Are you ready to boost your breakfast game? English muffins are the perfect canvas for delicious toppings, and they're super easy to make at home! Whether you're craving something classic, whole wheat, or even a fruity spin, there's a recipe here just for you. And if you think muffins are just for sweet treats, wait until you try the savory options! Trust me, you'll want to stick around to discover all five mouthwatering recipes.
Classic Homemade English Muffins
Making classic homemade English muffins is a delightful process that fills your kitchen with the warm aroma of freshly baked bread. These muffins are perfect for breakfast, brunch, or even as a base for a savory sandwich.
With a few simple ingredients and a little patience, you can achieve that perfect nooks-and-crannies texture that makes English muffins so special. Let's get started on creating this delicious staple right in your own home!
Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm milk (about 110°F)
- 2 tablespoons unsalted butter, melted
- Cornmeal (for dusting)
Instructions:
In a large mixing bowl, combine the warm milk and sugar, then sprinkle the yeast on top and let it sit for about 5 minutes until frothy.
Add the melted butter, salt, and both flours to the yeast mixture, mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
After rising, punch down the dough and roll it out to about 1/2 inch thick. Use a round cutter to cut out muffins and place them on a baking sheet dusted with cornmeal. Cover and let them rise for another 30 minutes.
Preheat a griddle or skillet over medium heat and cook the muffins for about 7-10 minutes on each side until golden brown and cooked through. Let them cool before slicing.
Extra Tips:
For best results, use a kitchen thermometer to verify your milk is at the right temperature for activating the yeast.
If you want to add a flavor twist, consider mixing in herbs, cheese, or spices to the dough. Additionally, English muffins can be stored in the freezer; simply slice them before freezing for easy toasting later on.
Enjoy your homemade English muffins with butter, jam, or as a base for eggs Benedict!
Whole Wheat English Muffins
Whole wheat English muffins are a wholesome and delicious alternative to traditional English muffins, packed with fiber and nutrients. These muffins are perfect for breakfast, lunch, or even a quick snack, and can be topped with your favorite spreads, cheeses, or eggs.
Making them at home isn't only easy but also allows you to control the ingredients and freshness. With a crispy exterior and a soft, chewy interior, these whole wheat English muffins are certain to become a staple in your kitchen.
Ingredients:
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm milk (110°F)
- 2 tablespoons melted butter
- Cornmeal (for dusting)
Instructions:
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, yeast, sugar, and salt.
In a separate bowl, mix the warm milk and melted butter together. Gradually pour the wet ingredients into the dry ingredients, stirring until a dough begins to form.
Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about an hour or until it has doubled in size.
After rising, punch down the dough and roll it out to about ½ inch thick. Cut out rounds using a biscuit cutter or a glass and place them on a baking sheet dusted with cornmeal. Cover them loosely and let them rise for another 30 minutes.
Preheat a griddle or skillet over medium heat and cook the muffins for about 7-8 minutes on each side until golden brown and cooked through.
Extra Tips:
For best results, verify that your milk is warm but not hot, as high temperatures can kill the yeast.
You can also experiment by adding herbs or spices to the dough for extra flavor. If you want to store the muffins, let them cool completely before placing them in an airtight container or freezing them.
Toast them lightly before serving for a delightful crunch!
Savory Herb and Cheese English Muffins
Savory Herb and Cheese English Muffins are a delightful twist on the classic breakfast staple, perfect for those who crave a burst of flavor in the morning. These muffins are infused with aromatic herbs and rich cheese, making them an excellent choice for toasting and topping with butter, avocado, or even a poached egg.
The combination of textures and tastes will enhance your breakfast experience, making these muffins a favorite in your household.
Ingredients:
- 2 cups all-purpose flour
- 1 cup warm water
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- Cornmeal (for dusting)
Instructions:
In a large mixing bowl, combine the warm water, sugar, and yeast; let it sit for about 5 minutes until it becomes frothy.
Add the flour, salt, oregano, basil, and both cheeses to the yeast mixture, stirring until a sticky dough forms.
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
After rising, punch down the dough and divide it into 8 equal portions.
Shape each portion into a round muffin shape and place them on a baking sheet dusted with cornmeal.
Cover and let them rise for another 30 minutes.
Preheat your oven to 375°F (190°C) and bake the muffins for 20-25 minutes until they're golden brown.
Let them cool slightly before serving.
Extra Tips:
For an even more robust flavor, consider adding fresh herbs like chopped parsley or chives to the dough.
You can also experiment with different types of cheese, such as feta or mozzarella, to suit your taste.
If you prefer a crispier texture, toast the muffins before topping them.
Additionally, these muffins can be stored in an airtight container for up to three days or frozen for longer preservation; just pop them in the toaster to reheat!
Blueberry English Muffins
Blueberry English muffins are a delightful twist on the classic breakfast treat, bursting with juicy blueberries and a soft, chewy texture. Perfect for toasting and slathering with butter or cream cheese, these muffins aren't only delicious but also easy to make.
Whether you enjoy them as a quick breakfast or a sweet snack, they're sure to impress your family and friends.
Ingredients:
- 2 cups all-purpose flour
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- Cornmeal (for dusting)
Instructions:
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Gently fold in the blueberries, being careful not to mash them.
Turn the dough onto a floured surface and knead lightly until it comes together.
Divide the dough into equal portions and shape them into rounds.
Let the muffins rest for about 15 minutes while you preheat a skillet over medium-low heat, dusted with cornmeal.
Cook the muffins for 5-7 minutes on each side until golden brown and cooked through.
Extra Tips:
For the best results, confirm your blueberries are evenly distributed throughout the dough without being crushed.
If using frozen blueberries, don't thaw them before adding to the batter, as this helps prevent them from bleeding into the dough.
Additionally, you can experiment with different types of berries or add a sprinkle of cinnamon for extra flavor.
Store any leftovers in an airtight container, and they can be easily reheated in a toaster or oven for a quick breakfast treat.
Avocado and Egg Breakfast Muffins
Avocado and Egg Breakfast Muffins are a delicious and nutritious way to start your day. These muffins combine the creamy richness of ripe avocados with perfectly cooked eggs, all nestled in a toasted English muffin. This dish not only packs a flavorful punch but also provides a good balance of protein, healthy fats, and fiber.
Perfect for a quick breakfast or a leisurely brunch, this recipe is simple and can be easily customized to fit your taste preferences.
Ingredients:
- 2 English muffins, split in half
- 2 ripe avocados
- 4 large eggs
- Salt, to taste
- Pepper, to taste
- Optional toppings: sliced tomatoes, feta cheese, hot sauce, or fresh herbs
Instructions:
Preheat your oven to 350°F (175°C). While the oven is heating, toast the English muffin halves until golden brown.
In a medium bowl, mash the avocados and season with salt and pepper to taste. Spread the mashed avocado evenly on each toasted muffin half.
Next, crack an egg into a small bowl and carefully slide it onto each muffin half. Repeat this for the remaining eggs.
Place the assembled muffins on a baking sheet and bake in the preheated oven for about 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
Remove from the oven and add any optional toppings before serving.
Extra Tips:
For a creamier texture, you can mix a little bit of Greek yogurt into the mashed avocado.
If you prefer the eggs fully cooked, leave them in the oven a few minutes longer.
Feel free to experiment with different toppings to suit your taste; adding fresh herbs like cilantro or chives can enhance the flavor.
These breakfast muffins are also great for meal prep—simply prepare them ahead of time and reheat when you're ready to eat!