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English Muffins

English Muffins

Lately, I haven’t had time to eat breakfast at home before running off to work.  I work so early (6 AM) that I’d rather use any extra minutes for sleep than sitting and eating a bowl of cereal.  Once in a while I’ll stop at Starbucks, but that’s definitely too expensive to try and do every day.  So, I often try to make some breakfast treats that I can just grab and go.

In the past I’ve made muffins and scones among other delicious things.  This week, I decided to make english muffins.  I love toasted and buttered english muffins in the morning.  And, our kitchen at work has a few toasters, so I just stored some butter in the fridge and toast my muffins there!

English Muffins 2

This muffin recipe was perfect.  I followed another reviewer’s suggestion and used bread flour and increase the second rise time for 1 hour.  Next time, I’m also going to be a little more careful about handling the dough, as I want a few more nooks and crannies on the inside of the muffins.

Don’t be afraid if after the second rise the muffins are not that high.  They will rise more once you get them on the griddle.  Yes, I said “griddle”.  These muffins are not baked in the oven (which will be great for the summer!) and instead are cooked on the stove-top.  I used my electric griddle which was perfect for making a bunch at one time.  Others use regular nonstick or cast-iron skillets.

English Muffins 3

To cut the muffins into perfectly round shapes, use a biscuit cutter, empty tuna can, or a round glass.  I used one of my round glasses, but next time will use something that gives a little larger muffin.

English Muffins

Printable Recipe

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package instant (rapid rise) dry yeast
1 cup warm water (120 – 130 degrees F)
1/4 cup melted shortening
5-6 cups bread flour (or all-purpose)
1 teaspoon salt

Warm the milk in a small saucepan until it bubbles on sides (just scalding, not boiling), then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a stand mixer with paddle attachment, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead with dough hook until dough is just formed. (Do not over-knead.) Place in greased bowl, cover, and let rise.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1 hour.

Heat greased griddle. Cook muffins on griddle about 10-15 minutes on each side. Start on a lower heat setting and work way up to a medium setting.  (300˚up to 350˚ if using electric griddle)  Allow to cool on rack and place in plastic bags for storage. To use, split and toast. Great with butter, or cream cheese and jam.

Adapted from AllRecipes


17 Responses

  1. I’ve been wanting to make english muffins, thanks!

  2. I’m so used to getting english muffins from the store. I’ve never thought about actually making them from scratch. Plus, I didn’t know you baked muffins on a griddle. Great post.

  3. Nikki, you are amazing. Every recipe you add astonishes me. What a cook you have become! Now you need to teach your mother 🙂 Love you…

  4. I can’t wait to try this recipe! I have made another English Muffin recipe, but it wasn’t so successful! 😉

  5. Wow, your own english muffins?! That’s awesome and so ambitious! They look great!

    You’re right “baking” them on the griddle saves on electricity by not heating up your oven which would make the A/C run more. (In FL the A/C is on 24-7 almost 365)

  6. What a great idea. They look wonderful. I love English muffins!

  7. I have to be to work at 6am too! Isn’t it awful?!
    I will keep this recipe in mind next time I need breakfast ideas.

  8. That last pictures is awesome!


  9. I saw Alton Brown make some on his show, and he mentioned the tuna cans too. SO I saved some cans, and then realized we had no way to cut the bottoms out! How would one do that?? So I scratched the idea of homemade English Muffins, unless I could buy some rings. So you don’t cook the muffins IN the round tin?
    Hmm, I may try this recipe! Thanks.

    • Hi Rachelle! No, you do not cook the muffins in the round tin. I haven’t review Alton’s recipe, so I’m not sure how he cooks his, but for this recipe you just cut the rounds out like you’re using a cookie cutter. Again, haven’t used the tuna can method myself, but I’m wondering if you even need to cut out the bottom if you are only using it for a biscuit cutter. Just use the can opener to cut out the top…make your favorite tuna salad and clean out the can…then you have your cutter. 🙂 Hope this helps!

  10. Love these! They look perfect. I can’t wait to try them.

  11. Your English muffins are so big and fluffy. Thanks for sharing!

  12. Thanks for sharing the recipe! These turned out fab. I made these last night and used AP flour, reducing to about 4 1/3 cup. I handled the dough as little as possible and then let them rise on my non-stick grill pan so I didn’t have to move them around. The interior texture was absolutely gorgeous!

  13. […] saw this muffin recipe over at Pennies on a Platter. It’s a pretty good one – with reduced flour and very little […]

  14. They look awesome!

    I”m going to make these for breakfast!

  15. These look great! I’ve always found bread cooked on stovetop really interesting- it makes it seem so much easier!

  16. […] Yields: 18 muffins (I got 16) Source: AllRecipes.com, via Pennies on a Platter […]

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