Homemade English Muffins

Homemade English Muffins

Fun to make and way better than packaged.

I have been wanting to make English Muffins for awhile. My family loves to eat English Muffins for breakfast and lunch. English Muffins are great to use for a bacon, egg and cheese sandwich or a tuna melt or simply toasted with some jam.

I saw this recipe on King Arthur Flour website. I love King Arthur Flour and always keep a supply of their all purpose, bread flour and “00” flour on hand. This English Muffin recipe calls for bread flour. The main difference between all purpose flour and bread flour is that bread flour has a higher protein content which produces lots of gluten which is essential in creating more stability and rise in the dough. All purpose flour is better for cakes and cookies.

This English Muffin recipe comes together very quickly but does require a double rise. The first rise is about 1.5 hours and the second proofing is a quick 15 minutes after the muffins have been shaped. Since this is a softer dough it is a good idea to shape the English Muffins and place them on the griddle or heavy bottom frying pan that you will be baking them on. The pan or griddle should be heavily sprinkled with semolina flour before you place the English Muffins on the pan. After the English Muffins have been placed on the pan you will need to sprinkle more semolina flour on top, cover with parchment paper and let proof for 15 minute . The semolina flour will prevent the bottom of the English muffins from burning before the inside is cooked. After the second rise you should place the griddle or frying pan on medium low heat.

The first side of the English Muffin will take 15-25 minutes, the second side will take roughly 15 minutes to bake. I like to turn the muffins periodically so that they brown evenly on the bottom. The English Muffins are done when the internal temperature reaches 185-200. After the English Muffins are ready let them cool completely and then brush off most of the semolina flour from both sides. After the English Muffins have cooled completely you can use a fork to cut them in half. Do not use a knife or else you won’t have the nooks and crannies.

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English Muffins

Homemade English Muffins are easy and fun to make
Prep Time15 minutes
Cook Time35 minutes
Proofing1 hour 45 minutes
Total Time2 hours 35 minutes
Course: Breakfast, Snack, lunch
Cuisine: American
Keyword: bread, muffins
Servings: 16 Muffins
Calories: 160kcal


  • Cast iron Griddle or heavy bottom frying pan
  • Stand mixer


  • cups bread flour
  • tsp kosher salt
  • 2 tsp instant yeast
  • cups lukewarm milk
  • 3 tbsp butter softened
  • 1 egg beaten lightly
  • 2 tbsp granulated sugar
  • semolina flour to sprinkle on pan


  • Mix flour, salt and yeast together
  • In a stand mixer fitter with dough hook add butter, sugar and mix
  • add egg and milk and continue to mix for 1 minute
  • add flour mixture and mix for 5 minutes until dough is smooth and puuls away from sides
  • shape into a ball, place in bowl, cover with a dish towel and let rise for 1.5 hours until double in size
  • remove from bowl and gently press down in center of dough to deflate
  • divide the dough into 16 pieces, gently roll into a ball and flatten into a 3½ inch disk shape
  • Place each disk on a cast iron griddle or heavy bottom frying pan heavily sprinkled with semolina flour
  • sprinkle more semolina flour on top of muffins and cover with a piece of parchment paper
  • let english muffins rise for 15 minutes
  • place griddle or frying pan on medium low heat
  • cook English muffin for 15 – 25 minutes until bottom is a light golden brown
  • flip muffins over and continue to cook for an additional 15-20 minutes until golden brown on bottom and internal temperature is between 185 and 200. Adjust heat lower if muffin bottom is beginning to burn.
  • Let English Muffins cool completely.
  • Scrape most of the semolina flour off of the muffins when they are cool
  • Always use a fork to cut muffins in half. DO NOT USE A KNIFE.


Semolina flour prevents the bottoms of the muffins from burning. I like to brush most of it off before once the English Muffins are cool.
Muffins can be frozen in airtight plastic bags.


Serving: 1muffin | Sodium: 238mg | Calcium: 41mg | Vitamin C: 1mg | Vitamin A: 63IU | Sugar: 3g | Fiber: 1g | Potassium: 92mg | Cholesterol: 13mg | Calories: 160kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 2g | Protein: 6g | Carbohydrates: 29g | Iron: 1mg

Chocolate Babka Recipe

Chocolate Babka Recipe

This is the best chocolate babka recipe

I am so excited to share this with you! I have been experimenting with a chocolate bread recipe. I wanted to come up with one that was a combination of brioche and babka. A sweet, but not too sweet, dough layered with just the right amount of semi sweet chocolate. Of course the chocolate bread also had to have a crumb topping. If we are going to go for it well then let’s go for it. I used my cinnamon roll recipe as the base of the dough but added an additional egg yolk, some vanilla extract and a little extra butter. So should we call this Babka, Brioche or Briochka? The dough is softer and fluffier than a typical babka, more like a brioche but it is cut and twisted like a babka so really I guess Briochka is probably the best name.

Outrageous Cinnamon Rolls
fluffy, sweet cinnamon rolls with icing
Check out this recipe

The result is a buttery, sweet brioche style bread with layers of chocolate running throughout. It’s sweet but not too sweet. The chocolate filling for the babka is made by melting butter and semi sweet chocolate morsels and then mixing in confectionary sugar and cocoa powder to make a chocolate paste. The paste is then spread over the rolled out dough before the dough is rolled. The technique is very similar to cinnamon rolls but we cut the roll in half instead of slices. Each half will fit in one loaf pan. The half is cut vertically and then twisted before being placed in a loaf pan sprayed with baking spray or greased with butter.

How do I prevent gaps in my babka?

No one likes large gaps of air between their layers of babka. There are a few ways to prevent this.

  • Roll the dough slowly and tightly. Pull the dough slightly back as you roll forward.
  • Spooning a little half and half over the dough after the second rise will help keep the layers together
  • Brush top of dough with egg wash before sprinkling on crumb topping
  • Let bread cool for 15 minutes in pan before you remove babka to cut

Can I Use a Different Filling in the Babka?

Yes, you can fill the dough with several different fillings. Spread Nutella over the dough before rolling or try raspberry jam or cinnamon, butter and brown sugar. You can also add chopped walnuts or raisins if you like. Be creative.

Chocolate babka ready to be baked in oven. Moments away from oh my yum!
chocolate Babka
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5 from 2 votes
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The Best Chocolate Babka Recipe

a delicious combination of chocolate babka and chocolate brioche
Prep Time30 minutes
Cook Time40 minutes
Rising Time2 hours
Total Time3 hours 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: muffins, chocolate, breakfast bread, muffin
Servings: 12 slices
Calories: 354kcal


  • 2 loaf pans



  • 1 cup milk warm, not boiling
  • 2 eggs
  • 1 egg yolk
  • 8 tbsp butter, melted
  • tsp instant yeast
  • 1 tsp salt
  • 1 tsp vanilla
  • 4 cups bread flour or all purpose flour


  • 8 tbsp butter
  • ¾ cup semi sweet chocolate morsels
  • ½ tsp salt
  • 2 tbsp cocoa powder
  • 1 cup confectionary sugar


  • 2 tbsp butter, softened
  • ¼ cup light brown sugar
  • tbsp flour

Before Adding Crumb Topping

  • 4 tbsp half and half
  • brush with egg wash



  • mix flour and yeast in a bowl and set aside
  • in a large mixing bowl mix warm milk, eggs, butter, vanilla
  • add salt and sugar
  • add flour mixture and mix well the knead dough on a lightly floured surface
  • knead until dough is smooth and elastic. If its too sticky add a bit more flour
  • place dough in a large greased bowl and cover with a kitchen towel
  • place in a draft free area and let rise for 1 hour
  • after 45 minutes prepare the chocolate filling
  • remove dough from bowl and roll into an 18×18 square
  • spread chocolate filling on dough and roll dough into a roll
  • cut dough in half horizontally
  • cut each half in half vertically so you have 2 long pieces for each half
  • grease (2) 8½ x 4½ loaf pans
  • twist 2 pieces together and place in loaf pan. Repeat with other half
  • cover with towel and place in draft free place to rise for 1 hour
  • preheat oven to 350
  • spoon 2 tablepoons of half and half over each loaf and allow to absorb in dough
  • brush each loaf with a little egg wash
  • spinkle crumb topping over loaf and place loaf pans on a baking sheet in oven
  • bake for 35-40 minutes
  • remove from oven and let stand 15 mintes before removing from pan and slicing


  • melt butter and chocolate morsels in pan over low heat stirring constantly
  • remove from heat and mix in cocoa and confectionary sugar to make a paste

Crumb Topping

  • mix softened butter, flour and brown sugar together to make a crumble


Serving: 1slice | Sodium: 411mg | Calcium: 62mg | Vitamin A: 422IU | Sugar: 9g | Fiber: 3g | Potassium: 185mg | Cholesterol: 74mg | Calories: 354kcal | Saturated Fat: 9g | Fat: 16g | Protein: 8g | Carbohydrates: 55g | Iron: 3mg