Mini English Muffins

READY IN: 1hr 15mins
Recipe by b4uc1or2

Add an English accent to your brunch, try English Mini-Muffins. A homemade version of this ever popular breakfast bread, any uneaten may be frozen for future good eating. It's like having a bit of England in your freezer.

Top Review by Marie Nixon

This was my first attempt at making english muffins and I am so very pleased with the results. The dough was beautiful to work with from start to finish.I was surprised that the muffins could be cooked in a skillet without greasing the skillet but none of the muffins stuck to the pan at all. I found out by trial and error that the stove should be on a low to medium-low heat. The muffins burned on a regular medium heat. These are such a treat for my family and me.

Ingredients Nutrition


  1. Melt butter in small saucepan.
  2. Add water and evaporated milk. Heat to 115 degrees.
  3. Dissolve yeast in milk mixture.
  4. Place yeast mixture, sugar, salt, egg and 2.50 cups flour in large mixer bowl. Beat with dough hooks at medium speed 5 minutes.
  5. Stir in remaining flour, 1/4 cup at a time until dough cleans sides of bowl. (Add as much flour as possible.).
  6. Knead with dough hooks 6 minutes.
  7. Form dough into ball; place in buttered bowl.
  8. Cover and let rise in warm place 1 hour.
  9. Punch dough down and let rest 10 minutes.
  10. Sprinkle bread board with cornmeal, roll dough 1/4 inch thick.
  11. Cut into 2 3/4 inch rounds, place on cornmeal covered surface.
  12. Cover with towel and let rise 1 1/2 hours.
  13. Heat heavy grill or skillet and cook muffins 5 to 7 minutes per side or until lightly browned.
  14. Prep. time does not include rise time (2 l/2 hours total).

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