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Martha's English muffins

Martha's English muffins

These light, fluffy muffins are a perfect snack, or enjoy them toasted for breakfast!

5 out of 5 stars(1) Rate this recipe
  • Makes6
  • CourseSnack
  • Prepare25 mins
  • Cook20 mins
  • Total time45 mins
  • Plusproving time

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  • 375g plain flour, plus extra for dusting
  • 7g dried yeast
  • tsp salt
  • 1 tbsp caster sugar
  • 125ml milk
  • 25ml vegetable oil, plus extra for greasing
  • 1 Polenta or semolina, for dusting


  1. Place the flour, yeast, salt and caster sugar in a large mixing bowl, or the bowl of a stand mixer. Combine 125ml warm water with the milk and oil in a measuring jug.

  2. Add ¾ of the liquid to the dry ingredients and mix, using one hand (or the dough hook attachment of a stand mixer), until a rough dough forms. Continue to add the remaining liquid until you have a sticky dough and no floury patches remain in the bowl.

  3. Tip the dough out onto a lightly oiled work surface and knead by hand for around 10 minutes (alternatively knead for 6-8 minutes using a dough hook). The dough should feel silky and stretchy. Shape into a ball and place into a lightly oiled bowl. Cover and allow to rise for 1 hour, or until noticeably larger in size.

  4. After an hour, knock back the dough (see my tip) to get rid of any large air bubbles and place onto a surface dusted in flour and semolina. Roll out the dough to a thickness of around 2cm and use an 8-10cm round cutter (or similar-sized drinking glass) to cut out 6-8 muffins. Place onto a baking tray dusted with semolina, cover and leave to rest for 30 minutes before cooking.

  5. Preheat a large frying pan or flat-bottomed skillet over a very low heat. Once the pan is evenly heated, cook the muffins for 10 minutes on each side. They should turn a dark golden brown on the top and bottom, and no longer feel doughy on the sides. Serve warm or cold. Store the muffins in an airtight container for up to 3 days. Slice and toast before enjoying.

Cook’s tip

After your dough has risen for the first time, it is important to ‘knock’ it back by briefly kneading or punching the dough to deflate it. It may seem counterintuitive knocking out the air you’ve just allowed to form, but if you skip this step, your finished muffins will have irregular air pockets and will bake unevenly, so make sure you give the dough a good going over!


Typical values per item when made using specific products in recipe


955kJ/ 226kcals



Saturated Fat












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5 out of 5 stars1 rating