English Muffins

by Maryam on May 11, 2010

Another beautiful recipe from allrecipes dot com. Okay .. I know you may think that I have made an advertisement contract with them! In fact, I love the experience I had while preparing the buttermilk cornbread I adapted from them. That’s why I decided to adapt another basic, well-known and high rated recipe from the same website.

English Muffins .. the first time I was introduced to this kind of muffins was during my first visit to the US. I remember that, every morning I ate this muffins with Philadelphia or Kraft cream cheese! The taste was a piece of heaven, which I will never forget ever .. LOVE YOU US!

AND maybe this is the reason behind seeking to learn how to prepare this type of food. I made waffles, pancakes, cornbread and now English Muffins. I believe that similar stuff are on the way! I think missing US is being represented in my cooking.

You can see that I got very good photos indeed! However, this doesn’t mean I didn’t get a good taste as well. As the owner of the recipe said “this recipe is better than any store-bought English Muffins I’ve ever had”.

Basically the main reason to adapt high rated recipes is that you can be sure 99.99% that at the end of the day your dish will make it. The second reason that, although the recipes are detailed, simple and easy to follow there are no step by step pictures which can make a huge difference. These pictures gives you a sense of what you expect while preparing your dish, meal, dessert or whatever!

English Muffins

Adapted from allrecipes.com, the recipe serves 18 muffins.


1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

Making the Muffins

  1. On a medium heat warm the cup of milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, and keep stirring until all the sugar dissolves. Let the mixture cool till lukewarm. In a small bowl, dissolve yeast in a warm water. Let stand until creamy, about 10 minutes.
  2. In another large bowl, combine the milk, yeast mixture, shortening and 3 cups of flour. Beat until smooth. Add salt and the rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let it rise.
  3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can, whatever you have and give you a round shape. 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 a 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.

enjoy with love,