Homemade English Muffins

by Barry Lewis


Homemade English Muffins

320g strong bread flour, plus extra for dusting

1 sachet fast action yeast

Pinch of salt

20g butter, softened

20g caster sugar

1 egg, beaten

175ml milk

20g polenta, plus extra for dusting

Sausage & Egg McMuffin

500g pork mince

1tsp Sage

1tsp Thyme

Salt and pepper

1 Egg per portion

1 Cheese slice per portion

Here’s how to make homemade English muffins giving you the chance to make your very own sausage and egg McMuffin completely from scratch! These can be toasted and topped with butter too or any you like. It was really fun making these, the steps are surprisingly simple! Good luck, I hope you enjoy cooking them!

First up add the milk, butter, egg and sugar into a jug. Mix it together briefly, then place in the microwave for 45 seconds to warm through. Sprinkle in the sachet of yeast, stir briefly and leave to one side for the yeast to activate for ten minutes.

Meanwhile, in a mixing bowl stir together the flour, salt and polenta. Pour in the milk mixture once ready, and stir together with a wooden spoon as best you can to begin creating the dough. Once combined, add more flour to a chopping board and knead for 5 minutes, adding more flour as necessary.

Lightly oil a clean bowl, add the dough, cover with cling film and leave to rise / double in size for an hour. Once risen, knock back and knead on some more flour on the chopping board, roll the dough to ½ inch thick, then grab a cookie cutter and cut out your muffin shapes.

Put the circle shapes on a baking tray dusted with extra polenta and sprinkle some more on top so both sides are covered. Repeat with more cuts and leave the dough to rest for 30 minutes with a damp tea towel on top.

When ready to cook them, place in a frying pan with no oil over a medium / low heat and flip once deep brown in colour, flip again and repeat then place on a wire rack to rest. Cook them to their limit to ensure the centres are cooked through. If yours grow massively when fried you may want to cover in foil and bake for 20 minutes, but for authentic English muffins you shouldn’t need to do this.

For the sausage and egg McMuffin place the pork mince, sage, thyme, salt and pepper into a mixing bowl mix together with clean hands until all the seasoning is fully combined. Place onto a chopping board, using a rolling pin, roll out the pork mixture nice and thin like McDonalds style size. As the pork cooks, it shrinks, so get a cookie cutter a little larger than the English muffin size ones and cut to size.

Place your cut pork patties onto some baking parchment and repeat cutting more shapes out. Top with baking parchment and put in the fridge to firm up for at least 30 minutes.

When ready to cook the pork mince, add some oil to a frying pan, warm up, then add the pork pattie and cook until browned, flip over and repeat the other side. As they are nice and thin they will cook pretty quickly!

To cook the egg, lightly grease the same size cookie cutter as the English muffin one, place into an oiled pan over a medium heat, and crack the egg inside the cookie cutter. Add a tbsp of water to the pan outside of the cookie cutter, place a lid on top of the frying pan to steam it, then cook for 3-4 minutes until the white is set, carefully lift out with a spatula and push the egg out of the cookie cutter.

Build the McMuffin by toasting a halved English muffin, melting a cheese slice on the bottom half in the microwave / over a frying pan with a lid on top, then wedging with the sausage and egg circles topping with the toasted lid! Wrap in baking parchment and warm in the oven if you need to, but best served immediately!