This looks so delicious! I will definitely try this.
ReplyThe recipe does not include directions for proofing and adding the yeast. I have been baking for over 45 years so I have an idea. New cooks may not.
ReplyYou do not have to proof instant yeast, just put with other dry ingredients.
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You don’t have to proof instant yeast, just throw it all in.
Replyyou are getting proofing confused with fermentation which comes before proofing. The longer you can ferment a dough , the better the flavor and texture. This is a great recipe but a sort of short cut to the real thing. I find it funny when the years of baking experience you all write about is in your home kitchen with measuring cups…..
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I just made the English muffin recipe on AllRecipes yesterday but just found this one today! :( I’ll use this recipe next time, but I know I’ll like it a lot better since this one has egg, baking powder, half the sugar, and more salt. Thanks for sharing this!
Also, Holly, proofing yeast can be pretty helpful if:
> your yeast came in a jar (and it’s been left on the counter a lot after opening)
> or is in a packet of questionable freshness (like if it’s near its expiration date).Yeast expires and proofing yeast can save you from the trouble of having dough that didn’t rise.
ReplyMaking these now, didn’t proof yeast and am having really great rising results. I didn’t bother with the 2tsp measured amount of yeast, just opened a packet and dumped it in. I’m very excited to toast and eat with some butter and rose hip jelly. Thanks!
Replyif I use active dry yeast, should I wait for it to rise before cutting?
See AlsoGluten Free Dinner Rolls Recipe SUPER SOFT and Easy! - Life After WheatFarinata (Italian Chickpea Pancake) RecipeHomemade Gluten Free Bread Recipe - Cooking ClassyCreamy Lemon Chicken Piccata - The Recipe CriticReplyI’ve been baking breads and rolls for over 4 yrs using instant dry yeast kept in my freezer for a very long time, no problems. I do not proof with instant yeast. I made a similar recipe last weekend, only I used my bread machine to make the dough. They came out excellent!
ReplyThe dough only rises once after it is rolled and cut? Maybe I missed something?
ReplyWhy have to cook the muffin before put into oven, can it bake in the oven once it raise?
ReplyIf you just want biscuits put them in the oven, but not for English muffins…you don’t need to put them in the oven at all if you don’t want to….cooking them on the stove top is the cooking method for these.
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I just made these and they are fantastic! They didn’t really rise for me in the twenty minutes but puffed up beautifully in the pan :-) I used mostly whole wheat flour instead of just white flour
ReplyI tried this recipe yesterday. We split & toasted them this morning. They were heavy. I think that was because I. used dry active years not instant yeast. I let them rise 20 minutes and think I should have let them rise longer. Next time I will use instant yeast or bread machine yeast
ReplyI made these this evening so they’ll be fresh for breakfast tomorrow, and they came out beautifully, really fluffy and aromatic. I used the active dry yeast since that’s what I had on hand, but proofed it in a few teaspoons of warm water before adding it to the rest of the ingredients. That seemed to do the trick, since I got a good rise, and they are nice and fluffy (of course I’m having one right now, at 10:30pm. Don’t judge me.)
ReplyHow much does this make?
ReplyI just ate my first muffin using fast yeast it was great & light. Hubby said best yet
ReplySee AlsoAll-Purpose Biscuits RecipeI forgot the baking soda so these didn’t have that slightly sour taste of English muffins, but the recipe worked beautifully. Needed a little more flour than called for, but no matter.
ReplyCan I sub bread machine yeast for the instant and if so do I need to proof or do anything differently? Thanks you!
ReplyBread machine is instant yeast.
ReplyThese are delicious, but I don’t really consider them English muffins. They’re porous, but not really filled with nooks and crannies, and a little too cake-y.
ReplyNice recipe! I especially appreciate the tip for using the canning lid as a way to cut them.
ReplyMade 16 muffins.
I didn’t see much rise during the 20 minutes but when they were toasted in the cast iron skillet, they doubled in size.
They are a bit more dense than I was hoping, but they are still really good!ReplyThis was a real good starter recipe for me. I’m an avid bread maker and have made English muffins many times..
I woke up thinking. Mmm English muffins! But wanted something different. (my creative bug came out)
I was looking for a beer flavored English muffin! Nope. Not one single recipe. So I used your recipe for a base.
In place of water, I added a cup of warm; ale wheat oat beer to the warm milk, sugar and yeast. Let it proof and used the rest of your recipe minus the baking soda. Freakin delicious! I realize I changed the recipe a lot. But couldn’t help myself. Now some for dinner with sausage egg and cheese tonight. Tomorrow single serve pizzas! Yum. :)ReplyI used to purchase Thomas’s “Sandwich” Sized English Muffins. Unfortunately, I haven’t seen them in stores in a long time. They were fabulous and the perfect size for hamburgers, so much better than hamburger buns. I’m delighted that I can make my own with this recipe. I’ll just cut them out larger. Bet they freeze well too. Thanks for the recipe.
ReplyI followed the instructions carefully* and I have to say that the muffins turned out quite dense and doughy. Does anyone have any advice on what might have gone wrong or does this recipe just make a denser muffin than I was expecting?
*NOTE: the instructions on the thickness of the muffins are distorted so I rolled them to about 1/2 inch thickness. The recipes doesn’t mention how many muffins this makes, but at 1/2 inch it made about 18.
ReplyAfter two goes, I like them better without baking them after. But then I do prefer bread items to be underdone over dry. Also, I let rise longer than says. I rolled to about 3/4″ thick and they could prob go down to 1/2″ and come out at 1″ risen. At 3/4″ it made 13. Still not nooky and cranny like Thomas’s but I am guessing they put extra gluten in theirs. I prefer to have all organic ingredients without the extra gluten. Just realized I used baking powder this last time and I actually like that better, they are more airy.
ReplyI made these in advance for a big brunch. They looked beautiful, but the texture was more like a biscuit (and not a light and fluffy one) than an English Muffin. No nooks and crannies. And just too heavy.
ReplyGreat recipe! Muffins rose really well. My tweaks: 1. I added 1/2 tsp. of white vinegar to the dough, and 2. I turned my oven on to the “warm” setting for about 10 minutes, turned it off, and placed the cut out muffins in for the 20-minute rise. That worked really well.
This is the simplest recipe to follow that I’ve found, and produces beautiful English muffins. Thanks!
ReplyThese are not English muffins, they’re biscuits. No nooks. No crannies. They don’t taste like English muffins. They taste just like biscuits. I don’t like biscuits.
Replywhen do you ad the baking soda and yeast?
ReplyMy second go at English Muffins. This one with the addition of baking soda was closer to that well know brand but still not totally like the commercial ones. But as I have resolved to only eat bread that I make they will do quite nicely!
ReplyMy family’s favorite English muffins are using this recipe. I started making them in 2016 and figured I should comment. They turn out perfect every time. My family hates store-bought ones now. Thanks for sharing this delicious recipe.
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FAQs
What is the secret to high muffins? ›
The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.
What makes English muffins taste the way they do? ›The yeast is responsible for both the flavor and light texture of the dough. I use and recommend active dry yeast, but instant (/rapid rise) would work instead (see FAQ section). Granulated sugar. Sugar feeds the yeast, adds flavor, and helps to make the muffins turn their classic golden brown color.
What is the white stuff on Thomas English muffins? ›The small white particles on the bottom of Thomas'® English Muffins are farina.
Why are Thomas English muffins so much better? ›The distinctive taste, texture and flavor of Thomas' English Muffins come from griddle baking. This process, unchanged since day one, uses quality ingredients to create our distinctively coarse-grained, yeast-raised dough. They are split, not sliced, to preserve their unique, toast-up-perfectly texture.
What does adding an extra egg do to muffins? ›If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
How do I make my muffins rise higher? ›Start the oven on high
Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.
Ideally, choose whole wheat varieties whenever possible, as they provide a higher amount of fiber than English muffins made with refined flour ( 1 , 13 ). To help maximize the nutritional value, it's best to opt for toppings that are rich in protein, fiber, vitamins, or minerals.
Why aren t my English muffins airy? ›My experience with English muffins is that a moister, softer dough will allow the muffins to expand more than will a drier, stiffer dough. More expansion = fluffier. Then, be sure that the muffins are actually puffy before they are griddled.
What brand of English muffin does McDonald's use? ›It turns out that Haracz is indeed correct. The manufacturer Fresh Start Bakeries makes all of McDonald's muffins as well as other ingredients. With 27 factories, the manufacturer has been a part of McDonald's success since the 1960s, but the restaurant chain just doesn't stop at the bread.
What are the little beads on English muffins? ›What are the little white pebbles on the bottom of an english muffin? - Quora. It is coarsely ground flour - either maize flour or semolina (made from wheat). It is sprinkled on the baking pan before the unbaked breads are put on it, to keep the gooey dough from sticking to the pan while baking.
Why do English muffins have holes? ›
Ultimately, English muffins are drier and flatter than crumpets, and their tiny holes are perfect for holding all sorts of delicious spreads, such as butter, jelly, peanut butter, eggs, cheese and Hollandaise sauce.
How many types of English muffins are there? ›English muffins are available in a wide range of varieties, including whole wheat, multigrain, cinnamon raisin, cranberry, and apple cinnamon.
What is the most popular brand of English muffins? ›1. Thomas' Perhaps the most well-known and popular brand of English muffin in the U.S., Thomas' reigns supreme among expert reviews.
Is an English muffin healthier than regular bread? ›A. English muffins are slightly healthier than bread because they include fewer calories, carbohydrates, fats, and sugar than bread. However, both have a high carbohydrate content, which can offer energy throughout the day, and many nutrients.
Which is better for you English muffins or bagels? ›English muffins are healthier options than plain bagels, since English muffins contain less carbohydrates, sodium, calories, and sugar than bagels. Similar to whole wheat English muffins, the nutritional value of a bagel can be increased by opting for a whole wheat bagel.
How do you make high domed muffins? ›According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.
What ingredient makes muffins rise? ›Fresh baking powder and baking soda are crucial for providing the necessary lift to the muffins. Baking powder and baking soda lose their effectiveness over time. Make sure your leavening agents are fresh to ensure proper rising.
How do you keep muffins moist and fluffy? ›If you're hoping to create extra moist muffins or aren't going to eat them for a while, consider using paper liners instead. Paper liners will help keep the moisture inside of the baked goods, allowing the muffins to remain fresher for longer.
Why are my muffins dense and not fluffy? ›Over-mixing – If you mix the muffin batter too much it can create a VERY dense muffin with huge pockets of air inside.