Paul Hollywood English Muffin Recipe- Quick and Easy

Want to make the English muffin recipe Paul Hollywood made famous on the Great British Bake Off? These are simple to make, use just a few everyday ingredients, and take only a couple of hours from start to finish!

Perfect for Sunday brunch, or toasted, slathered with butter, and topped with a spoonful of strawberry jam.

The English Muffin Recipe Paul Hollywood Loves 

Paul Hollywood is a British celebrity baker, author, and one of the judges on The Great British Bake Off (GBBO). Paul Hollywood’s English muffin recipe was featured on The Great British Bake Off and has inspired lots of homebakers to try making their own.

I love this easy English muffin recipe Paul Hollywood shared on the show because it has a lightly crisped exterior and tender interior.

When I first saw Paul Hollywood make these on the Great British Bake Off, I was surprised by how simple they were. Recreating this recipe at home was so easy, and now it’s become a weekend tradition.

They are definitely going on my list of favorite bread recipes!

Why You'll Love Paul Hollywood’s English Muffin Recipe

• Easy Recipe: This recipe is beginner-friendly, with clear step-by-step instructions, and you can knead by hand or use a stand mixer for an effortless bake.
• Simple Ingredients: You only need basic pantry staples like flour, yeast, milk, and butter—no fancy ingredients are required!
• Nooks and Crannies: These muffins have the perfect soft interior with airy pockets that soak up melted butter, jam, or honey for the perfect bite.

Ingredients and Substitutions

• Bread Flour – You can substitute all-purpose flour, but bread flour gives a more defined shape and better rise.
• Yeast – Both active dry and instant yeast work; just be sure it's fresh for the best results.
• Butter – I like to use unsalted butter, but if you're using salted butter, reduce the salt measurement by half.
• Eggs – Make sure your eggs are at room temperature for better mixing and even texture.
• Milk – You'll scald the milk to kill any bacteria, but be sure to let it cool to room temperature before adding it to the dough.
• Granulated Sugar – A small amount adds just the right touch of sweetness to the dough.
• Salt – I always use coarse kosher salt, but any salt will work fine.
• Cornmeal – Used for dusting, but you can also substitute polenta or semolina flour for a similar texture.

Tools You May Need

• Large Mixing Bowl – A big sturdy bowl makes it easy to mix and knead the dough by hand if you’re not using a stand mixer.
• Dutch Whisk – This tool makes the process of mixing sticky dough so much easier!
• Stand Mixer with Dough Attachment – If you prefer, use a stand mixer with a dough hook. 
• Baking Sheet – Used for resting and proofing the muffins before cooking.
• Measuring Cups and Spoons – Whether you prefer to weigh ingredients or measure them, having a good set of measuring tools helps with accuracy.
• Kitchen Scale – Using a scale gives the most precise results. I love this scale because the pull-out display makes it so easy to read. 
• Cast Iron Pan – A cast iron pan or griddle distributes heat evenly and gives the muffins their signature golden crust without burning.

How to Make This English Muffin Recipe Paul Hollywood’s Way

Making Paul Hollywood’s English muffin recipe is easier than you might think! Follow these simple steps, and you'll have soft, golden muffins ready in no time.

The full detailed instructions and measurements can be found in the recipe card at the bottom of this post.

Prepare the Wet Ingredients

Start by scalding the milk—heat it in the microwave for about two minutes, then allow it to cool to room temperature. Once cooled, mix in the melted butter, sugar, beaten egg, and yeast. Let the mixture sit for a few minutes until it becomes foamy.

Mix the Dough

In a large mixing bowl, combine the bread flour and salt. Slowly pour in the yeast mixture, stirring everything together with a Dutch whisk or the dough hook attachment on your stand mixer until a shaggy dough forms.

Knead and Proof

By Hand: Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until soft, smooth, and elastic.

With a Stand Mixer: Knead on medium-low speed for about 5 minutes with the dough hook attachment.

Once kneaded, transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it proof for about an hour or until doubled in size.

Shape the Muffins

1. Dust your work surface with a mix of all-purpose flour and semolina, then gently turn out the dough.
2. Pat it into a disk, divide it into eight pieces, and shape each into a ball without overworking.
3. Flatten slightly, place on a dusted baking sheet, cover, and let proof for 30 minutes.

Cook the Muffins

1. Preheat a cast iron pan, heavy-based frying pan, or griddle over very low heat.
2. Cook the muffins on the first side for 5 to 6 minutes, then flip and cook for another 5 to 6 minutes on the second side.
3. To check for doneness, insert a probe thermometer—it should read at least 190°F (88°C).

Cool and Enjoy

Let the muffins cool completely on a wire rack, then use a fork to split them for the perfect nooks and crannies texture.

Tips for Perfect Homemade English Muffins

Keep the Heat Low – I’ve learned the hard way that English muffins need patience! Cooking them over very low heat helps them cook through evenly without burning. 

Handle the Dough Gently – When shaping the muffins,  be extra gentle so you don’t knock out all the air. Overworking the dough makes them dense instead of light and fluffy. 

Use a Fork to Split – Trust me, don’t use a knife! A fork works best to split the muffins and doesn't destroy those perfect nooks and crannies!

How to Store Homemade English Muffins

At Room Temperature: Once completely cooled, store your English muffins in an airtight container or zip-top bag at room temperature for up to 3 days. 

In the Freezer: Place the muffins in a freezer-safe bag and store them for up to 3 months. I like to split them with a fork before freezing so I can pop them straight into the toaster when I need one.

Toasting English Muffins the Right Way

If your toaster has a bagel setting, this is the best way to toast English muffins! The bagel setting toasts the cut side while keeping the outside slightly soft.

 Place the cut side facing toward the heating elements. This helps get that crispy, golden inside while keeping the outer crust from getting too dry.

If you're not sure which side of your toaster heats up for the bagel setting, just toast on the bagel setting without any bread. You'll see the elements on one side heating up. this is the direction to face the cut edges of your English muffin. 

FAQs

Why didn’t my dough rise?
If your dough didn’t rise, your yeast might be old or inactive. Always check the expiration date and make sure your yeast is fresh. The proofing environment also plays a big role. If your kitchen is on the cooler side, try placing the dough in a turned-off oven with the light on to create a warm, draft-free space.

Why are my muffins burning on the outside?
A burnt exterior usually means the heat is too high. English muffins need to cook over very low heat to allow the inside to bake through without scorching the outside. If they’re browning too quickly, lower the heat and check them frequently.

Why are my muffins golden outside but undercooked inside?
If your muffins look done on the outside but are still doughy inside, the heat is likely too high. Try flipping them more frequently to cook them evenly, or lower the temperature even further. Using a probe thermometer is the best way to check doneness—they should reach at least 190°F (88°C) internally.

What if my dough is too sticky?
A slightly sticky dough is normal, but if it’s too wet to handle, there are a couple of fixes. Lightly dust your work surface with extra flour as you shape the muffins.

Let’s Connect!

If you tried this recipe and loved it, I’d love to hear from you! Leave a comment or review below—your feedback helps other bakers, too.

Don’t forget to pin this post and follow Better Baker Club on Pinterest to save all my recipes and stay up to date with new baking tips and tutorials.

If you make these muffins, share your creations on Instagram and tag @betterbakerclub—I love seeing what you bake!

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Paul Hollywood’s English Muffins

Here's how to make the English muffin recipe Paul Hollywood made famous on the Great British Bake Off!

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Equipment

• Stand Mixer
• Cast Iron Frying Pan or Griddle
• Wire rack

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Ingredients

• ▢ 2 ½ cups bread flour 375g
• ▢ 2 ¼ teaspoon dry yeast 1 packet / 7g active
• ▢ 1 teaspoon salt 6g
• ▢ 1 tablespoon sugar 15g
• ▢ 1 tablespoon melted butter 20g
• ▢ 1 large egg lightly beaten
• ▢ 1 cup whole milk 240ml
• ▢ Semolina or cornmeal for dusting

Instructions

Scald the Milk

• Heat the milk in the microwave for about 2 minutes until steaming, then allow it to cool to room temperature.
• Activate the Yeast: In a bowl, mix the cooled milk, melted butter, sugar, egg, and yeast. Let it sit until foamy, about 5 minutes.

Mix the Dough

• In a large mixing bowl, combine bread flour and salt. Pour in the yeast mixture and mix until a dough forms.

Knead & Proof

• By Hand: Knead on a lightly floured surface for 8-10 minutes until soft and elastic.
• With Stand Mixer: Use the dough hook on medium-low speed for 5 minutes.
• Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise for about 1 hour, or until doubled in size.

Shape the Muffins

• Dust your work surface with all-purpose flour and semolina.
• Turn the dough out onto the counter, gently pat it down, and divide it into 8 equal pieces.
• Shape each piece into a ball, flatten slightly, and place on a dusted baking sheet.
• Cover loosely and let them proof for 30 minutes.

Cook the Muffins

• Preheat a cast iron pan or griddle over very low heat.
• Cook the muffins for 5-6 minutes per side, flipping once golden.
• Check for doneness with a thermometer—they should reach at least 190°F (88°C).

Cool & Serve

• Let muffins cool completely on a wire rack. Split with a fork for the best nooks and crannies texture.

Notes

Store in an airtight container for up to 3 days.
Freeze for up to 3 months and toast before serving.

Have you tried this English muffin recipe Paul Hollywood made famous? I’d love to see your results! Share your photos on Instagram and tag me @betterbakerclub, or drop a comment below with any questions or tips.