English Muffin Recipe

Joined Aug 4, 2000
I'd like to explore making English Muffins and was wondering if the recipe listed in The Breadbaker's Apprentice by Reinhart is 'typical'.

Joined Nov 5, 2009
I don't know but this is Alton Brown's recipe:

English Muffins
Alton Brown

Recipe courtesy Alton Brown

Cook Time:

12 min


8 to 10 muffins

15 min
Inactive Prep
30 min
12 min
57 min


* 1/2 cup non-fat powdered milk
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 tablespoon shortening
* 1 cup hot water
* 1 envelope dry yeast
* 1/8 teaspoon sugar
* 1/3 cup warm water
* 2 cups all-purpose flour, sifted
* Non-stick vegetable spray
* Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*


In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

English Muffins Recipe : Alton Brown : Food Network
Joined Feb 1, 2007
I don't know as if there is a typical English Muffin recipe. They all seem to be different; some subtly, others radically.

The one in BBA is rather different than Brown's, no surprise there. The one in the new CIA Artisan Breads At Home is even more radically different, using a poolish and requiring two days.

If you order commercial English Muffin rings, they come with a recipe that is different still:

Combine in a mixing bowl:
1 cup water
1/2 cup scalded milk
2 tsp sugar
1 tsp salt

Dissolve a package of active dry yeast in 2 tablespoons of warm water for 3 to 5 minutes.

Combine the two mixtures.

Shift before measuring 4 cups of all purpose flour.

Beat 2 cups of flour gradually into the above mixture. Cover the bowl with a cloth and let the dough rise in a warm place (about 85F) for about 1 1/2 hours, or until it collapses back into the bowl.

Beat in 3 tablespoons of softened butter.

Beat or knead in the remaining flour.

Grease the inside of the muffin rings and fill half full with the batter. Let them stand in a lightly greased cookie sheet until the dough has doubled in bulk. (It should now fill the muffin ring).

Place the cookie sheet with the muffins in an oven preheated to 425F. Cook until muffins are a golden brown color.

Cool slightly on a cake rack and remove the muffin rings.

Ironically, this is the only recipe I've seen that doesn't use a griddle for at least part of the cooking process.
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