Lucy M. Struggling to get breakfast on the table when mornings are chaotic? Mary Berry muffins recipe is the answer you’ve been searching for. These easy muffins come together in minutes, require just one bowl, and deliver that homemade goodness without the stress of complicated baking. The foolproof method means even beginners get perfect muffins every single time, solving your weekday breakfast dilemma deliciously. Whether you need a quick grab-and-go option or something special for weekend brunch, this reliable recipe always hits the spot and keeps everyone happy.
Why You’ll Love these Mary Berry Muffins
Because these muffins are shockingly easy to make, even if you’ve never worked with yeast before and the thought of it makes you want to hide under your kitchen table. I’m talking six ingredients, minimal kneading, and a dough so forgiving it practically apologizes when you mess up. You get those iconic nooks and crannies, perfect for catching melted butter in every crevice, and they taste infinitely better than anything you’ll find in the grocery store. Plus, there’s something deeply satisfying about splitting open a homemade English muffin, hearing that perfect crack, watching steam escape like you’re some kind of breakfast wizard.
For another impressive teatime treat, try our crunchy orange syrup loaves.
What Ingredients are in Mary Berry Muffins?
The ingredient list for Mary Berry’s English muffins is concisely short and straightforward, featuring pantry staples you likely already have on hand. Unlike more complicated bread recipes that require obscure flours or specialty items, this one keeps things simple while still delivering authentic results that rival any bakery version.
- 5⅓ cups (675g) bread flour, plus extra for dusting
- 2 tsps sugar
- 1 × ¼ ounce (7g) packet fast-acting dried yeast
- 1½ tsps salt
- 1¾ cups + 3 tbsps (450ml) tepid milk
- 1 tsp fine semolina, for dusting
The bread flour is essential here rather than all-purpose, as it provides the higher protein content needed to create those characteristic chewy textures and structural integrity. The tepid milk should be warm to the touch but not hot—think baby bottle temperature—since milk that’s too hot will kill the yeast, while milk that’s too cold won’t activate it properly. The semolina dusting isn’t just decorative; it prevents sticking and adds that traditional rustic appearance and subtle crunch you’d expect from proper English muffins.
How to Make these Mary Berry Muffins
- Begin by combining your dry ingredients in a large bowl or stand mixer. Measure out 5⅓ cups (675g) bread flour, 2 teaspoons sugar, 1 packet (7g) fast-acting dried yeast, and 1½ teaspoons salt, whisking them together to distribute the yeast evenly throughout the flour.
- Pour in 1¾ cups + 3 tablespoons (450ml) of tepid milk in a continuous stream while mixing, gradually combining the wet and dry ingredients until a shaggy dough forms.
- Once the dough comes together, knead it either by hand on a lightly floured surface or using a stand mixer fitted with a dough hook for approximately 8-10 minutes, until the dough becomes smooth, elastic, and springs back when poked.
- Turn the kneaded dough out onto a well-floured work surface and use a floured rolling pin to roll it to a thickness of approximately ½ inch. Using a 3-inch round cookie cutter, cut out individual muffin rounds and transfer them to a well-floured baking sheet.
- Dust the tops of each muffin with 1 teaspoon fine semolina, then cover the baking sheet loosely with plastic wrap or a clean kitchen towel. Allow the muffins to rest in a warm place for about 1 hour, until they have doubled in size.
- Once the muffins have risen, lightly oil a griddle or heavy-bottomed frying pan and heat it over medium heat. Working in batches of 2-3 muffins, cook them for approximately 7 minutes on each side, reducing the heat once they begin to brown to prevent burning. The muffins should develop a light golden-brown exterior while remaining soft and pillowy inside.
- Transfer the cooked muffins to a wire rack to cool slightly before serving.
Mary Berry Muffins Recipe
Ingredients
Method
- Begin by combining your dry ingredients in a large bowl or stand mixer. Measure out 5⅓ cups (675g) bread flour, 2 teaspoons sugar, 1 packet (7g) fast-acting dried yeast, and 1½ teaspoons salt, whisking them together to distribute the yeast evenly throughout the flour.
- Pour in 1¾ cups + 3 tablespoons (450ml) of tepid milk in a continuous stream while mixing, gradually combining the wet and dry ingredients until a shaggy dough forms.
- Once the dough comes together, knead it either by hand on a lightly floured surface or using a stand mixer fitted with a dough hook for approximately 8-10 minutes, until the dough becomes smooth, elastic, and springs back when poked.
- Turn the kneaded dough out onto a well-floured work surface and use a floured rolling pin to roll it to a thickness of approximately ½ inch. Using a 3-inch round cookie cutter, cut out individual muffin rounds and transfer them to a well-floured baking sheet.
- Dust the tops of each muffin with 1 teaspoon fine semolina, then cover the baking sheet loosely with plastic wrap or a clean kitchen towel. Allow the muffins to rest in a warm place for about 1 hour, until they have doubled in size.
- Once the muffins have risen, lightly oil a griddle or heavy-bottomed frying pan and heat it over medium heat. Working in batches of 2-3 muffins, cook them for approximately 7 minutes on each side, reducing the heat once they begin to brown to prevent burning. The muffins should develop a light golden-brown exterior while remaining soft and pillowy inside.
- Transfer the cooked muffins to a wire rack to cool slightly before serving.
Mary Berry Muffins Substitutions and Variations
Switching things up with this English muffin recipe is easier than you might think, and honestly, that’s half the fun of making them at home. You can swap whole wheat flour for up to half the bread flour if you’re feeling wholesome. Want a touch of sweetness? Add a tablespoon of honey with the milk. I like sprinkling cornmeal instead of semolina on top, it gives that classic diner vibe. For cheese lovers, fold in shredded cheddar and herbs right after the first rise. Each variation keeps that signature nook-and-cranny texture we’re after.
What to Serve with Mary Berry Muffins
Once you’ve got a batch of these golden beauties cooling on a rack, you’ll want something worthy to slap between those craggly halves. I’m talking proper butter, the salted kind that melts into every nook. Add a thick layer of raspberry jam, or go savory with a fried egg and crispy bacon. Smoked salmon with cream cheese works if you’re feeling fancy. Honestly, even plain with honey makes me ridiculously happy. The key is splitting them with a fork, never a knife, to preserve those crispy edges that catch all the good stuff.
Final Thoughts
Look, I’m not going to pretend these English muffins are some quick weeknight project you’ll whip up between loads of laundry. They take time, they take patience, and honestly, they’ll probably test your commitment to homemade bread. But here’s what I know: when you split one open, watch the steam rise, and see those perfect nooks and crannies waiting for butter, you’ll get it. Mary Berry understood that some things are worth the effort. These muffins? They’re worth it. Your kitchen will smell incredible, and you’ll feel ridiculously accomplished.
