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.
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.
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I used this recipe to make my first batch ever of EM. I rolled them a little too thin and was able to make 14 instead of the 8-10. But I also had a smaller round for the cut outs. The next time, I decided to try a sour dough recipe, since I have been feeding "my monster"
regularly and have enjoyed baking everything sour dough during the Covid! They turned out gorgeous, but I must admit, both had a very similar taste. Both delicious. There is a learning curve with the rolling, and the baking on top of the stove in the cast iron skillet.
Also, the sour dough recipe did not call for finishing off the baking in the oven, which I did even with that batch, and that is the best method. Otherwise I think they might get either to crunching and/or dark on the outside. Thank you for the method :)
I have made all variations of this recipe and it is fantastic!!
So, this recipe was perfect. But when I made it the second time, I was comfortable with the following adjustments:
If you realize that it takes longer for the initial flour, yeast and milk mixture to "froth", its ok.
Also, after the second time that I followed this recipe,the dough was best after 12 hours. Also, afterI stretched the dough into a rectangle, I rolled it to achieve an even thickness. This was the key to the perfect English Muffin!
The cinnamon raisin and rye variations were perfect as well but watch the heat with the cinnamon raisin as the raisins can cause the muffins to char .
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.
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