18 Delicious English Muffin Recipes Creative

Perfectly toasted and wonderfully versatile, English muffins are the unsung heroes of the breakfast table and beyond. Whether you’re in the mood for something sweet, savory, or downright inventive, our roundup of 18 Delicious English Muffin Recipes has got you covered. From classic eggs Benedict to creative pizza twists, these ideas will transform your meals into something extraordinary. Ready to elevate your muffin game? Let’s dive in!

Classic English Muffins with Butter and Jam

Perfectly golden and delightfully crisp on the outside, yet soft and tender within, these Classic English Muffins are a timeless breakfast treat that pairs beautifully with a smear of butter and a dollop of your favorite jam.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra lightness)
• 1 tbsp sugar (a touch of sweetness to balance the flavors)
• 1 tsp salt (I prefer fine sea salt for its subtle brininess)
• 1 tbsp unsalted butter, melted (for that rich, buttery depth)
• 1 cup whole milk, warmed to 110°F (the perfect temperature to activate the yeast)
• 1 packet active dry yeast (about 2 1/4 tsp)
• Cornmeal, for dusting (gives that signature crunch)
• Butter and jam, for serving (go for a high-quality, fruit-forward jam)

Instructions

1. In a small bowl, dissolve the yeast in the warmed milk and let it sit for 5 minutes until frothy. This is your cue that the yeast is active and ready.
2. In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and pour in the yeast mixture and melted butter.
3. Stir the mixture with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
4. Knead the dough for about 8 minutes until it’s smooth and elastic. If it sticks to your hands, add a bit more flour, but sparingly—too much can make the muffins tough.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and roll it out to about 1/2-inch thickness. Use a round cutter to stamp out muffins, then dust both sides with cornmeal.
7. Heat a griddle or large skillet over medium-low heat. Cook the muffins for 5-7 minutes per side, until golden brown and cooked through.
8. Split the muffins with a fork (never a knife—to preserve those precious nooks and crannies), toast lightly, and serve warm with butter and jam.

Unbelievably tender with a slight chew, these muffins are a canvas for your favorite spreads. Try them with a drizzle of honey or a sprinkle of cinnamon sugar for a twist on the classic.

Savory Cheese and Herb English Muffins

Zesty mornings call for a breakfast that’s both comforting and sophisticated, and these Savory Cheese and Herb English Muffins are just the ticket. With a golden, crispy exterior giving way to a soft, herb-infused interior, they’re a delightful twist on the classic.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tbsp sugar (just a hint to balance the savory notes)
• 1 tsp salt (Morton’s coarse kosher salt is my preference)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1 cup whole milk (room temperature blends more smoothly)
• 1 large egg (room temperature, as always)
• 4 tbsp unsalted butter, melted (I use European-style for richer flavor)
• 1 cup sharp cheddar cheese, grated (extra sharp adds a nice bite)
• 2 tbsp fresh chives, finely chopped (freshness is key here)
• 1 tbsp fresh rosemary, minced (for that aromatic punch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
3. In a separate bowl, beat the milk, egg, and melted butter together until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Stir in the grated cheddar, chives, and rosemary until evenly distributed throughout the batter.
6. Divide the batter evenly among 12 greased muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a delightful contrast of textures—crispy on the outside, tender and fluffy inside, with pockets of melted cheese and bursts of herbal freshness. Serve them warm with a smear of herb butter or alongside a poached egg for an elegant brunch presentation.

English Muffin Breakfast Pizzas

Flourishing in the morning light, these English Muffin Breakfast Pizzas offer a delightful twist on the first meal of the day, blending the comforting familiarity of a toasted muffin with the playful charm of a mini pizza. Perfect for leisurely weekends or a quick, elegant breakfast, they’re a canvas for your favorite toppings, promising a meal that’s as enjoyable to make as it is to eat.

Ingredients

• 4 English muffins, split (I love using whole wheat for a nuttier flavor)
• 1 cup marinara sauce (homemade or your favorite store-bought brand)
• 1 cup shredded mozzarella cheese (freshly grated melts more evenly)
• 4 large eggs (room temperature eggs blend more smoothly)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper, to taste (a pinch of flaky sea salt on top before serving adds a nice crunch)
• Fresh basil leaves, for garnish (tearing them releases more aroma)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the English muffin halves on the prepared baking sheet, cut side up. Lightly toast them in the oven for 5 minutes to crisp up slightly.
3. Remove the muffin halves from the oven. Spread each with about 2 tablespoons of marinara sauce, leaving a small border around the edges.
4. Sprinkle the shredded mozzarella evenly over the sauce-covered muffins.
5. Carefully crack an egg onto the center of each muffin half. Tip: For a neater appearance, crack the egg into a small bowl first, then slide it onto the muffin.
6. Drizzle each egg with a little extra virgin olive oil and season with salt and pepper.
7. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny. Tip: For firmer yolks, extend the baking time by 2-3 minutes.
8. Garnish with fresh basil leaves before serving. Tip: Add a sprinkle of red pepper flakes for a spicy kick.

Out of the oven, these breakfast pizzas boast a delightful contrast of textures—crispy muffin edges, gooey cheese, and a silky egg yolk that enriches every bite. Serve them on a wooden board for a rustic presentation, or pair with a light arugula salad for a complete meal.

Blueberry and Lemon English Muffins

Delightfully tangy and sweet, these Blueberry and Lemon English Muffins are a perfect blend of flavors for a refreshing breakfast or brunch. The zest of lemon paired with juicy blueberries creates a vibrant taste that’s sure to brighten your morning.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 tbsp granulated sugar (for just the right hint of sweetness)
• 1 tsp salt (sea salt is my preference for its clean taste)
• 1 tbsp baking powder (the fresher, the better for maximum rise)
• 1 cup milk (whole milk gives the richest texture)
• 1 large egg, room temperature (it blends more smoothly when not cold)
• 2 tbsp unsalted butter, melted (I love the depth of flavor it adds)
• 1 cup fresh blueberries (frozen can work in a pinch, but fresh is best)
• Zest of 1 lemon (for that essential bright note)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin. This ensures your muffins won’t stick and will have a golden exterior.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Combining these dry ingredients first guarantees an even distribution of leavening agents.
3. In another bowl, beat the milk, egg, and melted butter until well combined. Room temperature ingredients mix more uniformly, creating a smoother batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to dense muffins, so a light hand is key.
5. Carefully stir in the blueberries and lemon zest. This step ensures the berries and zest are evenly distributed without crushing the berries.
6. Divide the batter evenly among the muffin tin cups, filling each about two-thirds full. This allows space for the muffins to rise beautifully.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Watching for these visual cues ensures perfect doneness.

Light and tender, these muffins boast a delightful contrast between the moist interior and slightly crisp top. Serve them warm with a dollop of lemon curd or a drizzle of honey for an extra special touch.

Bacon and Egg English Muffin Sandwiches

On a bustling morning, nothing satisfies quite like the harmonious blend of crispy bacon and softly set eggs nestled between the nooks of a toasted English muffin. This Bacon and Egg English Muffin Sandwich is a testament to simplicity meeting sophistication, offering a delightful crunch with every bite.

Ingredients

• 2 English muffins, split (I find that lightly toasting them brings out their nutty flavor)
• 4 slices of thick-cut bacon (the smokier, the better for that deep flavor profile)
• 2 large eggs (room temperature eggs blend more smoothly when cooked)
• 1 tbsp unsalted butter (for that rich, golden finish on the eggs)
• 2 slices of sharp cheddar cheese (melts beautifully for that gooey texture)
• Salt and freshly ground black pepper (to season, because timing is everything)

Instructions

1. Preheat a non-stick skillet over medium heat and cook the bacon until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
2. In the same skillet, melt the butter over medium-low heat. Crack the eggs into the skillet, seasoning with salt and pepper. Cover and cook for 3 minutes for softly set yolks.
3. While the eggs cook, toast the English muffin halves until golden brown, about 2 minutes.
4. Place a slice of cheddar cheese on the bottom half of each muffin. Top with two bacon slices per muffin, then the cooked eggs, and finally the muffin tops.
5. Serve immediately. The contrast between the crispy bacon, creamy egg, and melted cheese against the toasted muffin creates a symphony of textures and flavors. Perfect for a leisurely weekend breakfast or a quick, satisfying meal on the go.

Savory and satisfying, this sandwich is a classic reimagined with attention to detail. For an extra touch, serve with a side of avocado slices or a drizzle of hot sauce to elevate the flavors further.

Cinnamon Raisin English Muffins

Just imagine the comforting aroma of cinnamon and sweet raisins wafting through your kitchen as you toast these homemade English muffins to golden perfection.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tbsp granulated sugar (just enough to sweeten the deal)
• 1 tsp salt (sea salt adds a nice depth)
• 1 tbsp active dry yeast (check the expiration date for best rise)
• 1 cup warm milk (110°F, use a thermometer for accuracy)
• 2 tbsp unsalted butter, melted (European-style butter elevates the flavor)
• 1 large egg, room temperature (it blends smoother when not cold)
• 1/2 cup raisins (plump ones are juicier)
• 1 tsp ground cinnamon (Saigon cinnamon has a more intense flavor)
• Cornmeal for dusting (gives that classic nook and cranny texture)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Add the warm milk, melted butter, and egg to the dry ingredients. Stir until a sticky dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a bit more flour, but sparingly to keep the muffins tender.
4. Gently fold in the raisins and cinnamon until evenly distributed throughout the dough.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide into 8 equal pieces. Shape each into a round, flat muffin about 1/2 inch thick.
7. Sprinkle a baking sheet with cornmeal and place the muffins on it. Cover and let rise for another 30 minutes.
8. Preheat a griddle or large skillet over medium-low heat. Cook the muffins for about 5 minutes per side, until golden brown and cooked through. Tip: Low and slow ensures the center cooks without burning the outside.
9. Transfer to a wire rack to cool slightly before serving. Tip: Splitting them with a fork instead of a knife preserves the texture.

Best enjoyed warm, these cinnamon raisin English muffins boast a tender crumb and a delightful balance of sweetness and spice. Try them toasted with a smear of honey butter for an extra indulgent breakfast.

English Muffin French Toast

Lusciously golden and delightfully crisp, English Muffin French Toast transforms the humble breakfast staple into a decadent morning treat. With its nooks and crannies perfectly soaking up the custard, each bite offers a symphony of textures and flavors that’s both comforting and sophisticated.

Ingredients

• 4 English muffins, split in half (I find that slightly stale muffins absorb the custard better without falling apart)
• 2 large eggs, preferably at room temperature for a smoother mixture
• 1/2 cup whole milk (the richness of whole milk makes all the difference)
• 1 tbsp granulated sugar (just enough to sweeten without overpowering)
• 1 tsp pure vanilla extract (my secret for a fragrant depth of flavor)
• 1/4 tsp ground cinnamon (a warm spice that whispers of comfort)
• 2 tbsp unsalted butter (for that irresistible golden crust)
• Maple syrup and fresh berries, for serving (because what’s French toast without its crowning glory?)

Instructions

1. In a shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until fully combined and slightly frothy.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, letting it melt and coat the pan evenly.
3. Dip each English muffin half into the egg mixture, allowing it to soak for about 10 seconds per side for optimal absorption without becoming soggy.
4. Place the soaked muffin halves in the skillet, cooking for 2-3 minutes on each side or until deeply golden and crisp.
5. Add the remaining butter to the skillet as needed, repeating the process with the remaining muffin halves.
6. Serve immediately, drizzled with maple syrup and adorned with fresh berries for a burst of freshness.

Not only does this English Muffin French Toast boast a wonderfully crisp exterior with a tender, custardy interior, but it also presents a delightful contrast when paired with the tartness of fresh berries. For an extra indulgent twist, a dollop of whipped cream or a sprinkle of powdered sugar elevates it to dessert-worthy status.

Avocado and Poached Egg English Muffins

Whisking together the simplicity of morning routines with the sophistication of a brunch favorite, this dish marries creamy avocado and perfectly poached eggs atop a toasted English muffin for a meal that’s as nourishing as it is indulgent.

Ingredients

• 2 English muffins, split (I love the nooks and crannies of Thomas’ for maximum sauce absorption)
• 1 ripe avocado (look for slight give when pressed)
• 2 large eggs (room temperature eggs poach more evenly)
• 1 tbsp white vinegar (a splash in the water helps the eggs hold their shape)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 1 tbsp extra virgin olive oil (my go-to for a fruity finish)
• Pinch of red pepper flakes (optional, for a subtle heat)

Instructions

1. Fill a medium saucepan with 3 inches of water, add vinegar, and bring to a gentle simmer over medium heat—look for small bubbles around the edge.
2. While the water heats, toast the English muffins until golden and crisp, about 3 minutes per side.
3. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork, leaving some chunks for texture.
4. Crack each egg into a small cup or ramekin. Stir the simmering water to create a whirlpool, then slide the eggs in one at a time. Cook for 3 minutes for a runny yolk or 4 minutes for firmer.
5. Spread the mashed avocado evenly over each toasted muffin half. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
6. Using a slotted spoon, lift the poached eggs from the water, blot the bottoms on a towel, and place one on each muffin half.

Avocado’s buttery richness contrasts beautifully with the delicate, silky egg yolk, creating a harmony of textures and flavors. Serve immediately, perhaps with a side of arugula dressed in lemon juice for a peppery crunch.

English Muffin Bread Pudding

Amidst the hustle of modern life, there’s something profoundly comforting about transforming humble English muffins into a luxurious bread pudding, a dish that marries simplicity with indulgence.

Ingredients

• 4 English muffins, torn into bite-sized pieces (I find the nooks and crannies soak up the custard beautifully)
• 2 cups whole milk (for richness, though 2% works in a pinch)
• 3 large eggs, at room temperature (they blend more smoothly into the custard)
• 1/2 cup granulated sugar (adjust slightly if you prefer a less sweet dessert)
• 1 tsp pure vanilla extract (the good stuff makes all the difference)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
• 2 tbsp unsalted butter, melted (for that golden, crispy top)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, and salt until well combined.
3. Add the torn English muffins and plumped raisins to the bowl, gently folding them into the custard mixture to ensure every piece is coated. Let it sit for 15 minutes to allow the muffins to absorb the custard.
4. Pour the mixture into the prepared baking dish, drizzle with melted butter, and bake for 45 minutes, or until the top is golden and the center is set but still slightly wobbly.
5. Remove from the oven and let it cool for 10 minutes before serving. This resting time helps the pudding set further, making it easier to slice.

Serve this English muffin bread pudding warm, with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. The texture is wonderfully creamy inside with a delightfully crisp top, offering a perfect contrast in every bite.

Ham and Swiss English Muffin Melts

Radiating warmth and comfort, these Ham and Swiss English Muffin Melts are the epitome of a quick yet sophisticated meal, perfect for those moments when time is scarce but the craving for something deliciously satisfying is not.

Ingredients

• 2 English muffins, split (I find that toasting them lightly before assembling adds a delightful crunch)
• 4 slices of high-quality ham (opt for a thicker cut for a more substantial bite)
• 4 slices of Swiss cheese (the nuttier, the better in my book)
• 2 tbsp unsalted butter, softened (this ensures an even, golden spread)
• 1 tsp Dijon mustard (a little goes a long way in adding depth)
• 1/4 tsp garlic powder (for that subtle, aromatic kick)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for melting the cheese to bubbly perfection.
2. Lightly toast the split English muffins under the broiler for about 2 minutes, or until just golden. Watch closely to avoid burning.
3. Spread a thin layer of softened butter on each muffin half, followed by a whisper of Dijon mustard for a tangy contrast.
4. Layer a slice of ham on each muffin half, folding it gently to fit. The thickness of the ham should be just right to balance the muffin’s texture.
5. Top each with a slice of Swiss cheese, ensuring it covers the ham entirely for even melting.
6. Sprinkle a pinch of garlic powder over the cheese for an extra flavor dimension.
7. Place the muffins on a baking sheet and bake in the preheated oven for 5-7 minutes, or until the cheese is fully melted and slightly bubbly.
8. For a finishing touch, broil for an additional 1-2 minutes to achieve a lightly golden top, but keep an eye to prevent over-browning.

Lusciously melted Swiss cheese envelops the savory ham, while the English muffin provides a crisp contrast, making these melts a harmonious blend of textures. Serve alongside a crisp green salad or a bowl of tomato soup for a comforting meal that feels both indulgent and effortless.

English Muffin Croutons for Salads

Yielded by the humble English muffin, these croutons transform any salad into a textural masterpiece, offering a delightful crunch and a buttery richness that elevates the simplest greens to gourmet status.

Ingredients

• 2 English muffins, preferably day-old for better texture
• 3 tablespoons unsalted butter, melted (I find European-style butter adds a deeper flavor)
• 1 tablespoon extra virgin olive oil, my secret for a golden finish
• 1/2 teaspoon garlic powder, for a subtle kick
• 1/4 teaspoon sea salt, finely ground to evenly distribute
• 1/4 teaspoon freshly ground black pepper, because freshly cracked makes all the difference

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for even cooking.
2. Split the English muffins into halves, then tear each half into bite-sized pieces for a rustic, artisanal look.
3. In a large bowl, combine the melted butter, olive oil, garlic powder, sea salt, and black pepper, whisking until fully blended.
4. Add the torn English muffin pieces to the bowl, gently tossing to coat each piece evenly with the butter mixture.
5. Spread the coated pieces in a single layer on a baking sheet, ensuring they’re not overcrowded to allow for crispiness.
6. Bake for 10-12 minutes, then flip each piece halfway through for uniform browning and crunch.
7. Remove from the oven when the croutons are golden brown and crisp to the touch, letting them cool slightly on the sheet.

Versatile and vibrant, these croutons add a buttery crispness to Caesar salads or a hearty crunch to a summer tomato and basil salad. Their golden edges and soft centers make them irresistibly moreish, perfect for sprinkling over soups or enjoying as a standalone snack.

Peanut Butter and Banana English Muffins

Mastering the art of a quick yet indulgent breakfast begins with this Peanut Butter and Banana English Muffins recipe, a harmonious blend of creamy, nutty flavors and sweet, fruity freshness that promises to elevate your morning routine.

Ingredients

• 2 whole wheat English muffins, split (I find that toasting brings out their nutty flavor even more)
• 4 tablespoons creamy peanut butter (for a richer taste, I always opt for the natural, unsweetened variety)
• 1 ripe banana, thinly sliced (the riper, the sweeter, making it perfect for this dish)
• 1 tablespoon honey (a drizzle of local honey adds a lovely floral note)
• A pinch of sea salt (just a touch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) to lightly toast the English muffins for an extra crunch.
2. Place the split English muffins on a baking sheet and toast in the preheated oven for about 5 minutes, or until they’re golden and slightly crispy around the edges.
3. While the muffins are toasting, thinly slice the banana, aiming for about 1/4-inch thick pieces for the perfect bite.
4. Once the muffins are toasted, spread 1 tablespoon of peanut butter evenly on each half. The warmth of the muffin will help the peanut butter melt slightly, making it even more luscious.
5. Arrange the banana slices on top of the peanut butter, covering each muffin half generously.
6. Drizzle each half with honey, about 1/2 tablespoon per muffin, adjusting according to your sweetness preference.
7. Sprinkle a tiny pinch of sea salt over each to enhance all the flavors.
8. Serve immediately while the muffins are still warm for the best texture and flavor experience.

Perfectly balanced between sweet and savory, these Peanut Butter and Banana English Muffins offer a delightful contrast of textures—from the crispiness of the toasted muffin to the creaminess of the peanut butter and the softness of the banana. For an extra touch of elegance, serve them on a rustic wooden board with a side of freshly brewed coffee.

English Muffin Mini Pizzas

Delightfully simple yet irresistibly tasty, English Muffin Mini Pizzas are the perfect canvas for your favorite toppings, offering a quick and satisfying meal that’s as fun to make as it is to eat.

Ingredients

• 4 English muffins, split in half (I love using whole wheat for a nuttier flavor)
• 1 cup marinara sauce (homemade or your favorite store-bought brand)
• 1 1/2 cups shredded mozzarella cheese (freshly grated melts more smoothly)
• 1/4 cup grated Parmesan cheese (for that extra savory kick)
• 1/2 tsp dried oregano (crush it between your fingers to release its oils)
• 1/4 tsp garlic powder (a little goes a long way)
• 1 tbsp extra virgin olive oil (my go-to for brushing the muffins)
• Your choice of toppings: pepperoni slices, sliced olives, bell peppers, etc. (get creative here!)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Brush each English muffin half lightly with extra virgin olive oil to help them crisp up in the oven.
3. Spread about 2 tablespoons of marinara sauce on each muffin half, leaving a small border around the edges.
4. Sprinkle a generous amount of shredded mozzarella cheese over the sauce, followed by a pinch of Parmesan cheese.
5. Add your chosen toppings, then finish with a sprinkle of dried oregano and garlic powder for extra flavor.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
7. Let the mini pizzas cool for a minute or two before serving to avoid burning your mouth.

Zesty and satisfying, these mini pizzas boast a perfect contrast of crispy edges and soft centers, with the melted cheese and toppings creating a harmonious blend of flavors. Serve them as a playful appetizer or a light meal, perhaps with a side of mixed greens for a complete dining experience.

Spinach and Feta English Muffin Quiches

Vibrant and versatile, these Spinach and Feta English Muffin Quiches are a delightful twist on the classic, offering a perfect balance of flavors and textures that cater to both the eyes and the palate. Ideal for a sophisticated brunch or a quick, elegant breakfast, they embody the essence of comfort with a gourmet touch.

Ingredients

• 4 English muffins, split – I find toasting them lightly first adds a wonderful crunch.
• 1 cup fresh spinach, finely chopped – Baby spinach leaves are my preference for their tenderness.
• 1/2 cup feta cheese, crumbled – The saltiness of feta beautifully contrasts the earthy spinach.
• 4 large eggs – Room temperature eggs blend more smoothly into the mixture.
• 1/4 cup whole milk – For richness, though 2% works in a pinch.
• 1 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1/4 tsp salt – Just enough to enhance the flavors without overpowering.
• 1/8 tsp black pepper – Freshly ground adds a subtle kick.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Lightly toast the English muffin halves on a baking sheet for about 5 minutes, just until they’re golden around the edges.
3. In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Tip: A fork works wonders here for breaking up the egg whites thoroughly.
4. Heat the olive oil in a skillet over medium heat, add the spinach, and sauté for 2-3 minutes until just wilted. Let it cool slightly before mixing into the egg mixture.
5. Stir the crumbled feta into the egg and spinach mixture, ensuring it’s evenly distributed.
6. Place the toasted English muffin halves on the prepared baking sheet and carefully pour the egg mixture over each, filling them to the brim. Tip: A measuring cup with a spout makes pouring neat and easy.
7. Bake for 15-18 minutes, until the eggs are set and the tops are lightly golden. Tip: The quiches are done when a toothpick inserted into the center comes out clean.

Zesty and satisfying, these quiches boast a creamy interior with a crispy muffin base, making them a textural delight. Serve them alongside a crisp arugula salad for a complete meal, or enjoy them as a standalone treat with a drizzle of hot sauce for an extra kick.

English Muffin Grilled Cheese

Radiating with comfort and simplicity, the English Muffin Grilled Cheese marries the rustic charm of toasted nooks and crannies with the indulgent melt of premium cheese, creating a sandwich that’s both sophisticated and satisfying.

Ingredients

• 2 English muffins, split (I find that lightly toasting them beforehand adds a delightful crunch)
• 4 slices of sharp cheddar cheese (the sharper the cheese, the more pronounced the flavor)
• 2 tbsp unsalted butter, softened (room temperature butter spreads more evenly)
• 1/4 tsp garlic powder (for a subtle, aromatic kick)
• 1/4 tsp smoked paprika (my secret ingredient for a hint of warmth and depth)

Instructions

1. Preheat a non-stick skillet over medium-low heat (around 300°F) to ensure even melting without burning.
2. Butter the outer sides of each English muffin half with the softened butter, then sprinkle lightly with garlic powder and smoked paprika for added flavor.
3. Place two slices of cheddar cheese between the unbuttered sides of two English muffin halves to form a sandwich. Repeat with the remaining halves.
4. Carefully place the sandwiches in the preheated skillet. Cook for 3-4 minutes on each side, or until the cheese is fully melted and the muffins are golden brown. Press down gently with a spatula to ensure even contact with the heat.
5. Remove from the skillet and let rest for a minute before slicing. This allows the cheese to set slightly, making the sandwich easier to cut.

Offering a perfect balance of crispy exterior and gooey interior, this English Muffin Grilled Cheese is a testament to the beauty of simplicity. Serve it alongside a bowl of tomato soup for a classic pairing, or enjoy it as is for a quick, gourmet snack.

Chocolate Chip English Muffins

Whisking together the comfort of a classic English muffin with the indulgent charm of chocolate chips, this recipe transforms your morning routine into a delightful celebration. Perfectly balanced between sweet and savory, these muffins are a testament to the joy of baking at home.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tbsp granulated sugar (just a touch to complement the chocolate)
• 1 tsp salt (Morton’s sea salt adds a nice depth)
• 1 tbsp baking powder (aluminum-free for a cleaner taste)
• 1 cup milk (whole milk creates the richest texture)
• 1 large egg, room temperature (it blends more smoothly)
• 3 tbsp unsalted butter, melted (European-style butter elevates the flavor)
• 1/2 cup semi-sweet chocolate chips (Ghirardelli’s melt beautifully)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
3. In a separate bowl, beat the milk, egg, and melted butter together until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Stir in the chocolate chips, distributing them evenly throughout the batter.
6. Divide the batter evenly among the muffin tin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Just out of the oven, these Chocolate Chip English Muffins boast a tender crumb interspersed with gooey chocolate pockets. Serve them warm with a pat of butter or a drizzle of honey for an extra layer of sweetness that complements the chocolate perfectly.

English Muffin Tuna Melts

Unveiling a dish that marries the humble English muffin with the rich, savory delight of tuna melts, this recipe is a testament to the beauty of simple ingredients transforming into something extraordinary. Perfect for a leisurely brunch or a quick, satisfying lunch, it’s a versatile favorite that never fails to impress.

Ingredients

• 2 English muffins, split (I find that toasting them lightly before assembling adds a delightful crunch)
• 1 can (5 oz) tuna in water, drained (Opt for sustainably caught tuna for the best flavor and peace of mind)
• 1/4 cup mayonnaise (A good quality mayo makes all the difference here)
• 1/4 cup shredded cheddar cheese (Sharp cheddar adds a nice bite)
• 1 tbsp diced red onion (For a slight crunch and a pop of color)
• 1 tsp Dijon mustard (This little addition brings a lovely depth of flavor)
• Salt and pepper to taste (I like to be generous with the pepper for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for toasting the melts to perfection.
2. In a medium bowl, combine the drained tuna, mayonnaise, shredded cheddar cheese, diced red onion, and Dijon mustard. Mix gently until all ingredients are well incorporated. Tip: Avoid overmixing to keep the tuna from becoming too mushy.
3. Season the mixture with salt and pepper to your liking, then divide it evenly among the four English muffin halves. Tip: A light toast on the muffins before adding the tuna mixture can prevent sogginess.
4. Place the prepared muffin halves on a baking sheet and bake in the preheated oven for about 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 1-2 minutes, but watch closely to avoid burning.

Just out of the oven, these English Muffin Tuna Melts boast a delightful contrast of textures—crispy edges giving way to a creamy, flavorful center. Serve them alongside a crisp green salad or a bowl of tomato soup for a comforting meal that feels both indulgent and wholesome.

English Muffin Sausage Breakfast Casserole

Zesty mornings call for a dish that combines comfort with a touch of sophistication, and this English Muffin Sausage Breakfast Casserole does just that. Layers of fluffy eggs, savory sausage, and golden English muffins come together in a bake that’s as satisfying to make as it is to serve.

Ingredients

• 6 large eggs (I find room temperature eggs blend more smoothly)
• 1 cup whole milk (for that rich, creamy texture)
• 1 lb breakfast sausage (I love a spicy variety for an extra kick)
• 3 English muffins, split and toasted (day-old muffins work wonderfully here)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice depth)
• 1 tbsp extra virgin olive oil (my go-to for greasing the dish)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the sausage until browned and crumbled, about 8-10 minutes. Drain any excess grease.
3. Arrange the toasted English muffin halves in the prepared baking dish, covering the bottom evenly.
4. Sprinkle the cooked sausage over the English muffins, followed by the shredded cheddar cheese.
5. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this mixture over the sausage and muffins in the dish.
6. Let the casserole sit for 5 minutes to allow the muffins to absorb some of the egg mixture.
7. Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is lightly golden.
8. Remove from the oven and let it cool for a few minutes before serving.

A harmonious blend of textures awaits in every bite, from the tender eggs to the crispy muffin edges. Serve this casserole with a side of fresh fruit or a light salad for a balanced breakfast that’s sure to impress.

Conclusion

Kickstart your culinary creativity with these 18 delicious English muffin recipes that promise to spice up your meals! Whether you’re in the mood for something sweet or savory, this roundup has got you covered. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share your top picks on Pinterest. Happy cooking!