18 Delicious English Muffin Recipes for Every Occasion

From breakfast to midnight snacks, English muffins are the unsung heroes of the kitchen, ready to transform into something extraordinary with just a few toppings or a creative twist. Whether you’re craving something sweet, savory, or downright indulgent, our roundup of 18 delicious English muffin recipes has got you covered for every occasion. Dive in and discover your next favorite way to enjoy these versatile treats!

Classic English Muffin Breakfast Sandwich

Just like the first rays of the morning sun, a Classic English Muffin Breakfast Sandwich has a way of brightening up any day. I remember stumbling upon this recipe during a lazy weekend, and it’s been a staple in my breakfast rotation ever since. It’s the perfect blend of crispy, cheesy, and hearty that gets me out of bed with a smile.

Ingredients

• For the sandwich:
• 2 English muffins, split
• 4 slices of cheddar cheese
• 4 large eggs
• 4 slices of Canadian bacon
• 2 tbsp unsalted butter
• For cooking:
• 1 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. Heat a large non-stick skillet over medium heat and add 1 tbsp of vegetable oil.
2. Once the oil is shimmering, crack the eggs into the skillet. Cook for 2-3 minutes until the whites are set but the yolks are still runny. Season with salt and pepper.
3. While the eggs are cooking, toast the English muffins until golden brown. Tip: For extra crispiness, butter the muffins before toasting.
4. In the same skillet, add the Canadian bacon slices and cook for 1-2 minutes on each side until lightly browned.
5. Assemble the sandwich by placing a slice of cheese on the bottom half of each muffin, followed by a cooked egg, a slice of Canadian bacon, and the top half of the muffin. Tip: The heat from the ingredients will melt the cheese perfectly.
6. Serve immediately. For an extra kick, add a dash of hot sauce or a slice of avocado. Tip: Pair with a fresh fruit salad for a balanced breakfast.

Rich in flavor and satisfying in texture, this sandwich is a morning game-changer. The runny yolk mixing with the melted cheese creates a deliciously messy bite that’s utterly irresistible. Try serving it with a side of roasted potatoes for a more filling meal.

Homemade English Muffins with Honey Butter

Craving something warm, buttery, and slightly sweet for breakfast? I remember the first time I made homemade English muffins; the kitchen smelled like a cozy bakery, and the taste was miles away from the store-bought version. Pairing them with honey butter was a game-changer, turning my morning routine into a little celebration.

Ingredients

• For the English Muffins:
• 1 cup warm milk (110°F)
• 2 tbsp sugar
• 1 packet active dry yeast
• 3 cups all-purpose flour
• 1 tsp salt
• 2 tbsp unsalted butter, melted
• Cornmeal, for dusting
• For the Honey Butter:
• 1/2 cup unsalted butter, softened
• 2 tbsp honey

Instructions

1. In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, salt, and melted butter to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and roll out to 1/2-inch thickness. Cut into rounds with a 3-inch cutter.
6. Sprinkle a baking sheet with cornmeal and place dough rounds on it. Cover and let rise for 30 minutes.
7. Heat a griddle or skillet over medium-low heat. Cook muffins for 5 minutes per side until golden brown.
8. For the honey butter, mix softened butter and honey in a small bowl until well combined.

Once cooled, split the muffins with a fork to reveal all those nooks and crannies perfect for holding melted honey butter. The contrast between the crispy exterior and soft interior, paired with the sweet and creamy butter, makes every bite a delight. Try serving them with a drizzle of extra honey and a sprinkle of sea salt for an extra touch of indulgence.

Savory English Muffin Pizza

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what happened when I stumbled upon making Savory English Muffin Pizzas during a lazy Sunday afternoon. It’s a quick, customizable, and utterly delicious solution for those days when you’re craving pizza but don’t want the hassle of making dough from scratch.

Ingredients

• For the base:
  • 4 English muffins, split in half
• For the sauce:
  • 1/2 cup tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
• For the toppings:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup pepperoni slices
  • 1 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the English muffin halves on the prepared baking sheet, cut side up. This ensures they get crispy on the bottom.
3. In a small bowl, mix the tomato sauce with dried oregano and garlic powder. This simple sauce packs a flavorful punch without needing to simmer.
4. Spread about 1 tablespoon of the sauce mixture onto each English muffin half. Don’t overload them to prevent sogginess.
5. Sprinkle shredded mozzarella cheese evenly over the sauced muffins. The cheese acts as a glue for any additional toppings.
6. Add pepperoni slices on top of the cheese, then finish with a sprinkle of grated Parmesan for an extra flavor boost.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden. Keep an eye on them to avoid burning.
8. Let the pizzas cool for a couple of minutes before serving. This brief rest helps the toppings set so they don’t slide off.

Here’s how these mini pizzas turned out: the English muffins provide a perfectly crispy base, while the toppings meld together into a gooey, savory delight. Try serving them with a side of marinara for dipping, or get creative with your toppings for a personalized touch.

English Muffin French Toast

Unbelievably, I stumbled upon this English Muffin French Toast recipe during a lazy Sunday brunch experiment, and it’s been a game-changer for my mornings. The combination of crispy edges and soft, custardy centers makes it a hit every time.

Ingredients

• For the custard:
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
• For the toast:
  • 4 English muffins, split in half
  • 2 tbsp unsalted butter

Instructions

1. In a medium bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until fully combined. This custard mixture will give your French toast its signature flavor and texture.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, allowing it to melt and coat the pan evenly.
3. Dip each English muffin half into the custard mixture, ensuring both sides are well-coated but not soggy. Let any excess drip off.
4. Place the coated muffin halves in the skillet. Cook for 2-3 minutes on each side, or until golden brown and slightly crispy. Adjust the heat if necessary to prevent burning.
5. Repeat the process with the remaining muffin halves, adding more butter to the skillet as needed.

Golden and delicious, this English Muffin French Toast offers a delightful contrast of textures. Serve it with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent treat. It’s perfect for those mornings when you want something special without too much fuss.

Blueberry English Muffin Bread Pudding

Waking up to the aroma of blueberries and cinnamon baking in the oven is one of my favorite ways to start the day. This Blueberry English Muffin Bread Pudding is a twist on the classic, using English muffins for a delightful texture that’s both soft and slightly chewy. It’s perfect for those mornings when you want something sweet but not overly indulgent.

Ingredients

• For the bread pudding:
  • 4 English muffins, torn into bite-sized pieces
  • 1 cup fresh blueberries
  • 2 cups whole milk
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
• For the topping:
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish.
2. In a large bowl, whisk together the milk, eggs, 1/2 cup sugar, vanilla extract, and 1/2 tsp cinnamon until well combined.
3. Add the torn English muffin pieces and blueberries to the bowl, gently stirring to ensure all pieces are coated with the milk mixture. Let it sit for 10 minutes to allow the muffins to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly.
5. In a small bowl, mix together the 2 tbsp sugar and 1/2 tsp cinnamon for the topping. Sprinkle this evenly over the top of the bread pudding.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
7. Allow the bread pudding to cool for at least 10 minutes before serving. This resting time helps the pudding set further, making it easier to slice.

Every bite of this bread pudding offers a burst of blueberry flavor, complemented by the subtle warmth of cinnamon. The English muffins give it a unique texture that’s wonderfully satisfying. Serve it warm with a drizzle of maple syrup or a dollop of whipped cream for an extra special treat.

Cheddar and Chive English Muffin

Unbelievably easy and irresistibly delicious, this Cheddar and Chive English Muffin recipe is my go-to for a quick, satisfying breakfast. I stumbled upon this combination one lazy Sunday morning when all I had were some leftover cheddar and fresh chives from my garden, and it’s been a staple ever since.

Ingredients

• For the muffins:
  • 2 English muffins, split
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tbsp fresh chives, finely chopped
  • 2 tbsp unsalted butter, softened

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for toasting the muffins to perfection.
2. Lightly butter the cut sides of the English muffins with the softened unsalted butter for a golden, crispy texture.
3. Sprinkle the shredded sharp cheddar cheese evenly over the buttered sides of each muffin half. Tip: For an extra cheesy flavor, feel free to add a bit more cheese than listed.
4. Place the muffin halves on a baking sheet and bake in the preheated oven for about 5 minutes, or until the cheese is melted and bubbly.
5. Remove the muffins from the oven and immediately sprinkle the finely chopped fresh chives over the melted cheese. Tip: Adding the chives after baking preserves their vibrant color and fresh flavor.
6. Serve the muffins warm. Tip: For an added crunch, broil the muffins for the last 1-2 minutes of baking, but watch closely to prevent burning.

Golden and crispy on the edges with a gooey, cheesy center, these muffins are a dream. I love serving them alongside a poached egg for a hearty breakfast or as a standalone snack with a dash of hot sauce for an extra kick.

English Muffin Egg in a Hole

Sometimes, the simplest breakfasts are the ones that stick with you the longest. I remember my first ‘English Muffin Egg in a Hole’ like it was yesterday—crispy, buttery edges with a perfectly runny yolk in the center. It’s become my go-to when I need something quick yet satisfying.

Ingredients

• For the base:
  • 1 English muffin
  • 1 tbsp butter
• For the egg:
  • 1 large egg
  • Salt and pepper to taste

Instructions

1. Preheat a non-stick skillet over medium heat (about 350°F).
2. Split the English muffin in half and spread 1/2 tbsp of butter on each cut side.
3. Using a round cookie cutter or a glass, cut a hole in the center of each muffin half.
4. Place the muffin halves, buttered side down, in the skillet. Toast for 2-3 minutes until golden brown.
5. Flip the muffin halves over and crack an egg into each hole. Season with salt and pepper.
6. Cover the skillet with a lid and cook for 3-4 minutes, or until the egg whites are set but the yolk is still runny.
7. Remove from heat and serve immediately.

Crispy on the outside with a creamy, rich yolk inside, this dish is a breakfast dream. Try topping it with avocado slices or a sprinkle of chili flakes for an extra kick.

Avocado and Egg English Muffin

Zesty mornings call for something fresh and fulfilling, and that’s exactly what this Avocado and Egg English Muffin brings to the table. I remember the first time I whipped this up; it was a lazy Sunday, and I was craving something quick yet satisfying. This recipe has since become my go-to for busy mornings or when I need a little extra protein to start the day.

Ingredients

• For the base:
  • 1 English muffin, split
  • 1/2 ripe avocado
  • 1 large egg
• For seasoning:
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes, a pinch (optional)

Instructions

1. Toast the English muffin halves in a toaster or on a skillet over medium heat until golden brown, about 2-3 minutes.
2. While the muffin is toasting, heat a small non-stick skillet over medium heat and lightly coat with cooking spray or a drizzle of oil.
3. Crack the egg into the skillet, season with salt and black pepper, and cook for 2-3 minutes for a runny yolk or longer if you prefer it more set.
4. Mash the avocado in a small bowl and season with a pinch of salt, black pepper, and red pepper flakes if using.
5. Spread the mashed avocado evenly on both toasted English muffin halves.
6. Carefully place the cooked egg on one half of the muffin and top with the other half to make a sandwich.

Unbelievably simple, this Avocado and Egg English Muffin is a perfect balance of creamy avocado and the rich, runny yolk that oozes out with every bite. Serve it with a side of fresh fruit or a drizzle of hot sauce for an extra kick. It’s a versatile dish that’s as nutritious as it is delicious, proving that sometimes, the simplest recipes are the most rewarding.

English Muffin Grilled Cheese

Hungry for a twist on the classic grilled cheese? I stumbled upon this English Muffin Grilled Cheese during a lazy Sunday brunch experiment, and it’s been a game-changer for my quick meal repertoire. The nooks and crannies of the English muffin soak up the butter beautifully, creating a crispy exterior with a soft, cheesy center that’s utterly irresistible.

Ingredients

• For the sandwich:
• 2 English muffins, split
• 4 slices cheddar cheese
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat a non-stick skillet over medium heat (about 300°F) to ensure even cooking without burning.
2. Spread 1/2 tbsp of softened butter on the outer sides of each English muffin half. This will give your sandwich that golden, crispy texture we all love.
3. Place two slices of cheddar cheese between the unbuttered sides of the English muffin halves to form two sandwiches. The cheese should be at room temperature for even melting.
4. Place the sandwiches in the preheated skillet. Cook for 3-4 minutes on each side, or until the English muffins are golden brown and the cheese has fully melted. Pressing down gently with a spatula can help achieve an even crisp.
5. Remove from the skillet and let sit for a minute before cutting. This allows the cheese to set slightly, making the sandwich easier to handle.

Delightfully crispy on the outside with a gooey, melty center, this English Muffin Grilled Cheese is a simple yet satisfying twist on a classic. Serve it with a side of tomato soup for dipping, or add a slice of ham for an extra protein boost. Either way, it’s a comforting meal that’s sure to please.

Banana Nut English Muffin

Good morning, fellow food enthusiasts! There’s something incredibly comforting about starting the day with a warm, homemade breakfast, and today, I’m sharing a recipe that’s become a staple in my kitchen. It’s perfect for those mornings when you’re craving something sweet yet wholesome.

Ingredients

• For the muffins:
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 ripe banana, mashed
  • 1/4 cup honey
  • 1/2 cup milk
  • 1 egg
  • 2 tbsp melted butter
  • 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
3. In another bowl, mix the mashed banana, honey, milk, egg, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
5. Fold in the chopped walnuts gently.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: Using an ice cream scoop can help distribute the batter evenly.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: The muffins should be golden brown on top when done.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Light, fluffy, and packed with the natural sweetness of banana and the crunch of walnuts, these muffins are a delight. Try serving them warm with a dab of butter or a drizzle of honey for an extra touch of sweetness.

English Muffin Sausage Breakfast Casserole

Diving into the weekend with a hearty breakfast casserole has become my little tradition, especially when I have friends crashing over after a late-night movie marathon. This English Muffin Sausage Breakfast Casserole is my go-to because it’s effortlessly delicious and always a crowd-pleaser.

Ingredients

• For the base:
  • 6 English muffins, split and cubed
  • 1 lb breakfast sausage, cooked and crumbled
  • 2 cups shredded cheddar cheese
• For the egg mixture:
  • 6 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Spread the cubed English muffins evenly at the bottom of the prepared baking dish.
3. Sprinkle the cooked sausage and half of the cheddar cheese over the English muffins.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Pour the egg mixture evenly over the English muffins and sausage in the baking dish.
6. Top with the remaining cheddar cheese.
7. Bake for 35-40 minutes, or until the eggs are set and the top is golden brown. Tip: Cover with foil if the top starts browning too quickly.
8. Let the casserole stand for 5 minutes before serving. Tip: This allows the eggs to set fully for easier slicing.
9. Serve warm. Tip: For an extra kick, drizzle with hot sauce or serve with a side of salsa.

Soaking up the rich flavors, every bite of this casserole offers a delightful contrast between the crispy muffin edges and the soft, savory egg center. It’s perfect for a lazy Sunday brunch or even as a make-ahead meal for busy mornings.

Spinach and Feta English Muffin

This morning, as I was rummaging through my fridge for a quick breakfast idea, I stumbled upon some fresh spinach and a block of feta cheese. It reminded me of the delicious Spinach and Feta English Muffin I had at a café last week. Determined to recreate it, I tweaked the recipe to my liking, and here’s how you can make it too!

Ingredients

• For the filling:
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
• For assembling:
  • 1 English muffin, split
  • 1 tbsp butter, softened

Instructions

1. Heat a small skillet over medium heat and add 1 tbsp olive oil.
2. Add the chopped spinach to the skillet and sauté for 2 minutes, until wilted. Tip: Don’t overcook the spinach to keep its vibrant color.
3. Sprinkle 1/4 tsp garlic powder over the spinach and stir to combine. Remove from heat.
4. In a small bowl, mix the sautéed spinach with 1/2 cup crumbled feta cheese. Tip: Let the mixture cool slightly to prevent the feta from melting too much.
5. Toast the split English muffin until golden brown. Tip: For extra flavor, lightly butter the muffin before toasting.
6. Spread the spinach and feta mixture evenly on one half of the toasted English muffin.
7. Place the other half of the muffin on top to form a sandwich.

Fresh out of the toaster, this Spinach and Feta English Muffin is a delightful mix of creamy, tangy feta and earthy spinach. Serve it with a side of fresh fruit for a balanced breakfast or enjoy it as is for a quick, satisfying bite.

English Muffin Tuna Melt

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what I found with this English Muffin Tuna Melt. It’s a quick, satisfying meal that reminds me of lazy Sunday lunches with my family, where the biggest decision was whether to have one or two.

Ingredients

• For the tuna mixture:
  • 1 can (5 oz) tuna in water, drained
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For assembling:
  • 2 English muffins, split
  • 4 slices cheddar cheese
  • 1 tbsp butter, softened

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for toasting the muffins.
2. In a medium bowl, mix together the drained tuna, mayonnaise, Dijon mustard, salt, and black pepper until well combined. Tip: For a smoother texture, you can mash the tuna slightly with a fork before mixing.
3. Lightly butter the cut sides of the English muffins and place them on a baking sheet, buttered side up.
4. Divide the tuna mixture evenly among the four muffin halves, spreading it out to the edges.
5. Top each muffin half with a slice of cheddar cheese. Tip: For extra meltiness, you can tear the cheese slices to cover the tuna mixture more evenly.
6. Bake in the preheated oven for about 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on them after 8 minutes to prevent over-browning.
7. Remove from the oven and let cool for a minute before serving to avoid burning your mouth.

Delightfully crispy on the outside with a creamy, cheesy center, these English Muffin Tuna Melts are perfect for a quick lunch or a light dinner. Try serving them with a side of pickles or a simple green salad for a complete meal.

Pumpkin Spice English Muffin

Fall has always been my favorite season, not just for the crisp air and colorful leaves, but for the return of pumpkin spice everything. This Pumpkin Spice English Muffin recipe is my latest obsession, perfect for those cozy mornings when you want something special but easy.

Ingredients

• For the muffins:
  • 1 cup all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 tbsp pumpkin spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 egg
  • 2 tbsp melted butter
• For the topping:
  • 2 tbsp butter, softened
  • 1 tbsp honey
  • 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, brown sugar, pumpkin spice, baking powder, baking soda, and salt.
3. In another bowl, mix the pumpkin puree, milk, egg, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: The tops should be lightly golden and spring back when touched.
7. While the muffins cool slightly, mix the softened butter, honey, and cinnamon for the topping.
8. Spread the topping over the warm muffins. Tip: The warmth helps the topping melt slightly for a delicious glaze.

Warm from the oven, these muffins have a tender crumb and a perfect balance of sweet and spice. Try serving them with a dollop of whipped cream for an extra indulgent breakfast treat.

English Muffin Peanut Butter and Jelly

Mornings can be hectic, but this English Muffin Peanut Butter and Jelly recipe is my go-to for a quick, satisfying breakfast that reminds me of childhood. It’s a twist on the classic PB&J, with a crispy, toasted English muffin adding a delightful texture.

Ingredients

• For the sandwich:
  • 1 English muffin, split
  • 2 tbsp peanut butter
  • 2 tbsp jelly (your favorite flavor)

Instructions

1. Preheat your toaster or toaster oven to 350°F for even toasting.
2. Place the split English muffin halves in the toaster or toaster oven. Toast for about 3-4 minutes, or until golden brown and crispy. Tip: Keep an eye on them to prevent burning, as toaster temperatures can vary.
3. Once toasted, remove the English muffin halves and let them cool for a minute to avoid melting the peanut butter too much.
4. Spread 1 tbsp of peanut butter evenly on each half of the English muffin. Tip: For easier spreading, you can warm the peanut butter slightly in the microwave for about 10 seconds.
5. Top one half with 2 tbsp of jelly, spreading it gently over the peanut butter. Tip: If you prefer less sweetness, you can reduce the amount of jelly to 1 tbsp.
6. Place the other half of the English muffin on top to form a sandwich, pressing down lightly.

Nothing beats the combination of crunchy English muffin, creamy peanut butter, and sweet jelly. Try serving it with a side of fresh fruit for a balanced breakfast or cut it into quarters for a fun, bite-sized snack.

Garlic and Herb English Muffin

Yesterday, I stumbled upon the most delightful way to start my morning—a Garlic and Herb English Muffin that’s so easy to make, it’s become my go-to breakfast. The aroma of garlic and herbs wafting through my kitchen is enough to wake me up better than any alarm clock.

Ingredients

• For the muffins:
  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp active dry yeast
  • 1 cup warm water (110°F)
  • 2 tbsp olive oil
• For the garlic and herb topping:
  • 2 tbsp melted butter
  • 2 cloves garlic, minced
  • 1 tbsp dried herbs (such as oregano, basil, or thyme)
  • 1/4 tsp salt

Instructions

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. Add the warm water and olive oil to the dry ingredients, stirring until a dough forms. Tip: The water should be warm to the touch but not too hot to kill the yeast.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size. Tip: For a quicker rise, place the bowl in a slightly warmed oven.
5. Punch down the dough and divide it into 6 equal pieces. Shape each piece into a muffin and place on a baking sheet lined with parchment paper.
6. Cover the muffins and let them rise for another 30 minutes.
7. Preheat your oven to 375°F.
8. In a small bowl, mix together the melted butter, minced garlic, dried herbs, and salt.
9. Brush the garlic and herb mixture over the tops of the muffins.
10. Bake for 15-20 minutes, or until the muffins are golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Deliciously crispy on the outside and soft on the inside, these Garlic and Herb English Muffins are perfect on their own or topped with a poached egg for a heartier meal. The blend of garlic and herbs gives them a flavor that’s anything but ordinary.

English Muffin Apple Cinnamon Toast

How many times have you stared into your pantry, craving something sweet yet simple? That’s exactly where I found myself this morning, leading to the creation of this English Muffin Apple Cinnamon Toast. It’s a quick, comforting breakfast that feels like a hug in a bite.

Ingredients

• For the toast:
  • 1 English muffin, split
  • 2 tbsp unsalted butter, softened
  • 1 small apple, thinly sliced
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon
• For the topping:
  • 1 tbsp honey
  • A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for toasting.
2. Spread the softened butter evenly on both halves of the English muffin. Tip: Softened butter spreads more easily without tearing the muffin.
3. Arrange the thinly sliced apples on top of the buttered muffin halves. Tip: Thin slices cook more evenly and become tender in the oven.
4. Sprinkle the granulated sugar and ground cinnamon over the apples. Tip: Mixing the sugar and cinnamon beforehand ensures an even distribution.
5. Place the prepared muffin halves on a baking sheet and bake for 10-12 minutes, or until the edges are golden and the apples are soft.
6. Drizzle honey over the warm muffin halves and add a pinch of salt to enhance the flavors.

My favorite part? The contrast between the crispy muffin edges and the soft, sweet apples. Serve it with a dollop of Greek yogurt for an extra creamy texture.

English Muffin Benedict with Hollandaise Sauce

Sometimes, the best breakfasts are the ones that feel like a warm hug on a lazy Sunday morning. That’s exactly what this English Muffin Benedict with Hollandaise Sauce brings to the table—a comforting, yet elegant dish that’s perfect for brunch or a special weekend treat. I remember the first time I tried making it at home; the rich, buttery hollandaise was a game-changer, and now it’s a staple in my kitchen.

Ingredients

• For the English Muffins:
  • 2 English muffins, split
  • 2 tbsp unsalted butter, softened
• For the Poached Eggs:
  • 4 large eggs
  • 1 tbsp white vinegar
• For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup unsalted butter, melted
  • Pinch of cayenne pepper
  • Salt to taste
• For Assembly:
  • 4 slices Canadian bacon
  • Fresh chives, chopped for garnish

Instructions

1. Preheat your oven to 200°F to keep the muffins and eggs warm.
2. Toast the English muffin halves until golden brown, then butter them lightly.
3. In a large saucepan, bring water to a gentle simmer and add vinegar. Crack each egg into a small cup, then gently slide it into the water. Poach for 3-4 minutes for a runny yolk.
4. For the hollandaise, whisk egg yolks and lemon juice in a bowl over simmering water until thickened. Slowly drizzle in melted butter, whisking constantly until the sauce is smooth. Season with cayenne and salt.
5. In a skillet, lightly fry the Canadian bacon until warmed through.
6. Place a slice of bacon on each muffin half, top with a poached egg, and spoon hollandaise sauce over. Garnish with chives.

The creamy hollandaise pairs beautifully with the tender poached egg and crispy muffin, creating a symphony of textures. Try serving it with a side of roasted asparagus for a complete meal that’s sure to impress.

Conclusion

Just like that, we’ve whisked through 18 scrumptious English muffin recipes perfect for any moment! Whether you’re craving something sweet, savory, or downright creative, this list has you covered. We’d love to hear which recipes stole your heart—drop a comment below with your favorites. And if you enjoyed this roundup, don’t forget to share the love (and the recipes) on Pinterest. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.