I've been looking for a good recipe for English Muffins after trying several tedious ones that have nowhere near the great results as these do. I now only use this one. It makes 17 for me and I use a large electric skillet set at 300 degrees and cook them 6 min. on each side. I use 1/2 white and 1/2 wheat flour in the starter and knead in white flour in the morning. We absolutely love them!
i absolutely LOVE this recipe. I've made these english muffins probably a dozen times already and every time they turn out perfect..they're so easy, and fairly quick to put together and cook that I can't imagine I'll ever buy premade muffins again. My only adjustments I've made are to the cooking method. I spritz them with water when I first put them in the pan and cover them with the lid for the first 6 minutes. After that, I remove the lid and flip the muffins and let them cook for 6 more minutes. I find that misting them helps them get puffier. So far I've made cranberry and cinnamon raisin variations. Thank you so much for this recipe! :)
Wonderful flavor and texture! I added almost 2 c flour during the next day's mixing, used the Kitchenaid with the dough hook to knead, then turned out and rolled. Mine didn't rise quite as much as I would have liked the second time, more out than up, but puffed up beautifully in the skillet. Followed Tweaker's advice to cook these with a lid and it worked great. Love the tang from the sourdough starter.
Although these looked beautiful and taste just like store bought (if not better), they did not cook as quickly as your directions. They were under cooked in the middles. I ended up putting them on a griddle at 300ish and letting them just sit until real brown. Next time I would make mine bigger, too so they can fit in the toaster. I cut mine with a 3 inch cutter. So not sure how to get the middles done then. I may try the lid method as another reviewer suggested. They rose beautifully overnight, then on the parchment and again while cooking. If it werent for the middles, this would be a 5 star for sure. Thank you so much for the great recipe!!
Excellent! I made them on my cast iron griddle on the stove top. I love the depth of flavor. Mine were heavier than the store version, but my starter is still young and I fed it a couple of days in the fridge before using it for this recipe. I will definitely make this again. My son loves them.
These are the best english muffins I've ever had. I just made my 2nd batch in 3 days. I cooked half of them on a cast iron griddle and half in a cast iron skillet. I let them go 7 min. on the first side and 6 on the 2nd and they were cooked perfectly. Thanks for posting this recipe, Dan
Thanks for the recipe! English muffins are a staple in our house. We like to make egg sandwiches with them. I initiated my wild yeast starter with this recipe not knowing whether it was ready or not. It was successful! I used a seasoned caste-iron pan and no probs with sticking. I used PAM just in case but probably didn't need it. I did find though that getting them cooked in the center was challenging. The technique that worked the best was keeping it covered with a saucepan lid.
Much much better than store bought. I liked that the sponge was made the night before allowing only 1 rise in the morning for the muffins. When these are fork split they produce lots of nooks and crannies for butter and jam.
Thomas' has nothing on these! I even cheated the "overnight" portion of the recipe down to 2 hours and got great results. (Used very active starter and warmed the milk before mixing.) Butter flavored Crisco eliminated the hassle of the butter/oil.
My DH made this recipe for our family & we all loved it! They were tender, very sour and delightful! We will definitely make them again. Very easy recipe!