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Easy English Muffins

Rated as 4.71 out of 5 Stars

"This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter."
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Ingredients

3 h 34 m servings 256 cals
Original recipe yields 6 servings (6 muffins)

Directions

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  • Prep

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  1. Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
  2. Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
  3. Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
  4. Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 256 calories; 10.5 g fat; 34.5 g carbohydrates; 5.5 g protein; 22 mg cholesterol; 332 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 17 Ratings

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Most helpful positive review

I added 1 teaspoon cinnamon and 1 cup crasins. It was awesome.

Most helpful critical review

Working with the sticky dough is tricky. I had a very difficult time transferring the risen dough to the skillet - they stuck to the baking mat, despite having used a lot of cornmeal. The fini...

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I added 1 teaspoon cinnamon and 1 cup crasins. It was awesome.

Working with the sticky dough is tricky. I had a very difficult time transferring the risen dough to the skillet - they stuck to the baking mat, despite having used a lot of cornmeal. The fini...

These were good and easy to make. The instructions are lacking and need to be clarified. It doesn't say how much butter to cook them in nor does it tell you how much oil to add to them. I goog...

Hello, Chef John! This muffin recipe is OUTSTANDING!!!!!!!!!!!!!!!! I made it on a Monday and doubled the recipe. By the end of the day, the entire family had ate it! Every single one! It was so...

I've made these several times, always come out great.

I made these muffins last night and toasted one this morning, awesome!

These were in simplest terms amazing!!

2 cups is better than 6

This is a great recipe, they were a big hit in my house. I will definitely make them again.