English muffins are one of the very first types of bread that I ever attempted, which is why I always have a soft spot for them. For years I adored English muffins – whether they came from the supermarket out of a packet or in the form of a McMuffin from McDonalds, but it wasn’t until I made my own that I fell completely head over heels in love with them.
This was a very early Pink Recipe Box recipe circa 2011 and to be honest – my old, golden-orange single messy photo just didn’t do this recipe justice. At all. This is my go-to recipe that I use every time I want light and fluffy English muffins which are super soft and chewy on the outside, whilst being crisp and crunchy on the inside after toasting, so it only seemed fair that I went back and added a bit of flair to the post, in the form of a Pink Recipe Box Post Makeover.
Speaking of McDonald’s McMuffins…they’re my absolute favourite McDonald’s dish. We rarely go to McDonalds (maybe four times a year, max) and although their Big Macs are gradually winning me over (very gradually, seeing as I haven’t had one in around 18 months) McMuffins are still my fave.
And that’s probably something to do with the delicious English muffins. If you love McDonald’s McMuffins even a fraction as much as I do, you’ll definitely want to check out my recipe for Homemade Sausage & Egg McMuffin. To. Die. For!
Although these English muffins take a fair bit of prep (you need to leave them to rise three times, for 45-60 minutes each time) I think they’re more than worth it. Especially since you can make up a great big batch of them (I’m thinking doubling or even tripling the recipe below to get 12/18 muffins) and freeze them.
Sometimes breakfast can get a bit dull – people seem to turn to the same stiff toast with a scraping of margarine or a bowl of tasteless unappealing cereal without even giving it a second thought. Although breakfast is more or less first thing in the morning, I love experimenting with dishes and coming up with yummy meals to set me up for the rest of the day and one of these muffins with an exciting topping or filling is just that. Butter and strawberry jam? Nutella and peanut butter? White chocolate, marshmallows and Fruit Loops? Really – these muffins go with everything!
- 1 teaspoon dry active yeast
- 2 tablespoons white sugar
- 1/2 cup warm water
- 1/2 cup milk
- 2 tablespoons butter
- 4 cups all-purpose white flour
- pinch salt
Here are the link parties I link up to. Come and party with me!