Don't pay high prices for English muffins! Make your own with these easy and healthier Bread Machine English muffins!
One of my favorite things to eat for breakfast is breakfast sandwiches. Something simple, like sausage and cheese on bread or an English muffin. It wasn't until earlier this year that I realized I could make my own muffins!
I had only bought English muffins when they were on sale, and even then they were like $2.00 for a 6-pack. When I calculated how much it would cost to make my own, my jaw dropped.
Watch this:
My recipe for these English muffins (shown below) cost a total of $1.19 to make.
This batch makes 15 muffins, so that comes out to 8 cents per muffin. What.
Compare that to a 6-pack that costs around $2.00, or 33 cents per muffin.
That's crazy! These are all ingredients you may keep in the house anyway, so why not make a cheap and healthy version of a great breakfast food?
How to make bread machine english muffins
The first step is to add the water, milk, egg, oil, honey, salt, flour, and yeast in the order recommended by the manufacturer.
Set the bread machine on the "Dough" setting and let it run, about an hour and a half.
When the dough's finished, set it on a cutting board, knead it a few times, then roll it out with flour and cut it into circular shapes. I'm fancy and using a tuna can!
Place the muffins on a tray and cover with a towel for about 30 minutes to let them rise.
After the muffins have risen, heat up a griddle (or a regular pan will do) and place a few muffins at a time, cooking a couple minutes on each side until the tops are brown. No cooking spray required, they cook just fine without!
How can you serve these english muffins?
You can toast these in your toaster oven and eat with butter or peanut butter. Or make your own copycat Egg McMuffin!
One of our favorite ways to eat these is with a sausage patty and a slice of cheese. It's enough to keep us full for hours; and seriously, nothing beats the taste of a homemade English muffin.
Looking for more bread machine recipes?
- Bread Machine Cinnamon Rolls
- Bread Machine Dinner Rolls
- Bread Machine Jalapeno Cheese Bread
- Bread Machine Cinnamon Raisin Bread
- Bread Machine Breadsticks
- Breakfast Sides Ideas
Bread Machine Whole Wheat English Muffins
Don't pay high prices for English muffins! Make your own with these easy and healthier Bread Machine English muffins! #breakfast #bread #breadmachine #recipe
Ingredients
- 1 cup milk
- ¼ cup warm water
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 egg
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 2 teaspoons active dry yeast
Instructions
- Add all ingredients to the bread machine in the order recommended by the manufacturer.
- Use the dough setting and let it run for 90 minutes.
- When the dough is completed, knead it a few times on a cutting board, then roll it out and cut into about 15 muffins.
- Set the muffins on a tray, cover with a towel, and let sit for 30 minutes.
- Heat a griddle or pan and cook a few muffins at a time until both sides are brown.
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.
Hi,
This recipe looks absolutely lovely! I reside in Cape Town, South Africa and, unfortunately, we don't have all-purpose flour here. Would it be okay to substitute the one cup of all-purpose flour with whole wheat flour?
Yes, actually I've done this before and it works great! It'll still turn out delicious. =)
Wow! These are great! Thank you so much, this will be my fave for English Muffins in the bread machine from now on. I realized after it was kneading I forgot the honey (oh no, didn't think the yeast would rise without it), so, quickly threw in a tablespoon of sugar while still kneading, and they turned out fabulous despite my error. I have a breakfast sandwich maker and can now make my own with preferred ingredients, healthier muffins, and a fraction of the cost. Thanks, Jaime, life is easier and more delicious!
Awesome, Dallas! I'm so glad they worked out for you! =)
So very easy to make and extra tasty! I make these every week for my egg, sausage and cheese muffin sandwich!
Awesome! I'm glad you enjoy them!
Please, about how thick does one roll out the dough before cutting? Is an inch or half inch thick appropriate?
I think mine was about a half inch. =)
Any reason to use all purpose flour instead of bread flour?
Either kind would work fine, I believe! =)
These are underway. What size cutter do you recommend?
Awesome! To be honest, I use an old, clean tuna can. I'm not sure how big that is!
The regular size (about 3") or the big one?
I use the regular size!
Great recipe. I added 2T of cinnamon while the dough was kneading. Then I hand kneaded a few handfuls of raisins. The muffins rose higher on the griddle. No more store bought for us.
That sounds delicious!! Thanks for sharing your modifications!
I make these in batches of four-five each time. I freeze everything and pull out one muffin at a time. These are the only muffins I make. Delicious sausage egg muffin every morning.
That's so exciting to hear! Good thinking, pulling out only one at a time. =)
I made this recipe yesterday with tasty results. It is so easy using the bread machine. One thing happened that changed my process a bit. I had to stop after taking the dough out of the bread machine and put it in the refrigerator because of an unexpected errand. About an hour or so later, the dough had risen to a very light consistency with lots of air in it. At that point, I kneaded a bit of flour into the dough, formed the muffins, let them rise for only about 10 minutes, then baked them on a griddle for about 2-3 minutes to a side. I finished them in a 325 degree oven for about 20 minutes to an internal temperature of 200 degrees. (I read this in another recipe.) Because the dough was so light and lively, I only got 11 muffins from this recipe, but they are light and delicious! (I used all whole wheat flour; a bread blend of white whole wheat and regular whole wheat.) The next time I make this recipe, I'm going to put the dough in the fridge for about 45-60 minutes before forming the muffins, as I think that extra step contributed to the lightness of the muffins.
What a great idea to put the dough in the fridge! I'll have to try that next time!
Do you need to activate the yeast before adding to the bread machine?
I don't; I just add it right away and the bread machine does the work for me!
Thank you for this wonderful recipe for English Muffins. When I retired I decided to make my own bread in the bread machine to save money. I always have loved English muffins but I thought they were just too expensive since I was tying hard to live within my means. This recipe was supper easy to make and also very delicious and cost very little with just basic ingredients, that I already have at home. Thank you I am so happy to have English muffins again in my diet, and I will continue to make these often!!!
Could these be made without a bread machine and how so? Thank you
Hi, good question!
I'm not a bread expert here- but I can make a good guess. =) Without the bread machine, I'd start by mixing the yeast with the 1/4 cup water and let it sit for a few minutes. Then I'd add the rest of the ingredients and mix (by hand or dough attachment on a stand mixer) for 5-10 minutes? Then let it rest and rise for at least 30 minutes.
From there, you can decide if it needs more time to rise. If not, you can then follow the rest of the instructions. I hope that made sense!
@Jaime, Thank you! Will definitely give it a try!
Can I use powdered milk or plant based milk?
I've never used either in this recipe. I'm sure that plant-based milk would do just fine; but you may have to experiment with the liquid if you use the powdered milk!
I accidentally did all 3 cups as whole wheat flour and they turned out ok. I did however roll them thinner than I should have. Next time I’ll get it right!
@Dianne,
How do you suggest storing them? I made them today and they came out great!
Hi Jill! I usually store my muffins in the fridge. They last longer that way!
Thank you for this recipe! My cutter was a bit smaller so I ended up with 17 muffins. I added some apple pie spice to it (since the 1st day of fall is next week!) and it turned out so good! They were so light and fluffy inside. I added coarse corn meal to the outside before cooking in a cast iron skillet for extra crunch.