Perfectly Toasted Mini English Muffins Recipe

Are you craving something savory and delicious for breakfast or a midday snack? Do you want to enjoy a freshly baked English muffin with nooks and crannies, straight from your own oven? Look no further than this Mini English Muffins Recipe. Trust me, as a chef specializing in British cuisine, I know the value of a good English muffin.

Now, you might be thinking, “Why not just buy some from the store?” Well, let me tell you why. Homemade English muffins are fresher, tastier, and healthier than store-bought ones. You can control the ingredients that go into them, making substitutions or variations to suit your preferences. Plus, there’s something so satisfying about biting into a warm mini muffin topped with pizza sauce and cheese or using them to make any sandwich mini.

In this recipe article, I’ll guide you step-by-step on how to make these Mini English Muffins using simple ingredients like flour, egg, water, yeast, cornmeal and evaporated milk. Trust me; it’s easy as pie or rather a muffin pizza. As Simon Sinek said “An easy thing to grasp is an easy thing to remember.”

Join me on the journey of making homemade English Muffins that will keep you wanting more.

Why You’ll Love This Recipe

Mini English Muffins
Mini English Muffins

Imagine biting into a freshly-made, fluffy English muffin that is perfectly toasted and has the right balance of wheaty flavor and chewy texture. That’s what you can expect with this mini English muffins recipe. It’s perfect for breakfast, brunch or even as a snack.

Firstly, these mini English muffins are easy to make and don’t require any special equipment. You can whip up a batch in no time, and once they’re done, you can cut them in half and see the iconic nooks and crannies that make these muffins so unique.

Secondly, they are incredibly versatile. You can use these muffins to make mini pizzas for appetizers or lunch ideas. Spread some pizza sauce on top, sprinkle some cheese and your favourite toppings, and voila! The perfect bite-sized snack is ready to go.

Thirdly, these muffins are perfect for meal prepping. They can be stored in an airtight container in the fridge or freezer so you can enjoy them anytime you want. They also have an impressive shelf life compared to other types of bread, so you can keep English muffins on hand without worrying about them going stale.

Lastly, by making your own mini English Muffins at home instead of buying the pre-packaged kind, you get to adjust the recipe to your liking. Add more sugar if you prefer a sweeter taste or add cornmeal for extra crunchiness. You’re in control of the ingredients from start to finish.

In conclusion, this mini English Muffin recipe is versatile, easy-to-make, perfect for meal prepping and allows for customization. Plus, who doesn’t love the satisfying feeling of biting into a perfectly toasted English Muffin?

Ingredient List

 These mini English muffins pack a mighty flavor!
These mini English muffins pack a mighty flavor!

Before we dive into the recipe, let’s take a look at the ingredients that you will need to make these mini English muffins. Some of these may already be in your pantry. Don’t worry if something is missing, as there are a few substitutions that you can make.


  • 1 cup all-purpose flour

  • 2 tablespoons cornmeal

  • 1 tablespoon sugar

  • 1 packet (2 ¼ teaspoons) active dry yeast

  • 1/2 teaspoon salt

  • 2/3 cup evaporated milk

  • 1/4 cup warm water

  • 1 egg

  • 3 tablespoons butter, melted and cooled

These ingredients come together to create a dough that will transform into soft and fluffy mini English muffins with crispy edges!

The Recipe How-To

 Bigger isn't always better: these little guys are perfect for portion control.
Bigger isn’t always better: these little guys are perfect for portion control.

Now, the best part: how to actually make these delicious Mini English Muffins. In this section, I will guide you through the steps necessary to recreate this recipe at home.


Before we start baking, we need to gather all our ingredients. Check your pantry and make sure you have all these items:
– 2 ¼ cups all-purpose flour
– 1 tablespoon sugar
– 1 teaspoon salt
– 1 tablespoon active dry yeast
– ½ cup cornmeal
– 1 beaten egg
– ¾ cup warm water
– 1 cup evaporated milk


Once everything is in place, we can begin mixing our ingredients.

Step 1: Combine Ingredients

In a medium bowl, whisk together the flour, sugar, salt, active dry yeast, and cornmeal.

Step 2: Add Wet Ingredients

In a separate bowl mix together the beaten egg, warm water, and evaporated milk. Then add this mixture to the dry ingredients and stir until everything is combined.

Step 3: Knead the Dough

Transfer the dough mixture to a floured work surface and knead it for about ten minutes or until it is smooth and stretchy.

Step 4: Let it Rise

Clean the medium bowl you used earlier with cooking spray, put back the dough inside the bowl then cover it with a tea towel or cling wrap. Place it in a warm spot for an hour or until the dough doubles in size.

Step 5: Cut & Cook

After an hour, punch down the dough and let it rest for another ten minutes. Once rested, cut the dough into small rounds, then place them on a parchment-lined baking sheet. Cover with a tea towel or cling wrap and let them rest for 45 minutes.

Step 6: Preheat & Bake

Preheat your oven to 180°C (350°F). In a separate frying pan or skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the cut mini English muffins and cook each side for 3-4 minutes until golden brown. Transfer the mini muffins onto the baking sheet and bake for another 12-15 minutes until they’re cooked through.

And voila! Once the muffins are ready, you can enjoy them with jam or butter, use them as a base for mini pizza appetizers (English muffin pizza) or even sandwiches for your meal prep lunch ideas.

Substitutions and Variations

 The perfect size for even the smallest of hands - mini English muffins for the win!
The perfect size for even the smallest of hands – mini English muffins for the win!

There’s no doubt that English muffins are a versatile and delicious bread, but what if you don’t have some of the ingredients on hand? No need to worry, as there are plenty of substitutions and variations that can be made to this mini English muffin recipe without sacrificing its tasty flavor.

First off, a popular substitution for the active dry yeast is instant yeast. Instant yeast doesn’t need to be activated in water before adding it to the dough, making it a convenient option. You can also use sourdough starter as a substitute for yeast. This will give the muffins a slightly tangy flavor and a distinct texture.

If you’re avoiding dairy, you can replace evaporated milk with almond milk or soy milk. Coconut milk is another option that will add to the muffins’ flavor profile.

For those who don’t have cornmeal on hand, you can substitute it with polenta or semolina flour. They will give the muffins a slightly different texture but still provide that classic English muffin taste.

As for variations, this recipe can be modified to create mini English muffin pizzas – perfect for an easy lunch or snack. Simply cut the muffins in half and spread pizza sauce over them. Add your favorite toppings such as veggies or cheese, and bake in the oven until bubbly and browned.

Alternatively, mini English muffins can also be served with butter and jam for a sweet breakfast treat. Or you could try topping them with smoked salmon, cream cheese and dill for an elegant brunch option.

The possibilities are endless when it comes to variations and substitutions for this mini English muffin recipe. Don’t be afraid to get creative and find your own unique spin on this classic bread!

Serving and Pairing

 Who says English muffins have to be round? These mini muffins are more playful in shape.
Who says English muffins have to be round? These mini muffins are more playful in shape.

Now that your homemade mini English muffins are ready, it’s time to decide how to serve and pair them. These versatile bites are perfect for any time of the day, whether you’re looking for breakfast, lunch, dinner, or even a snack option.

One of the most simple and satisfying ways to enjoy English muffins is by toasting them, spreading a little butter or jam on top, and enjoying alongside your favorite hot beverage. You could also try making a breakfast sandwich with scrambled eggs, cheese, and bacon, sausage or ham.

For lunch and dinner ideas, consider using your mini muffins as an alternative to bread for sandwiches or burgers. The nooks and crannies that make English muffins famous create the perfect vehicle for holding sauces and toppings without becoming soggy. Try making muffin pizzas using tomato sauce, cheese, and your favourite toppings or dipping them into hummus or guacamole.

If you’re planning on serving these mini muffins as an appetizer at your next party or gathering, there are plenty of delicious variations you could make. Try adding a dollop of tomato sauce, mozzarella cheese and grilled vegetables for some quick pizza bites. Or you could experiment with different spreadable toppings like cream cheese and smoked salmon or brie and fresh herbs.

Finally, when it comes to pairing, these mini English muffins can work with a variety of beverages such as coffee and tea for breakfasts; soft drinks or lemonade for lunches; beers or cider for informal gatherings; or wines paired with complementary snacks (e.g., veggie pizza). With its fluffy texture and slightly crispy exterior, these homemade English muffins will surely become one of your go-to options when it comes to quick meal prep ideas.

Make-Ahead, Storing and Reheating

 Get ready to pop these mini English muffins like candy.
Get ready to pop these mini English muffins like candy.

As a busy chef, I know how important it is to have meals ready to go at a moment’s notice. With these mini English muffins, you can easily make them ahead of time and store them for later use.

To make them ahead of time, first, wrap the muffins tightly in plastic wrap or store them in an airtight container. You can store them at room temperature for up to two days or in the refrigerator for up to a week.

If you’re planning on reheating these mini English muffins, there are several options available to you depending on your preference. One option is to slice them in half and toast them in the toaster until they’re crispy and warm. Alternatively, you could heat them up in the oven at 180C for approximately five minutes.

These muffins are great for meal prep or even as a lunch idea that you can take with you on-the-go. They also make great bread for mini pizzas, such as my personal favourite recipe: homemade pizza muffins.

Whether you’re looking for something to snack on or need something quick and easy for breakfast, these mini English muffins are sure to satisfy your cravings while keeping your hunger at bay.

Tips for Perfect Results

 Toast these little babies up for a flavorful breakfast or snack.
Toast these little babies up for a flavorful breakfast or snack.

Now that you’ve got the English Muffins down pat, let’s talk about perfect results. The beauty of these little circles of delight is that they have nooks and crannies that are made to capture and hold butter and jam, but only if you know how to make them properly! Here are a few tips for getting the best out of your English muffin recipe.

Firstly, when you’re cooking English Muffins on a stovetop griddle, it’s essential to keep the heat low. These babies need time to cook through so they’re doughy in the center with crispy golden brown edges.

Secondly, while mixing the dough, I add a dusting of cornmeal on the counter and knead the dough briefly in it. This adds just enough extra crunch for a satisfying texture contrast.

Thirdly, flip your muffins sideways during cooking. By flipping them onto their sides (use tongs for this maneuver) you insulate the nooks and crannies and are more likely to create properly cooked centers

Fourthly, invest in good quality ingredients. The difference between store-bought and homemade will be apparent so always opt for the highest quality ingredients available.

Finally, let them cool before cutting. You might be tempted to cut into these hot beauties as soon as they’re off the griddle, but it’s worth waiting a few minutes so that they don’t become tough and chewy. Plus, it’s perfect for heading into round two: making mini pizzas out of English Muffins with homemade pizza sauce!

Remember these tips when making your English Muffins or other baked goods with amazing results!


As with any recipe, questions and concerns may arise along the way. That’s why we’ve compiled a list of frequently asked questions to ensure you have all the information you need to make these Mini English Muffins with confidence. Let’s dive in!

What’s the difference between an English muffin and a crumpet?

A crumpet is a light and airy bread that is often enjoyed as a morning or afternoon treat. It features small circular holes on top and is thinner than an English muffin, which has a more solid top and is typically served sliced in half. Both of these classic British breads have their own distinct textures and flavors.

Why do Thomas English muffins last so long?

English Muffins bought from stores such as Bays or Thomas are known for their extended shelf life attributed to the presence of preservatives. However, their expiration date approaches eventually, even if kept in the refrigerator or freezer. Nonetheless, storing them in these conditions can prolong their freshness beyond the sell-by date.

How do you keep English muffins from getting soggy?

To keep your English muffins fresh for a longer period, the key lies in how and where they are stored. For an extended shelf-life, it’s advisable to store them in a cool, dry area. The muffins should be kept in their original packaging, sealed tightly and stored at room temperature.

Why are English muffins not cut in half?

The essence of English Muffins lies in the formation of its distinctive pockets and crannies, which trap and enhance the flavors of the toppings. This cannot be accomplished by slicing or tearing the muffin.

Bottom Line

In conclusion, the mini English muffins recipe is the perfect addition to your meal-time routine. From their delicious taste to their versatility, these little wonders have a lot to offer. Whether you enjoy them as a breakfast muffin, an appetizer, or even as a mini pizza base, you won’t be disappointed with this recipe. Plus, it’s easy to make and can be customized to fit your personal preferences.

With just a few key ingredients, these mini English muffins can be whipped up in no time at all. And the best part is that they have a long shelf life which means you can keep them on hand for whenever you need them. So why not give this recipe a try and see what all the fuss is about? Whether you’re looking for an easy meal prep option or just want to switch up your lunch ideas, these mini muffins are sure to satisfy.

So go on, head into the kitchen and get started on your own batch of mini English muffins today. You won’t regret it!

Mini English Muffins

Mini English Muffins Recipe

Add an English accent to your brunch, try English Mini-Muffins. A homemade version of this ever popular breakfast bread, any uneaten may be frozen for future good eating. It's like having a bit of England in your freezer.
Course Breakfast or Snack
Cuisine English / American
Keyword < 4 Hours, Breads, For Large Groups, Healthy, Yeast
Prep Time 30 minutes
Cook Time 45 minutes
Calories 97.2kcal


  • 1/4 cup butter
  • 1/2 cup water
  • 3/4 cup undiluted evaporated milk
  • 2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg
  • 3 1/4-3 1/2 cups flour
  • cornmeal


  • Melt butter in small saucepan.
  • Add water and evaporated milk. Heat to 115 degrees.
  • Dissolve yeast in milk mixture.
  • Place yeast mixture, sugar, salt, egg and 2.50 cups flour in large mixer bowl. Beat with dough hooks at medium speed 5 minutes.
  • Stir in remaining flour, 1/4 cup at a time until dough cleans sides of bowl. (Add as much flour as possible.).
  • Knead with dough hooks 6 minutes.
  • Form dough into ball; place in buttered bowl.
  • Cover and let rise in warm place 1 hour.
  • Punch dough down and let rest 10 minutes.
  • Sprinkle bread board with cornmeal, roll dough 1/4 inch thick.
  • Cut into 2 3/4 inch rounds, place on cornmeal covered surface.
  • Cover with towel and let rise 1 1/2 hours.
  • Heat heavy grill or skillet and cook muffins 5 to 7 minutes per side or until lightly browned.
  • Prep. time does not include rise time (2 l/2 hours total).


Serving: 35g | Calories: 97.2kcal | Carbohydrates: 14.9g | Protein: 2.7g | Fat: 2.9g | Saturated Fat: 1.7g | Cholesterol: 16.2mg | Sodium: 122.4mg | Fiber: 0.5g | Sugar: 1.1g

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