Description

This quick English muffin recipe is a staple for busy mornings, promising signature crispy edges and a delightfully chewy, airy interior with a unique roasted red pepper swirl. It’s a family-friendly, wholesome breakfast that’s satisfying and easy to make.

Ingredients

Scale

3 cups all-purpose flour
1 tbsp granulated sugar
2.25 tsp active dry yeast
0.75 tsp fine sea salt
1 cup warm milk (105–115 degrees F)
2 tbsp neutral vegetable oil, plus extra for greasing
1 large red bell pepper (about 200g)
1 tsp smoked paprika, plus extra for garnish
1 tbsp extra virgin olive oil
2 tbsp cornmeal, plus extra for dusting
2 tbsp finely chopped fresh chives

Instructions

Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, yeast, and fine sea salt. Gradually add the warm milk and 2 tbsp neutral vegetable oil, mixing until a shaggy dough forms in about 2 minutes. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it feels smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 45-60 minutes, or until visibly doubled in size.
Make the Roasted Red Pepper Swirl: While the dough rises, preheat your oven to 400 degrees F (200 degrees C). Place the red bell pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blistered and charred. Transfer the pepper to a bowl, cover tightly with plastic wrap or a plate, and let steam for 10-15 minutes until cool enough to handle. Once cooled, peel, core, and deseed the pepper. In a small food processor or with an immersion blender, combine the roasted red pepper flesh, 1 tsp smoked paprika, and 1 tbsp extra virgin olive oil. Blend until a smooth, thick paste forms.
Create the Swirl: Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×16 inches (30×40 cm) and about 0.2 inch (0.5 cm) thick. Evenly spread the roasted red pepper paste over two-thirds of the dough rectangle, leaving one long edge clear. Fold the unspread third of the dough over the middle third, then fold the remaining third over the top, creating three distinct layers.
Cut the Muffins: Gently re-roll the folded dough to approximately 0.6 inch (1.5 cm) thickness. Using a 3 inch (7.5 cm) round cutter, cut out English muffin rounds. Gather the scraps, gently re-roll once (do not overwork), and cut out more rounds; you should get 8-10 quick English muffins. Sprinkle a baking sheet lightly with cornmeal and arrange the cut muffins on top, leaving some space between them. Sprinkle a little more cornmeal over the tops. (If your dough feels too sticky during cutting, lightly dust your hands and cutter with a little extra flour.)
Proof the Muffins: Cover the muffins loosely with a clean kitchen towel and let them proof in a warm place for another 20-30 minutes, until they look slightly puffed and airy.
Cook the English Muffins: Heat a dry, heavy-bottomed skillet or griddle (a 10-inch cast iron skillet works well) over medium-low heat. Carefully transfer the proofed muffins to the hot skillet, ensuring not to crowd the pan. Cook for 5-7 minutes per side, until deeply golden brown and cooked through. The internal temperature should reach 195-205 degrees F (90-95 degrees C). Adjust heat as needed to prevent burning. Transfer cooked muffins to a wire rack to cool slightly.
Serve with Flair: Split the warm quick English muffins with a fork, revealing the beautiful red pepper swirl. Lightly toast the split halves. Arrange the toasted muffins on a simple, contrasting white or light-colored plate. Dust lightly with a pinch of smoked paprika over the exposed swirl and sprinkle with finely chopped fresh chives. Serve immediately, perhaps with cream cheese or a fried egg for a truly hearty breakfast.

Notes

Always check the expiration date on your active dry yeast to ensure it is fresh for the best rise. Oat milk or almond milk can be used for a dairy-free English muffin, just make sure it’s warm to activate the yeast. To store, place cooled English muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 40 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Griddle cooking
Cuisine: American

Nutrition

Serving Size: 1 English muffin
Calories: 250 calories
Sugar: 5 g
Sodium: 200 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: easy breakfast, homemade English muffins, quick bread, red pepper, savory, yeast bread, family-friendly, skillet cooking