English Muffins

  • Prep Time: 3 hrs
  • Total Time: 3 hrs 8 mins
  • Yield: 12muffins

    • About This Recipe

    “Crusty and filled with nooks and crannies. Plain, buttered, jammed or crammed? When you make these babies fresh, you may just like ’em in the raw… prep time includes rising time.”

    Ingredients

  • 1lb all-purpose flour or 1lbbread flour
  • 1teaspoonsalt
  • 1 1/2 teaspoonsdry yeast
  • 1teaspoonsugar
  • 1cupwarm milk
  • 2ouncesbutter, melted

    • Directions

  • Sift the flour and salt into a bowl and leave in a warm place.
  • Dissolve the yeast and sugar in warm milk.
  • Let froth, then mix in the butter.
  • Stir all the liquid into the warm flour and beat well until smooth and elastic.
  • Cover and proof in a warm place for 50 minutes or until doubled in bulk.
  • Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
  • Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
  • Shape each one into a round with straight sides.
  • Put onto a greased baking sheet.
  • Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
  • Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
  • Warm and grease the bakestone lightly.
  • Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
  • Turn and cook the other side.
  • Wrap in a cloth and keep warm if cooking in batches.
  • To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
  • Apple butter ain’t bad either.
  • Enjoy.

    • Reviews

  • “I made the dough for these in a bread machine on the dough cycle.After it was done, I broke the dough into 12 little balls, flattened them out, and cooked them on an electric griddle set at 325 degrees.They were so good that I have made them twice since.And SOO EASY!I love my ABM!Anyway.I did heed AW about the denseness, and used a whole packet of yeast (2 1/4 t. ) And they came out with all of the nooks and crannies that the store bought ones do’ Honestly, before these, I thought english muffins where supposed to be a bit stale! LOL.I will never buy another.If you have problems with these, check the date on your yeast, and yes, do cook them on the stove top in a skillet, or on an electric griddle.”

  • “This was my first time making English muffins, and this recipe made it simple enough, while still explaining.I used a griddle (like what I use for pancakes) and they turned out well.I also added 3 t. cinnamon and some raisins.Fun to make!”

  • “These came out more “biscuit-y” for me – could definitely be operator error. I’m going to try Recipe #63244 and see if I fare better.”

  • “These were easy to make and taste great!I wasn’t so sure though on the cooking method.I noticed other reviewers did theirs differently.I did mine in the oven and didn’t quite have the texture of an english muffin.I will definitely try the griddle method next time.These are a keeper!”

  • “This was delicious and a lot simpler than I thought it would be. I just used my cast iron skillet on top of the stove and turned out perfect. Thanks!”

  • “These were outstanding.I did not however cook them over a burner or on a stone.I baked them in the oven till just golden.Everyone enjoyed these.I loved how soft and fluffy they were!”

  • “DH made these last night. They were big and delicious! Thank you for posting.”

  • “Like Allison WilliamsAm puzzled with baking/cooking instructions for this recipe No 16755 and that Temprature 350 Deg?Sirder”

  • “These were rather unfortunate. I tried to follow the recipe, but there wasn’t nearly enough liquid to get a dough to form. And are these supposed to bake in the oven or cook on the stovetop? I tried them on the stovetop, as that seems to be the convention in most of the English Muffin recipes on this site, but after 20 minutes, they were still dense and doughy in the middle. On a positive note, they did smell wonderful. I’ll definitely try again, just with a different recipe. “

  • “Great recipe S’kat!I liked that you roll the dough and slice rather than having to cut and reroll etc.These were so good right out of the oven!I used these to make faux sausage egg and cheese mcmuffins…YUM!Thanks S’kat! “

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