Our Thermomix English muffins are made from just a few basic ingredients, are so simple to make… and beat the store-bought versions every single time!
We eat a lot of English muffins in our house – they’re perfect with scrambled or poached eggs, eggs benedict, smashed avocado or just your favourite spread (jam, peanut butter or Vegemite etc)… and of course, lots of butter!
When it seemed like we were buying pack after pack at the supermarket, I decided it was time to start making our own English muffins in the Thermomix. And you wont believe how simple they are to make!
Why You’re Going To Love This Recipe
After trying our Thermomix English Muffins, you’ll never buy store-bought again!
- No Preservatives or Additives – unlike store-bought English muffins, ours contain no preservatives or additives! You’ll know exactly what your family is eating!
- Basic Ingredients – the best thing about this recipe is that it’s made using pantry staples (you probably have all of the ingredients at home!)
- Versatile – serve them with your favourite spread or with eggs and bacon… the options are endless!
- Freezer-Friendly – pop any leftovers in the freezer, allow to defrost, cut in half and then pop in the toaster when you’re ready to serve!
- Suitable For All Thermomix Models – you can make our recipe using any of the Thermomix models.
Expert Tips
Tips To Rise Your Dough
Once you’ve made your English muffin dough, it’s time to let it rise! Here’s a few tips for helping dough to rise:
- place the dough into a greased bowl or ThermoServer (this will help to remove the dough later on)
- cover your ThermoServer with a lid. If you don’t have a ThermoServer, cover your bowl with a tea towel to trap in the heat.
- place the bowl or ThermoServer in a warm and draught-free place to rise for approximately 1 hour (or until doubled in size).
- a warm spot might be in front of a sunny window, on top of a hot water bottle, in front of a fireplace. You can also heat you oven on low and then turn it off before placing your bowl/Thermoserver inside (just make sure it’s not too hot or you may melt the lid/cook the dough!)
Extra Tips
- Cooking the English muffins in a frying pan will par cook them. You will need to cut them in half and cook in the toaster when ready to serve.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Freeze any leftovers for up to 3 months.
- Allow to defrost before cutting in half and cooking in the toaster.
- Serve with butter and your favourite spread, or eggs and bacon!
FAQs
How do you cook English muffins?
Homemade English muffins are par-cooked in a frying pan on the stove-top. When you’re ready to serve them, simply cut in half and place into your toaster as you normally would.
Are semolina and polenta the same thing?
No, however, they are very similar and either can be used in this recipe to stop the muffins from sticking to the baking tray and frying pan.
an I double this recipe?
I don’t recommend doing so as you would need a VERY large ThermoServer (or 2!) to allow the dough to rise adequately. This recipe entirely fills my extra large ThermoServer once it’s risen.
Course: Breakfast
Prep Time: 15 minutes
Cook Time: 15 minutes
Rising time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 serves
Calories: 326kcal
Equipment
- Thermomix
- Stove-top
Ingredients
- 2 teaspoon dried active yeast or 30g fresh yeast
- 300 g milk full fat
- 30 g caster sugar
- 30 g butter room temperature
- 1 egg large
- pinch of sea salt
- 540 g bread flour or plain flour
- semolina for sprinkling
Instructions
- Place the dried active yeast, milk and sugar into the Thermomix bowl. Heat for 2 minutes, 37 degrees, Speed 2.
- Add the butter, egg, salt and flour and mix for 5 seconds, Speed 6. Scrape down the sides of the bowl and mix on Interval/Knead function for 2 minutes. Please note: the dough will be very sticky!!!
- Place the dough into a greased bowl or ThermoServer and allow to rise for aprroximately 1 hour or until doubled in size (see recipe tips below).
- Sprinkle semolina over a board and place the dough on top. Use a little extra semolina to roll the dough out until 3cm thick. Use a 9cm round cutter to cut out round circles.You’ll get apprximately 8 English muffins (make sure they’re not rolled out too thin… we want them nice and thick!)
- Place the muffins onto a tray sprinkled with extra semolina (to stop them from sticking). Leave for 20 minutes to rise again (this time they’ll only rise slightly).
- Heat a frying pan or griddle over medium heat and sprinkle with extra semolina. Cook the muffins (in batches) for 5-8 minutes either side (until they’re golden and risen). Set aside.
- Once completely cooled, store the muffins in an airtight container for up to 3 days or freeze for up to 1 month. When ready to use, cut the muffins in half and place into the toaster. Cook and then serve with eggs or your favourite condiments.
RECIPE NOTES & TIPS
TIPS TO RISE YOUR DOUGHOnce you’ve made your English muffin dough, it’s time to let it rise! Here’s a few tips for helping dough to rise:
- place the dough into a greased bowl or ThermoServer (this will help to remove the dough later on)
- cover your ThermoServer with a lid. If you don’t have a ThermoServer, cover your bowl with a tea towel to trap in the heat.
- place the bowl or ThermoServer in a warm and draught-free place to rise for approximately 1 hour (or until doubled in size).
- a warm spot might be in front of a sunny window, on top of a hot water bottle, in front of a fireplace. You can also heat you oven on low and then turn it off before placing your bowl/Thermoserver inside (just make sure it’s not too hot or you may melt the lid/cook the dough!)
EXTRA TIPS
- Cooking the English muffins in a frying pan will par cook them. You will need to cut them in half and cook in the toaster when ready to serve.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Freeze any leftovers for up to 3 months.
- Allow to defrost before cutting in half and cooking in the toaster.
- Serve with butter and your favourite spread, or eggs and bacon!
Nutrition
Calories: 326kcal | Carbohydrates: 56g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 54mg | Potassium: 153mg | Fiber: 2g | Sugar: 6g | Vitamin A: 184IU | Calcium: 56mg | Iron: 1mg
Thermomix English Muffins
Soft, chewy, and beautifully golden, homemade English muffins are surprisingly easy to make in your Thermomix. These classic breakfast breads are perfect toasted with butter and jam, stacked with eggs and bacon, or used for homemade breakfast sandwiches. With their signature nooks and crannies, they soak up melted butter like a dream.
Why You’ll Love This Recipe
- Made easily in the Thermomix
- Soft inside with a lightly crisp exterior
- Perfect for breakfast meal prep
- Freezer friendly
- No special baking skills required
Ingredients
- 250g milk
- 1 tsp sugar
- 2 tsp dried yeast
- 20g butter, softened
- 450g plain flour or bread flour
- 1 tsp salt
- Cornmeal or semolina, for dusting
Thermomix Method
Step 1: Activate the Yeast
Add milk, sugar, and yeast to the Thermomix bowl.
Mix for 2 minutes / 37°C / Speed 2.
Let sit for 5 minutes until slightly frothy.
Step 2: Make the Dough
Add butter, flour, and salt.
Mix for 10 seconds / Speed 5.
Then knead for 5 minutes / Dough mode.
The dough should feel soft and slightly tacky.
First Rise
Transfer dough to a lightly greased bowl and cover.
Leave to rise in a warm place for 1 hour or until doubled in size.
Shape the Muffins
Lightly flour your bench and roll dough to about 2cm thick.
Use a round cutter to cut out muffins.
Place onto baking paper dusted with cornmeal or semolina.
Sprinkle tops lightly as well.
Cover and let rise again for 30 minutes.
Cook the English Muffins
Heat a large non-stick frying pan or skillet over low-medium heat.
Cook muffins for about 6–8 minutes per side until golden brown and cooked through.
If they brown too quickly, reduce the heat. English muffins cook slowly so the centre finishes cooking without burning the outside.
You can also finish them in a low oven if needed.
Tips for Perfect English Muffins
- Use low heat for even cooking
- Dust generously with semolina for the classic texture
- Split with a fork instead of a knife for more nooks and crannies
- Freeze extras once cooled
Serving Ideas
Serve your English muffins with:
- Butter and honey
- Jam or marmalade
- Poached eggs and avocado
- Bacon and egg breakfast sandwiches
- Peanut butter and banana
Storage
Store in an airtight container for up to 3 days.
Freeze for up to 2 months. Toast straight from frozen for a quick breakfast.Optional Variations
Try adding:
- Wholemeal flour for extra fibre
- Cinnamon and raisins for a sweet version
- Cheese and herbs for savoury muffins
- Sourdough starter for deeper flavour
Homemade Thermomix English muffins are comforting, versatile, and much tastier than store-bought versions. Once you make them from scratch, they’re likely to become a regular part of your breakfast routine.
