The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

English Muffins

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Floydm's picture
Floydm

English Muffins

Today I tried making English Muffins for the first time. They turned out pretty good:

I think I made the dough a little too dry, so I didn't get the big holes inside that you want, but they still tasted good.

I used the recipe from Beth Hensberger's Bread Bible. I may try another next time, but no complaints about this recipe.

Traditional English Muffins

1/4 cup warm water (105 - 115 degrees)
1 tablespoon (1 package) active dry yeast (or a little less than a tablespoon of instant yeast)
Pinch of sugar
4 to 4 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 egg
1 1/4 cup warm milk
2 tablespoons melted butter
Cornmeal (for dusting)

If using active dry yeast, combine the water, yeast, and a pinch of sugar in a small bowl and let stand until foamy, about 10 minutes. If using instant yeast, as I did, you can just mix the yeast in with the flour and omit this first step and the sugar.

Combine 2 cups of the flour and the salt in a large bowl. Make a well in the center and pour in egg, milk, butter, and yeast mixture. Mix until creamy, about 2 minutes. Add the remaining flour 1/2 cup at a time, stirring in each time, until you have a soft dough that just clears the sides of the bowl.

Turn the dough out onto a floured work surface and knead for 3 to 5 minutes. Return the dough to a clean, greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size, about 90 minutes.

Sprinkle a work surface with cornmeal. Pour the dough out of the bowl and onto the surface. Sprinkle the top of the dough with cornmeal and then roll the dough into a rectangle about 1/2 inch thick. Use a large round cookie cutter or an upside down drinking glass to cut the muffins out of the dough.

Heat a large skillet over medium heat. Place the muffins onto the skillet and let the bake for 5 to 10 minutes until quite dark before flipping.

An optional step, if you are concerned about baking them all the way through (which I was), is to have your oven heated to 350. After baking the muffins on the griddle for 5 minutes on each side, place them on a cookie sheet and place them into the oven for an additional 5 to 10 minutes. This assures that they are baked through.

Enjoy!

Altaf's picture
Altaf

They look delicious.. you are a master baker 8-)

qahtan's picture
qahtan

They look great great. I'm going to try them.
Have you ever tried to make Crumpets.

qahtan

Floydm's picture
Floydm

I haven't tried making crumpets. I should.

Bakenstein's picture
Bakenstein

While doing some looking around it seems that if you want the "Nook and Cranny Effect" a wet batter dough has to be used. Batter is placed in rings on griddle flipping once. No need to use oven. Here are two recipes.
Cooks Recipes Ala Ciabatta with overnight preferment.
and Food Network Quick Method.

Shakeyourfoodie's picture
Shakeyourfoodie

Okay- I went through about 10 different crumpet recipes (some with fat, some without, some with yeast, some without, some with  yada yada yada...) before finding one which, to me, made the perfect crumpet.  My benchmark here is Wolferman's crumpets.  I am aware that everyone has a different opinion on who makes the best whatsis, but to me Wolferman's wins on this one and that's what I was trying to replicate.  

As an additional note, I made about 12 batches of these and froze them to take camping with us this past fall.  They toasted up amazingly over a campfire either on sticks or in bulk in the grill basket we had.  If you've never had a freshly toasted homeade crumpet with homemade peach preserves and loads of melted butter while camping, well, you just haven't camped yet! 

INGREDIENTS

1/2 cup warm (approx. 110°F) water

1/4 teaspoon sugar

2 teaspoons active dry yeast

1 cup warm (approx. 110°F) milk

3/4 teaspoon salt

2 cups King Arthur Unbleached All-Purpose Flour (for crumpets) or 2 2/3 cups King Arthur Unbleached All-Purpose Flour (for English muffins)

1/8 teaspoon baking soda

1/4 cup lukewarm water

INSTRUCTIONS

Combine the warm water, sugar and yeast in a large bowl and let sit until foamy. Add the warm milk and salt to the yeast mixture, then stir in the flour. Beat hard, using an electric mixer, for 5 minutes (this beating, as well as the addition of baking soda just before cooking, will help the finished muffin develop its holes). Cover bowl, set in a warm place, and let batter rise for 3 hours, or until it is very bubbly. Don't worry if the batter bubbles up, then falls down; if it does, just proceed to the next step.

Dissolve the baking soda in the 1/4 cup lukewarm water, and stir it gently into the batter. Let rise again, this time for only 30 minutes.

Heat a greased plett pan (first choice), frying pan or griddle over low heat for 10 minutes. Spoon about 1/4 cup of batter into each ring in the plett pan, or spoon batter into circular shapes on a griddle or frying pan. Tuna cans, well-cleaned and with both ends cut off, are useful in containing the crumpet batter. Just set them on your frying surface, being sure to grease well first.

Crumpet batter will spread easily; English muffin batter, which is thicker, needs to be nudged into a round shape with the back of a spoon or fork.

Let English muffins cook 5 to 8 minutes, or until bottoms are golden, then flip over and let the other side cook the same amount of time, removing from pan when both sides are brown.

For crumpets, cook 8 minutes without turning; tops will be uncolored but dry, and full of holes. Place muffins on a wire rack to cool. To serve, split English muffins and toast; toast crumpets without splitting. Serve with butter and jam, or a fruit butter, such as the one that follows. Makes approximately 16 3-inch muffins.

Ruth Redburn's picture
Ruth Redburn

   Shake,  Where is the fruit butter recipe?  I would love to try it on my crumpets.  I  plan to try your recipe, too.   I have tried several and never achieved ones as good as I think they should be.  I like the crumpets I can buy in English grocery stores.          Ruth Redburn

2findameaning's picture
2findameaning

I just finished a batch of your version of English muffins, but I used just less than half whole wheat flour (cause I didn't have enough AP flour, figures) and added a little honey to sweeten it up - 'cause of the whole wheat. I barely had the first one off the griddle before I slathered some homemade peach jam on it! So very good!!! Thank you for the recipe!!! Do you have a blog or website that I can reference to? I'd like to post it on my blog and I want to make sure to give credit where its due. Thanks again!!!


PS Large mouth canning lid rings work wonderfully as rings - I just sprayed them with some non-stick spray on them first and ONLY use a 1/4 cup of batter/dough, otherwise you'll get some funky looking monsters of english muffins!

MissHeels's picture
MissHeels

I'm new to the site, but after trying this recipe I had to register so I could leave a comment. This recipe truly is perfect. I made a batch of english muffins and they were brilliant. Full of big holes and very soft, they were gone so fast here, my mother and sister loved them, and my little cousin (who got here on a visit with her mom just in time to have one) too. Next time I'll try crumpets.

 

Congratulations on the recipe and thank you so much for sharing (:

tanguerro's picture
tanguerro

Has anyone come across such a thing as a "Crumpet Griddle"? I find the rings are not heavy enough, and not very convenient. Wouldn't it be nice to have a griddle with 4-6 "bowls" in the base for pouring in the batter and . . . . "griddling(?)" . . . the Crumpets?
John Gleeson

helend's picture
helend

helend

My advice don't worry!

Where I come from in the West of England we call crumpets pikelets (also pytchy bread). Really pikelets are crumpets without the rings - you just drop spoonfuls of batter onto the hot iron or griddle.

This is a very good recipe

Makes 6 crumpets or 12 pikelets (crempog and pyglyd in Welsh)

5 oz strong plain flour (bread flour)
5 oz plain white flour (cake flour or italian 00)
1 tsp salt
1 rounded tsp easy-blend yeast
12 fl oz lukewarm milk and water
lard (or unsalted butter) for greasing griddle/heavy frying pan

Preheat oven to 275f/140c/gas mark 1

Warm the flour in the oven.

Stir in salt and yeast then liquid and beat vigourously with a wooden spoon until batter is smooth and elastic.

Cover the bowl and leave to rise for 1-2 hours in warm place.

Lightly grease griddle and 6 rings if using and preheat both griddle AND rings.

Thin down batter with a little warm water if necessary and either spoon into rings or slowly spoon onto griddle.

If holes don't appear wthin a few seconds the batter may be too thick.

Cook over moderately high heat until holey and appear dry on top. Crumpets should take about 7 minures, pikelts 4-5.

Slip crumpets out of rings and flip over for 2-3 minutes - they shouldn't really brown on this side. Eat hot with lots of butter!

Apparantly commercial bakers make crumpets extra-holey by adding a quarter tsp of bicarbonate of soda dissolved in 3 tbs of warm water to the risen dough and then leaving another 30 minutes. I've never tried this so...

I haven't yet mastered the art of photographing food before it gets eaten but plan on making these tomorrow so will try to take some pics.

Baking makes you smile!

Scottyj's picture
Scottyj

Try going to your local auto repair shop. See if they will cut up some pistons for you into rings. That is what I did. They work great


Scottyj

crazy baker's picture
crazy baker

If it is not already out there I think you have an amazing idea and you should find a way to run with it....I'd buy one!!!

ScottyJM's picture
ScottyJM

I have a cast iron pan that is for english muffins and crumpets. It is seasoned really well but everything I bake on it just sticks. I use a piston from a diesel truck cut about 1 1/2 inches deep. I coat it with oil and it is heavy enough to stay down on the griddle.

maggie664's picture
maggie664

I made some English muffins to-day but used the recipe from The Bread Book by Linda Collistar & Anthony Blake. The result wasn't as attractive as those in photo but tasted great and if I slice them to-morrow and grill some cheese based toppings, I hope they will sell OK. Will try your recipe next time as I think the addition of an egg will improve the texture. The muffins were difficult to keep round as the recipe called for a fairly sticky dough. I got a bit tired of waiting to cook a double recipe in an electric frypan, so cut time by pan-grilling each side for about 3 minutes, then finished them off in the oven. I had to take the short cut as the cafe was filling up with lunch customers! 

ekcarmichael's picture
ekcarmichael

EKC

 

The Mr and I had to run to Costco so the muffin dough sat for about 3 hours. I ended up cooking them on my pancake electric griddle at 350 degrees for about 8 minutes one each side. the first round cooked beautifully this way. the second batch (about 8 muffins) had more time to rise and thus the insides didn't cook sall the way through just on the griddle. 7 minutes in the oven at 350 made them perfect. I left my dough a little more moist (after reading the foregoing notes of others) and got pretty decent sized holes.  The family loves thm and I am feeling pretty smug....

gregsgirl60's picture
gregsgirl60

I just made my first english muffins and they were huge. I had the same problem with the 2nd and 3rd batches rising so much that they didn't cook all the way, so I am taking your advice and preheating my oven to 350 so I can finish baking them. Also, I had to smash them a little to fit them in my toaster and even then I had to dig them out (after unplugging the toaster). I was disappointed because they didn't have the big holes I was expecting, but my hubby really loves them.   

FlyinAggie's picture
FlyinAggie

Fork split your muffins, butter them well, then put them under your oven broiler until they lightly brown.  That's my favorite way to prepare them, and I can do a large batch for company that way.  I think the browned butter adds tremendous flavor that you don't get with a toaster method. 

vanmankline's picture
vanmankline

My family was eating them faster than I could make them.  This dough also makes good soft baked pretzels.  Just shape them, boil them in 1.5 cups waqter and 1 tablespoon baking soda, sprinkel with corse salt, and bake until golden.  Yummy!

Ruth Redburn's picture
Ruth Redburn

Shake, I made your muffins today  but substituted 2/3 cup of whole wheat flour for 2/3 cup of all-purpose.  They are fantastic and easier than my recipe which I bake in the oven.  The flavor is unbelievable.  Who gets the credit for this delicious recipe?  I was surprised that it uses baking soda for the English muffins.  I thought only the crumpets would use bs.  But I followed the recipe exactly as written.  Next time, I shall double this recipe.  And I must try the crumpets, also. Thanks a lot. (And I would love your peach jam recipe.)       Ruth Redburn

Lauria's picture
Lauria

Mine came out pretty good for a first try. We have no butter, but I think I ended up adding extra milk. Now I just need some butter or cream cheese for them!

English muffins1
English muffins1

English muffins1bEnglish muffins1b

Mini Oven's picture
Mini Oven

What did the in-laws think? Were there any left for them to try?

If you can get some yogurt, you can make cream cheese by letting it hang in cheese cloth (or a clean cloth hanky) and drip a day or two in a cool place. (tip: don't use drink yogurt)

Mini O

2findameaning's picture
2findameaning

I've been perusing this site for a couple of weeks now (though I only just joined like an hour ago :) and I keep seeing you pop in with the best ideas!  Cream Cheese out of yogurt! Love it! Keep 'em coming!

sheffield's picture
sheffield (not verified)

I'd like to try the recipe posted by shakeyourfoodie but I want to add some cranberries and orange zest for a flavored muffin.  Can anyone help me out on modifying this recipe (other than adding cranberries, orange zest, and more sugar) to do that?

 Thanks for any help!

Klutzy's picture
Klutzy

I'm kinda late but try recipe # 268217 on Recipezaar.com  For some reason I cannot copy and paste onto this site or I would post the whole recipe. Hope this works for you if you have not already found something.


 

sheffield's picture
sheffield (not verified)

Thanks Klutzy.

peartree's picture
peartree

This is my first attempt at english muffins. They came out surprisinginly well, except for a minor detail.  They are MONSTER muffins.  Would it be safe to assume that the recipe is intended to make more than 12? Next time I'll try making 2 dozen. 

English muffins, first attemptEnglish muffins, first attempt

 Oh, and I I didn't cut them out - I divided the dough into 12 pieces. The crumb was pretty good, though. Has anyone done the batter/rings method? I have a feeling this way is easier.

SylviaH's picture
SylviaH

These are lovely looking muffins.  I like the nooks and crannies...Is this Floyd's recipe?


Sylvia

Paddyscake's picture
Paddyscake

Those really came out nice. I've made a few variations, but never with rings. The rings are necessary with high hydration recipes, which produce a holier crumb. I don't think either method would be hard. Making a high hydration recipe with out the rings is a definite challenge!

Betty

peartree's picture
peartree

They were holier than I expected given that it wasn't a super-wet dough, but I did make it rather sticky. Actually that's why I didn't cut them out - the dough was much too blobby to handle in that way.

 Deb

mohamad_ali's picture
mohamad_ali

very good

thx

countrygirl84's picture
countrygirl84

I made these today and they taste great but I had some problems :P


When I cut into them with an upside down drinking glass they shrank back up smaller. I left the dough to rest a while again, I'd say about ten minutes but they still shrank once i cut them into circles. When I cooked them they rose up really thick. So then on the second round i stretched the circles back out before I put them into the pan. They really don't look much like the pictures people posted here. Its very warm and humid here right now, could this be contributing?


I seem to be having no problem baking loaves of bread but my attempts at pita bread, tortillas and now these english muffins don't seem to be turning out too hot... Isn't that kind of funny? I always thought loaves would be much harder and here my flat breads are giving me trouble lol.

Klutzy's picture
Klutzy

These are beautiful English muffins. I am less concerned with the nooks and crannies than the taste. Thomas's are my favorite commercial brand; they have the unique, authentic EM flavor that most other brands lack. Does this recipe give you that flavor, or has anyone found one that does?

newgirlbaker's picture
newgirlbaker

and they were horrible.  I used a recipe from the "wild yeast" forum, the dough was really firm and hard to work with, they shrunk when I cooked them and the taste was not good.  I threw them away, I will try again with the recipe listed above.

SylviaH's picture
SylviaH

I have made the muffins baked in the rings on my griddle and the batter was poured into the rings.  The rings came off very easily..they were pre- greased.  They removed easily with tongs as soon as the muffins firmed up...these muffins had a denser texture...'not what I wanted'.   The muffin photo I have posted are wild yeast 'sourdough' muffins...they were pre-cut, grilled and then baked in the oven for about 10 mins...they had very nice nooks and crannies and a lovely flavor similar to those famous store bought ones.


I have been baking several recipes from this site lately http://www.northwestsourdough.com So I thought I would post the photo.



There are recipes/photos posted similar to this one on the Blog referrel section at the bottom of the home page.


Sylvia

Bixmeister's picture
Bixmeister

Floyd, those are nice looking english muffins.  I haven't made those for a long time and I like them a lot.


Bix

podwika's picture
podwika

This is the batter and ring type which turns out really well.  I have also made with a 50/50 mixture of whole wheat and AP four.


http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe/index.html


 


This recipe usually makes 10 or 11 with the rings that I use and 1/4 cup of batter in each muffin.


 

veggie's picture
veggie

Where did you purchase the rings if you dont mind me asking?  I have looked at a few online and the reviews on some of them arent to great. Thanks

veggie's picture
veggie

The English Muffins were great.....I made them a few days ago.  I replaced the egg in the recipe with an egg replacer as I do not eat eggs. They were great!!


Photobucket

SallyBR's picture
SallyBR

Just made English muffins for the Bread Baker's Apprentice challenge and wanted to share the results... photos and comments here


 


http://bewitchingkitchen.wordpress.com


 


my crumb was a little tight, I intend to use the batter method mentioned in this thread, I love the monster muffins in Sylvia's post.


as I mention in my blog, I want to try variations with whole wheat and sourdough starter, so I'll be searching for tips on those here.


 


 

Scottyj's picture
Scottyj

Sally the sourdough ones are gr8. They were the first ones that I had made and I did them with WW flour.


Scott

SallyBR's picture
SallyBR

Hi, Scott...


 


do you think you can point me to the exact recipe you used?

Scottyj's picture
Scottyj

yep, it is right here.


http://www.thefreshloaf.com/node/3241/sourdough-english-muffins


 


This is the one I used I opted for the WW flour in mine.


ScottyJ

SallyBR's picture
SallyBR

will report back when I make them!

Dragonbones's picture
Dragonbones


 The crumb turned out a little tighter than I like it, but maybe I was not gentle enough handling them. Make sure to sprinkle some cornmeal on the parchment paper or Silpat before resting the dough balls on top,  so that you retain the airy quality of the dough



Judging from the lovely shape and height you got, I don't think that rough handling was the reason for the tight crumb. I think that's just the way this recipe turns out. I had the same result, even if I used parchment to transfer each muffin to the griddle (nothing could be gentler). I think we need higher hydration and a longer proofing, probably in muffin rings, to get bigger holes. Beautiful job, btw!


So what did you think of the flavor? I made that recipe with milk (I had no buttermilk at the time) and found it a bit boring. I'll try again with the buttermilk now that I've made some.

SallyBR's picture
SallyBR

I have been following the other bakers from the challenge, and it turns out most people are complaining about the same problem, so I guess for once the problem was not ME  :-)


both my husband and I thought that the muffins were ok, but not real muffins in terms of texture or flavor. I did use buttermilk.


 


I will be trying another recipe soon, will keep you guys posted


 


thanks!

SallyBR's picture
SallyBR

I have been studying mandarin Chinese for three years - I visit only one food blog writtten in Chinese (of course, I can understand next to nothing, but I don't give up!)


are you American or Taiwanese?

Dragonbones's picture
Dragonbones

Hi Sally, I'm Mexican-American, but moved to Taiwan (to study Mandarin in earnest), let's see, fifteen years ago as of tomorrow August 11th. TFL does have several lovely ladies from Taiwan, though. And my wife is Taiwanese; we'll celebrate our 2nd anniversary in October. She gave me my oven as a birthday gift. Good luck with your Mandarin studies! Definitely don't give up -- it's a tough language, and it takes more time and effort than most, but it's very rewarding.

SallyBR's picture
SallyBR

I am not giving up, and my dream is to go to China sometime - maybe 2011?


 


Congratulations on 15 years living abroad! Amazing, last month I celebrated my 14th year in the USA! Moved here from France -


 


time flies indeed!


 


if you know of websites in Chinese that could be user-friendly for a 3rd year student, send it my way, ok?... (sallyparis2002 at yahoo.com)

Edthebread's picture
Edthebread

I wanted to mention I have tried the sourdough English muffins from the wildyeastblog.com, and they are great.  The dough is rather sticky, but you do not need muffin rings and you get great holes in the muffins. 


Back home in England these would be called crumpets rather than muffins, but whatever you call them, they taste teriffic!

gardenchef's picture
gardenchef

Hi All


I'm new to this wonderful site!


I am awaiting delivery of my first Viking Stand Maker and several bread baking books! VERY EXCITING! I've been making bread for years from scratch but the  kneading process and multiple risings became more of a luxury as my family grew and life got busier. With my youngest now a teen and my oldest new to college I am hoping to slow down a bit and move back into what I sconsider the simpler (quality) ways of life. Appreciation of home baked breads for one!


The favorite two breads in my family:
Country White Bread (hubby & kids 's fav) and English Muffin Bread (grandpa's fav, he passed on in 1994). Now, I still have these recipes and am more than happy to post if anyone is interesed. As I said, I made them from scratch and now I'll be moving into the present and using a mixer. I'd love to become so proficient at breads... that I can step back and learn about grinding my own flours! I'd love to 'honor' (to steal a word from TOP CHEF) the grains and retain as much of the nutrients in everything I bake or cook.


There are really cool items on Pleasanthillgrain.com. I also found some great speciality items on kingarthursflour.com (along with great blogs there).


Regarding the English Muffin bread, it is a loaf and is baked in a loaf pan. My father-in-law ADORED IT! I always toasted it before serving (even though it is cooked thru in oven), freezes well too and is great for gifts. Bake, slice, wrap and GIVE AS A GIFT with instructions to heat, perhaps give a jam too?


Let me know if anyone is interested in either of these recipes. I'll be happy to post.


Happy Baking to ALL


cathy aka ~gardenchef 

furbie's picture
furbie

I'd love to try the bread....thank you!!

gardenchef's picture
gardenchef

Hi Furbie


Just saw your post I'll definiitely post it for you, It may take a few days. The one thing that is different from this loaf recipe & regular english muffins is the crumb...it is smooth (no nooks and crannies) though it has the identical taste. Will post, promise


Hapy New Year and God Bless


~cathy

Kitchenman's picture
Kitchenman

Dear all


I made once as well but the crumb wasn't like Macdonald one.  Does any of you have recipe like this ?


Thank you.


KitchenMan

dstroy's picture
dstroy

McDonalds "crumb"? I think if you were to take the original recipe here and stick it into the microwave for a minute so it got a little mushy, you'd end up with something similar ;)

The Bald One's picture
The Bald One

Hi All.  My first batch of English Muffins were getting ready to be put on the grill when I had to leave to go change a tire for my sister-in-law. So I asked the wife to grill them for me.  Gave her the temp and time for the cooking process.  Well needless to say they were cooked but flat. I was disappointed and could not figure out what I did wrong. So a little later on I tried another batch. While finnishing up the grilling of them my wife comes into the kitchen and says that the first batch were that tall but she wanted them to look like "Tommas's" so she flatten them. And then ran away laughen all the way.  Pics tell the story. Flatten muffin


 


Second batHigh rise



 

mrfrost's picture
mrfrost

They look great. What recipe did you use?

The Bald One's picture
The Bald One

I use the one from King Aurthur Flour web site. Just the standard recipe. And thank-you.

BellesAZ's picture
BellesAZ

She's hysterical.  I laughed so hard that coffee came out my nose.  LOL  I know the post is old, but I must say your muffins are lovely.  Did you get alot of holes?

Tatoosh's picture
Tatoosh

I just tried the original recipe from Floyd's post and I really enjoyed the results. I am new ot baking and am doing it at 5000 feet altitude in the Philippines.  A bit of a challenge.  My gas oven is tempramental and not particularly steady, so breads are a challenge. But the English Muffins, similar to a local product called pandasel, worked fine.  I have a cast iron griddle I used to for the browning.  I let a few go too long and got a bit of a burned side plus some, while the right color brown on the exterior developed a hard crust on the botton.  The top side, flipped and cooked similarly, did not.  Maybe my lack of timing?


 


Regardless, most came out great and the interior were nice with some good texture and holes.  I did bake them at 330 degrees for 10 minutes.  I got a lot of bounce when I put them on the griddle, but they seemed just right when I ate a couple later. Split and a bit of strawberry jam, they were great.  In fact  I got 19 out of the recipe, though I may have added a bit more flour than the 4.5 cups originally specified.  a third of them disappeared before they even cooled off as the family came to investigate the smell of food cooking.  I had to hide the rest so I would have some for tomorrow.


 


Next time I'll  dig out my camera.


 


Tatoosh (Baguio City, Philippines)

guwenceslau's picture
guwenceslau

I have been trying MANY english muffin recipes and they never reached the results I wanted. This recipe is the best that I've ever tried!!!


The english muffins are very soft, big, easily splitable using a fork... Congratulations!!!

guwenceslau's picture
guwenceslau

Here is the picture of my english muffins!


BellesAZ's picture
BellesAZ

There are a few muffin recipes posted here.  WHICH ENGLISH MUFFIN recipe did you use? 

guwenceslau's picture
guwenceslau

I used the first one posted on this page by the person who created this forum.

theavidbaker's picture
theavidbaker

You must try Peter Reinhart's recipe for English muffins.  They have such a tender crumb and a haunting sweetness that is delicious with a runny egg and smoky bacon.


I use all purpose flour, butter, and whole milk for richness and flavour.


 


Here is the recipe



2 1/4 cups flour
1/2 Tbsp sugar
1/4 tsp salt
1 1/4 tsp instant yeast
1 Tbsp shortening or butter (at room temperature)
3/4 – 1 cup milk (at room temperature)
cornmeal for sprinkling


1. in a large bowl, stir together the flour, sugar, salt and yeast. mix in the shortening and 3/4 cup of the milk. add the remaining milk if the dough is too dry.


2. transfer the dough to a floured surface and knead for about 10 minutes. place in a lightly oiled bowl and roll to coat. cover the bowl with plastic wrap and let rise for about an hour. divide the dough into 6 equal pieces and shape into balls. lay parchment paper on a baking sheet and spray or lightly coat with oil and sprinkle with cornmeal. move the dough balls to the baking sheet evenly spaced apart (giving them room to rise more). cover the pan loosely with plastic wrap and allow them to rise for another hour.


3. heat the oven to 350 F and heat up a skillet on medium heat on the stovetop. brush the skillet with oil and gently transfer the dough balls to the skillet a few at a time. allow them to cook on the skillet for 5-8 minutes, until the bottoms are nicely browned. carefully flip and cook the other side for about 5-8 minutes more. they should flatten slightly as they cook.


4.  check on the muffins to make sure the crusts are golden brown but not burnt.  remove them from the skillet with a spatula and transfer quickly to a baking sheet. bake at 350 for 5-8 minutes. do not wait until all of the muffins have been cooked on the skillet before moving them to the oven – as the first batch is baking, move the second batch of muffins to the skillet.


5. transfer the baked muffins to a cooling rack and let cool for at least 30 minutes before slicing or serving. serve with lots of butter and jelly. store them as you would muffins you buy in the store – in a sealed ziploc bag in the fridge or freezer.


 


Cheers and Happy Baking!


http://theavidbaker.wordpress.com


Mr.Buns's picture
Mr.Buns

I just made these muffins and they are great, easy to make and my daughter loves them. My muffins had nice bubbles in them. I just did not over roll them to keep the bubbles from the rise.


              Thanks,

BellesAZ's picture
BellesAZ

i was on your blog, hoping to see pictures of your English Muffins.. alas, after scrolling through the entire blog, there weren't any.  Do you have an image or two you can share with us?


Question on your blog.. you have beautiful pictures, but your background needs to be adjusted.  No offense, but it takes an otherwise beautiful shot and squeezes it together, making the readers' eyes more focused on your background than on the shot.. Just a suggestion.

theavidbaker's picture
theavidbaker

 


Hi BellesAZ,


Thanks for your feedback regarding my blog.  I appreciate your kind words as well as your constructive criticism.  I'll see if I can adjust the background to make it more visually user appealing.  What I'm finding is that the images (and how they look) vary depending on the monitor size of your computer.  I neglected to account for that difference.  I'm new to blogging so thanks for your thoughts!


Regarding the muffins,.. I do have shots of them but they are not dslr quality.  They were just taken with a point and shoot camera. I tried several times to attach the photo but the uploader on this site isn't allowing me to.  I'll try again later.


A few of my baking notes on these english muffins: I did not flatten them (like the ones you see in supermarket bakeries),  I also found them to have more naturally curved sizes (the shape reminded me of a large cheese wheel).


 


Cheers!


https://theavidbaker.wordpress.com


 


 

BellesAZ's picture
BellesAZ

Some times you just never know how your words will come across and thank you for taking it with the intentions they were given.  Your photo's are just gorgeous and you can really emphasize them with a beautiful background.  I'm really challened on anything to do with the web.  Im a much better baker than a blogger! :)

orange2007's picture
orange2007

Thank you for sharing a nice recipe. My English muffins turn out great. I baked them at 350F for another 5 more minutes.

hermi's picture
hermi

if i am going to substitube  the brad flour to whole wheat flour, what should be the ratio ?  and i also want to give some point of making muffin, we should not over stirring or mixing our dough because this will make our muffin tough. and not good to eat.

Dragonbones's picture
Dragonbones

You could try 1/3 WW for starters. Also, these are not really muffins like 'blueberry muffins', a kind of cake. These are a kind of bread, and need adequate kneading. I wouldn't worry about overkneading; the average baker would get tired first.

jdftwrth99's picture
jdftwrth99

Hi,

I have made several attempts to bake english muffins and they have been not very nice, rangeing from something that could be used as a hockey puck to results that tasted like bloated pancakes.

What causes this to happen, besides the fact that I can't follow a receipe worth a darn?

Thanks,

JD

 

mimi7107's picture
mimi7107

I've made English muffins several times and my favorite recipe right now is the one from "Sarabeth's Bakery, from My Hands to Yours."  They're rather unconventional in appearance since they're higher rather than flatter, but the flavor is wonderful and they look spectacular!  I also love to bake English muffin bread and would be happy to post the recipe if anyone's interested.

Cheers from South Florida!

 

isand66's picture
isand66

Those sound great.  Please share the recipe if you can.

Thanks
Ian

mimi7107's picture
mimi7107

Here's the recipe:

ENGLISH MUFFIN BREAD

3 1/3 cups AP flour (I use only KAF)

1/4 cup dry skim milk powder

1 tsp. sugar

1/4 tsp. baking soda

2 T. farina (same thing as "Cream of Wheat" and "Quick" Cream of Wheat works fine)

1 envelope yeast, not instant

1 T. barley malt

1 cup warm water, 105 to 115 degrees

2 T. vegetable oil

1 large egg, slightly beaten

cornmeal

Whisk the flour, milk powder, sugar, salt, baking soda and farina together in a large bowl and set aside.  In a 2-cup measure, dissolve the yeast with the barley malt in the warm water.  Let sit for about five minutes, or until a foam forms on top.  Stir in the 2 tablespoons oil and the egg.

Pour liquid mixture into the flour mixture in the bowl and mix well with a wooden spoon.  Then place dough onto floured kneading board and knead for about seven minutes or until nice and smooth.

Put the dough into a floured 1-gallon plastic storage bag.  Squeeze out all the air and close the very top of the bag with a twist tie.  Let it rise 1 to 1 1/2 hours, or until the dough is doubled in bulk.  Oil a glass or metal loaf pan and sprinkle with cornmeal.

Preheat oven to 325 degrees for glass; 350 for metal. 

Place the dough back on the kneading surface and form it into a loaf.  Place in the pan and cover with oiled plastic wrap.  Let it rise about 1 hour or until doubled in bulk.  Bake in the preheated oven for 35 to 40 minutes or until nicely browned and it sounds hollow when tapped.  Remove from the pan to a wire rack to cool.     

 

This bread makes unbelievable toast, so enjoy!

isand66's picture
isand66

Thanks.  That is an interesting recipe.

I made an English Muffin bread many years ago but I know the recipe was much different from this one.

Regards.

Ian

fotomat1's picture
fotomat1

Is the recipe for English Muffin Bread....the same as the SaraBeth recipe?

mimi7107's picture
mimi7107

No, they are two very different recipes, both excellent but different. 

fotomat1's picture
fotomat1

Of getting the Sarabeth recipe since you seem thrilled with that one? Thanks

whereherheartis's picture
whereherheartis

I've had great luck with the formula I use and I found them to be addictive.  I don't even buy Thomas' any more.  Admittedly, the biggest difference is the holes are abundent in Thomas', but after trying these, I'll never go back.  Here's the link to my formula:  http://www.whereherheartis.com/englishmuffins.html

 

Happy Baking,

Lisa

taurus430's picture
taurus430

I went to your site for the English Muffin recipe, but it's under construction and the link below that does not work.

mimi7107's picture
mimi7107

I can't wait to try this recipe!  Happy holidays and happy baking!

whereherheartis's picture
whereherheartis

Hi Mimi,

I am sure you will love it.  Now, a few tips.  1.  Follow the directions exactly.  Also, press the dough with your fingers, don't roll it out.  Cut the dough with a VERY SHARP cutter.  Begin with a cold griddle.  These three steps made all the difference, as did the rising technique.  I learned from making southern biscuits that I got a better biscuit texture and rise by being gentle  using my hands versus a pin, and cutting with a sharp cutter versus forming biscuits with my hand like a lot of people do.  I took the same learning and applied it here, and sure enough, it made a BIG difference.  Don't be affraid to press them down thinly before cutting them into circles.  They puff up high and fast.  I have read to add baking soda and a little water during the last rise, but I have not tried that yet.  It said you'll get more nooks and crannies that way.  I'll admit this formula will not have as many as Thomas', but you won't care.  The texture and taste are excellent.

Happy Baking

Lisa

www.whereherheartis.com

mimi7107's picture
mimi7107

Wow, thanks again!  I'll take your advice...it's always so nice to share those extra valuable tips!

kat56's picture
kat56

I also love biscuits and agree with the gentle handling..i just cut in butter and add buttermilk, mix the whole thing with hands and dump it out on the counter and press it lightly into a rectangle and cut. ALSO i saw someplace about baking them on cast iron...you put the utensil in the oven and heat it for about ten minutes and put the biscuits on the pan once in the oven. I bet they come out crispier

Agree about the English muffin nooks and crannies. Who cares? they probably use chemicals to get them and these things taste amazing without them. Don't fash about it, friends, bake and enjoy

Antilope's picture
Antilope

My scones are just basically sweet biscuits with some raisins or dried cranberries made with buttermilk. Cooking them on a griddle is very similar to English muffins, except they use baking powder instead of yeast. They take about 5 to 7 minutes per side.

My all-purpose  flour English muffins tasted kind of pasty and doughy, so I now use half whole wheat and half all-purpose  flour. I prefer the English muffins made with some whole wheat flour.

I use a cast iron griddle on a gas stove, although sometimes I use a non-stick stand-alone electric griddle. The electric griddle is easier to use with its more precise temperature control.

The trick on both scones and English muffins is to get the middle done without burning the outside. The taste is so much better on homemade English muffins than that of store bought ones. All I can taste in the store bought ones now is the plastic wrap. 

bakerD's picture
bakerD

I followed the instructions very closely and my muffins turned out very well.  thank you.

whereherheartis's picture
whereherheartis

Thanks for letting me know.  I'm glad it worked out well for you and am happy to share.

 

Lisa

mtcyclist's picture
mtcyclist

The link to the recipe no longer works.  Could you post it?

Thanks

Antilope's picture
Antilope

on the Wayback machine for "whereherheartis" above broken link:

"whereherheartis" English Muffins recipe link

https://web.archive.org/web/20121228041756/http://www.whereherheartis.com/englishmuffins.html

mtcyclist's picture
mtcyclist

Thanks for that.  I did not realize that she was such a fan of the Thomas brand.  I might still try the recipe but personally I think Thomas English Muffins are terrible.  Wolferman's on the other hand are excellent and what I'm shooting for.

taurus430's picture
taurus430

I made my first batch of English Muffins using this same recipe only adding in some baking soda. The recipe I have is same ingredients only using less, 3 1/2cups flour. I've been checking recipes out online and it comes down to 2 methods, batter type using rings or roll out dough, using a cookie cutter. Also some bake them, but most pan fry them. The other ingredient I see being used or not is adding an egg to the dough, some do, some don't. For the first time mine came out pretty good, using the egg, rolling out and cutting, then pan frying and sticking them in the oven for 5 minutes. I did my dough in ABM since it was easier for me but I will try to make a wetter dough and handle it less to get more "nooks & crannies".

GYG's picture
GYG

Just a little taste of the last batch we made...

We followed the recipe, they came out just perfect!! 

Regards.. 

GyG   

kat56's picture
kat56

are a total blast to make. The first time I made them and my husband saw me put them on an iron frying pan he said "WHAT! Really?!" we were so pleased with how they turned out. Made them a couple of months ago and made egg and cheese breakfast sandwiches out of them.

repenshek's picture
repenshek

Thank you! They are perfect - nooks, crannies, and all! 

 

repenshek's picture
repenshek

Thank you! They are perfect - nooks, crannies, and all! 

 

orang3's picture
orang3

Here' my shot at English muffins using the recipe from King Arthur.  http://www.kingarthurflour.com/recipes/english-muffins-recipe  I did not have semolina or farina so I used some cornmeal.English muffin
The shape and color came out really nice, but the crumb wasn't quite what I wanted.  Flavor wise they taste great.  I will try this http://www.thefreshloaf.com/node/18191/perfect-english-muffins-light-lofty-and-full-holes next.  The holes looks nice and big.

orang3's picture
orang3

taurus430's picture
taurus430

They look really nice. I made them a few weeks back and ready to make another batch. I added some whole wheat flour which I think made them a little dense, but still good. After baking so many breads and rolls, I just started making English Muffins last Spring, and love them homemade!

dosco's picture
dosco

I tried Floydm's recipe ... mixed results IMO (although I gave several to a neighbor who loved them).

i deviated a bit by making a sponge with some of the flour, water, and packaged yeast.

Crumb was very tight...after looking around the internet, I think they have to rise after being cut In order to get the airy "nooks and crannies." I also like the idea of putting the cut pieces on a cold griddle, and letting them slowly warm then cook as the griddle warms.

-Dave

taurus430's picture
taurus430

I always let mine rise for 30- 45mins just like rolls, cook in a cast iron pan, then into the oven for 8-10 mins.

shaylaaaa's picture
shaylaaaa

Floyd, what a recipe!!

This was my back-in-the-game recipe, since I hadn't baked bread since I was third trimester pregnant with my now 2 1/2 year old daughter !! I feel so alive, I've baked 2 other recipes since this one yesterday. 

Here are my results....Thanks again, Floyd!!

 

Tom214's picture
Tom214

In looking at the muffins it appears as though you cut them with a knife which would eliminate the nook and cranny effect...try spitting them with a fork next time..gives you that effect of the store bought ones...