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I’m indeed an English Muffin lover. They’re a complete breakfast delight to me, exceptionally when turned into breakfast eggs. I remember making my first batch of muffins eight to nine years ago. And from what I can recall, they came out quite good. Now having the time and space to get back into baking, Homemade English Muffins are at the top of my list.


After looking through a collection of 20plus recipes, I opted to base my recipe on this recipe found on After reading several reviews, I made some changes.

There are two critical elements to making an English Muffin with the traditional “nooks and crannies” they are renowned for. The first is to ensure that the dough remains soft and elastic. This means you should not add too much flour in the kneading procedure and only mix for a smaller amount in time (about 5 mins). Thirdly, making the dough rise only once (instead of the standard two times for most breads) will allow giant gas bubbles, not tiny bubbles that are uniform in size, that form. The muffins came out light and fluffy with plenty of nooks and crevices. They weren’t as big as muffins bought from the supermarket, but I’d like to exchange a portion to make a delicious muffin that costs seven cents (and is a lot of fun to create).


English muffins are perfect for more than eating. Toasting them with jam and butter! I also enjoy making mini pizzas using these muffins or even my breakfast sandwiches that I make ahead. I also love to spread them with a drizzle of Hummus and then add a fried egg to create a new delicious breakfast sandwich.


When you bake your English muffins, allow them to cool completely. After they’re relaxed, you can store them in a freezer or store them in a refrigerator. Once refrigerated, they’ll stay for around one week. If frozen, they’ll last for a long time. When you freeze them, use a heavy storage bag to keep out air and stop drying muffins. They should be able to thaw rapidly at room temperature, or if they’re already cut, you can take them right from your freezer straight to the toaster.


One teaspoon of active yeast ($0.10)

One tablespoon sugar, divided ($0.05)

1/2 cup of warm water ($0.00)

1/2 cup of milk ($0.15)

2. Tbsp of butter ($0.27)

Three cups of all-purpose flour divided ($0.36)

3/4 tsp salt ($0.05)

1/4 cup of cornmeal ($0.06)


Dissolve the yeast and half of the sugar into 1 cup of warm drinking water in the large container and allow it to sit for approximately 5 minutes or until a thick, dense foam is formed over the top.

While you wait for the yeast to activate to rise, mix the butter, milk, and the remaining sugar in the measuring cup or microwave-safe bowl. The microwave should be on high for 30 seconds, then blend until the butter completely dissolves. You can add another 10 seconds if necessary. It is essential to keep the milk sufficiently warm for the butter to melt but not boiling.

Once the yeast has foamed, pour the mixture of butter and milk into the bowl with one cup of flour and salt. Mix until it appears to be mostly homogeneous. Incorporate the 2nd cup of flour, approximately 1/3 cup at a stretch mixing to mix each time. Then, add another cup of flour, 1/3 cup at each at a time, until you cannot stir it anymore using the spoon. Then, turn the dough onto a lightly floured surface and continue to knead for around five minutes, sprinkling with tiny amounts of flour each time you move. After kneading the dough, you should have utilized 2.5-3 cups of flour.

The dough should rest for about 15 minutes before rolling it to about 1/2 inch thick. Utilize a cookie cutter or drinking glass with sharp edges to cut several discs of the dough that has been rolled. Cut them as closely to each other as possible, leaving some scraps. When you can cut no more circles, roll the dough scraps, flatten it again, and cut another few. Put the muffins you cut out on a baking sheet coated with a generous cornmeal coating.

The muffins should sit in a warm and moist space for approximately 1.5 hours or until bigger than twice the size. (I put an oven-safe casserole dish filled with boiling water onto the lower rack of my oven and placed the baking sheets on top of the frame to ensure that the muffins were damp as they rose.)

If the muffins are big and fluffy, then it’s time to cook them in a pan. Ensure to heat a cast-iron or nonstick skillet over a medium-low temperature. When the skillet is ready, and you are prepared to use a spatula to lift 3-4 muffins off the baking sheet and then slide them into the skillet together and some cornmeal. Cook the muffins for 3-4 minutes or until they are lightly crispy on top. Turn the muffins over and cook for 3-4 mins on the other side. The muffins will expand when they are cooked inside the hot pan. Once the muffins have become cooked through and sound hollow when you tap them, place them on the rack on a wire to cool.

After cooling completely, cut the muffins using a fork, and toast them in the oven or toaster. Transfer the cool muffins to an air-tight container and store them in the refrigerator for up to a week or in the frozen for up to 3 months.

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Joseph M. Kay

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