Yield: Makes 10 muffins
This recipe was inspired by the English muffins I saw on a visit to London’s Borough Market. Unlike the inch-thick, pallid packaged specimens I was familiar with from my local supermarket and diner, these were a good 2 to 3 inches tall, with a beautiful golden brown griddled crust.
I knew that it would take a few tricks to bake these extra-tall muffins successfully, but the result was well worth the effort. They start on the griddle, in baking rings, to keep them in shape (if you don’t have rings, you can fashion some from cleaned tuna cans, removing the top and bottom lids and smoothing out any metal burrs before using them—a tip I learned years ago from the classic cookbook Laurel’s Kitchen). Because they are so thick, they won’t cook all the way through on the griddle, as do conventional English muffins, so they must be finished off in the oven. The trickiest thing about this recipe is keeping track of your muffins as they bake. First, they need to be browned on both sides—don’t skimp on the butter, which gives the crust such great flavor—and cooked enough so that they won’t collapse when handled. As soon as they are browned, they must be transferred to the preheated oven to bake through. Don’t become so involved with browning the next batch that you forget to remove the first batch from the oven as soon as they are done!
For those iconic nooks and crannies, insert the tines of a fork into the middle of the muffins all the way around, and then pull apart before slathering with butter and jam.
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Love this recipe! Once you try it you will never go back to store bought English muffins again. Have made it several times.
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