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English Muffins with a Twist – Butter swim biscuits easy recipes

Some mornings deserve more than just another slice of toast. They deserve the comforting crackle of an English muffin, fresh from the skillet. I’m talking about those golden-brown beauties, fluffy inside with all those perfect little nooks and crannies just begging for butter to melt into. Honestly, it’s the kind of breakfast that makes you feel like you’ve got your life together—even if your coffee’s gone cold again. Now, this recipe isn’t complicated, and I’ll walk you through it step by step like we’re baking side by side. Whether you’re on a budget, planning Sunday brunch, or just craving something warm and homemade, this batch of English muffins is here for you. I like to make mine on a lazy Saturday while wearing socks that don’t match. Somehow, that feels right. These muffins aren’t just about breakfast—they’re a vibe. You’ll love how simple it is to make them, and once you bite into your first warm muffin, you’ll never look at store-bought the same way. Trust me. One pan, one dough, and six reasons to pat yourself on the back.

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Table of Contents

  • 1) Key Takeaways
  • 2) Easy English Muffins Recipe
  • 3) Ingredients for English Muffins
  • 4) How to Make English Muffins
  • 5) Tips for Making English Muffins
  • 6) Making English Muffins Ahead of Time
  • 7) Storing Leftover English Muffins
  • 8) Try these Bread Recipes next!
  • 9) English Muffins
  • 10) Nutrition

1) Key Takeaways

  • Homemade English muffins are easier to make than you’d think
  • You don’t need an oven—just a skillet and a little patience
  • Perfect for breakfast sandwiches, eggs Benedict, or just toasted with butter
  • They store well and freeze like a dream for later

2) Easy English Muffins Recipe

English muffins have this soft inside and golden outside that makes you want to eat them straight from the skillet. The idea behind this butter swim biscuits easy recipes spin is simple: take the joy of a morning biscuit and turn it into something with texture, chew, and a slightly crisp bite.

I’ve made these for lazy Saturdays, rushed Wednesdays, and once on a dare (don’t ask). The dough comes together quickly and doesn’t need fancy gear. You’ll knead it with your hands, let it rise while you sip your coffee, and cook it right on the stovetop.

The main keyword, butter swim biscuits easy recipes, fits perfectly here. Why? Because this version keeps all the butter love but adds more depth and structure. Think breakfast sandwich base meets brunch hero. And yes, it’s freezer-friendly, meaning your future self will thank you later.

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3) Ingredients for English Muffins

1 cup whole milk, warm: This gives the dough richness and warmth, waking up the yeast and giving the muffins that tender bite.

1 tablespoon granulated sugar: Just enough to feed the yeast and help the muffins brown a little in the pan.

1 packet active dry yeast (2¼ tsp): This is where the magic starts. It helps the muffins rise and develop those dreamy nooks inside.

2 tablespoons unsalted butter, melted: Melted butter adds moisture and flavor. It’s the subtle nod to the butter swim biscuits easy recipes influence.

1 large egg: This helps bind the dough and makes the muffins a little richer without being heavy.

3 cups all-purpose flour: The base of your dough. It holds everything together and gives the muffins their chew.

1 teaspoon salt: For balance and flavor. Don’t skip it—it brings everything else to life.

Cornmeal, for dusting: That signature bottom crunch and dusting that makes them feel bakery-fresh right at home.

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4) How to Make English Muffins

Step 1. Warm the milk until it feels cozy—not hot—and stir in the sugar. Sprinkle the yeast on top and wait until it looks foamy. That’s how you know the yeast is doing its thing.

Step 2. Whisk in the melted butter and egg until combined. Pour in the flour and salt and mix with a spoon or your hands. It will look messy, and that’s okay.

Step 3. Knead the dough on a floured surface for about 8 minutes. You want it smooth but a little tacky. Like playdough but more delicious.

Step 4. Let it rise in an oiled bowl covered with a towel for about an hour. It should double in size. That rise gives them their signature texture—soft, with that perfect chew.

Step 5. Roll the dough to about half an inch thick. Cut out rounds using a biscuit cutter or a glass. Place them on a cornmeal-dusted baking sheet and dust a little more on top. Cover again and let them rest for 30 minutes.

Step 6. Heat a non-stick skillet over medium-low. Cook each muffin for 7 to 8 minutes per side. Flip when the bottom is golden and the tops puff up. Cool on a rack and try not to eat them all at once.

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5) Tips for Making English Muffins

Let the dough rise in a warm place. If your kitchen feels chilly, stick the bowl in your oven with the light on. That gentle warmth works wonders.

Don’t rush the skillet. English muffins cook best low and slow. It’s tempting to crank the heat, but give them time to puff and brown properly. A too-hot pan will burn the outside while the inside stays doughy.

Use a fork to split them. A fork keeps those craggy insides intact—perfect for catching butter and jam. Skip the knife here. You want those nooks and crannies. That’s the whole point, right?

6) Making English Muffins Ahead of Time

If you love planning ahead, this recipe has your back. Once the muffins are cooked and cooled, freeze them in a bag or airtight container. They’ll keep their texture and reheat beautifully in the toaster.

You can also shape the dough rounds the night before and let them rise in the fridge overnight. In the morning, just cook them on the skillet. Instant homemade breakfast, minus the morning effort.

Some folks even par-cook them the day before and finish them fresh on the day they serve them. It’s a great little hack when you’re prepping for a brunch crowd or a sleepy weekend morning.

7) Storing Leftover English Muffins

Cool the muffins completely before storing them. Any trapped steam will mess with the texture, and no one wants soggy muffins. Use a zip-top bag or a container with a tight lid.

Pop them in the fridge for up to a week or stash them in the freezer for longer. To reheat, split and toast them. They’ll taste just as fresh as the day you made them.

If you’re feeling extra, toast and butter them straight from the freezer. That’s what I call a breakfast win. They warm up crisp on the outside and soft inside. Perfect every time.

8) Try these Bread Recipes next!

9) English Muffins

English Muffins with a Twist – Butter swim biscuits easy recipes

Some mornings deserve more than just another slice of toast. They deserve the comforting crackle of an English muffin, fresh from the skillet. I’m talking about those golden-brown beauties, fluffy inside with all those perfect little nooks and crannies just begging for butter to melt into. Honestly, it’s the kind of breakfast that makes you feel like you’ve got your life together—even if your coffee’s gone cold again. Now, this recipe isn’t complicated, and I’ll walk you through it step by step like we’re baking side by side. Whether you’re on a budget, planning Sunday brunch, or just craving something warm and homemade, this batch of English muffins is here for you. I like to make mine on a lazy Saturday while wearing socks that don’t match. Somehow, that feels right. These muffins aren’t just about breakfast—they’re a vibe. You’ll love how simple it is to make them, and once you bite into your first warm muffin, you’ll never look at store-bought the same way. Trust me. One pan, one dough, and six reasons to pat yourself on the back.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Cuisine: American
Keywords: air fryer cookies easy recipes, butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, easy recipes for dinner, easy recipes ninja creami, food receipt easy recipes
Servings: 10 muffins
Author: Lila

Ingredients

  • 1 cup whole milk, warm
  • 1 tablespoon granulated sugar
  • 1 packet active dry yeast (2¼ tsp)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • Cornmeal, for dusting

Instructions

  1. In a bowl, mix the warm milk and sugar. Sprinkle in the yeast and let it sit until foamy—about 5 minutes.
  2. Whisk in melted butter and the egg.
  3. Add the flour and salt. Stir until a sticky dough forms. You might need to get in there with your hands.
  4. Knead the dough on a floured surface for about 8 minutes. It should be smooth but still a little tacky.
  5. Place the dough in an oiled bowl, cover it with a towel, and let it rise in a warm place for 1 hour or until doubled.
  6. Gently deflate the dough and roll it out to about ½ inch thick. Cut out rounds using a biscuit cutter or a glass.
  7. Sprinkle a baking sheet with cornmeal and place the muffins on top. Sprinkle more cornmeal over them. Cover and let rest 30 minutes.
  8. Heat a large skillet over medium-low. Cook each muffin for 7–8 minutes per side, until deeply golden and cooked through.
  9. Let them cool on a wire rack. Split with a fork, toast, and slather with butter, jam, or anything your heart desires.

10) Nutrition

Serving Size: 1 muffin, Calories: 130, Sugar: 2g, Sodium: 180mg, Fat: 3g, Saturated Fat: 1.5g, Carbohydrates: 22g, Fiber: 1g, Protein: 4g, Cholesterol: 20mg

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