Mini English Muffins

Last night—while browsing Pinterest—I came upon a recipe for English Muffins. I haven’t had them in a long time, which is a shame because they’re so yummy. They go so well with butter and jam or with poached eggs and hollandaise sauce.




I’m sorry I didn’t photograph the entire process, but they were so easy to make that you really aren’t missing out. I let my dough rise overnight, covered by a dishtowel, and rolled them out on a whole-wheat dusted board first thing in the morning. My English Muffins turned out to be minis because I cut them out with a standard-sized drinking glass. (I need to invest in a proper round cutter.) Last but not least, unlike most breads, these are cooked in a frying pan on your stove top, and not in the oven.




Makes 15 minis


¾ tsp instant yeast

150 g warm water

100 grams warm milk

2 cups bread flour (the type of flour really makes a difference)

½ tsp salt


Whole wheat flour or semolina for dusting

Cooking oil for coating the pan




  1. In the bowl of a stand mixer fitted with the dough hook attachment, mix the yeast with the warm water and the warm milk.
  2. Add the bread flour and salt and whisk on medium speed for 2-3 minutes or until the dough comes together in a slightly sticky ball.
  3. Place in an oiled (I coated mine with non-stick spray) bowl and cover with a towel. Let rise overnight or until doubled in size (2-3 hours).
  4. On a floured surface (I used whole wheat flour but you can use semolina), roll out the dough into a ½ inch thick rectangle. Cut with a round cutter (I used a standard glass).
  5. Deposit on a floured cookie sheet and let rest for 15-30 minutes. It’s OK if they don’t double in size. They will in the frying pan!
  6. Preheat a frying pan coated with a little plain oil over medium-high heat. Once pan is warm, carefully place your raw English Muffins in it. I managed to cook batches of 7 at a time.
  7. After about 3 minutes or when golden brown, flip onto other side and pursue cooking another 3 minutes.
  8. You’ll need to re-oil your pan between each batch. If they’re browning to quickly lower heat a tiny bit.
  9. Enjoy still warm.





  1. Anonymous says:

    Must try this, looks delicious!!!!

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