Our neighbors love these yeast treats I make. They tell me my muffins taste so much better than store-bought ones!

Allrecipes Member

Recipe Summary test

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
36
Yield:
36 servings
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks. To serve, split with a fork and toast.

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Nutrition Facts

139 calories; protein 3.7g; carbohydrates 29.5g; fat 0.6g; cholesterol 10.3mg; sodium 59.6mg. Full Nutrition
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Reviews (33)

Rating: 5 stars
01/12/2010
Absolutely wonderful! I reduced the honey to just 1/2 cup, and you could just barely taste a hint of honey flavor. I let the dough rise 3 times, punching it down after 1 hour the first time, about 35 minutes the second and 25 the third (it rises faster each successive time.) By doing that, it increased the lightness. Then, after cutting I allowed the dough rounds to fully rise before baking. VOILA! Nooks and crannies. Whereas this takes time to do, if you are looking for English muffins that look more like Thomas', then there's no way to skip the prolonged, multiple rising. Excellent flavor and texture. The open crannies make for great places to soak in butter - yum! The only difference I encountered was that this recipe only made 20 muffins for me, not 36. I used a 4" biscuit cutter, and if you roll the dough the full 1/2" thick indicated in the recipe, I don't know how you'd ever get 36 out of it. In order to give the requisite finish that we associate with English muffins, I sprinkled the baking sheet liberally with cornmeal and sprinkled more of it on the tops before baking. Read More
(60)
Rating: 4 stars
02/18/2009
These English Muffins popped out of the oven as pudgy little round things, but I might have rolled them a little thick because I halved the recipe and only got 13 instead of 18. I agree that they aren't as spongy as store bought, but they are definitely fluffy inside and toast up great. I cut the honey by half based on other reviews and my muffins didn't taste sweet at all. A little tip for measuring honey is to spray the measuring cup with cooking oil spray first and then the honey will just slide out. Read More
(23)
Rating: 4 stars
02/26/2007
A good recipe - not quite as spongy of a texture as store bought English muffins, but the flavour is much better! The texture I achieved may in part be due to my use of whole grain flour. The crust was crisp and chewy and the muffins split a little during baking. I halved it when I made them - and it still turned out 18+. They are a little on the sweet side, for my preference. I'll probably cut back a little on the honey the next time I make them. I may experiment with other sweetners (molasses, maple syrup) for a subtle flavour difference. Overall - a decent recipe. I'll be using it again. Read More
(14)
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Rating: 5 stars
07/08/2009
I have tried several english muffin recipes and most require a griddle which is more time consuming for those of us who want to make LARGE batches at a time. This recipe is an excellent oven recipe. I used hi-gluten bread flour and the full amount of honey. You could halve the honey, but it really is not overly "sweet" as is. I was not disappointed in texture or flavor. Mine were "puffy" after the first side baked, but if you lightly press down on them with the spatula after flipping they come out as a perfect store bought thickness. I also reccomend dusting them with corn meal before baking. Read More
(14)
Rating: 5 stars
01/26/2010
We are trying to avoid GMOs in our diet, so I was looking to make my own english muffins, and these turned out perfectly! I followed Baricat's advice about cutting back the honey, allowing them to rise 3 times, and also flattened them with a spatula when I turned them over. This is the first time anything I have made with yeast turned out well. It made about 40 muffins for me, so I will be freezing some. These are even better if you can get hold of some locally farmed cream cheese or butter. Thanks Loretta! Read More
(11)
Rating: 5 stars
09/20/2010
Another instance where one realizes the taste difference between store-bought and homemade. These were really good. They take a lot of time, but if you take it on as a fun project, it is worth it. I made 36 with the recipe as described and followed all the tips offered, including the multiple risings, as well as reducing the honey, adding cornmeal to both sides, and "smashing down" after the first 7-8 minutes in the oven. I'll definitely freeze these and use them for breakfast all week for the family. Read More
(9)
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Rating: 5 stars
01/25/2010
I made the dough and then i cut it in half and added cup of raisins and table cinn...I pan cook a few of them....but the oven is faster and they are crisper on the outside....I used a 28oz tomato can,that i cut both sides out of the can....it made 36 for me....i also used 1 cup of whole wheat flour instead of white.......pretty easy for great muffins...i let it raise 3 times too....I used a half cup of honey also....i really didnt taste the honey...next time i will just do 3.4 of a cup. Read More
(9)
Rating: 5 stars
09/24/2009
This was fantastic. The recipe was easy to follow and they turned out great. I ended up cooking half of the muffins on a griddle and ended up liking those ones better than the muffins cooked in the oven however. These puff up quite high and following the advice of another reviewer, once I flipped them I pressed down on them with a spatula and they flattened out. Read More
(6)
Rating: 4 stars
06/23/2007
Good recipe, I decreased the amount of honey by a third because I don't like sweets and it turned out well. Don't skimp on the 1/2 inch thickness, it'll help them bake. Read More
(4)