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English Muffins

5 from 1 vote
Prep Time: 1 hour
Cook Time: 15 minutes
Servings: 6 muffins

English muffins are a perfect treat for breakfast time. You can serve yours up as Eggs Benedict with beautiful hollandaise sauce or just with some jam or cheese and tomato. You can prepare the muffins the day before and reheat them in the toaster or freeze them once cooked and defrost before re-heating them in the oven. This Thermomix recipe is really quick and easy to prepare and you will never go back to the shop bought version.

For proving I use my Thermi servebowl because it acts as a perfect little mini proving cupboard and retains the heat. You can use the medium size for this recipe.


  • 170 g whole milk
  • 1 tsp dry active yeast or 15g fresh yeast
  • 15 g caster sugar
  • 300 g strong white bread flour + extra for dusting
  • 1 tsp fine sea salt
  • 15 g unsalted butter
  • 1 large egg
  • 20 g semolina for dusting


  1. Place the whole milk, yeast and sugar in the mixing bowl. Warm 2 Min. / 37C / Speed 2. Add the flour, salt, butter and egg knead 2 Min. / Kneading Function. Tip the dough into a medium Thermi Servebowl or leave in the mixing bowl to rise until doubled in size for 45 minutes.

  2. Once risen, tip the dough onto a silicone baking mat dusted with some flour and semolina. Roll out to 3cm thickness and cut out with a round cookie cutter about 9cm diameter. Place the circles onto a tray dusted with semolina.
  3. Meanwhile, heat a large cast iron skillet to medium heat. Once hot, place the muffins on the skillet and fry for 3 minutes on each side. Remove and leave to cool for 5 minutes before serving. The muffins will still cook a little longer and it will be fluffier. Serve as part of eggs Benedict or whatever you like.
Nutrition Facts
English Muffins
Amount Per Serving (1 muffin)
Calories 250 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 35mg12%
Sodium 412mg18%
Potassium 110mg3%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 4g4%
Protein 9g18%
Calcium 44mg4%
Vitamin A 150IU3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. isabel on July 11, 2019 at 2:20 am

    Thanks for this recipe Sophia, unfortunately it doesn’t include the instructions! Can you help ?

    • Fran on July 11, 2019 at 7:21 am

      The instructions are just underneath the ingredients list. Just hit the “instructions” directly underneath “ingredients”

    • Thea on July 12, 2019 at 11:50 am

      Hi Isabel. I got confused as well. To the right of the heading’Ingredients’ there is another heading that says ‘Instructions’. If you click on that the method loads.

    • Eira Jones on July 15, 2019 at 7:55 pm

      The instructions are along side the recipe!

    • Shannan on July 27, 2019 at 11:18 pm

      The instructions are on the tab to the right of the ingredients

  2. Marie on July 31, 2019 at 10:48 am

    It does actually . Click the tab next to ingredients

  3. Rochelle Silvers on August 16, 2019 at 6:16 am

    Sophia, I made the breakfast muffins today plus an artisan rye loaf. I wish I could send you a photo!!! They both turned out fabulous. I love making bread and your recipes are foolproof. It is winter in Melbourne so I created a proving box in my oven with a bowl of boiling water. I recently upgraded my TM31 to a TM6 and I have been using my Thermomix a lot more. You have given me a great deal of inspiration and confidence in cooking with Thermomix. Thank you very much.

  4. Mazidah on December 9, 2019 at 9:34 am

    Hi. Can substitute the bread flour with whole wheat flour?

    • Sophia H Sophia H on February 11, 2020 at 10:42 am

      You can but only up to 50% of the white bread flour. Otherwise it becomes a little denser.

  5. Jacqui on January 17, 2020 at 12:18 pm

    Can you use almond or coconut milk with this? And coconut sugar? Would these substitutes still work do you think? 🤔

  6. Jacqueline Twamley on January 19, 2020 at 9:49 pm

    Made these muffins this morning, lovely treat for a lazy Sunday morning xxx

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