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    🏠Home » Recipes » Bread Recipes

    Oven Baked English Muffins Recipe

    May 1, 2020 by Dan Mikesell AKA DrDan · Last modified: Nov 6, 2023 · 19 Comments

    Jump to Recipe - TOC - Print

    This Oven Baked English Muffin Recipe is easy, delicious, and packed with all the nooks and crannies for your butter and jam.

    Start your day with something special for breakfast.

    Ingredients

    Flour
    Yeast—rapid, instant, or quick
    Milk and butter
    Pantry ingredients—sugar, salt, cornmeal

    Baked English Muffin cut with butter melting.
    Jump To:
    • Ingredients
    • 👨‍🍳How to Bake English Muffins
    • Options
    • Biscuit and scone recipes you will love
    • Serving
    • Storage
    • ❓FAQs
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    These baked English muffins have a wonderful taste and loads of nooks and crannies for jelly and jam.

    It's an easy hand-mixing recipe. No need for a hand or stand mixer. It uses the no-knead "raise until it drops" method, just mixing and letting it rise at room temperature overnight, giving great gluten formation.

    It makes wonderful toasted English muffins slathered with butter and jam. It is perfect for a breakfast sandwich.

    See English Muffin Bread for more of these great flavors and textures in an easy loaf of bread. Serve with Crispy Oven Baked Bacon or Oven Baked Sausage.

    👨‍🍳How to Bake English Muffins

    flour and other ingredients for English muffins.

    Warm 1 cup of milk in the microwave to about 100° to 105°—about 30 seconds. Also, melt 1 tablespoon of butter—for about 10 seconds.

    mixing flour into wet ingredients in a glass bowl.

    Stir together the warmed milk, melted butter, one tablespoon of sugar, and one package (2 ¼ teaspoons) of quick or rapid yeast. Mix well and allow the yeast to proof for about 5 minutes until it starts to foam a little. Add 2 ½ cups of flour and ½ teaspoon salt to the yeast mixture—mix well, scraping the sides of the bowl to make a shaggy dough.

    forming the dough into a ball in a the bowl.

    Cover the dough with plastic wrap. Allow it to sit overnight at room temperature.

    dough after a rise and fall.

    The dough will "fall in upon itself." Cut some 4-5 inch squares of parchment paper for later use. Preheat the oven to 400° with a large nonstick sheet pan in the oven.

    dough cut into eight pieces.

    Turn the dough onto a floured work surface, gently roll it up, and then cut it into 8 equal pieces. Be gentle with the dough. DO NOT KNEAD.

    coating dough in yellow corn meal.

    Place some cornmeal in a shallow bowl. Gently form the dough into balls and coat with the cornmeal.

    raw dough in baking ring on a piece of parchment paper.

    Place a 3-inch cooking ring on a piece of parchment paper. Drop the coated balls of dough into the ring and flatten gently to fill the ring, then "dimple" the center in about a quarter of an inch. This will help it bake flatter. Repeat for all the dough balls. Allow to rest 30 minutes for any residual rise to occur.

    moving raw muffins to heated baking sheet.

    Remove the preheated baking sheet from the oven. Place the muffins on the tray and sprinkle with a little more cornmeal.

    flipping muffins during cooking.

    Bake for 10 minutes. Flip the muffins. Bake another 8 minutes or so until the color is golden brown and the internal temperature of 200°.

    baked English muffins on a cooling rack.

    Move to a cooling rack. Allow cooling for at least 5 minutes before serving.

    close up of baked English muffin.
    English Muffin on orange plate with butter.

    For more details, keep reading. See the Recipe Card below for complete instructions and to print.

    Options

    Add some raisins or cinnamon for different flavors.

    I will recommend against using whole wheat flour, which will need several adjustments.

    Biscuit and scone recipes you will love

    Check out these biscuit or scone recipes you may like. Start with Cheddar Bay Biscuits a la Red Lobster™ and my Healthy Low-Fat Biscuits. Or try some Low-Fat Blueberry Scones, Whole Wheat Blueberry Scones, or Raspberry Scones.

    Serving

    Perfect for breakfast or brunch slathered with butter and jam.

    But also the foundation for the perfect on-the-go breakfast sandwich.

    Storage

    Seal airtight at room temperature for 2-3 days. They will not last long due to the lack of preservatives. If refrigerated, they should be good for about a week.

    They will freeze well for 2-3 months in a freezer bag. Thaw entirely before toasting.

    ❓FAQs

    I don't have a baking ring; what else can I use?

    If you don't have English muffin rings or a cookie cutter that would work, you can use a tuna can or something similar.

    You also could form them by hand, but the more you play with the dough, the fewer nooks and crannies.

    Are English muffins really English?

    No. They originated in New York City by an English baker in the late 1800s. They were flatter crumpets but were full of nooks and crannies that hold the butter, jam. or runny eggs.

    The British did not become aware of their existence until Thomas English muffins were imported to England in the 1990s after they became popular in the USA in the 70s and 80s.

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    Bread Recipes, Breakfast Recipes

    Have you tried this recipe, or have a question? Join the community discussion in the comments.

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    📖 Recipe

    English Muffin on orange plate with butter

    Oven Baked English Muffin Recipe

    From Dan Mikesell AKA DrDan
    This Oven Baked English Muffin Recipe is easy, delicious, and packed with all the nooks and crannies for your butter and jam.
    Tap to leave a Rating
    4.41 from 20 votes
    Print Email CollectionCollected
    Prep Time: 40 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 58 minutes minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric
    • 1 cup milk
    • 1 tablespoon butter
    • 1 tablespoon sugar
    • 1 package rapid dry yeast - or quick
    • ½ teaspoon salt
    • 2 ½ cup flour
    • ¼ cup cornmeal
    Prevent your screen from going dark

    Instructions

    • Warm 1 cup of milk in the microwave to about 100° to 105°—about 30 seconds. Also, melt 1 tablespoon of butter—for about 10 seconds.
      butter in a small bowl in a microwave
    • Stir together the warmed milk, melted butter, one tablespoon of sugar, and one package (2 ¼ teaspoons) of quick or rapid yeast. Mix well and allow the yeast to proof for about 5 minutes until starting to foam a little. Add 2 ½ cups of flour and ½ teaspoon salt to the yeast mixture—mix well, scraping the sides of the bowl to make a shaggy dough.
      mixing flour into wet ingredients in a glass bowl
    • Cover the dough with plastic wrap. Allow it to sit overnight at room temperature.
      forming the dough into a ball in a the bowl
    • The dough will "fall in upon itself." Cut some 4-5 inch squares of parchment paper for later use. Preheat the oven to 400° with a large nonstick sheet pan in the oven.
      dough after a rise and fall
    • Turn the dough onto a floured work surface, gently roll up, and then cut into 8 equal pieces. Be gentle with the dough. DO NOT KNEAD.
      dough cut into eight pieces
    • Place some cornmeal in a shallow bowl. Gently form the dough into balls and coat with the cornmeal.
      coating dough in yellow corn meal
    • Place a 3-inch cooking ring on a piece of parchment paper. Drop the coated balls of dough into the ring and flatten gently to fill the ring, then "dimple" the center in about a quarter of an inch. This will help it bake flatter. Repeat for all the dough balls. Allow to rest 30 minutes for any residual rise to occur.
      raw dough in baking ring on a piece of parchment paper
    • Remove the preheated baking sheet from the oven. Place the muffins on the tray and sprinkle with a little more cornmeal.
      moving raw muffins to heated baking sheet
    • Bake for 10 minutes. Flip the muffins. Bake another 8 minutes or so until the color is golden brown and the internal temperature of 200°.
      flipping muffins during cooking
    • Move to a cooling rack. Allow cooling at least 5 minutes before serving.
      baked English muffins on a cooling rack
    Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Never knead this dough.
    2. Add a little cinnamon and raisins for a special treat.
    3. If you like a thicker muffin, make six instead of eight.
    4. These will spoil in 2-3 days at room temperature. Store refrigerated for up to a week or 2-3 months frozen.
    5. If you don't have a baking ring, you can use a tuna can or something similar. You also could from them by hand but the more you play with the dough, the fewer nooks, and crannies.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 190 kcal (10%)Carbohydrates : 36 g (12%)Protein : 6 g (12%)Fat : 2 g (3%)Saturated Fat : 1 g (5%)Cholesterol : 4 mg (1%)Sodium : 172 mg (7%)Potassium : 106 mg (3%)Fiber : 2 g (8%)Sugar : 3 g (3%)Vitamin A : 106 IU (2%)Calcium : 43 mg (4%)Iron : 2 mg (11%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Bread
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally published May 9, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    About Dan Mikesell AKA DrDan

    Hi, welcome to 101 Cooking for Two. I'm DrDan, I'm a board certified physician and a lover of cooking delicious easy recipes I have perfected at home for two or larger household. As an award winning educator, let me guide you to finding the joys of cooking everyday food at home.
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    1. Raeanne

      July 30, 2020 at 5:25 pm

      4 stars
      I tried these once already, my husband loved them. I'm tweaking a little bit to get them the way I want - I substituted non-dairy milk and my starter. I really like the overnight rise, the flavor is so rich.

      Reply
    2. wbj

      June 09, 2020 at 2:56 pm

      Is temp in degree F or C? 100 F seems a bit low; 400 C very high ...

      Reply
      • Dan Mikesell AKA DrDan

        June 09, 2020 at 3:22 pm

        Hi wbj,

        I think you are misreading. The milk is warmed to 100-105 in step one for the yeast. In step 4, the oven is preheated to 400 degrees. All temperatures are F.

        Dan

    3. Loli

      March 11, 2018 at 5:33 pm

      Do you grease the jelly roll pan before baking? or do you use the parchment paper squares to bake the muffins on? The pics show no parchment paper except to form the muffins on.

      Reply
      • DrDan

        March 11, 2018 at 6:38 pm

        If you have a good non-stick tray, you don't need to do anything. If unsure, a spray of PAM or sheet of parchment paper would do.
        Dan

    4. LHS

      February 18, 2018 at 1:03 pm

      It was my first attempt at making English muffins. I have made lots of other breads.
      The taste was good, but I think my dough was a little dry. Next time, I'll add a bit more milk or reduce the flour to 2 1/4 2 1/2 cups.

      Reply
    5. Crista

      December 10, 2017 at 12:19 am

      Are these baked in the ring or removed from ring to bake?

      Reply
      • DrDan

        December 10, 2017 at 12:23 am

        The ring is only used to shape. No left on for baking.

    6. Maxine

      February 06, 2017 at 8:20 am

      Tried these yesterday - very, very good! Not Thomas's, but still... I will make them again. Thanks for the recipe. :}

      Reply
    7. Dan Mikesell

      July 10, 2016 at 6:56 pm

      The corn meal is more traditional than needed. I have no idea what cream of wheat would do here.

      Reply
    8. Deloris

      July 10, 2016 at 5:50 pm

      brocade blue---

      Can you get a cereal to cook called Cream of Wheat? It has similar texture to cornmeal but is white.

      Reply
    9. Leslie

      May 12, 2015 at 10:16 pm

      So glad your back to posting recipes, I plan on making these this weekend. Recipe sounds great and as all your recipes not to complicated for ok but new cooks like me.

      Reply
      • DrDan

        May 14, 2015 at 7:38 pm

        Thanks Leslie, I think it will be a slow restart.
        Dan

    10. Deloris

      May 11, 2015 at 1:11 pm

      Would you please tell me what you mean by "dimpling?"

      Thank you.

      Reply
      • DrDan

        May 11, 2015 at 7:52 pm

        Dimpling is when you depress the center. In this case there is 3 inch diameter about 1/2 inch thick. Depress the center inch or so about 1/8 inch. This will help the center not to puff out during cooking. I do the same thing with burgers on the grill to keep them flatter.

    11. Joan Garneau

      May 10, 2015 at 6:06 pm

      These I will try and soon. I have tried quite a few English Muffin recipes, but they never had the nooks and crannies. This recipe makes sense for getting them and letting the dough sit that long should give the dough a slight sourdough flavor. I have a new egg cooker that makes perfect poached eggs that will go so well with English muffins.

      Reply
      • DrDan

        May 10, 2015 at 8:20 pm

        I was trying to avoid the small bun type of muffin and this worked out well. They do have a little sourdough type taste.
        Dan

    12. Pat

      May 10, 2015 at 4:43 pm

      I love English muffins , I won't be making these till it cools a bit here, but next cool rainy day forecast I will for sure be making up a batch the evening before! Can taste Them now with homemade strawberry jam.
      Thank You

      Reply
      • DrDan

        May 10, 2015 at 8:17 pm

        I usually don't do overnight things but for this it is required. It is cold and raining here.
        Dan

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