Bread Maker English Muffins

Elevate your homemade breakfast game with these irresistibly soft and chewy Bread Maker English Muffins! Perfectly golden on the outside and packed with the signature nooks and crannies that soak up butter and jam, this recipe takes the effort out of dough preparation by utilizing a bread machine to mix, knead, and rise the dough. Featuring simple pantry staples like all-purpose flour, milk, and yeast, these muffins gain a subtle crunch from a light dusting of cornmeal, while cooking on a griddle gives them their authentic texture. Ready in under 20 minutes of hands-on time, they’re perfect for toasting, layering with your favorite breakfast toppings, or building the ultimate egg sandwich. Whether served fresh or frozen for meal prep, these homemade English muffins are a versatile and delightful addition to any morning routine!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 12

Ingredients

• 1 cup Milk
• 0.5 cup Water
• 2 tablespoons Unsalted butter
• 1 tablespoon Granulated sugar
• 1 teaspoon Salt
• 4 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 0.25 cup Cornmeal

Directions

Step 1

In a small saucepan, combine the milk, water, and butter. Heat gently until the butter is just melted and the mixture is warm (not hot) to the touch. Allow to cool slightly to prevent killing the yeast.

Step 2

Add the milk mixture to the bread maker pan, followed by the sugar, salt, flour, and yeast. Add the yeast last to keep it separate from the salt until mixing begins.

Step 3

Set the bread maker to dough cycle and start the machine. Allow the dough to mix, knead, and rise as per the bread maker’s cycle.

Step 4

Once the dough cycle is complete, transfer the dough to a lightly floured surface. Roll the dough out to about 1/2-inch thickness.

Step 5

Using a 3-inch round cutter or a glass, cut out circles from the dough. Re-roll and cut any scraps to maximize the number of muffins.

Step 6

Sprinkle a baking sheet lightly with cornmeal and place the dough rounds on it, ensuring they are evenly spaced. Sprinkle the tops with additional cornmeal. Cover with a clean kitchen towel and let rise in a warm place for 30-40 minutes, or until slightly puffy.

Step 7

Preheat a griddle or skillet over medium-low heat. Lightly grease the surface with a small amount of butter or oil.

Step 8

Carefully transfer the dough rounds to the preheated griddle. Cook for 6-7 minutes on each side, or until the muffins are golden brown and the interior temperature reaches 190°F (88°C) when checked with a food thermometer.

Step 9

Cool the cooked English muffins on a wire rack. Once cooled, split them open with a fork for the best texture.

Step 10

Serve warm, toasted, or use as a base for egg sandwiches. Store in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(919.6g)

Amount per serving	% Daily Value*
Calories	2128.0

Total Fat 12.2g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 22.0mg	0%
Sodium 2474.0mg	0%
Total Carbohydrate 433.0g	0%
Dietary Fiber 18.1g	0%
Total Sugars 25.7g
Protein 64.0g	0%

Vitamin D 107.4IU	0%
Calcium 380.5mg	0%
Iron 23.9mg	0%
Potassium 1109.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.2%

Protein: 12.2%

Carbs: 82.6%