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Easy English Muffins for the Bread Machine
5 from 9 votes

Easy English Muffins for the Bread Machine

This recipe is so easy and the English Muffins are so delicious, you will be wondering why you never made them before!

Prep Time
1 hr 20 mins
Cook Time
10 mins
Total Time
1 hr 30 mins
Servings: 6 muffins
Calories: 247 kcal
Course: Breakfast, Bread, Brunch
Cuisine: British

Ingredients

  • 1 cup milk
  • 1 1/2 tablespoon butter melted
  • 2 teaspoon active dry yeast
  • 2 cup all-purpose flour
  • 2 Tbsp sugar
  • 1 teaspoon salt
  • cooking spray
  • 1 1/2 tbsp butter for baking in pan
  • cooking spray

Instructions

    Cup of Yum
  1. Heat milk in the microwave or on the stove until the temperature reaches 105-115°F. This will give you lukewarm milk. I melted the butter while heating the milk.
  2. Add ingredients, according to your bread machine manufacturer’s instructions, into the bucket of your bread machine. In most bread machines, the liquid is added first, then the dry, and lastly, the yeast.
  3. Add the warm milk and butter to the bread machine. Measure dry ingredients and add them to the bread machine tin. Make a well in the dry ingredients and add the yeast.
  4. Start the bread machine on ‘Dough cycle only’ mode. Mine takes an hour and 20 minutes. While the bread machine does its magic, prepare the rest of your tools. I have 9 cm or 3″ muffin rings. So I can make 6 muffins. if yours are 10 cm you can only make 4 muffins. You need a cast iron skillet or griddle and a spatula for flipping.
  5. Spray the muffin rings all around with no stick spray. Heat a dry cast iron skillet. Melt butter or spray with vegetable oil. I used a medium-low flame so that they did not burn.
  6. When the dough is done, scoop the dough into muffin rings using a spoon. Cover with a lid and check them after about 5 minutes. If they are beautifully golden brown, flip to the other side. The rings should slide right off at this stage. Turn the heat down to low and bake another 7-10 minutes until golden and a tester poked into the center comes out clean.
  7. Cool on a wire rack for a few minutes before splitting. I like to split them with a fork.

Notes

  • Tips for yeast breads:
  • You can "bloom" yeast in water or milk and sugar to see if it is still active. Liquid should be very warm.
  • Always check package of yeast for recommended temperature of liquid, different types and brands bloom best at different temps.
  • Don't rush the rising process. Dough should be doubled in the pan.
  • Rise dough in a warm spot, covered with a clean kitchen towel. I usually turn the oven on low and place the rising dough near the exhaust of the oven. Not directly under the exhaust, but on top of the stove.
  •  
  • General Baking Tips:
  • Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
  • Always measure liquid ingredients with liquid measuring cup
  • Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
  • Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
  • Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.
  • If you are making these muffins in the summer, or in humid conditions, use a little less milk. If you are in a dry climate, use the whole amount of milk.
  • Check the dough's consistency after the second kneading cycle. Add additional flour or additional milk to the dough if needed to achieve a smooth, elastic dough consistency.
  • Once muffins are done, split them with a fork instead of a knife to get more wholes for the butter to melt into.
  • You can also make the dough with the dough hook attachment for your mixer.
  • If you don't have muffin rings, you can cut the the bottom out of an empty large tuna can for rings.
  • Be sure that your heat is set to medium low so that the outside of the muffins don't burn.
  • Be sure to cover them with a lid so that they cook through in the center.
  • When you add the dough to the rings, you don't have to worry about smoothing it out. They will rise while cooking and fill in.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 38g (13%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 19mg (6%) Sodium 457mg (19%) Potassium 110mg (2%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 245IU (5%) Calcium 52mg (5%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6 muffins

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 38g 13%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 457mg 19%
Potassium 110mg 2%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 245IU 5%
Calcium 52mg 5%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.