English Muffins

English Muffins

A great addition to many types of meals, especially for eggs prepared for breakfast.


  • Water or milk (slightly warm) 1 1/2 cups
  • Honey 2 teaspoons
  • Vegetable oil or olive oil 1 tablespoon
  • All-purpose flour 2 2/3 cups
  • Sea salt 3/4 teaspoon
  • Instant dry yeast 2 teaspoons


  • Baking soda 1/4 teaspoon + Warm water 3 tablespoons
  • Cornmeal for dusting
  • Several metal rings (about 7 cm in diameter and 2 cm in height), skillet or griddle, oil


Mix the milk with honey and add the oil. In another bowl, sift the flour, add the salt and yeast, and mix. Pour the milk mixture into the flour and stir with a spoon until combined (about 1 minute). Cover with plastic wrap and place in the refrigerator overnight or for up to 4 days. The dough will rise during this time.

On the day of baking, remove the dough from the refrigerator. Mix the baking soda with warm water and gently combine with the dough. Let it rest for about 10 minutes (the dough will start to rise again). Heat the skillet or griddle. Grease the skillet and the inside of the rings with oil, then dust the rings with cornmeal. Place as many rings as possible on the skillet, dust the inside of the rings with cornmeal.

Reduce the heat to low. Grease a 1/3 cup measuring cup with oil and scoop the dough. Fill the first ring, and repeat with the remaining rings (you can also use a spoon to fill). Greasing the measuring cup or spoon with oil prevents the dough from sticking. The rings should be filled to about 2/3 of their capacity, as the dough will rise during cooking.

Dust the tops with cornmeal. Cook for at least 12 minutes on low heat until the dough rises, and the bottom is browned and crispy. Then flip and cook for another 12 minutes. If cooking takes less than 12 minutes per side, the skillet is too hot.

Remove the muffins from the skillet, and after two minutes, remove them from the rings and cool on a wire rack, preferably turned on their side. Before using, it’s best to toast or grill them. Serve spread with butter and jam for tea or breakfast. For savory options, serve with blanched spinach, poached egg, and hollandaise sauce (eggs florentine), or with ham, hollandaise sauce, and poached egg (eggs benedict).

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