Skip to main content New this month
Get the Allrecipes magazine

Traditional English Muffins

Rated as 4.58 out of 5 Stars

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

Ingredients

50 m servings
Original recipe yields 36 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.

Reviews

Read all reviews 26
  1. 33 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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, abo...

Most helpful critical review

Maybe I did something wrong... didnt rise, turned out tough and bland. I will try again to see if I get better results though.

Most helpful
Most positive
Least positive
Newest

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, abo...

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 the...

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 rec...

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 c...

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...

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...

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 tomat...

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 ...

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.