Ingredients
Equipment
Method
- Remove the bread machine pan from the machine. Add the warm water, honey, and yeast. Stir gently, cover, and leave for 5-10 minutes until the yeast is foamy.
- Add the vegetable oil.
- Add the flour over the liquid.
- Make a small well in the flour, add the salt, then lightly cover it with flour.
- Return the pan to the bread machine and run the Dough cycle.
- As soon as the Dough cycle finishes, immediately remove the dough from the bread machine. Lightly flour your work surface and tip the dough out.
- Using a bench scraper, gently fold and gather the dough into a rough ball for about 2 minutes. This helps reduce the stickiness without adding lots of extra flour.
- Lightly dust the top of the dough with flour. Cover with plastic wrap or a clean kitchen towel and allow it to rest on the work surface for 1 hour.
- Preheat an electric griddle to 300°F.
- Roll the dough to approximately ¼ inch thick.
- Cut into rounds using a 3-inch cutter or drinking glass. Use a 3-inch cutter, drinking glass, or similar round cutter to cut out the English muffins. Press don't twist, as it can affect the rise.Gather scraps together gently and reroll until all the dough has been used. You should get around 14-16 large English muffins.
- Lightly dust both sides with cornmeal or semolina. If you don’t have either, use a very light dusting of flour to prevent sticking.
- Cook on the preheated griddle for about 12 minutes. Flip and cook for another 12 minutes, until lightly golden.
- If the centres still seem doughy, transfer to a baking sheet and bake at 350°F for about 8-10 minutes.
- Cool completely on a wire rack before serving, storing or freezing. For easier splitting later, run the tines of a fork around the centre seam before freezing without pulling the muffins apart.
Notes
- This recipe is written for a bread machine capable of handling up to a 2 lb loaf. If your machine is smaller or you’re unsure of its capacity, halve the recipe.
- The dough may rise right to the top of the bread pan during the Dough cycle. That’s completely normal.
- Do not leave the dough inside the bread machine for the additional one-hour rest. During testing, the dough continued rising and began pushing out around the bread pan. Remove it as soon as the Dough cycle ends, then complete the final rise on your work surface instead.
- The additional one-hour rest is worth it because it noticeably improves the flavour of the finished English muffins.
- Lightly dusting the dough with flour before covering helps prevent the towel or plastic wrap from sticking.
- Cornmeal gives the traditional English muffin finish, but semolina works beautifully. If you don’t have either, a light dusting of flour works well too.
- Avoid adding lots of extra flour while shaping or the muffins may become dry.
- If your muffins are thicker than planned or still seem doughy inside, finish them in a 350°F oven for about 8-10 minutes.
Storage
- Store in an airtight container:
- Room temperature: up to 2 days
- Refrigerator: up to 5 days
- Freezer: Cool completely first, freeze up to 3 months
Related Recipes
- Bread Machine Dough Cycle Recipes
- Bread Machine Breakfast Breads
- Stand Mixer version of English Muffins!
Nutrition information is automatically calculated, so should only be used as an approximation.