Go Back
To make mini English muffins, you need: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - 1 teaspoon salt - 1 tablespoon sugar - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 2 tablespoons melted butter - Cornmeal for dusting These ingredients work together to create soft, tasty muffins. The flour gives them structure, while the buttermilk adds a rich flavor. You can swap some ingredients if needed: - All-purpose flour: Use whole wheat flour for a nuttier taste. - Buttermilk: Mix milk with vinegar or lemon juice if you don’t have buttermilk. - Butter: Use oil or coconut oil for a dairy-free option. These substitutions still yield delightful muffins. Each mini muffin has about: - Calories: 90 - Fat: 3g - Carbohydrates: 14g - Protein: 3g - Fiber: 0.5g This makes them a great snack or breakfast choice! Enjoy them warm with your favorite spread. To make mini English muffins, start by gathering your ingredients. You will need: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - 1 teaspoon salt - 1 tablespoon sugar - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 2 tablespoons melted butter - Cornmeal for dusting In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure everything mixes well. In another bowl, mix the buttermilk and melted butter. Stir them until blended. Now, pour the wet mix into the dry mix. Stir gently until a dough forms. It’s okay if the dough has lumps; do not overmix. Turn the dough onto a floured surface and knead it gently for about one minute. Next, roll the dough to about half an inch thick. Use a round cutter, about 2-3 inches wide, to cut out your muffin rounds. Reroll any scraps to make more rounds. Dust a baking sheet with cornmeal and place the rounds on it. Sprinkle more cornmeal on top. Cover the muffins with a clean towel. Let them rise for about 30 minutes. Preheat a griddle or a non-stick skillet over medium heat. Once hot, place the muffins on the skillet. You might need to cook them in batches. Cook for about 5-7 minutes on each side. Look for a golden brown color, which means they are done. Adjust the heat if they start to burn. To get the best results: - Keep the heat steady; too hot can burn them. - Use a non-stick skillet to avoid sticking. - Check for doneness by pressing lightly; they should feel firm. For perfectly round muffins, use a round cutter. Cut straight down and lift the cutter up without twisting. If you twist, the edges may seal, and the muffins won’t rise as much. To help with the shape, make sure you roll the dough evenly. The thickness should be consistent across the dough. If the muffins spread out too much while cooking, lightly flour the surface again before cutting the rounds. These tips will help you achieve those lovely, round mini English muffins. Enjoy them warm with butter or jam, and savor the flavor of your homemade snack! For the full recipe, refer back to the previous section. Many people overmix the batter. This makes muffins dense and tough. Mix just until you see no dry flour. Another mistake is skipping the rise time. Letting muffins rise helps them become soft. Lastly, don't skip the cornmeal dusting. It gives a nice texture and prevents sticking. To get that fluffy texture, use fresh baking powder. Old baking powder won’t work well. Make sure to use buttermilk or a buttermilk substitute. It adds moisture and flavor. Also, keep the dough thick. If it’s too thin, muffins won’t rise properly. To boost flavor, add herbs or spices to the dough. Try a pinch of garlic powder or dried oregano. Fresh ingredients like chives or grated cheese can also work well. For extra freshness, serve the muffins warm. Top them with butter, honey, or jam for a delightful treat. {{image_2}} You can make mini English muffins sweet or savory. Sweet muffins work great for breakfast. Try adding cinnamon and sugar to the dough. You can also mix in chocolate chips for a yummy treat. For savory muffins, think herbs and cheese. Adding garlic powder or fresh herbs gives a nice twist. Cheese like cheddar or feta can add a rich flavor. Both variations taste amazing, so pick your favorite or try both! Adding ingredients to your muffins makes them even better. Here are some fun ideas: - Fruits: Diced apples, blueberries, or cranberries can add a fruity touch. - Nuts: Chopped walnuts or pecans give a nice crunch. - Seeds: Flaxseeds or sunflower seeds can boost nutrition and texture. - Spices: A dash of nutmeg or cardamom can elevate the flavor. Feel free to mix and match these options. The possibilities are endless! Making gluten-free and vegan mini English muffins is easy. For gluten-free muffins, swap all-purpose flour for a gluten-free blend. Check the label to ensure it works for baking. To make them vegan, replace buttermilk with plant-based milk and add a splash of vinegar. Instead of butter, use coconut oil or vegan butter. These changes keep your muffins tasty and friendly for different diets. Enjoy every bite of your special muffins! To keep your mini English muffins fresh, store them in an airtight container. Place a paper towel inside to absorb moisture. This helps prevent sogginess. You can keep them at room temperature for up to two days. If you want them to last longer, consider freezing them. To freeze mini English muffins, let them cool completely first. Then, wrap each muffin in plastic wrap. Place all the wrapped muffins in a freezer bag. They will stay fresh for about three months. When you are ready to eat, take them out and let them thaw. You can reheat them in a toaster or oven. This helps restore their soft texture. Mini English muffins taste best within the first few days. After that, they might dry out. If you notice any mold or off-smells, it’s best to discard them. To enjoy their freshness, consider making small batches. You can also refer to the Full Recipe for tips on making just the right amount. You can top mini English muffins with many tasty options. Butter spreads easily and adds flavor. Cream cheese gives a creamy twist. For a sweet choice, try fruit jam or honey. You can also use peanut butter for a protein boost. If you prefer savory, avocado or cheese works great. Try different toppings to find your favorite! Yes, you can use whole wheat flour. It makes muffins a bit denser. Adjust the liquid slightly, as whole wheat absorbs more moisture. You may also mix both flours for a lighter texture. This way, you can enjoy the health benefits without losing taste. You can tell mini English muffins are done by checking their color. They should be golden brown on both sides. You can also tap the muffins; if they sound hollow, they are ready. Use a toothpick to check for doneness inside. If it comes out clean, they are perfect. You can find mini English muffins in most grocery stores. Look in the bread aisle or the bakery section. Many brands offer them, so you have choices. If you want something fresh, check local bakeries. They might have homemade versions too. Mini English muffins are smaller than regular ones. This size makes them great for snacks or light meals. They also cook faster. Regular muffins are perfect for breakfast or sandwiches. Both types have the same delicious flavor and texture. If you want to make these tasty snacks, here is the full recipe for mini English muffins. We covered everything you need to know about making mini English muffins. From key ingredients to cooking tips, you now have a solid foundation for success. Remember, avoid common mistakes for the best texture and flavor. Explore fun variations like sweet or savory styles. Store them right to keep them fresh longer. You’re ready to create delicious muffins that everyone will love. Trust your skills, and enjoy your baking journey!

Mini English Muffins

Create delicious mini English muffins at home with this easy recipe! Made with simple ingredients like flour, buttermilk, and a touch of sugar, these muffins are perfect for breakfast or snacking. Follow our step-by-step instructions to whip up a batch in just an hour. Serve them warm with butter, honey, or jam for a delightful treat. Click through to explore the full recipe and elevate your breakfast game!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

2 tablespoons melted butter

Cornmeal for dusting

Instructions
 

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

    In a separate bowl, mix the buttermilk and melted butter together until blended.

      Slowly pour the wet ingredients into the dry ingredients, stirring gently until a dough forms. Be careful not to overmix; it’s okay if there are a few lumps.

        Turn the dough onto a well-floured surface and knead gently for about 1 minute until smooth.

          Roll out the dough to about ½ inch thick. Use a round cutter (about 2-3 inches in diameter) to cut out rounds, rerolling scraps as needed.

            Dust a baking sheet with cornmeal and place the cut rounds on it. Sprinkle more cornmeal on top of each muffin.

              Cover the muffins with a clean kitchen towel and let them rise for about 30 minutes.

                Preheat a griddle or non-stick skillet over medium heat. Once hot, carefully place the muffins on the skillet (you may need to cook in batches).

                  Cook for about 5-7 minutes on each side until golden brown and cooked through. Adjust the heat as necessary to prevent burning.

                    Remove from the skillet and let them cool on a wire rack.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 mini muffins

                        - Presentation Tips: Serve the mini English muffins warm with a side of butter, honey, or your favorite jam for an inviting breakfast or snack option!