English Muffins

These muffins are used to make the classic British breakfast dish – Egg benedict. This is a Sanjeev Kapoor exclusive recipe.

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English Muffins

Main Ingredients Refined flour (maida), Milk
Cuisine British
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for English Muffins

  • for dusting Refined flour (maida) 325 grams +
  • 100 millilitres Milk
  • 9 grams Fresh yeast
  • 1 teaspoon Castor sugar (caster sugar)
  • 1/4 teaspoon Salt


  1. Line two baking trays with a parchment paper.
  2. Heat milk in a deep non-stick pan and bring to a boil.
  3. Take the yeast in a bowl. Add castor sugar and the boiled milk, mix well and set aside for 5 minutes or till the yeast activates.
  4. Take the flour in a planetary mixer. Add the yeast mixture and salt and process. Add 125 ml water and process for 10-15 minutes to get a soft dough.
  5. Dust the worktop with some flour. Place the dough on it and shape into a ball.
  6. Dust the parchment paper on one tray with some flour, place the dough on it and roll out into a thick disc. Cover and set aside to prove for 30 minutes.
  7. Dust another tray with some flour, put it over the dough and flip the dough on it. Dust off the excess flour.
  8. Spray some oil on the cookie cutter and cut out discs of the dough. Discardthe excess dough.
  9. Heat a non-stick pan. Place the muffins in it and spray some water on them and cook till the underside turns golden. Flip, spray some water and cook till the other side turns golden as well. Transfer into airtight container and set aside for 5-10 minutes.
  10. Serve.

Nutrition Info

Calories 1248
Carbohydrates 252.5
Protein 42.2
Fat 7.2
Other Fiber Zinc- 1.9mg