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August 2, 2021

English Muffins – No oven needed

Posted on April 16, 2020 by in baked goods

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Engish Muffins

We had English Muffins straight from the freezer this morning. Ok, well we warmed them first, but they were as good as freshly baked.

Making these English Muffins in a pan on the stove top, not only tastes better, but you save a lot of electricity. So it’s a win-win recipe. I think you can use the same recipe for roosterkoek, which is a South African staple around the BBQ. If you can make bread, you can do this, trust me. All it takes is a little patience and a different approach. If, for some reason, making your own bread dough is not on your bucket list, buy a kg dough from your local baker. I think we all are familiar with an Egg McMuffin from McDonalds, I hear it is a good hangover cure. I have never had a hangover, but I’ve had a couple of McMuffins in my day. Take my word for it, this English Muffin is better. It also makes the best ever Eggs Benedict.

Engish Muffins

English Muffins

makes 12


2½ cups/625 ml flour – I used white bread flour

1 t/5 ml yeast

½ t/2 ml salt

½ t/ 2 ml sugar

⅔ c/ 140 ml milk

½ c/ 125 ml water

1 T/ 15 ml butter

flour and corn or mealie meal – polenta

English Muffins Collage


Mix all the flour, yeast, salt and sugar in a bowl. Pour milk, water and butter in a jug and warm in microwave oven to lukewarm. Add the wet ingredients to dry ingredients and mix, it is quite a soft dough. Cover the bowl with a clean tea towel and allow to rise and double in size. When doubled in size, knock down and knead for a few seconds. Cover again and allow to rise a second time.

Before you start rolling, take a baking sheet and sprinkle lightly with the corn meal or polenta.

Remove the dough from the bowl onto a clean work surface, sprinkled with flour. Roll out to about 2 cm thick and use a cookie cutter of about 8 cm in diameter and make the muffins. Place the muffins on the baking sheet. Sprinkle the tops of the muffins with corn meal. Cover the tea towel and allow to rise for 30 minutes.

Heat a cast iron pan or heavy base pan with a lid on the stove top, setting on lowest ( I kept it on setting 1). NO OIL. Place 4 muffins in the and pan cover with the lid. The steam allows the muffins to rise and become really soft and light. Keep the lid on for 5 minutes, open, turn the muffins over and do the same. After 5 minutes, remove the lid, turn the heat up one notch and “bake” muffins until they have a golden color. Turn them often so that they can cook inside and NOT burn on the outside.

Enjoy with jam, butter or as part of a delicious Egg Benedict breakfast.

Engish Muffins

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