Thermomix English Muffin
- Prep Time: 20 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 10 minutes
- Difficulty: Easy to Moderate
- Yield: 10 English muffins
- Cuisine: British
Ingredients
- 250 ml whole milk
- 60 ml water
- 2 tablespoons unsalted butter, softened
- 2 tablespoons granulated sugar
- 2¼ teaspoons (7g) instant yeast
- 450 g bread flour
- 1 teaspoon salt
- Fine cornmeal, for dusting
Equipment
- Thermomix (TM5, TM6, or similar)
- Large mixing bowl
- Rolling pin
- 8 cm (3-inch) round cutter
- Baking tray
- Large non-stick skillet or griddle
- Clean kitchen towel
Instructions
Step 1: Warm the Liquids
Add the milk, water, butter, and sugar to the Thermomix bowl.
Heat for 3 minutes / 37°C / Speed 2 until warm but not hot.
Step 2: Activate the Yeast
Add the instant yeast.
Mix for 10 seconds / Speed 3.
Let the mixture sit for 5 minutes until slightly foamy.
Step 3: Make the Dough
Add the bread flour and salt.
Mix for 20 seconds / Speed 5.
Then knead using the Dough Mode for 4 minutes.
The dough should be smooth, soft, and slightly tacky.
If needed, add a teaspoon of flour or water to adjust the consistency.
Step 4: First Rise
Transfer the dough to a lightly greased bowl.
Cover with a towel or plastic wrap.
Allow it to rise in a warm place for 1 hour, or until doubled in size.
Step 5: Shape the Muffins
Lightly flour your work surface.
Roll the dough to approximately 2 cm (¾ inch) thick.
Cut out rounds using a biscuit cutter.
Place each round on a baking tray dusted generously with cornmeal.
Sprinkle additional cornmeal over the tops.
Cover and let rise for another 30 minutes.
Step 6: Cook the Muffins
Preheat a large skillet or griddle over low to medium-low heat.
Carefully place the muffins onto the dry skillet.
Cook for 7–10 minutes per side until golden brown.
Flip carefully using a spatula.
The internal temperature should reach approximately 93°C (200°F).
If they brown too quickly, reduce the heat to ensure the centers cook through.
Step 7: Cool
Transfer the cooked muffins to a wire rack.
Allow them to cool completely before splitting.
For the classic English muffin texture, use a fork to split them rather than slicing with a knife.
Tips for Perfect English Muffins
- Use bread flour for the best chewy texture.
- Cook slowly over gentle heat to avoid burnt outsides.
- Dust generously with cornmeal for the traditional finish.
- Avoid rolling the dough too thin.
- Split with a fork to preserve the signature nooks and crannies.
- Let the muffins cool before toasting.
Flavor Variations
Whole Wheat
Replace half the bread flour with whole wheat flour.
Cinnamon Raisin
Mix in:
- ¾ cup raisins
- 1 teaspoon cinnamon
before kneading.
Herb English Muffins
Add:
- 1 teaspoon dried rosemary
- 1 teaspoon thyme
for a savory version.
Cheese Muffins
Fold in:
- 1 cup shredded cheddar cheese
before shaping.
Everything Bagel
Sprinkle Everything Bagel seasoning over both sides before cooking.
Serving Suggestions
These homemade English muffins are delicious served with:
- Butter
- Strawberry jam
- Honey
- Peanut butter
- Cream cheese
- Avocado
- Fried eggs
- Bacon
- Smoked salmon
- Poached eggs and hollandaise
- Breakfast sausage
- Ham and cheese
They also make excellent sandwich bread for breakfast or lunch.
Storage
Store cooled English muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freezing
Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag.
Freeze for up to 3 months.
Toast directly from frozen or thaw overnight in the refrigerator.
Reheating
Toaster
Toast until golden and crisp.
Oven
Warm at 180°C (350°F) for 5–7 minutes.
Microwave
Heat for 15–20 seconds, then toast if desired.
Troubleshooting
Why didn’t my dough rise?
The yeast may have expired, or the liquids were too hot or too cold.
Why are my muffins dense?
The dough may not have risen long enough, or too much flour was added.
Why are they raw inside?
Cook over lower heat for a longer time so the centers cook through without burning the exterior.
Why don’t they have nooks and crannies?
Using a fork to split the muffins instead of a knife helps preserve their airy interior.
Frequently Asked Questions
Can I make these without a Thermomix?
Yes. Mix the ingredients by hand or with a stand mixer, then knead until smooth and elastic.
Can I use all-purpose flour?
Yes, but bread flour produces a chewier texture and better structure.
Can I prepare the dough ahead of time?
Yes. After the first rise, refrigerate the dough overnight. Let it come to room temperature before shaping and cooking.
Can I bake these instead of cooking on a skillet?
You can, but traditional English muffins are cooked on a griddle or skillet, which creates their distinctive crust and texture.
How do I know when they’re done?
The muffins should be golden brown on both sides and reach an internal temperature of about 93°C (200°F).
Nutrition Information (Per Muffin)
Approximate values.
- Calories: 190
- Protein: 6g
- Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 240mg
- Calcium: 6% Daily Value
- Iron: 12% Daily Value
