English Muffins Recipe

My English muffins turned out great overall, but the texture inside was more like a bagel than a traditional English muffin. They were denser and lacked the characteristic "holes" that English muffins typically have. Nevertheless, the flavor was excellent. I had to rush the baking process, so I baked some after a 30-minute rise and the rest after an hour-long rise. The ones that rose longer turned out nicer and bigger. They were delicious toasted and topped with cream cheese!

Fantastic recipe, although these pancakes may not resemble the popular store-bought variety. They are indeed more substantial in texture. I opted for butter-flavored shortening and baked them in the oven instead of using a griddle. I placed them on a parchment paper-lined tray and baked at 375 degrees for 8 minutes on each side. They turned out delicious when toasted with butter and jelly. For a twist next time, I am considering adding cinnamon and raisins, or perhaps dried cranberries and orange zest to the batter for a unique flavor.

Absolutely one of the top recipes I've found online! I found that cooking them on low heat worked best for me, as my stovetop tends to have a higher flame. For those facing difficulties with achieving the perfect texture: try not to knead the dough too much after punching it down and rolling it out. This method will help reduce the number of air pockets that break. Remember, during the first rise, the yeast doesn't produce new pockets; it merely enhances the existing ones. The more you handle the dough after the initial rise, the fewer air pockets you'll have in the final product. Also, make sure to let the muffins rise properly after cutting them before pan-baking. They might not turn out exactly like store-bought ones, but let's remember, those commercial muffins are not truly traditional English muffins.

Delicious! The homemade bread turned out just like store-bought when toasted but with a much better taste. Following the advice, I skipped punching down the risen dough and shaped it into balls instead. For the second rise, I placed them in a greased electric frying pan that I had dusted with cornmeal. I sprayed the tops with Pam and added more cornmeal. I heated the pan on low for 30 seconds, then turned it off and let the balls rise covered for about 45 minutes. Afterwards, I cooked them on 300 degrees for approximately 10 minutes per side. To make them easier to split, I poked them with a fork before freezing.

Updated review: I made a few alterations to the recipe. Instead of using shortening, I opted for plain lard. I also swapped cornmeal for semolina flour. I rolled the dough to a thickness of 5/8 inch and cut it with a floured tuna can. The muffins were baked in a stainless steel electric skillet at 275F with the lid on. After 12 minutes, I flipped them and baked for another 12 minutes. Before placing the muffins to bake, I sprayed some plain cooking spray on the skillet.

This recipe produced excellent results! I made a few adjustments, using bread flour instead of all-purpose flour and heating the milk to 185°F with added sugar instead of scalding it. I also included a bit of sugar to help activate the yeast.

I frequently prepare these English muffins and typically end up with about 15 of them. The recipe is straightforward to follow. Just keep an eye on the amount of flour you add as it may not always be precisely 6 cups in the end.

I had never attempted to make English Muffins before, so I was pleasantly surprised by how well they turned out. They were soft, fresh, and delicious, far superior to store-bought muffins. I highly recommend trying out this recipe. I only ended up using 5 and a half cups of flour.

First of all, these taste absolutely incredible! Some reviews mentioned that 6 cups of the ingredients were excessive, but I personally discovered that anything less led to a sticky, gooey consistency, so I ended up using all 6 cups. Frying them on medium heat turned out to be way too high. After frying half of the batch, I realized my pan needed to cool down, so I'll try the remaining batch on a lower temperature. I noticed that after 10 minutes on medium heat, they were starting to burn!

This was my first attempt at making English Muffins. They ended up more resembling a stovetop biscuit or dense bread, rather than the light and fluffy texture I was hoping for. It was not quite what I had anticipated.