Mary Berry English Muffins

The first time I tried making English muffins at home, I was chasing that perfect café-style breakfast—soft inside, golden outside, and full of those little nooks that catch all the butter. Mine? Flat, tough, and oddly biscuit-like. I’d rolled the dough too thin, skipped the proper rise, and cooked them on a pan that was far too hot. They were more “pancake in disguise” than classic muffin.

But once I slowed down, gave the dough a proper rest, and treated the griddle with care, they turned out exactly as they should: light, chewy, and satisfying to tear open by hand. Now I make them on slow mornings or batch them for the freezer—and I never slice them with a knife again. Here’s how to get it right from the start.

Why This One Works So Well

There’s no baking involved here—these are griddle-cooked breads, and that’s part of what makes them special. It’s a dough that relies on patience and just the right amount of heat.

• Strong white flour creates structure and chew—plain flour won’t cut it.
• Slow rise gives the muffins time to develop their airy interior.
• Griddle-cooking means crisp outsides and fluffy middles—without turning on the oven.

It’s a simple dough, but the technique is what makes these sing.

Ingredients + Why They Matter

• Strong white flour (675g) – Essential for chew and rise. Don’t swap it unless you’re after a softer, cakier muffin.
• Caster sugar (2 tsp) – A hint of sweetness that balances the salt and feeds the yeast.
• Fast-action yeast (7g) – Easy, reliable. No need to proof separately—just mix in.
• Salt (1½ tsp) – Enhances flavour. Keep it away from the yeast when mixing dry.
• Tepid milk (450ml) – Warm to the touch, not hot. Activates the yeast and adds richness.
• Fine semolina (1 tsp) – Dusting the tray and tops gives a slight crunch and stops sticking.
• Oil – For greasing the pan. Helps the crust form without smoking up the kitchen.

Making It Yours (Without Ruining It)

• Dairy-free? Use warm oat or soy milk. I’ve tried it—it still works well.
• Mini muffins? Use a smaller cutter and cook for less time. Perfect for snacks or sliders.
• Want extra flavour? Add a pinch of dried herbs or grated cheese into the dough before kneading.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Muffins didn’t rise	Dough was under-proofed or cold	Give it time—wait until doubled in size
Outside browned too fast	Pan too hot	Use medium-low heat and adjust as needed
Texture was dense	Overworked dough or weak flour	Use strong flour and knead until elastic
Stuck to the tray	Skipped the semolina dusting	Dust generously top and bottom

How to Make Mary Berry’s English Muffins

1. Mix the dough – In a large bowl or stand mixer, combine flour, sugar, yeast, and salt (keep yeast and salt on opposite sides). Gradually pour in tepid milk, mixing to form a soft dough.
2. Knead until smooth – By hand or dough hook, knead for about 10 minutes until smooth and springy.
3. Roll and cut – On a floured surface, roll dough to 1cm thickness. Cut rounds using a 7.5cm cutter. Place on a floured tray and dust tops with semolina.
4. Let rise – Cover loosely and leave in a warm spot for 1 hour or until doubled in size.
5. Cook on the griddle – Lightly oil a heavy frying pan or griddle. Cook muffins in batches over medium-low heat for 7 minutes per side. Adjust heat as needed to avoid burning.
6. Cool and serve – Let cool slightly on a rack. Pull apart with fingers for that soft, open texture.

Tips from My Kitchen

• I warm my milk slightly in the microwave for 30 seconds—just to take the chill off.
• Use a dry frying pan to test heat: sprinkle flour and if it browns in 30 seconds, you’re good.
• If your kitchen’s cold, I rise the dough in the microwave—just heat a cup of water first and let the dough sit beside it.
• Store cooled muffins in a tin lined with baking paper—helps keep the crust crisp.

Storage + Serving

• Room temp (2–3 days) – Keep in a tin or airtight box. Best toasted before serving.
• Fridge (up to 5 days) – Okay, but they can dry out—toast to revive them.
• Freezer (up to 3 months) – Split before freezing for easy toasting. Wrap well.
• Reheat – Straight from frozen into the toaster. No defrosting needed.

FREQUENTLY ASKED QUESTIONS

Q: Can I bake these in the oven instead?
A: Not really. The griddle gives them their unique crust and colour. Baking changes the texture.

Q: What should the inside look like?
A: Light, fluffy, with open bubbles—not dense or gummy. If they’re doughy, try lowering the heat next time.

Q: Why pull instead of slice?
A: Tearing keeps the nooks and crannies intact for all that melted butter to hide in. A knife flattens them.

Q: Can I make the dough ahead?
A: Yes—let it rise once, shape, then cover and chill overnight. Bring to room temp before cooking.

Q: What do I serve with them?
A: Butter and jam is the classic. But also: poached eggs, bacon, smoked salmon, or even just a swipe of Marmite.

Try More Recipes:

• Mary Berry Double Chocolate Chip Muffins
• Mary Berry Blueberry Muffin Recipe
• Mary Berry Chocolate Chip American Muffins