English muffins

I love English muffins. but the commercially available ones seem to have gone downhill and I rarely buy them. Then I watched an Alton Brown rerun where he made muffins and I thought I’d give it a try. Well, it worked great and I think this will become one of my regulars. They freeze perfectly well, too. Here’s with minor modifications, is Alton’s recipe. The yield is 8-12 muffins depending on the size of your rings. Note: you must start preparation the day before you will be baking.


You’ll need muffin rings for this recipe.


They are available for purchase and can also be improvised by cutting both ends off an appropriately sized can (e.g., tuna), removing the label, and washing well.

12 oz all purpose flour (3 c less a couple of TB)
1-1/2 oz powdered milk (about 1/3 c, or use liquid milk, see below)
1 TB sugar
1/4 oz instant yeast (1 scant TB)
1 tsp salt
10 oz water (or use milk and omit the powdered milk)
1 TB vegetable shortening
Coarse cornmeal, about 1/3 c

Put the flour, powdered milk (if using), sugar, yeast, and salt in the bowl of your mixer and mix for 5-10 seconds to combine. Heat the water or milk and the shortening in the microwave until lukewarm, then stir to melt the shortening. Add to the mixer bowl and mix for about 3 minutes using the paddle on medium speed, scraping down the bowl and paddle as needed. Detach the paddle from the mixer and leave in the bowl. Cover with plastic wrap and put in the fridge overnight.

The next day, return the bowl to the mixer, reattach the paddle, and mix on medium low speed for 3 minutes. You should have a thick batter rather than a stiff dough.

Preheat oven to 400 degrees. Arrange your rings on a half-sheet pan. You can put a sheet of parchment paper under them if desired. It is not necessary for the recipe, but it makes clean-up easier. Give the rings and pan a good shot of non-stick spray. Sprinkle a couple of large pinches of cornmeal into each ring. Spoon the batter equally into the rings, filling them a little less than halfway–perhaps 1/4 c per ring. Sprinkle more cornmeal on the top of each muffin.Cover and let rise until the batter is almost at the top of the rings.

Now you have two choices. If you want muffins that are flat on both sides, put a sheet of parchment paper over the rings and put a second half sheet pan on top of that. Otherwise leave them uncovered. They will “bulge up” on the top, but might be a bit lighter textured. Your choice.

Put the pan in the oven and bake for ~18 minutes. If you have put a sheet pan on top, remove it (and the parchment paper). Bake for another 5-10 minutes until lightly browned. Remove and set the pan on a rack to cool for a while. Remove the muffins from the rings, using a dull knife to loosen them if needed, and finish cooling.

Explore posts in the same categories: Baking

One Comment on “English muffins”

  1. Elsbeth van Tongeren Says:

    Well done!

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