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A classic breakfast of homemade, soft and chewy English muffins, toasted to perfection and slathered with rich cream cheese. Perfect for a comforting start to your day and surprisingly easy to make from scratch.
For 8 servings
Prepare the dough
Let the dough rise
Shape the muffins
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A classic breakfast of homemade, soft and chewy English muffins, toasted to perfection and slathered with rich cream cheese. Perfect for a comforting start to your day and surprisingly easy to make from scratch.
This american recipe takes 40 minutes to prepare and yields 8 servings. At 339.22 calories per serving with 8.37g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Cook the English muffins
Serve with cream cheese
Substitute half of the all-purpose flour with whole wheat flour for added fiber. Serve with a low-fat cream cheese.
Use a plant-based milk like almond or soy milk, and replace the butter with a vegan butter or coconut oil. Serve with a dairy-free cream cheese alternative.
If you're short on time, you can let the dough do its first rise in the refrigerator overnight for a slower fermentation.
The all-purpose flour provides carbohydrates, which are the body's primary source of energy to start your day.
The milk and cream cheese contribute protein, which is essential for building and repairing tissues and keeping you feeling full.
It can be part of a balanced breakfast. Making them at home allows you to control the ingredients. For a healthier option, use whole wheat flour and pair with a protein source. Cream cheese adds fat and calories, so use it in moderation.
One homemade English muffin with about 2 tablespoons of full-fat cream cheese contains approximately 250-300 calories, primarily from carbohydrates and fat.
Absolutely! English muffins are perfect for meal prep. Cook a batch and store them in an airtight container at room temperature for 3-4 days or freeze them for longer. Just toast before serving.
This is usually due to the yeast. Make sure your yeast is fresh and not expired. Also, ensure your milk and water are warm, not hot, as temperatures above 120°F (49°C) can kill the yeast.
