English Muffins


english muffin 1I love a good English muffin, but I never even considered making my own.  I figured it would be super complicated and you would have to have tons of special equipment, like, you know a muffin press or something.  Wrong.  This recipe couldn’t be simpler and the result is a delicious, nook and cranny filled English muffin.  Bonus:  you don’t even have to turn on your oven.

Next, I’m going to try them with whole wheat flour!

English Muffins

Recipe from here– My suggestions/notes are in parentheses.



3 2/3 cups flour, plus more for kneading
1 envelope active dry yeast (or instant yeast)
1 teaspoon salt (I thought they needed a touch more…I would suggest 1 1/2 tsp salt)
1 teaspoon sugar
1 cup lukewarm water
2/3 cup plain yogurt (I used plain greek)
semolina, for sprinkling

Whisk together flour, yeast, salt, and sugar. Add water and yogurt, and mix into a soft dough. Knead the dough for 10 minutes, until smooth, adding more flour if it gets sticky. Let dough rest for 5 minutes.

Roll dough out to a thickness of about ¾ inch. Cut out 12 circles with a 3 inch round cutter. Sprinkle a baking sheet with semolina, and cover each side of muffins with it. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size.

Heat a flat griddle pan until hot and brush with oil. Add the muffins and reduce heat to medium. Cook for 12 minutes, six minutes on each side, until firm and golden brown. (Mine didn’t take near this long, maybe 4 minutes per side…just keep an eye on ’em). Turn only once. Serve with butter and jam.

english muffin 2