Quick Handy Breakfast:English Muffins

Summary: These English muffins are a bit crispier than the soft, store-bought kind, but they certainly have a fresher homemade flavor.


6 Tablespoons water
3/4 teaspoon baking soda
1/4 cup milk
3 Tablespoons vegetable oil
1 Tablespoon sugar
3/4 teaspoon salt
3 cups bread flour
1 tablespoon active dry yeast


  • Disolve the baking soda in the water.
  •  Put the water and remaining ingredients except cornmeal in bread machine in the above order listed. Set the bread machine for dough cycle stage. Press Start.
  • Sprinkle cornmeal onto a baking sheet.
  • When dough is ready, remove it and punch it down. Cut in half.
  • Let it rest for 5 minutes.
  • On a lightly floured surface, roll out first half dough to 3/8 inch thick.
  • With a round cookie cutter or cut in seal, cut out 3-inch rounds.
  • Put the rounds on the cornmeal-covered baking sheet, then turn to coat both sides.
  • Repeat with second half of dough.
  • Cover muffins and let rise for 45 minutes.
  • Set griddle to moderate heat level (350-375 degrees). Cook until muffin bottoms are nicely browned, then turn to cook the other side.

*Cooking time will vary from 6 to 10 minutes per side according to the temperature of your griddle. Let cool on wire rack before slicing.

Noel’s Quick Notes: The easiest way to make these is with a 3-inch round cookie cutter and a griddle. If you don’t have a griddle, a large skillet will work just fine. Because of the time it takes to make the English muffins, I usually make them on the weekend and freeze in ziploc freezer bags until ready to use.

Variations:White cornmeal or Yellow cornmeal can be used in this recipe.

Makes: 15-18 English muffins

Cooking Time: 6-10 minutes; griddle temperatures vary.

Prep Time: 55 minutes (includes putting ingredients together, resting and rising time)

Total Cook Time: 1 hour 7-10 minutes

Meal Type: Breakfast

My Family Rating: 5 stars



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