Homemade English muffins are one of those simple recipes that feel extra special when you make them from scratch. They are soft and slightly chewy inside, lightly crisp on the outside, and perfect for breakfast, brunch, or a quick snack.
Using a Thermomix makes the dough especially easy because the machine can mix and knead everything evenly while you prepare the rest of your kitchen. Once the dough has risen, the muffins are shaped, rested, and cooked gently in a dry frying pan or skillet until beautifully golden.
These homemade English muffins are delicious served warm with butter, jam, honey, cream cheese, scrambled eggs, or your favourite breakfast filling. You can also split them in half and toast them until the edges become crisp while the centre stays soft.
Ingredients
For the dough
- 240 g whole milk
- 7 g instant dry yeast
- 15 g caster sugar
- 400 g plain flour
- 1 teaspoon salt
- 30 g unsalted butter, softened
- 80 g water
- Cornmeal or semolina, for dusting
Optional toppings and serving ideas
- Butter
- Strawberry or raspberry jam
- Honey
- Cream cheese
- Peanut butter
- Scrambled eggs
- Fried eggs
- Avocado
- Cheese
- Smoked salmon
- Fresh berries
Equipment
You will need:
- Thermomix
- Large bowl
- Baking tray
- Baking paper
- Non-stick frying pan or heavy skillet
- Spatula
- Wire rack
Step 1: Warm the milk
Place the milk and yeast into the Thermomix mixing bowl.
Heat for 2 minutes / 37°C / Speed 2.
The milk should be comfortably warm rather than hot. This helps activate the yeast without damaging it.
Add the sugar and mix for 10 seconds / Speed 3.
Allow the mixture to sit for a minute or two while you prepare the remaining ingredients.
Step 2: Make the dough
Add the plain flour, salt, softened butter, and water to the Thermomix bowl.
Mix for 10 seconds / Speed 4 until the ingredients come together.
Then knead using the dough function for approximately 5 minutes.
The finished dough should be soft and slightly tacky but should hold together well. It should not be extremely wet.
If the dough feels excessively sticky, add a small amount of flour, approximately one tablespoon at a time. Avoid adding too much flour because a very dry dough can produce heavy English muffins.
Step 3: First rise
Remove the dough from the Thermomix bowl and place it into a lightly greased large bowl.
Cover the bowl with a clean tea towel or plastic wrap.
Leave the dough in a warm, draught-free place for approximately 60–90 minutes, or until it has roughly doubled in size.
The exact rising time will depend on the temperature of your kitchen. On a warm day, the dough may rise more quickly. In a cooler kitchen, it can take longer.
Do not worry if the dough takes a little extra time. The important thing is to look at the dough rather than relying only on the clock.
Step 4: Prepare the muffins
Once the dough has doubled in size, gently turn it onto a lightly floured work surface.
Avoid aggressively punching all of the air out of the dough. Gently flatten it and shape it into an even piece.
Roll the dough to approximately 1.5–2 cm thick.
Using a round cookie cutter or pastry cutter, cut out circles approximately 8–9 cm in diameter.
Transfer each muffin onto a baking tray lined with baking paper and lightly dusted with cornmeal or semolina.
Sprinkle a little more cornmeal or semolina over the tops.
The cornmeal is optional, but it gives the muffins their classic slightly textured exterior.
Gather the remaining dough and gently roll it again to cut additional muffins.
Try not to overwork the dough during this stage.
Step 5: Second rise
Cover the shaped muffins loosely with a clean tea towel.
Allow them to rest for approximately 30–45 minutes.
They should become slightly puffier during this second rise.
This step is important because it helps create the light, airy texture associated with English muffins.
Step 6: Cook the English muffins
Heat a large non-stick frying pan or heavy skillet over low to medium-low heat.
You do not need to deep-fry the muffins. Traditional English muffins are cooked gently on a dry pan or skillet.
Carefully place the risen muffins into the pan, leaving enough room between them.
Cook for approximately 5–7 minutes on the first side.
The cooking time can vary depending on the thickness of your muffins and the heat of your pan.
When the underside is golden brown, carefully turn each muffin over.
Cook the second side for another 5–7 minutes.
The heat should remain fairly gentle. If the outside is browning too quickly while the centre remains doughy, reduce the heat.
You want the muffins to develop a beautiful golden crust while cooking all the way through.
Step 7: Check for doneness
The English muffins should feel light and cooked when gently pressed.
If you are unsure, carefully split one muffin open and check the centre.
The inside should be soft and cooked through rather than wet or sticky.
If necessary, return the muffins to the pan over very low heat for a few additional minutes.
You can also place them on a wire rack for a few minutes after cooking. This allows steam to escape and helps prevent the bottoms from becoming soggy.
Step 8: Cool slightly
Allow the English muffins to cool for several minutes before serving.
For the classic English muffin texture, use a fork to gently separate the muffin around the middle rather than cutting it perfectly smooth with a knife.
This creates those lovely irregular nooks and crannies that are perfect for holding melted butter, jam, or other toppings.
Serving ideas
There are so many ways to enjoy homemade English muffins.
For a simple breakfast, split one in half and toast it until golden. Add butter and your favourite jam.
For something savoury, top a toasted muffin with scrambled eggs and cheese.
You can also make a quick breakfast sandwich using:
- Fried or scrambled eggs
- Cheese
- Avocado
- Tomato
- Spinach
- Cooked bacon or another favourite filling
For a sweet option, try:
- Butter and honey
- Peanut butter and banana
- Cream cheese and berries
- Jam and butter
- Cinnamon butter
They are also excellent served alongside soup, salads, or a light lunch.
Storage
Once completely cool, store the English muffins in an airtight container or reusable food bag.
They are best enjoyed within a couple of days, but they can also be frozen.
To freeze them, allow the muffins to cool completely before placing them into a freezer-safe bag or container.
For convenience, you can split the muffins before freezing. When you want one, simply toast it directly from frozen.
This makes them particularly useful for busy mornings.
Helpful Thermomix tips
Use the correct yeast
Instant dry yeast works well for this recipe. Always check that your yeast is within its use-by date.
Don’t make the dough too dry
Adding too much flour can result in dense muffins. The dough should be soft and slightly tacky.
Give the dough enough time to rise
The first rise is important for developing a light texture. If your kitchen is cool, the dough may need more time.
Keep the pan temperature low
One of the most important tips is to avoid cooking the muffins over high heat.
High heat can brown the outside too quickly while leaving the centre undercooked.
Don’t overcrowd the pan
Cook the muffins in batches if necessary. Giving them enough space makes them easier to turn and helps them cook evenly.
Use cornmeal or semolina
Dusting the muffins with cornmeal or semolina gives the outside a traditional texture and prevents them from sticking easily to the tray.
Make-ahead option
You can prepare the dough ahead of time and allow it to rise slowly in the refrigerator.
If using this method, cover the dough well and refrigerate it after kneading. When you are ready to continue, allow the dough to come closer to room temperature before shaping.
This can be useful if you want freshly cooked English muffins for breakfast without doing all the preparation in the morning.
Why make English muffins in the Thermomix?
Making English muffins at home may sound complicated, but the Thermomix takes much of the hard work out of preparing the dough.
The machine makes it easy to combine the ingredients and knead the dough consistently. Once the dough is prepared, the rest of the recipe is simple: let it rise, shape the muffins, allow them to puff up again, and cook them gently in a pan.
The result is a batch of soft, homemade English muffins with a delicious golden exterior and a tender, chewy centre.
Final thoughts
These Thermomix English Muffins are a great recipe to keep in your breakfast collection. They use simple ingredients, require no oven, and can be enjoyed in both sweet and savoury ways.
Once you make them at home, you may find yourself wanting to keep a batch in the freezer for quick breakfasts throughout the week.
Serve them warm with butter and jam, turn them into breakfast sandwiches, or simply toast them and enjoy their crisp edges and soft centre.
If you make this recipe, enjoy experimenting with your favourite toppings and serving ideas. Homemade English muffins are simple, versatile, and a wonderful way to enjoy a fresh breakfast made from scratch.
