20/09/2015 8:45 AM AEST | Updated 15/07/2016 12:51 PM AEST

Never Buy English Muffins Again

Erin Pracy

English muffins are what childhood dreams are made of. They're surprisingly easy to make and they taste infinitely better than their store-bought version.

These muffins are made overnight. So you make the dough, have a snooze then cook them off in the morning. You could make them the day of cooking if you wanted to, but the flavour comes from leaving your dough to rest all day.

The muffins are cooked in a hot, cast iron pan to get that signature charred look. Followed by a quick bake in the oven then you've arrived at English muffin heaven. Welcome.



  • 300mL milk
  • 1 tablespoon caster sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 40mL light olive oil
  • 400g plain flour, plus extra for rolling
  • 1/2 cup polenta


The Day Before

  1. Place the milk in a small saucepan and heat until lukewarm.
  2. Transfer the milk to the bowl of the stand mixer {or a regular mixing bowl} and add the yeast, salt and sugar.
  3. Sit aside covered in a tea towel for an hour or so until the mix is frothy.
  4. Add the flour and oil and knead with a dough hook on a medium speed until a sticky dough forms {do this by hand if you don't have a mixer}. This won't be long -- about 2 minutes.
  5. Cover the dough again and allow to rest for about 4 hours. The mix will double in size.
  6. Place the bowl, covered in cling wrap, in the fridge overnight.

On the Day

  1. Pre-heat the oven to 180 degrees Celsius.
  2. Take the dough from the fridge and roll out onto a floured surface, about 2cm thick.
  3. Use an egg ring, cutter or glass to cut out the muffins, re-rolling and cutting as needed.
  4. Cover the sides of the muffin in polenta and place on a lined tray.
  5. Heat a cast iron pan {this works best but a non stick pan will do} on a medium-high heat and lay down each muffin.
  6. Cook until dark and charred on each side then return to the lined tray.
  7. Bake for 10 minutes then allow to cool slightly before cutting and toasting.