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Week 23: English Muffin (United States)

English muffins don't have much resemblance to quick bread muffins, which uses baking soda or baking powder instead of yeast.

These "muffins" are honestly more similar to the English crumpet than a muffin, but nevertheless, they all taste delicious!

It turns out English muffins aren't actually from England. They were invented by Thomas' bread company, which were then exported to England.

Fun fact: in England, English muffins are actually called American muffins because of their origin story.




  • 1/2 cup milk

  • 1/4 cup water

  • 2 tablespoons butter, melted

  • 1 egg

  • 1 tablespoon sugar

  • 2 1/4 teaspoons instant yeast

  • 1 teaspoon salt

  • 1 1/2 cups all purpose flour

  • 1/2 cup semolina (for sprinkling)


  1. In a bowl, microwave the milk and water together for 30 seconds. Add the yeast, sugar, butter, and egg and set aside.

  2. In a the bowl of a stand mixer, mix the flour, salt, and yeast mixture. Knead for 4 minutes and cover. Rest for an hour.

  3. Gently shape the dough into a rectangle (it should be 1-inch thick), and using a 3-inch cookie cutter, cut out as many circles as you can. Cover them, and rest for 40 minutes.

  4. Place a pan over low heat and sprinkle a bit of the semolina flour. Place the English muffins in the pan, and cover with a lid. Cook for five minutes, flip over, and cook for another 4-6 minutes.


- The Bored Baker 👩🏽‍🍳


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