a little coconut oil.

Mix the ingredients together until they are fully...

Mix the ingredients together until they are fully incorporated. You will probably have to use your hands for this. The dough will be pretty thick.

Divide the dough in 12 equal parts and...

Divide the dough in 12 equal parts and drop it in your cast iron skillet.

Keep it on low for about 10 minutes...

Keep it on low for about 10 minutes so the dough has a chance to rise.

Let them cook until doubled in size. Turn...

Let them cook until doubled in size. Turn the skillet up to about 3 or 4 (not quite medium) and continue to cook until they are browned slightly on the bottom.

Don’t try to flip them until they come...

Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.

Cook them on the other side until browned.

These English muffins have a tendency to cook...

These English muffins have a tendency to cook on the outside before the inside is full done. So, be sure to not turn the skillet up to high. If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so.

After they are cooked all the way through,...

After they are cooked all the way through, slice them open and enjoy!

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Learn how to make sourdough English muffins with this simple video tutorial.

MORE on the blog: https://farmhouseonboone.com/farmhouse-on-boone/how-to-make-sourdough-english-muffins/

I have already confessed my sincere love for my bubbly 6+ year old sourdough starter that I talked about in this video: https://www.youtube.com/watch?v=Hw8qZWWia9w&t=198s   

I use it in my kitchen often. Pancakes, english muffins, waffles...I have even attempted Sourdough Doughnuts:  https://farmhouseonboone.com/farmhouse-on-boone/whole-grain-coconut-oil-sourdough-doughnuts/

I love the way sourdough adds a depth of flavor to baked goods that just isn't there in store bought bread products.

Plus, I have a satisfaction cooking with a starter that I made and maintained with my own two hands. I hope to pass it down as a family heirloom.  

To me, it is valuable to learn how to make something in your own home that you just can't buy in the store. Artisan style. 

I get really excited by things like this.

Grains have gotten an undeserved bad rep in the health food community.  

Have you ever heard of phytic acid? Basically, its an antinutrient found in grains, beans and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.

There is a reason they are there, but there is also good evidence that our bodies weren’t meant to handle them.   Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.

But, did you know traditional cultures thrived on grains? The key difference between the way they consumed grains, and the way we do in our modern society can be summed up in two words: proper preparation. 

It was necessary for folks to ferment grains for them to rise into delicious bread. Before yeast was isolated and sold in little packets, sourdough starter was a valuable commodity in homes and families, passed down for generations.

These days we’ve lost that art.  And, what have we found?  People can’t handle grains anymore.

Read more about sourdough starter, how to make it and why I love it here: https://farmhouseonboone.com/farmhouse-on-boone/make-sourdough-starter-scratch/

But for now let's talk about the topic at hand: How to Make Sourdough English Muffins

I love Sourdough English Muffins because they taste like bread and work like bread, but take about 1/10th of the work making sourdough bread takes. 

And for this busy momma, that's a recipe for a great...well..recipe.

I can whip them in no time. And my family can enjoy a healthy bread that is so much cheaper than sprouted whole grain bread from the store. 

Sourdough English muffins work great for sandwiches with meat and cheese, or smothered in butter and honey for breakfast.

How to Make Sourdough English Muffins

The night before you want sourdough English muffins stir in a glass bowl:

2 cups flour
1 cup water
1/2 cup fed sourdough starter

Cover it with a towel and let it sit at room temperature for 12- 24 hours.  You can get away with a longer in the cooler months and the fermentation process can take less time in the summer if your house is hot.

After it has fermented, add to the mixture:

1 tablespoon honey
1 teaspoon salt
1 teaspoon baking soda

Preheat your cast iron skillet on low and add a little coconut oil.

Mix the ingredients together until they are fully incorporated.  You will probably have to use your hands for this. The dough will be pretty thick.

Divide the dough in 12 equal parts and drop it in your cast iron skillet. 
 Keep it on low for about 10 minutes so the dough has a chance to rise.

After you are happy with the amount of rising, turn the skillet up to about 3 or 4 (not quite medium) and continue to cook until they are browned slightly on the bottom. 

on’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.

Cook them on the other side until browned.

These English muffins have a tendency to cook on the outside before the inside is full done. So, be sure to not turn the skillet up to high.  If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so.

The goal is to only flip them one time.

After they are cooked all the way through, slice them open and Enjoy!

A word on flour:
Over the years I have fed my starter with all of the following at some point: freshly ground whole grain white flour that I ground in my own mill, all purpose flour, ancient einkorn, unbleached all purpose, store bought whole wheat flour....and probably some others I can't remember.  

The point is my sourdough starter has always bubbled away despite the flour choice. 

Thank you so much for stopping by the farmhouse!

Business inquiries: lisa@farmhouseonboone.com

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How to Make Sourdough English Muffins

Once you’ve made your own English muffins, you’ll never want to buy them again. Factor in a couple of hours proving time to get Paul Hollywood’s easy version ready to go on the griddle.

Equipment and preparation: You will need a 9cm/3½oz straight-sided cutter.

English muffins

300 grams/10½ oz strong white bread

fast-action yeast

grams/½oz caster sugar

grams/½oz softened butter,

170 milliliters/6fl oz milk (should make a soft dough –

oil,

semolina

Bacon, lettuce and tomato, only made more delicious by the addition of a homemade aioli and caramelised onions.

BLT with herby aioli and caramelised onion recipe

(60 milliliters) extra virgin olive oil

onions,

tsp brown or white sugar

vinegar

tomato paste

bacon rashers

(150 grams) mayonnaise

garlic clove, crushed

Dijon mustard

herbs

English muffins, halved, toasted

butter lettuce leaves

tomatoes, sliced

An easy pizza dinner made in the air fryer in minutes

Air Fryer English Muffin Pizzas

English Muffins (I used Thomas English Muffins)

oz pizza sauce

mozzarella cheese

oz mini pepperoni

Italian seasoning, garlic powder

Split the English Muffins in half so you have 12 English Muffin halves.

Place the English Muffins split side up in the air fryer for 3 minutes at 400 degrees.

Remove from air fryer and top each with pizza sauce, cheese, mini pepperoni, Italian seasoning, and garlic powder.

Place back into the air fryer for 4 minutes at 400 degrees.Note: Depending on the size of your air fryer this may need to be done in smaller batches.

These English Muffin Pizzas are a lunchtime favorite! They take 20 minutes to make, serve 6, and cost $4.33 to make. That’s just 72¢ per serving.

English Muffin Pizzas

muffins

olive oil

garlic powder

Italian seasoning

Tablespoon Parmesan cheese

pizza sauce

toppings

Move oven rack to the middle position and preheat to 400 degrees F.

Line a rimmed baking sheet with foil.

Place the English muffins on the baking sheet.

In a small bowl combine olive oil, garlic powder, and Italian seasoning.

Use a spoon or pastry brush to brush about ½ Tablespoon of the oil mixture over each English Muffin.

Sprinkle each English Muffin with a little bit of Parmesan cheese.

Spoon 1 Tablespoon of sauce over each and use the back of the spoon to spread out the sauce.

Sprinkle each with 1 Tablespoon of shredded cheese.

Bake for 8-10 minutes, or until the cheese is melted and the edges of the English muffins are golden.

Cool for 3-4 minutes and then serve.

https://embed.mediavine.com/videos/doypqvjrxbulzhfygidx

English Muffin Pizzas Recipe Video

Fluffy, light with all the nooks and crannies, Homemade English Muffins are so simple to make. A great make ahead breakfast option for busy mornings!

Homemade English Muffins

milk

butter (softened)

sugar

instant yeast

Cornmeal

Warm your milk until it is just warm, not too hot or it will kill the yeast.

In the bowl of your stand mixer add the warmed milk, butter, salt, sugar, egg, flour and yeast.

With your paddle beater beat the dough until a ball forms and it comes away easily from the side of bowl.

Scrap down the sides and get the dough into ball shape in the bowl and cover with plastic wrap.

Let the dough rise in a warm place until it has just about doubled in size. I use the proof mode on my oven but any warm space will do.

I separate my dough into 8 equal balls.  The dough will seem very sticky but as you are rolling it in your hands to form the balls it will become less sticky so don’t panic!

I sprinkle cornmeal onto a plate and flatten my balls onto the cornmeal until they are just a bit flatter and more the shape and size of an english muffin.  Make sure you get cornmeal on both sides of the muffins.

These english muffins are cooked on a griddle.  I use an electric griddle that fits all of the muffins at once.  You can also use a large griddle pan on top of the stove.

You want to cook these on low heat, as low as your stove or griddle goes.

I spray the pan and place the muffins on the pan.  As many as you can fit without them touching.

Cook the muffins over low heat for 7 to 15 minutes per side.  You are looking for a lightly golden crust and the inside to be cooked through.

If the crust is brown and you don’t feel like the inside is cooked you can always through them in a low oven for about 10 minutes.

Let them cool and you are ready to serve!

Tender and crusty English muffins that are undetectably gluten-free! Perfect for breakfast sandwiches or topping with butter and jam! Just 10 ingredients required!

Gluten-Free English Muffins

Tbsp cane sugar ((ensure organic for vegan-friendly))

½ tsp active dry yeast

Tbsp ground chia seeds

brown rice flour

tapioca starch ((also called tapioca flour))

potato starch ((NOT potato flour))

oat flour* ((DIVIDED // certified gluten-free as needed))

tsp sea salt

tsp baking powder

Tbsp cornmeal ((DIVIDED // optional))

tsp avocado oil ((for greasing pan))

In a medium mixing bowl, whisk together 3/4 cup (180 ml) of the warm water (100-110 degrees F / 38-43 C) and sugar until the sugar is dissolved. Whisk in the yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot or the packet of yeast was expired.

Once the yeast has bloomed, whisk in ground chia seeds and let the mixture gel for about 5 minutes. Meanwhile, in a large bowl, whisk together the brown rice flour, tapioca flour, potato starch, 1/3 cup (30 g) of the oat flour, and salt.

Add the wet ingredients to the center of the dry and stir together with a wooden spoon — it should turn into a thick and dense bread dough. You can knead with your hands for a few minutes to thoroughly combine. Cover the dough with a clean kitchen towel and let rise for one hour in a warm spot.

Once the dough has risen, measure out the remaining 1/4 cup (60 ml) of warm water (100-110 degrees F / 38-43 C) and add the baking powder to the warm water to dissolve. Add the water mixture to the dough and mix with a wooden spoon or hand mixer until all lumps are broken up. It should be thick and sticky. Let this mixture rest again for 30 minutes in a warm spot covered with a kitchen towel.

While the dough rests, prepare a baking sheet by sprinkling 1 Tbsp (19 g) of cornmeal evenly across it, and preheat the oven to 350 F (176 C). Once rested, add the remaining 1/3 cup (30 g) of oat flour to the dough and stir with a wooden spoon. It should be thick and semi-sticky, but not so wet that it sticks badly to your hands. If it is too sticky, add oat flour 1 tsp at a time until you can handle the dough. At this time, you can choose to make your English muffins right away, or transfer the dough to the refrigerator for up to 12 hours.

To make the muffins, divide the dough into 6 even pieces and shape them into flat, round English muffin shapes, about 3 inches wide and 1/2-inch thick. Place the prepared dough onto the baking sheet on top of the cornmeal. When all the dough is shaped into English muffins, sprinkle the remaining 1 Tbsp cornmeal over top of them, aiming for even distribution.

Add 1 tsp avocado oil to a cast iron skillet, griddle, or non-stick pan and turn on medium-high heat. Once the oil is shimmering, turn it down to medium heat and add as many English muffins as you can. It is helpful to use a metal spatula to quickly pick up the English muffin dough from the baking sheet and flip it into the skillet. Cook for 4-5 minutes on the first side, being careful not to burn. Flip and cook for 3-4 minutes on the second side, then remove from the skillet and place back on the baking sheet. Repeat until all muffins have been cooked in the skillet. Place the baking sheet of cooked muffins in the oven and bake for 10-15 minutes, or until the outside is very firm and crusty and they sound somewhat hollow when tapped.

Remove the English muffins from the oven and let cool for 10-15 minutes. Instead of cutting the muffins, use a fork to poke into the side of each English muffin all the way around until it can be easily pulled apart. Serve immediately with jam and butter of choice, or toast for extra crispy goodness! Leftovers keep well in an airtight container for 2 days at room temperature and reheat best in a toaster.

These Sous Vide Egg Benedicts will have your brunch friends coming back for more!  Creamy poached eggs, fluffy English muffins, and a buttery Hollandaise sauce team up.

Sous Vide Eggs Benedict

eggs

Canadian bacon

Paprika (garnish)

chopped dill or chives (garnish)

lemon juice

butter

cayenne pepper

Preheat the sous-vide machine to 167°F/75°C.

Place your eggs inside a ziplock bag and gently lower them into the hot water bath. Cook for 13 minutes.

Crack poached eggs on a flat surface and strain through a slotted spoon.

Toast your English muffin halves in a toaster or air fryer. Air Fryer Toasting Instructions: Toast at 400°F for 5 minutes or until golden brown. 

Warm Canadian bacon using an air fryer or skillet.  Cook 1 minute per side.

Assemble eggs Benedict by placing toasted English muffin on a plate, top with Canadian bacon, poached eggs, hollandaise and finish with paprika and fresh herbs.

Melt the butter in the microwave or stovetop.  Make sure your cover a bowl with plastic wrap before you place it inside the microwave to stop the spatter.  Make sure the butter is HOT!

Add the egg yolks, lemon juice, salt, and cayenne pepper into a high-powered blender and blend until combined.

With the blender running on low speed, slowly pour in the hot butter until the sauce is emulsified.

Hollandaise Sauce

A delicious homemade copycat egg McMuffin recipe in under 5 minutes!

5-minute homemade egg McMuffin

wheat English muffin

cheese (optional

Toast your English muffin.

Meanwhile, coat a ramekin with cooking spray and...

Meanwhile, coat a ramekin with cooking spray and crack your egg into it. Sprinkle with salt and pepper and scramble it up. Put the ramekin in the microwave and microwave for 40-55 seconds. Start with 40 and see if your egg is cooked and not too jiggly. Add another 5 seconds at a time if you need it cooked a bit more.

While the egg is in the microwave, heat...

While the egg is in the microwave, heat a small pan on high heat to warm up your Canadian bacon and get those nice browned marks. I don’t put anything in the pan - just the slice. It takes about 30-45 seconds, flipping once.

Remove the cooked egg from microwave and top...

Remove the cooked egg from microwave and top with cheese (to help it melt), if using.

Assemble your sandwich: I go with bottom half...

Assemble your sandwich: I go with bottom half of English muffin, Canadian bacon, egg topped with cheese, top of English muffin.

Get ready for a breakfast happy dance!

These Sourdough English Muffins are easy to make and the perfect way to use up your sourdough discard! The recipe is vegan-friendly and uses only simple ingredients. Prepare the night before you wish to make your English Muffins.

Sourdough English Muffins (Vegan Sourdough Discard Recipe)

sourdough starter (discard)

yogurt

280 g all purpose flour (or bread flour)

120 g all purpose flour (or bread flour)

tsp baking soda

tsp fine salt

Start by mixing the sourdough discard with 230 g vegan-friendly greek-style yoghurt, 80ml lukewarm water and 280 g of plain flour and set the mix aside lightly covered at room temperature. Let it rest overnight or for at least 8 hrs.

The next day, the mix will have expanded and show bubbles as a sign of activity. Give it a stir and then add in 120g flour, 1 tsp baking soda and 1/2 tsp of fine salt. Combine everything into a sticky dough - keep a container of water nearby to wet your hands and prevent the dough from sticking to your fingers whilst you&#39;re handling it.

Roll out the dough on a well-floured surface to about 1/2 - 3/4 inch thickness. Use a cookie cutter (or a mason jar) to cut out the Sourdough English muffins. Transfer them to a non-stick baking sheet and allow for them to rest for 1 hour. Gently brush off any excess flour.

Heat a non-stick pan over medium heat, once hot, place a few muffins into the pan at a time, giving them room to expand. Once the bottom edges begin to slightly brown, flip the muffins and heat for another 1-2 minutes until the sourdough muffins are golden on both sides.

This easy English Muffin Breakfast Sandwich with egg, turkey bacon, and cheese is my go-to egg sandwich and the best way to start the morning!

English Muffin Breakfast Sandwich

olive oil spray

English light whole wheat muffins** (toasted)

turkey bacon (cut in half (I love Applegate))

cheddar cheese

salt and black pepper (to taste)

hot sauce (ketchup, etc)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Open the English muffins, top with a slice of cheese and toast in the toaster oven or broiler about 6 inches from the flame until the cheese melts (careful not to burn).

Top 17 english muffin recipes from across the web

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Top 17 english muffin recipes from across the web

The most viewed english muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mom's Wonderful English Muffin Brea...

Sourdough English Muffins

English muffins

BLT with herby aioli and caramelise...

Air Fryer English Muffin Pizzas

English Muffin Pizzas

Homemade English Muffins

Gluten-Free English Muffins

Sous Vide Eggs Benedict

5-minute homemade egg McMuffin

Sourdough English Muffins (Vegan So...

English Muffin Breakfast Sandwich

Make-Ahead English Muffin Pizzas

Gluten-Free English Muffins

Sourdough English Muffins

Sourdough Discard English Muffins

English Crumpets

The most viewed english muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine