By Sam | 6 December, 2017


Cranberry and clementine zest bring a new dimension to the classic English Muffin. Easier to make than you might think, you’ll never want store bought muffins again.

  • Author: Sam


300g Strong Flour

6g Yeast

6g Salt

15g Caster Sugar

15g Butter, softened

1 Medium Egg, beaten

170ml Milk, at room temperature

Oil, walnut or vegetable

15g Semolina

Zest of 1 Clementine

65g Dried Cranberries, chopped


1. Tip the flour in a food processor. Add the yeast to one side of the mixing bowl and salt to the other.

2. Add the sugar, softened butter cut into cubes, egg and milk. Mix for 5 minutes or until the dough is soft and elastic.

3. Zest the clementine and chop the dried cranberries into smaller pieces and add to the rest of the mixture. Mix again until well incorporated.

4. Add a little oil to a large bowl, spread it all over and place the dough in. Cover with a clean kitchen towel and leave to prove for 1h to 2h, or until doubled in size.

5. Lightly dust your work surface with some of the semolina and some flour. Tip the dough onto the floured surface and roll to a 2cm thickness.

6. Cut out 7 to 8 muffins, using a 8cm cutter ( a glass also works fine). Dust the top of the muffins with the remaining semolina.

7. Place on a board, cover with a kitchen towel and leave to prove for another 30 minutes.

8. Preheat a heavy-based frying pan to a very low heat. Once hot, place the muffins in the pan, and leave to bake for 6 to 10 minutes on one side, or until a golden colour. Flip the muffin over and bake for another 6 to 10 minutes on the other side. The key here is to be patient and to cook the muffins on the lowest heat possible, to prevent them from cooking and colouring too quickly.

9. Enjoy warm, with butter or cheese.


  • This recipe sounds awesome. I am having trouble converting to tablespoons and cups. Could you help me? Thank you! Lisa
    • Hello Lisa, Here are the tablespoons and cup measurements for this recipe, to the best of my ability: 300g Strong Flour - 2.5 cups flour 6g Yeast - 2 teaspoons of yeast 6g Salt - 1 teaspoon 15g Caster Sugar - 1 tablespoon 15g Butter, softened - 0.5 ounce 1 Medium Egg, beaten 170ml Milk - 3/4 cup Oil, walnut or vegetable 15g Semolina - 1.5 tablespoon Zest of 1 Clementine 65g Dried Cranberries, chopped - 1/4 cup Any questions, let me know! Carmen
  • Harlan Dyer
    I was very happy to see this recipe. Orange cranberry muffin recipes are plentiful, but not English muffins. I am in the process of making it now. The dough is rising, or is supposed to be rising. I make many different recipes that are basically dough and have experience with yeast and water. I have never mixed yeast with cold liquid. If this turns out well, I’ll up my rating. After 1.5 hours, no rising.
    • Carmen
      Hello Harlan, thank you for your interest in our Orange Cranberry English Muffins recipe and your willingness to try it out. I'm really sorry to hear that you encountered an issue with the dough not rising! In traditional English muffin recipes, the dough may not rise super dramatically as you would see in bread or sweet dough recipes. It's more about developing texture and structure. However, if you're experiencing issues, you might want to check the freshness of your yeast or consider warmer conditions for the dough to rise (placing it closer to a heat source like a radiator). Using lukewarm milk rather than cold milk right out of the fridge may indeed also help. I hope it turns out well for you, and I'm here to help with any more questions you may have. Good luck with your muffins!

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