Portuguese Muffin vs English Muffin

Introduction

Muffins are a breakfast favorite, but not all muffins are the same. While English muffins are known for their chewy texture and signature nooks and crannies, Portuguese muffins (Bolo Lêvedo) offer a softer, slightly sweet alternative.

Originating from the Azores, Portugal, Portuguese muffins are fluffy, cake-like, and cooked on a griddle, creating a golden crust with a tender interior. In contrast, English muffins, which have their roots in England, are savory, denser, and often toasted, making them perfect for butter, jam, or breakfast sandwiches.

Though they serve different culinary purposes, both muffins have a rich history and unique characteristics that make them stand out. This article explores their origins, ingredients, cooking methods, and best ways to enjoy them, helping you decide which one is right for your next meal.

Origins – Where They Come From

Portuguese Muffin (Bolo Lêvedo): A Taste of the Azores

The Portuguese muffin, known as Bolo Lêvedo, has deep roots in the Azores, an archipelago off the coast of Portugal. Unlike traditional muffins, Bolo Lêvedo is more of a sweet, griddled bread that has been a staple in Portuguese households for generations.

This beloved bread is believed to have originated in the 19th century on the island of São Miguel, where local bakers developed a unique way of making a soft, slightly sweet bread using simple, readily available ingredients like flour, milk, eggs, and sugar. Instead of baking it in an oven, they cooked it on a griddle or skillet, a technique that gave it its signature golden crust and fluffy interior.

Historically, Bolo Lêvedo was made in home kitchens and often served during family gatherings, holidays, and celebrations. Over time, it became a daily staple, commonly eaten for breakfast, as a snack, or even as a side with soups and stews. Today, Bolo Lêvedo remains popular not only in Portugal but also in Portuguese immigrant communities, particularly in the United States (especially in New England and California), Canada, and Brazil.

Despite its growing popularity, Portuguese muffins are still often handmade using traditional methods, maintaining their authentic texture and flavor. They are enjoyed plain, toasted, or with butter, jam, honey, or cheese, making them a versatile addition to any meal.

English Muffin: A British Classic with American Popularity

While the English muffin may be associated with traditional British baking, its modern version was actually popularized in America. The origins of English muffins trace back to 10th or 11th century England, where similar griddled breads were made by English bakers using a simple yeasted dough. These early versions were sometimes called “toaster crumpets” due to their texture and preparation method.

However, the English muffin as we know it today was perfected and commercialized by Samuel Bath Thomas, an English immigrant to the United States in the late 1800s. He introduced a denser, chewier version of the muffin, which featured small air pockets (nooks and crannies) that trapped butter when toasted. Thomas’ English muffins became so popular that they are now a staple in American breakfasts, particularly in Eggs Benedict and breakfast sandwiches.

Unlike Portuguese muffins, which have a slight sweetness, English muffins are more savory and mildly tangy due to the use of yeast or sourdough starters. They are also baked and then griddled, which creates their signature crisp, golden exterior and soft, airy interior.

Though they originated in England, English muffins are more common in North America today, where they are widely available in supermarkets and bakeries. The phrase “English muffin” is actually an American term, as in the UK, they are simply referred to as muffins or toasted muffins.

Key Differences in Origins

Both muffins have rich histories and distinct cultural backgrounds, making them unique in their own right. Whether you prefer the sweet, cake-like softness of a Portuguese muffin or the chewy, crispy bite of an English muffin, each has its place in breakfast traditions around the world.

Ingredients – What They’re Made Of

The biggest difference between Portuguese muffins (Bolo Lêvedo) and English muffins lies in their ingredients and dough preparation. While both are yeast-based breads, their composition and texture vary significantly.

Portuguese Muffin (Bolo Lêvedo): A Soft, Sweet Dough

Portuguese muffins are known for their soft, fluffy texture and slightly sweet flavor, which comes from a rich, enriched dough made with the following ingredients:

Traditional Ingredients for Bolo Lêvedo:

• All-purpose flour – Forms the base of the dough, giving structure.
• Milk – Adds moisture and richness, making the muffins soft.
• Sugar – Provides sweetness and enhances browning.
• Eggs – Contribute to the light, fluffy texture.
• Butter – Adds flavor and tenderness.
• Yeast – Leavens the dough, creating a soft and airy consistency.
• Salt – Balances the sweetness and enhances flavor.

Dough Preparation:

1. Mixing & Kneading – The dough is mixed with milk, sugar, eggs, butter, and yeast, creating a smooth and elastic dough. Kneading ensures proper gluten development, giving the muffins their signature structure.
2. First Rise – The dough is allowed to rise until it doubles in size, which helps develop a light, airy crumb.
3. Shaping – Instead of rolling and cutting like English muffins, the dough is shaped into small, round disks.
4. Second Rise – The shaped muffins rest again to allow for further expansion.
5. Cooking on a Griddle – Unlike English muffins, which are baked, Bolo Lêvedo is cooked on a griddle or skillet, giving them a slightly crisp, golden-brown crust and a soft interior.

This rich, slightly sweet dough sets Portuguese muffins apart from their English counterparts. The use of milk, eggs, and butter gives them a tender, cake-like texture, making them enjoyable on their own or with spreads like butter, jam, or honey.

English Muffin: A Simple, Savory Dough

English muffins, on the other hand, are less sweet and more structured, with a chewier, denser crumb. They are typically made with fewer ingredients, focusing on texture over richness.

Traditional Ingredients for English Muffins:

• Bread flour – Has higher protein content, creating a chewier texture.
• Water or milk – Hydrates the dough; some recipes use milk for extra tenderness.
• Yeast – Provides leavening, helping the muffins rise.
• Salt – Enhances flavor.
• A small amount of sugar – Optional, but used in some recipes to feed the yeast.
• Cornmeal or semolina – Used for dusting, preventing sticking and adding crunch.

Dough Preparation:

1. Mixing & Kneading – The dough is mixed until it reaches a soft, slightly sticky consistency. Unlike Portuguese muffins, English muffins contain less fat and sugar, making the dough firmer.
2. First Rise – The dough rises until doubled in size, which helps develop flavor.
3. Shaping & Cutting – The dough is rolled out and cut into rounds using a cutter. Some versions are shaped into balls and flattened.
4. Second Rise – The rounds rest, allowing them to puff up slightly.
5. Cooking on a Griddle, Then Baking – English muffins are first griddled on a stovetop to develop their signature golden crust, then baked in the oven to fully cook the interior. This dual cooking method is what gives them their crisp exterior and chewy, airy crumb with distinct nooks and crannies.

The lack of eggs, butter, and a high sugar content makes English muffins denser, less sweet, and more suitable for toasting and pairing with savory toppings.

Key Differences in Ingredients & Dough

Final Thoughts

While both muffins use yeast-leavened doughs, the Portuguese muffin is richer, softer, and slightly sweet, whereas the English muffin is chewier, more structured, and perfect for toasting. These differences in ingredients and preparation methods influence how each muffin is used Portuguese muffins are often enjoyed on their own or with sweet toppings, while English muffins serve as the base for breakfast sandwiches or Eggs Benedict.

The next time you’re craving a breakfast bread, consider whether you’re in the mood for something sweet and fluffy (Portuguese muffin) or something chewy and toastable (English muffin)! For more breakfast inspiration, check out our favorite muffin recipes or breakfast pastries.

Cooking – How They’re Prepared

The cooking method is one of the key differences between Portuguese muffins (Bolo Lêvedo) and English muffins, directly affecting their texture, flavor, and how they are enjoyed. While both begin as yeast-risen doughs, the way they are cooked determines whether they have a soft, cake-like texture or a chewy, craggy interior perfect for toasting.

Portuguese Muffins (Bolo Lêvedo) – Cooked on a Griddle

Portuguese muffins are griddle-cooked only, similar to how pancakes or flatbreads are made. This method gives them a lightly crisp exterior while keeping the inside soft, tender, and slightly sweet.

Step-by-Step Cooking Process:

1. Preheat the Griddle or Skillet – A dry, non-stick skillet or griddle is heated over medium-low heat to prevent burning.
2. Shape the Dough – The risen dough is divided into thick, round discs, which help retain moisture while cooking.
3. Cook Slowly on Low Heat – The muffins are placed on the griddle and cooked for 5-7 minutes per side, allowing them to develop a golden-brown crust while staying soft inside.
4. Flip and Cook the Other Side – Once the bottom is golden, the muffins are carefully flipped to cook the other side evenly.
5. Cool and Serve – After cooking, they are allowed to rest slightly, ensuring they stay moist and fluffy.

Resulting Texture & Flavor:

• Exterior: Lightly crisp, golden brown.
• Interior: Soft, fluffy, and slightly sweet.
• Best Enjoyed: Warm with butter, jam, honey, or as a snack.

Because Portuguese muffins are not baked, they retain a moist, cake-like texture, making them delicious straight from the pan without requiring toasting.

English Muffins – Griddled, Then Baked for a Crisp Finish

Unlike Portuguese muffins, English muffins follow a dual cooking process: they are first griddled to create a golden crust, then baked in the oven to ensure a fully cooked, chewy interior. This method is what creates the signature nooks and crannies, perfect for trapping melted butter and spreads.

Step-by-Step Cooking Process:

1. Preheat the Griddle or Skillet – A pan is heated over medium heat. Some recipes call for dusting the muffins with cornmeal to prevent sticking and add texture.
2. Griddle Each Side – The muffins are placed on the griddle and cooked for 4-5 minutes per side, creating a golden-brown crust.
3. Transfer to the Oven – Once both sides are browned, the muffins are moved to a 350°F (175°C) oven and baked for 10-15 minutes. This ensures they are fully cooked inside.
4. Cool Before Serving – Once out of the oven, the muffins are cooled before being split and toasted.

Resulting Texture & Flavor:

• Exterior: Firm and crisp when toasted.
• Interior: Chewy, dense, with airy pockets (nooks & crannies).
• Best Enjoyed: Split open, toasted, and topped with butter, jam, or used for breakfast sandwiches.

The baking step is crucial for English muffins because it removes excess moisture, making them sturdier and better suited for toasting.

Key Differences in Cooking Methods

Final Thoughts

The cooking method is what truly sets these two muffins apart. If you prefer a soft, slightly sweet muffin that’s ready to eat right off the griddle, Portuguese muffins are the perfect choice. If you enjoy a chewy, toasty muffin with a crispy bite, English muffins are the way to go.

Each has its own unique charm and uses, so whether you’re in the mood for a fluffy, tender bread or a crisp, toasted breakfast muffin, both options bring something special to the table! For other breakfast options that use griddle cooking, check out our pancake breakfast ideas.

Taste, Texture & Best Uses

The biggest differences between Portuguese muffins (Bolo Lêvedo) and English muffins come down to their taste, texture, and how they are best enjoyed. While both are breakfast staples, their unique ingredients and cooking methods give them distinct characteristics that make them suited for different types of meals.

Taste & Flavor Profile

Portuguese Muffins – Lightly Sweet & Buttery

Portuguese muffins have a delicate sweetness due to the inclusion of sugar, milk, eggs, and butter in the dough. Their flavor is rich, slightly caramelized from griddling, and has a soft, tender quality that makes them enjoyable on their own. They are mildly sweet but not overpowering, making them a great option for those who enjoy a touch of natural sweetness in their breakfast bread.

English Muffins – Savory & Mildly Tangy

English muffins have a more neutral, slightly savory flavor. Some recipes incorporate sourdough, which adds a mild tanginess. Unlike Portuguese muffins, they are not sweet, making them ideal for both savory and sweet toppings. Their mild flavor allows them to pair well with eggs, butter, cheese, and spreads.

Texture Comparison

Portuguese Muffins – Soft, Fluffy, and Moist

The texture of Portuguese muffins is light and fluffy due to the enriched dough. The addition of milk, butter, and eggs makes them more tender than English muffins. Since they are cooked entirely on a griddle, they remain soft and moist, with a slightly crisp exterior. They are easy to tear apart and do not require toasting to enhance their texture.

English Muffins – Dense, Chewy, and Crisp When Toasted

English muffins have a firmer, chewier texture with distinct nooks and crannies that develop when split open. Their structure is denser because they are first griddled and then finished in the oven. When toasted, they become crisp on the outside while retaining a chewy, airy interior that holds butter and spreads well.

Best Uses & Serving Suggestions

Portuguese Muffins

Portuguese muffins are best enjoyed warm and fresh. They do not need to be toasted, as they are already soft and flavorful. Common ways to enjoy them include serving them with butter, jam, or honey for a simple breakfast. They also pair well with cream cheese, cinnamon sugar, or chocolate spread for a sweet snack. In some cases, they can be used as a bun for sandwiches, especially for those who prefer a slightly sweet bread base.

English Muffins

English muffins are almost always toasted before serving. Their chewy texture and crisp crust make them ideal for butter, eggs, cheese, and meats. They are commonly used for breakfast sandwiches, with eggs and bacon, or in Eggs Benedict, where their sturdy structure holds up well to hollandaise sauce. They also work well with avocado, smoked salmon, or hummus for a more savory option.

Final Thoughts

The choice between Portuguese muffins and English muffins depends on personal preference and how they will be used. If you enjoy a soft, slightly sweet bread that is ready to eat without toasting, Portuguese muffins are a great option. If you prefer a chewy, dense bread that crisps up beautifully when toasted and pairs well with savory ingredients, English muffins are the better choice. Both have their place in different meals, making them excellent breakfast and snack options.

Portuguese Muffin (Bolo Lêvedo)

Portuguese muffins, also known as Bolo Lêvedo, are soft, slightly sweet griddled muffins originating from the Azores, Portugal. They are perfect for breakfast, served with butter, jam, or honey.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Rising Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Breakfast, Snack

Cuisine Portuguese

Servings 8 muffins

Calories 250 kcal

Equipment

• Griddle or Skillet

Ingredients

  

Dough

• 3 cups all-purpose flour
• 1 cup milk lukewarm
• 2 tbsp butter melted
• 1/2 cup sugar
• 2 eggs beaten
• 2 tsp instant yeast
• 1/2 tsp salt

Instructions

 

• In a bowl, mix lukewarm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
• In a separate bowl, combine flour and salt.
• Add beaten eggs, melted butter, and yeast mixture to the flour. Mix until a dough forms.
• Knead the dough for about 10 minutes until it is smooth and elastic.
• Place the dough in a greased bowl, cover, and let it rise for 60 minutes or until doubled in size.
• Divide the dough into 8 equal portions, shape them into discs, and let them rest for 10 minutes.
• Preheat a griddle or skillet over medium-low heat.
• Cook the muffins for about 5-7 minutes per side, until golden brown and cooked through.
• Let the muffins cool slightly before serving with butter, jam, or honey.

Notes

Portuguese muffins are best enjoyed fresh and do not require toasting. They pair well with butter, jam, or honey.

Keyword Bolo Lêvedo, Muffin, Sweet Bread

Conclusion

While Portuguese muffins (Bolo Lêvedo) and English muffins may look somewhat similar at first glance, they are fundamentally different in origin, ingredients, cooking methods, texture, and best uses.

Portuguese muffins are soft, slightly sweet, and fluffy, cooked entirely on a griddle, making them naturally moist and tender. They are best enjoyed warm with butter, jam, honey, or as a standalone treat, requiring no toasting. Their rich, cake-like texture makes them a delightful choice for those who prefer a mildly sweet bread.

English muffins, on the other hand, are denser, chewier, and have signature nooks and crannies, which allow them to soak up butter and spreads. They are griddled first, then baked, making them ideal for toasting and pairing with eggs, cheese, and savory toppings. Their crisp texture when toasted makes them a go-to option for breakfast sandwiches and classic dishes like Eggs Benedict.

Ultimately, the choice comes down to personal preference and how you plan to enjoy them. Whether you prefer the sweet, tender bite of a Portuguese muffin or the chewy, toasty texture of an English muffin, both have their unique charm and can elevate any breakfast or snack experience.

For more breakfast ideas, explore our breakfast pastries, sourdough breakfast recipes, or favorite muffin recipes.

Have you tried both? Which one is your favorite? Let us know in the comments!

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