English Muffin Bread

English muffins have long been one of my favorite breakfast foods. My dad loved them, and so we always had them in the house growing up. He enjoyed his toasted and slathered with butter and his favorite jelly. It didn’t take me long to learn that English muffins were yet another vessel perfect for delivering peanut butter and jelly into my mouth. I got away from eating English muffins for breakfast during college, but recently my Chief Culinary Consultant and I have been on an English muffin kick. My preference is still toasted with peanut butter and jelly, but we’ve also been making a lot of sandwiches on them. A couple of years ago I finally tackled homemade English muffins and I keep meaning to make a few batches to keep in the freezer. In the meantime, though, I stumbled across this recipe for English muffin bread – the flavor and texture of English muffins in an easy-to-make bread.

Quite possibly the best part about this bread is how relatively quick and easy it is to throw together. For a yeast bread, you can’t get much easier or foolproof than this recipe. Once you get the dough mixed together, you beat it at high speed and then transfer it to your loaf pan. The fast mixing of the dough helps to aerate it, which is what gives it all of those nooks and crannies!

No kneading. Only one rise. No more than an hour. Simple!

The bread takes less than 30 minutes to bake, so you can easily have the bread completely done, start to finish, in less than 2 hours. You pretty much can’t beat that for a homemade, yeast-based bread. If you haven’t experimented with yeast yet, this would be a great place to start. You don’t need to worry about kneading, or multiple rises. A great beginner bread recipe!

For as much as I love English muffins with peanut butter and jelly, I think I was channeling my dad with this loaf. After experimenting with it plain, used for a sandwich, toasted with butter, toasted with butter and jelly, and toasted with peanut butter and jelly, I came to my conclusion. I definitely preferred it either toasted with just butter or butter and jelly. Of course, you can’t beat warm, fresh-from-the-oven bread slathered with butter. That’s the best.

What’s your favorite way to eat an English muffin?

One year ago: Waldorf Salad
Two years ago: Super Mario Brothers Birthday Cake
Three years ago: Blueberry Crumb Cake
Four years ago: Ode to the Golden Brioche Loaf

English Muffin Bread

Yield: 1 loaf

Prep Time: 1 hour 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour 40 minutes


3 cups all-purpose flour
1 tablespoon granulated sugar
1½ teaspoons salt
¼ teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
¼ cup water
2 tablespoons vegetable oil or olive oil
Cornmeal, to sprinkle in pan


1. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

3. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft.

4. Lightly grease an 8½" x 4½" loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

5. Spray a piece of plastic wrap with nonstick cooking spray, cover the dough, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than ¼-inch over the rim. This will take about 45 minutes to 1 hour, if the liquid was heated to the correct temperature and the kitchen isn't very cold.

6. While the dough is rising, preheat the oven to 400°F.

7. Remove the plastic wrap, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.

8. Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

(Recipe adapted from King Arthur Flour)


65 Responses to “English Muffin Bread”

  1. CulinarilyCourtney on March 22, 2012 at 12:06 am

    After trying my hand at making my first yeast bread and having it not rise too much, I think this loaf would be a great way to “try again.” Plus, I love English muffins, so I don’t have much to lose 🙂


  2. Mary @ Bake Break on March 22, 2012 at 12:18 am

    Looks fantastic! These pictures are beautiful – and I can’t wait to try the bread!


  3. Miriam @ Overtime Cook on March 22, 2012 at 12:45 am

    Looks delicious. I’m all for an easy bread recipe.


  4. Angelyn on March 22, 2012 at 12:45 am

    mmmm … looks tasty!


  5. Averie @ Averie Cooks on March 22, 2012 at 1:56 am

    I grew up eating soooo many English Muffins and they were a college staple with PB&J. I need to make this bread for old times sake!


  6. Maggie @ A Bitchin' Kitchen on March 22, 2012 at 2:00 am

    This looks awesome! I love English muffins many, many different ways. Peanut butter being the obvious choice, but they’re also delicious when spread with those little Laughing Cow cheese wedges, or as a bun substitute for a cheeseburger!


  7. Ashley @ Wishes and Dishes on March 22, 2012 at 2:14 am

    I love english muffins, too! And I love fool-proof recipes, as well 🙂


  8. Kelly on March 22, 2012 at 2:55 am

    Looks interesting! In England they call English muffins, muffins and blueberry muffins American Muffins. We have some very confusing conversations in our house sometimes.


  9. Kiri W. on March 22, 2012 at 6:10 am

    How interesting – I had no idea English muffins could come as a loaf! Looks delicious 🙂


  10. Becki's Whole Life on March 22, 2012 at 7:15 am

    My MIL makes this bread and my husband is always mentioning it. I think it is best toasted with a little butter and strawberry jam. Will have to try this recipe!


  11. Penny Wolf on March 22, 2012 at 7:16 am

    Looks great! English muffins toasted, then dressed like a pizza, and a quick broiler treatment was something Mom would make for a snack for my brothers and I.


  12. CookingScraps on March 22, 2012 at 7:34 am

    childhood favorite: cinnamon raisin english muffin, with chunky peanut peanut butter, and cinnamon sugar sprinkled on top! On another note, being from the ‘burgh, have you ever tried the english muffin bread from Loafers? A rarely buy bread, but when I do, it’s from there!


    • Michelle on March 31st, 2012 at 10:32 pm

      Oooh I am going to try your cinnamon raisin English muffins w/chunky PB & cinnamon sugar! I have currently been eating plain English muffins with cinnamon-raisin peanut butter (from Peanut Butter & Co) – very similar tastes we have! I haven’t been to Loafers, will have to get there and try their bread!


  13. Carol F. on March 22, 2012 at 8:44 am

    I’ve made this recipe from KAF a few times now, and it couldn’t be any easier. We like to use it for breakfast sandwiches. I’ve also had good success substituting a cup of white whole wheat flour for some of the all-purpose. I haven’t made any in awhile, so I think I need to whip up a loaf!


  14. Erin @ Brownie Bites on March 22, 2012 at 9:07 am

    The texture of that bread is simply perfection!


  15. Jennifer @ Peanut Butter and Pepper on March 22, 2012 at 9:38 am

    Fabolous Recipe! I’ve been wanting to try English Muffin Bread. I just love all the nooks and crannies, smeared with peanut butter and strawberry jam! Yum!


  16. Toby @ Plate Fodder on March 22, 2012 at 9:57 am

    me and kneady / yeasty breads aren’t friends… I think I can handle this one 🙂


  17. Mallory@forkvsspoon on March 22, 2012 at 10:03 am

    Went to a Michael Symon restaurant a few weeks ago and I ordered the burger (w/fried egg of course!) and it was on a toasted english muffin! A wonderful surprise and a tasty one at that…especially for an english muffin lover!


  18. Amber, RD on March 22, 2012 at 10:20 am

    What a great find! I have saved your recipe for English Muffins, but haven’t made them yet (like so many other things!). Sounds like this is much easier so I think I will start with this one!
    My favorite way to eat English Muffins is in an egg sandwich. My mom taught me the clever trick of making scrambled eggs in the microwave in a ramekin. While that’s cooking, I toast my muffin. When the egg is almost done, I put some cheese on it to allow it to melt, then put it all on the toasted muffin. It’s a delicious and easy breakfast that takes a little over a minute to make!


    • Michelle on March 31st, 2012 at 10:30 pm

      What a great breakfast tip! Love it!


  19. Villy @ For the love of Feeding on March 22, 2012 at 10:25 am

    I can hear it screaming: Toast me! Butter me! EAT me!! 😀


  20. Margie Orr on March 22, 2012 at 10:35 am

    This recipe is so similar to the Sixty Minute Bread recipe I use, and it’s wonderful.
    I can’t wait to try your recipe. Wondering how the addition of baking soda and the substituting of milk for some of the water is going to affect both the taste and texture of the bread.
    Think I’ll eat mine toasted with butter and red plum jelly. Can’t wait.
    Thanks for the recipe.


  21. Jeri Barry on March 22, 2012 at 10:49 am

    Is there a specific brand of yeast you recommend?


    • Michelle on March 31st, 2012 at 10:29 pm

      Hi Jeri, I use Red Star or Fleischmann’s.


  22. Amie on March 22, 2012 at 11:09 am

    Yum! I was planning on doing a roast tonight, and this will go perfectly with the gravy.


  23. Ambika on March 22, 2012 at 11:14 am

    I LOVE English muffin bread! I always buy this from the store and use it make french toast. The bread is sturdy so it makes amazing french toast! Will try this recipe..


  24. Jen of My Tiny Oven on March 22, 2012 at 11:18 am

    I love english muffins! I have seen a few recipes on pinterest for a loaf like this. Yours looks perfect! I NEED to try it!


  25. Noble Pig - Cathy on March 22, 2012 at 1:14 pm

    How cool does this sound…I want!


  26. Holly on March 22, 2012 at 1:14 pm

    Just posted about English Muffin Bread on my blog today, too! Great minds – I tell you! Added some whole grains to my version and a recipe for quick strawberry preserves to go along with it- you know how delicious it is toasted with butter and jam. Yum!


    • Holly @hodgsonmillblog.com on March 22nd, 2012 at 1:19 pm

      Forgot to mention how much I love your blog in my excitement over sharing the same blog topic. Big Fan!


  27. Katrina on March 22, 2012 at 1:38 pm

    I’ve been meaning to try this for a while. It looks so yummy!


  28. Sharon Peek on March 22, 2012 at 1:56 pm

    Thank you for a great recipe. I already have a loaf in the making.


  29. Amy on March 22, 2012 at 2:04 pm

    This looks amazing, but for food intolerance reasons, I can’t use milk, soymilk, or non-dairy creamer. Can you suggest any other substitution for the milk in the recipe? My family would love this, once I can make it with ingredients that won’t make them sick.

    Thanks in advance!


    • Jennifer on March 22nd, 2012 at 2:38 pm

      My mother would always cook with almond or rice milk. She has even used coconut milk (though there is sometimes a slight coconut taste, just depends on the recipe). It may be just me, but I never noticed a different taste when she used almond or rice milk than if she were to have used regular milk.
      Maybe one of those substitutions would work for you?


      • Amy on March 22nd, 2012 at 7:03 pm

        I wasn’t sure how those other milks would work. In the past, I’ve used rice milk, but it’s so thin. And while I’ve never worked with almond milk, I was afraid it would taste too nutty. I think I will just have to suck it up and try one of them, though, because this bread looks too good not to make!

        Thanks for the advice!


        • Michelle on March 31st, 2012 at 10:27 pm

          I was going to suggest rice or almond milk as well. Let me know how it turns out!


          • Christina W. on December 2nd, 2012 at 6:35 pm

            Have you tried soy. My son is allergic to anything dairy and corn so no corn meal on the edges. What is that for?
            Thank, Christina


            • Annette on April 24th, 2013 at 9:48 pm

              Christina, the cornmeal dusting is (I believe) to achieve the same texture on the outside surface of the loaf as is on store-bought english muffins. Good luck.

  30. Adam on March 22, 2012 at 2:45 pm

    I didn’t know you were allowed to do such a thing. I really think I’m going to be baking this Sunday morning. My mom’s homemade Egg McMuffins will never be the same :)!


  31. Mireia on March 22, 2012 at 3:10 pm

    I’ve never tried an English muffin so no idea what’s my favourite way to eat it but this does look delicious!!


  32. Rachel on March 22, 2012 at 3:36 pm

    This sounds so good topped with some black raspberry preserves. Thanks for sharing.


    • Rachel on March 22nd, 2012 at 5:09 pm

      I have a loaf in the oven. We are having breakfast for dinner, so this bread should be a nice addition.


  33. Charissa on March 22, 2012 at 3:56 pm

    I love this idea so much! I am a huge fan of English muffins, they are so divine with a little cream cheese and strawberry jam!


  34. Paula on March 22, 2012 at 4:50 pm

    I had often made English Muffin bread. Partly because I love the taste and partly because, as in this recipe, it is so darn easy to throw together. Your loaf looks wonderful.


  35. Jolene on March 22, 2012 at 5:01 pm

    Thanks for sharing! Have pinned it!


  36. Madame Butternut on March 22, 2012 at 5:26 pm

    Oh wow! My mom saved an old recipe clipping from the 80s for English Muffin Bread. I always overlooked it with skepticism, but this post is making me consider trying it out!


  37. Cindy @ Once Upon a Loaf on March 22, 2012 at 8:23 pm

    Oh, my, this is a gorgeous loaf! What a great entry level recipe. I LOVE EMB anytime, anywhere. 🙂


  38. Tracey on March 22, 2012 at 9:58 pm

    I flagged this recipe on KAF a while ago, but had completely forgotten about it. Thanks for the reminder, yours looks great!!


  39. Mariah on March 22, 2012 at 10:24 pm

    I LOVE English Muffin Bread! Fresh blackberry preserves, on toasted slices, that’s pure heaven.


  40. Silvia on March 23, 2012 at 6:34 am

    Thanks, I am so going to try it, looks yummy and easy enough!


  41. Anna S on March 23, 2012 at 7:21 pm

    Oh, this is going to be a must make this weekend. And I’m with you, definately peanut butter, but for me, no jelly.


  42. Diane @ Attempting Domestication on March 25, 2012 at 10:36 am

    Michelle, this bread looks great. I’ve not tried out a yeast based bread yet, but this may be the place to start!

    Also wanted to drop by and let you know I nominated you for The Versatile Blogger Award. I love following your posts!! If you want to check out the details, they’re on my blog:


  43. Sherry Moore on March 25, 2012 at 12:42 pm

    Made this bread for the first time yesterday. A huge hit with my family, just about ate the whole loaf. I’ve never make bread before, other than in the bread machine, and this was so easy to make and turned out perfect! Thank You!!!!


  44. Deborah on March 27, 2012 at 11:36 am

    I love English muffins, but they have always looked like so much work to me. I love this version!!


  45. Cathy on March 27, 2012 at 8:12 pm

    I planned to make the English muffin bread recipe from Cook’s Country, and once I read your post, I decided to give them a try. I had trouble with the CC recipe, it didn’t rise properly. So I just made this recipe, and it came out perfectly, gorgeous!!! I am trying the CC recipe again, and I seem to have same trouble. Surprising as CC is always reliable. We’ll be eating muffin bread for a while! Thanks for the post.


  46. Maia Olff on April 29, 2012 at 1:22 pm

    I love how fast you can whip it up. I made this for dinner to go with some home made chicken soup and it was declared yummy by the 5 year old and delicious by the man. We’re big toast eaters as well so this is a keeper.
    I will also admit to strategically making my work lunch first so that I could have the last of it for my chicken salad sandwich. Hey, gotta pay the baker.
    Thank you.


  47. Honi on May 24, 2012 at 8:38 pm

    Great bread! I made it early in the week and we ate it up with peanut butter, as garlic bread, and as morning toast with jam. Now I am making a 2nd loaf to thank a friend. Great recipe!


  48. Moyad on January 24, 2013 at 11:19 am

    I tried this recipe today and it was perfect !! Thank you so much for the amazing way !


  49. Shali on January 26, 2013 at 9:06 pm

    I’ve got this recipe now listed as ‘easy and good’ in my recipe book. The loaf didn’t make it to the next day, the family and I had it for breakfast, lunch and tea either plain, toasted, with and without butter. Thank you BEB!


  50. Carolyn on March 19, 2013 at 7:32 pm

    Has anyone tried this with wheat or another flour type?


  51. Brandi on April 21, 2013 at 10:37 pm

    This is the first east bread I’ve ever tried making, and it is a success! My daughter and I aren’t huge bread fans, but we kept eating and eating this today. Thanks!


  52. CookinCanuck on August 19, 2013 at 7:11 pm

    I’ve made this bread twice and it’s been tasty…I’m just confused as to why it turned out because it rose in about 30 minutes but needed at least 45 minutes to bake. I’m not worried because it turned out, but just wondering why the variation. Any ideas?


    • Michelle on August 22nd, 2013 at 6:26 pm

      Rise time can vary widely based on the temperature and humidity level in a kitchen, so I wouldn’t worry too much about the short rise time compared with baking time as long as the final product turned out just fine.


  53. Katie on April 15, 2014 at 3:22 pm

    Can I use melted butter instead of the oil?


    • Michelle on April 16th, 2014 at 1:07 pm

      Hi Katie, Usually using oil vs butter will change the texture, but with such a small amount, I think you might be okay using that substitution.


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