Brioche English muffins are a luxurious twist on the classic breakfast staple, combining the rich, buttery tenderness of brioche dough with the craggy, nook-and-cranny texture of a traditional English muffin. Made with eggs, butter, and milk, these muffins are softer and more flavorful than their plain counterparts, yet they still toast up beautifully and are perfect for slathering with jam or building a breakfast sandwich. This recipe is straightforward and yields impressively airy, golden muffins that are well worth the effort.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (7 g) instant yeast (one packet)
- ¼ cup (50 g) granulated sugar
- 1 teaspoon salt
- ¾ cup (180 ml) whole milk, lukewarm (about 110°F / 43°C)
- 2 large eggs, at room temperature
- 6 tablespoons (85 g) unsalted butter, softened, plus more for greasing
- Cornmeal or semolina, for dusting
Instructions
- Make the dough: In a large bowl or the bowl of a stand mixer, whisk together the flour, yeast, sugar, and salt. In a separate small bowl, whisk the lukewarm milk, eggs, and softened butter until combined (the butter will be lumpy; that’s fine).
- Pour the wet ingredients into the dry ingredients. If using a stand mixer, fit it with the dough hook and mix on low speed until a shaggy dough forms, about 2 minutes. If mixing by hand, stir with a wooden spoon until no dry flour remains. Increase speed to medium and knead for 6–8 minutes (or knead by hand on a lightly floured surface for 8–10 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. It should pass the windowpane test: a small piece stretched thin becomes translucent without tearing.
- First rise: Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turn to coat, and cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for 1 ½ to 2 hours, or until doubled in size.
- Shape the muffins: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch-thick rectangle. Using a 3 ½-inch round cutter (or a glass), cut out as many rounds as possible. Gently gather the scraps, re-roll, and cut again—you should get 8 muffins total.
- Dust a baking sheet generously with cornmeal or semolina. Place the cut muffins on the sheet, leaving about 2 inches between them. Sprinkle the tops with more cornmeal. Cover loosely with a clean kitchen towel and let rise for 30–45 minutes, until puffy but not doubled.
- Cook: Heat a large, heavy skillet or griddle over medium-low heat. No oil is needed. Carefully transfer 3–4 muffins to the skillet (do not crowd). Cook for 5–7 minutes per side, until golden brown and cooked through. The internal temperature of the muffins should read 200°F (93°C) on an instant-read thermometer. If they brown too quickly, lower the heat. Transfer to a wire rack to cool slightly. Repeat with the remaining muffins.
- Cool and serve: Let the muffins cool for at least 10 minutes before splitting with a fork. Toast and serve warm.
Tips
- Use a fork to split: For the classic craggy interior, insert the tines of a fork around the middle of the muffin and gently pry apart. Slicing with a knife will flatten the nooks and crannies.
- Low heat is key: Cooking over medium-low heat ensures the muffins cook through without burning on the outside. If you’re unsure, cook a test muffin first and adjust the heat.
- Yeast freshness: If your yeast is old, the dough may not rise properly. Check the expiration date, and if using active dry yeast instead of instant, dissolve it in the lukewarm milk with a pinch of sugar and let it foam for 5 minutes before adding.
- Cold butter? If your butter is too cold, it won’t incorporate smoothly. Let it soften at room temperature for 30 minutes before starting.
Serving Suggestions
These muffins shine when toasted and served with butter and your favorite jam, honey, or lemon curd. They also make excellent breakfast sandwiches—try them with eggs, cheese, and bacon or sausage. For a sweet treat, split and toast, then top with whipped cream and fresh berries.
Variations
- Cinnamon Raisin: Add 1 teaspoon ground cinnamon to the dry ingredients and fold in ¾ cup (120 g) raisins after the dough comes together.
- Whole Wheat: Substitute 1 cup (120 g) of the all-purpose flour with whole wheat flour. The muffins will be slightly denser but still tender.
- Savory Herb: Omit the sugar and add 1 tablespoon fresh chopped rosemary or thyme, plus ½ teaspoon garlic powder, to the dry ingredients.
- Vegan: Replace the milk with unsweetened almond or oat milk, the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), and the butter with vegan butter. The texture will be slightly less rich but still delicious.
Storage and Reheating
Store leftover muffins in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, toast frozen muffins directly from the freezer—no need to thaw. For best results, split and toast as you would fresh.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, shape it into muffins, and place them on a cornmeal-dusted baking sheet. Cover and refrigerate overnight. The next morning, let them sit at room temperature for 30 minutes before cooking.
Why are my muffins dense and heavy? This usually happens when the dough is under-kneaded or the rise was too short. Make sure the dough passes the windowpane test, and give it enough time to double in size. Also, avoid adding too much flour when shaping—stick to a light dusting.
Can I use bread flour instead of all-purpose? Yes, bread flour will yield a chewier, slightly taller muffin. You may need to add an extra tablespoon of milk if the dough feels too dry.
Do I need a griddle? No, a heavy skillet (cast iron works great) over medium-low heat is perfect. Just make sure it’s large enough to hold 3–4 muffins without crowding.
Can I cook these in the oven? Yes, you can bake them at 350°F (175°C) for 12–15 minutes, but they won’t develop the same browned, griddle-cooked exterior. For a more authentic result, stick to the stovetop method.
My muffins are browning too quickly but are still raw inside—what went wrong? Your heat is too high. Lower the heat to medium-low or even low, and cook them longer. The muffins should sizzle gently, not aggressively.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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