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!
Looking for more delicious Thermomix breakfast recipes?
Try our bircher muesli, porridge or acai bowls!
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.
What You Need
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
To make homemade Thermomix English muffins, you'll need:
- dried instant yeast (or fresh yeast) - I recommend using the 7g sachets as they stay fresh and active as they are sealed individually.
- caster sugar - also known as superfine sugar.
- full fat milk - I always recommend using full cream milk when cooking as it gives a better flavour and texture.
- plain flour (or bread flour is even better if you have it!) - bread flour will give you the best possible English muffins, but plain flour can also be used.
- salt
- butter - unsalted or salted butter can be used
- egg - use a large egg (approximately 60g)
- semolina (polenta), for dusting
Step By Step Instructions
Let's make English muffins... in the Thermomix!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Warm The Milk, Yeast & Sugar
Place the milk, yeast and sugar into a clean and dry Thermomix bowl.
Heat for 2 minutes.
Step 2 - Mix
Add the butter, egg, salt and flour and mix.
Scrape down the sides of the bowl.
Step 3 - Knead
Use the Dough function to knead the dough.
Step 4 - Rise Time 1
Place the dough into a greased ThermoServer or bowl covered with a tea towel.
Allow it to rest in a warm spot for 1 hour or until doubled in size (see tips below).
Step 5 - Cut Out The Muffins
Sprinkle a little semolina (polenta) onto a board and roll the dough out until it's 2-3cm thick.
Use a round cutter to cut out the muffins.
Step 6 - Rise Time 2
Place the muffins onto a baking paper lined tray and allow to rise for a further 20 minutes.
Step 7 - Par-Cook The Muffins
Heat a frying pan over medium high.
Sprinkle with a little extra semolina.
Cook the muffins, in batches, for 5-8 minutes on either side or until golden.
When ready to serve, cut the muffins in half and cook in the toaster.
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
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.
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.
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.
Related Recipes
The ThermoServer is a great money saver when it comes to making your own homemade breads, muffins and scrolls!
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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix English Muffins
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.
Notes
- 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!)
- 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!
Megan says
First time making them in a thermomix and turned out great.
The only thing I found was rolling the dough to 4cm thick is way to high, half the size worked out great as they almost doubled in size the 2nd rise
Dee says
Great muffins recipe! I only altered the frying time as I’m using fire instead of induction cooker.