English Muffins (Bread Machine Method).

English Muffins (Bread Machine Method). created by LimeandSpoon

When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

Ready In:
3hrs 20mins
Serves:
Yields:
Units:

ingredients

directions

  • Put ingredients in the machine in the order listed.
  • Start the dough cycle.
  • When the cycle is finished.
  • Sprinkle corn meal over your work area.
  • Use your hands to pat the dough into a 1/2 inch thick rectangle.
  • Turn the dough so that each side gets lightly coated with cornmeal.
  • Cut into 8 to 10 rounds.
  • An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
  • Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
  • Heat a dry cast iron skillet or griddle over a low flame.
  • (I do spray mine with Pam).
  • Cook the muffins about 5 to 7 minutes on each side.
  • They should be golden brown when you turn them.
  • Split the muffins with a fork or serrated knife and serve warm.
  • These freeze well and can be reheated in the microwave or toasted.
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@Dustbunni
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@Dustbunni
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"When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal."
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  1. Susan M.
    Can bread flour be used instead of all purpose?
    Replies 1
  2. mrsbv53
    Do you have to use corn meal? Also, I don't have an iron skillet. Recommendations?
    Replies 2
  3. stampeder
    I have made this recipe at least a hundred times! I make my own version of an egg mcmuffin most mornings. Over the years I have tweaked this recipe a lot. -I now use buttermilk (or add 1tbsp of lemon to regular milk. -I add the yeast directly to the milk with sugar and let stand for 10 mins. -I use 2 tsp of yeast. -I add 1 tsp of gluten to each cup of regular flour. -Upped the salt to 1 tsp -Added a little dough enhancer -I make 12 muffins, I weigh the dough and divide by 12. (about 70g each) Great recipe! Thank you for it and the tweaks.
    • Review photo by stampeder
    Reply
  4. l m.2775
    PHENOMENAL!!! I just finished making them and had the first hot, toasty and buttered muffin of what I'm sure will be many in the future! Yum! The dough was exceptional to work with! It was smooth, silky and felt a tiny bit sticky where I cut it with my bench knife, but did not stick to my hands. That's a big plus for me! I used the tweaks of just cutting the dough into pieces instead of rolling out, that was great, using parchment paper squares, and I made 10 instead of 8. I'm an experienced baker and had always wanted to try English muffins at home, and now I'm thinking why the heck did I wait so long!! Think I will be making another batch, or two, to put in the freezer so we are never without! Thanks so much for a great recipe!!
    Reply
  5. LimeandSpoon
    I love english muffins and never realized how easy they could be to make! They are soooo much better fresh too!
    Reply
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