Yield: Makes 8 to 10
Toasted (or not) and slathered with butter and jam, fresh homemade English muffins are a real treat. For a flavor twist, try the cinnamon-raisin and rye variations below.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Cinnamon-Raisin English Muffins: Increase the honey to 2 Tbs. and add 1/2 cup raisins and 1 tsp. ground cinnamon to the dough after stirring in the bread flour.
Rye English Muffins: Use dark rye flour in place of the whole wheat flour and add 3/4 tsp. caraway seeds to the dough after stirring in the bread flour.
The muffins will keep at room temperature in an airtight container for 2 to 4 days, or in the freezer for up to 1 month. Toast before eating.
I just made these for Valentine's Day breakfast. They are great. This is only the second time I've made EM and the previous time was from a different recipe with a different process.I had two challenges with this recipe. The first was getting the different rollings of dough to the same thickness. I can improve on that with practice and care.The second was the cooking. I used a round cast iron griddle that looks identical to the one used by the author. On the first batch, the griddle was not hot enough. In order to brown them on the bottoms, I cooked them so long that the bottoms became thick and brittle.On the second batch, the griddle was too hot and they nearly burned on the bottoms. The third batch resulted in muffins close to what they should have been. My point is, don't be surprised if cooking them has a learning curve.This recipe yields muffins with the all-desired nooks and crannies. The flavor and texture are quite good. They are far better than any of the national brands that come in bags. (Ugh!) Compared to the premium brand that comes in a paper tray, I think these are less sweet, but otherwise similar. However, these EM are free of preservatives.For Valentine's day breakfast, I toasted them lightly, and served them with fried eggs and pan-seared grape tomatoes on top.Hubby said it was the best EM he'd ever had.The directions and photos of the recipe were extremely helpful. I think I understand now why one doesn't see EM at farmers' markets and upscale bakeries.I plan to make the cinnamon-raisin version next week. I'll be looking forward to it for the rest of the week.Thanks, Fine Cooking and Nicole Rees.
Very easy, and makes a very satisfying breakfast. You do need to plan ahead. But definitely worth it.
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?