Skip to main content New<> this month
Get the Allrecipes magazine

English Muffins

Rated as 4.48 out of 5 Stars
17

"I've used this delicious recipe for about 29 years. They are very good . . . much better than any store-bought English Muffins I've ever had."
Added to shopping list. Go to shopping list.

Ingredients

2 h 15 m servings 190
Original recipe yields 18 servings (18 muffins (approximately))

Directions

{{model.addEditText}} Print
  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
  3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
  4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Nutrition Facts


Per Serving: 190 calories; 3.5 34 4.9 1 136 Full nutrition

Explore more

Reviews

Read all reviews 529
  1. 637 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

Wonderful recipe! I will never buy them from the store again! The English muffins are lovely when toasted; light and crisp. Mine were full of nooks and crannies! They are perfect with honey butt...

Most helpful critical review

Ok, these are definitely NOT English Muffins. They are buns. Yeast raised buns. And, it's a decent recipe for buns. Cooking buns on a pan is unusual, but makes for a nice crust. English muf...

Most helpful
Most positive
Least positive
Newest

Wonderful recipe! I will never buy them from the store again! The English muffins are lovely when toasted; light and crisp. Mine were full of nooks and crannies! They are perfect with honey butt...

Born & raised in Canada we ate English Muffins on a regular basis. To those who found that there were no nooks & crannies in their muffins try this: Poke your muffin around the edge (where it wo...

Hands down, one of the best recipes I've gotten off the web! I had to cook them over low heat, I guess my stovetop has a higher flame than some. For those who were having trouble with the nooks ...

I loved these muffins! They were easy to make, had a light texture, and had enough nooks and crannies to suit me! Thanks, everyone for all your tips. Here's my combination of tips: I added a pi...

Great recipe - but don't expect these to be anything like the more famous "store bought" kind. These are definitely a bit more "dense". I used butter-flavored shortening and instead of the gridd...

My english muffins came out great except the interior texture of the muffin was more the consistancy of a bagel rather than an english muffin. The inside was more dense and did not have the "hol...

Ok, these are definitely NOT English Muffins. They are buns. Yeast raised buns. And, it's a decent recipe for buns. Cooking buns on a pan is unusual, but makes for a nice crust. English muf...

My husband and I were very impressed with this recipe! I did have to alter the cooking of the dough: low heat for about 8 min. on each side, and frequently turning them to brown evenly. Delicio...

I am still in the process of making this recipe. However, I do have a question. The recipe states to add the sugar to the shortening and milk. It also says to add the sugar to the yeast and w...