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.

Recipe Summary

prep:
10 mins
cook:
14 mins
additional:
3 hrs 10 mins
total:
3 hrs 34 mins
Servings:
6
Yield:
6 muffins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

  • 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.

Nutrition Facts

256 calories; protein 5.5g; carbohydrates 34.5g; fat 10.5g; cholesterol 21.9mg; sodium 331.8mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2016
I added 1 teaspoon cinnamon and 1 cup crasins. It was awesome. Read More
(7)

Most helpful critical review

Rating: 3 stars
11/20/2015
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 finished English muffins tasted fine but they were a little too messy. Overall these were OK but I don't think I would use this method again. Read More
(3)
36 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/14/2015
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 googled this recipe and found it on another site and made the additions as necessary. Hopefully the recipe will be updated, other than that they were very good. Read More
(8)
Rating: 5 stars
01/14/2016
I added 1 teaspoon cinnamon and 1 cup crasins. It was awesome. Read More
(7)
Rating: 5 stars
08/05/2016
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 soooooo good! We had it with a bit of homemade peanut butter and strawberry jam. So delicious I had to hide it outside so they wouldn't eat it all but they did. I would really recommend it and I definitely will make it again. I love it with all my heart! Read More
(4)
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Rating: 3 stars
11/19/2015
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 finished English muffins tasted fine but they were a little too messy. Overall these were OK but I don't think I would use this method again. Read More
(3)
Rating: 5 stars
06/07/2017
I made these muffins last night and toasted one this morning awesome! Read More
(2)
Rating: 5 stars
11/07/2017
I've made these several times always come out great. Read More
(1)
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Rating: 5 stars
07/06/2016
Very good recipe and easy to make. This was my first time to make English muffins and will not be buying anymore. Read More
(1)
Rating: 5 stars
08/17/2019
Super easy and fun Read More
(1)
Rating: 5 stars
02/01/2018
2 cups is better than 6 Read More
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