Traditional recipes

Muffin Bread recipe

Muffin Bread recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes

This delicious bread is just like breakfast muffins, but in loaf form. Enjoy with lashings of butter and jam, if desired.

98 people made this

IngredientsMakes: 1 23x13cm loaf and 1 18x8cm loaf

  • 375g plain flour
  • 2 1/4 teaspoons dried active baking yeast
  • 1/2 tablespoon caster sugar
  • 1 teaspoon salt
  • 1/8 teaspoon baking powder
  • 250ml warm milk
  • 3 tablespoons water

MethodPrep:15min ›Cook:15min ›Extra time:1hr proofing › Ready in:1hr30min

  1. Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.
  2. Divide dough into two unequal parts and shape into loaves. Place in one 23x13cm loaf tin and one 18x8cm loaf tin; non-stick tins are preferable, but greased and floured normal tins will suffice. Cover and allow to prove until doubled in size.
  3. Bake at 200 C / Gas 6 for about 15 minutes. For a chewier crust, bake for a little longer.

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Reviews & ratingsAverage global rating:(105)

Reviews in English (81)

by smitty

i have never tasted such good english muffin bread...followed the instructions for bread machine dough cycle then formed it into a french loaf type loaf ... let it rise for 40 mins and baked in 325 oven for 25 minutes...it rose even more when baking and it is so lite and fluffy and tasty...i sprinkled cornmeal on the baking sheet before i put the dough on it...man oh man...a new fave bread recipe... thanks grandma!!!update...since i REALLY like this bread and make it often i thought i would try and make english muffins from the dough and am i glad i did...i rolled the dough to about 1/4 - 1/2 inch thick and let it rest covered for about 10 minutes, then cut out six 3 1/2 inch circles and placed them on parchment sprinkled with cornmeal...rolled up the rest of the dough into a little loaf and put it in my small loaf pan...i put into the oven with the light on and let rise for about 1/2 hour...baked the muffins in the oven at 350 for about 8 minutes and flipped over and baked the second side the same...they also rose abit more while baking...and the little loaf of bread i baked at 350 for about 20 minutes...well am i glad i did that...the BEST english muffins i have ever made...THEY EVEN HAD NOOKS AND CRANNIES and were lite on the inside and a bit chewy on the outside...just as we like them...and the little loaf of bread turned out like the others i made from this recipe...THANKS SO MUCH AGAIN for this recipe...really no need for me to try any others!!!! june 26th...i subbed bu-30 Jan 2009

by SUSIE-CHAPSTICK

I made the bread in the machine & then shaped it & put it in 2, 11.5oz coffee cans that were well greased and coated with cornmeal. Covered & let rise about an hour & 10mins. Baked at 400- 35 to 40 mins. Stephanie is right..toasted it's PRIMO !!-29 May 2000

by Tanaquil

I thought I had reviewed this bread. My 7yo and I love this recipe, it makes awesome bread. I wouldn't change a thing, execpt to bake in greased coffee cans. Have made many times, a true classic. Thanks Stephanie's Grandma! Origianl review: Lovely bread! I used a coffee can to make part of this, and I loved how the bread came out---the ridges on the coffee can made perfect slicing marks. I also make a regular loaf in addition to the coffee can loaf. (see posted photo)-06 Dec 2006


How to Convert a Loaf Recipe Into Muffins (and Vice Versa)

A basic muffin recipe and a quick bread recipe are usually interchangeable as far as the ingredients go. When converting from one to another, the main variables that require a little tweaking are cooking time and temperature. This means that you can covert a favorite quick bread recipe to muffins that will bake in a fraction of the time. Or your treasured muffin recipe can become a loaf with just a couple of minor tweaks.


    1. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
    2. Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute the dough will be smooth and very soft. If you don’t have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
    3. Lightly grease an 8½×4½-inch loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
    4. Cover the pan, and let the dough rise until it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F.
    5. Remove the cover, and bake the bread for 22 to 27 minutes, until it’s golden brown and its interior temperature is 190°F.
    6. Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

    Excerpted from The King Arthur Baking Company’s All-Purpose Baker’s Companion: Revised and Updated. Copyright © 2021, 2003 by The King Arthur Baking Company, Inc. Reproduced by permission of The Countryman Press, a Division of W.W. Norton & Company. All rights reserved.

    Buy the full book from Amazon or Bookshop.


    Blueberry Muffin Bread Ingredients

    1. Butter: Butter is the base and produces a soft cakey crumb. If desired, swap with solid coconut oil.
    2. Sugar: Use a mix of granulated and brown sugar for flavor. A dry unrefined sugar, such as coconut sugar, works too. I don’t recommend a liquid sweetener.
    3. Eggs: 2 eggs work their magic providing structure and overall richness.
    4. Sour Cream or Yogurt: Plain low fat or full fat sour cream or yogurt add exceptional moisture, as well as the necessary acid for the baking soda.
    5. Vanilla & Salt: Flavor flavor flavor.
    6. Flour: All-purpose flour is the workhorse of quick breads. If desired, substitute whole wheat flour for a denser blueberry muffin bread. I don’t bake with gluten free flours, but let me know if you try any that work!
    7. Leaveners: Both baking soda and baking powder add necessary lift. Remember why we use both?
    8. Milk: The blueberry muffin bread would be flat and heavy without milk.


    Morning Glory Muffin Bread

    Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).

    Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl make a well in center of mixture.

    Whisk together sugar, canola oil, eggs, and vanilla extract fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into 2 greased and floured 8- x 4-inch loaf pans.

    Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 15 minutes. Remove from pans to wire rack, and cool completely (about 50 minutes).

    Morning Glory Muffins: Prepare batter as directed. Spoon into lightly greased muffin pans, filling two-thirds full. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes). Makes 2 dozen muffins. Prep: 30 min., Bake 23 min., Cool: 50 min.

    Note: Bread and muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temperature.


    English Muffin Toasting Bread

    This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to fresh summer jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our King Arthur test kitchen Hall of Fame.

    Ingredients

    • 3 cups (360g) King Arthur Unbleached All-Purpose Flour
    • 1 tablespoon (14g) sugar
    • 1 1/2 teaspoons (9g) salt
    • 1/4 teaspoon baking soda
    • 1 tablespoon instant yeast
    • 1 cup (227g) milk
    • 1/4 cup (57g) water
    • 2 tablespoons (25g) vegetable oil or olive oil
    • cornmeal, to sprinkle in pan

    Instructions

    Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.

    Combine the milk, water and oil in a separate, microwave-safe bowl (or in a saucepan on the stovetop), and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature you want an accurate reading. If you don't have a thermometer, the liquid will feel uncomfortably hot if you quickly dip your finger into it. Be sure it doesn't reach 140°F, as temperatures in that range can harm the yeast.

    Pour the hot liquid over the dry ingredients in the mixing bowl and mix until thoroughly combined.

    Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute the dough will be smooth and very soft. If you don't have an electric mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.

    Perfect your technique

    English Muffin Toasting Bread

    Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

    Scoop the soft dough into the pan, leveling it in the pan as much as possible.

    Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.

    Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F.

    Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.


    Blueberry Muffin Bread Recipe

    This Blueberry Muffin Bread Recipe is perfect for lazy mornings or mornings when you don't feel like making a huge breakfast. This easy bread recipe is so delicious and tastes just like a blueberry muffin! Spread a bit of tasty jam on top or eat it with your favorite yogurt and a piece of fruit for a healthy start to your day. This is the perfect recipe for busy mornings because you can easily grab a slice or two, wrap them up, and run our the door. This bread also tastes amazing paired with a simple cup of coffee.

    "Reserve a small handful of Blueberries for after the batter is poured into the loaf pan. Gently press them into the top to make the loaf look prettier. Trust me."


    How to Make No Knead Bread

    This no-knead recipe is proof that making bread at home doesn’t have to be difficult. The ingredients are quickly combined, and the bread bakes in just 30 minutes. Even with rising time, you can have delicious English muffin bread in under two hours.

    Start this easy quick bread recipe by measuring the bread flour. Using a spoon, scoop flour into your measuring cup, and then level it off with a knife. Don’t scoop your measuring cup into the flour container, or you’ll end up with much more flour than you need. A light hand is key.

    >>This is the exact bread flour and the Rapid Rise yeast that I used<<

    The next step is to add the remaining ingredients and mix until the dough is just combined. I used my stand mixer, but a spoon or spatula would be just fine, too. You’ll probably want to mix more, but stop yourself.

    Fill two greased loaf pans about half-full with the dough and allow it to rise until it’s doubled in size. Bake at 350 degrees until golden brown (about 25-35 minutes). Brush the simple homemade bread with butter and return it to the oven for about 5 more minutes.

    When your English muffin bread is finished baking, let the loaves cool in the pans for about five minutes. Turn the loaves out and let them cool completely on a wire rack. There you have it: a quick and easy bread recipe with minimal work and no hassle.


    Ingredients

    • 2 tablespoons light brown sugar
    • 1 tablespoon granulated sugar
    • Kosher salt
    • 3 tablespoons chopped pecans
    • 2 tablespoons unsalted butter, melted
    • 5 tablespoons flour
    • Cooking spray
    • 2 cups flour
    • 2 teaspoons baking powder
    • ½ cup brown sugar
    • ¼ cup granulated sugar
    • ½ teaspoon kosher salt
    • Zest of 1 lemon
    • 1 cup fresh blueberries
    • ¾ cup whole milk
    • 2 eggs, room temperature
    • ¾ teaspoon vanilla extract
    • ½ cup (1 stick) unsalted butter, melted

    Heat the oven to 350° and coat a loaf pan with cooking spray. Next, make the coating: In a small bowl, stir together the brown and granulated sugars, a pinch of salt, the pecans, and the butter. Add the flour and stir until fully incorporated.

    In a large bowl, whisk together the flour, baking powder, sugars, salt, lemon zest, and blueberries. In another bowl, whisk together the milk, eggs, and vanilla. Add the butter, and whisk once more. Add the wet ingredients to the bowl the dry ingredients, and stir until just blended. Do not overmix.

    Pour the batter into the prepared loaf pan and spread evenly. Scatter on the crumble topping and gently press it in place. Bake the loaf until golden around the edges and the center is set, about 50 minutes. Let cool in the pan for 10 minutes before turning out onto a cooling rack.


    How to make blueberry muffin bread:

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    Grease a 9×5 loaf pan. We use a ceramic pan, but a metal loaf pan works just well.

    Cream together butter and sugar until it&rsquos light and fluffy and then beat in an egg and vanilla.

    Mix in the dry ingredients and then fold in the blueberries. Use a rubber spatula to fold the blueberries in gently, so as not to break them up too much.

    Spread the batter into the pan and bake for about an hour. Your house is going to smell amazing.