English Muffin Alton Brown

Recipe by Charlotte J
READY IN: 40mins
YIELD: 8 muffins




  • Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer.
  • Mix on low for 10 seconds using the paddle attachment.
  • Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes.
  • Stir until the shortening is thoroughly melted.
  • Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes.
  • Cover the bowl with plastic wrap and refrigerate overnight.
  • Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
  • Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray.
  • Sprinkle 1/2 teaspoon of oats in the bottom of each ring.
  • Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings.
  • Sprinkle each top with 1/2 teaspoon of oats.
  • Cover with parchment and let sit in a warm place for 60 minutes.
  • Heat the oven to 400 degrees F.
  • Leave the parchment in place and set a second sheet pan on top.
  • Bake for 20 minutes then remove the top half sheet pan.
  • Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
  • Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes.
  • Slide a knife around the perimeter of the ring to loosen.
  • Cool completely before splitting with a fork.
  • To serve, toast under broiler for 3 to 4 minutes.