English Muffins

Total Time:
57 min
15 min
30 min
12 min

8 to 10 muffins

  • 1/2 cup non-fat powdered milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon shortening
  • 1 cup hot water
  • 1 envelope dry yeast
  • 1/8 teaspoon sugar
  • 1/3 cup warm water
  • 2 cups all-purpose flour, sifted
  • Non-stick vegetable spray
  • Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

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4.3 114
I made this last minute for New Year's Day brunch. This recipe is excellent, and the muffins delicious. If you don't care for a more yeasty dough, you may not love them as much as I did. I forgot to add the shortening, so melted it in the microwave and let it cool a bit then stirred it in at the end before the rest step. It didn't seem to make any difference. Scoop a bit less than you think you need into the molds, as it rises up. It's definitely a gooey sticky batter. I only had a single 3" round so made 3 more with foil and sat the group of them in my cast iron pan. I preheated the pan on low heat on top of the stove, set to 3-4 ( electric stove). I had a food scoop, not the right size, so just did one test muffin first to see how big/small it was. After that it was fairly easy to get the right amount. My scoop is a #16 ( I'm in Canada) and is 2oz, or 59ml That makes quite a large high muffin. I found using the lid kept the cooking times as written ( 5-6 mins/side). item not reviewed by moderator and published
Very good! I followed the recipe exactly as written and these were wonderful tasting, light, and full of those holes! Be sure to let the dough rise in a warm place since it is only rising for 1/2 hour - I used the top of my clothes dryer since I was drying clothes anyway and it doubled in the allotted time. Also, don't add the second half of the salt until just before grilling since salt and yeast are not the best of friends. The idea of the cookie sheet or pan lid is to create an oven effect while still getting the nice beautiful brown flat grilled outside. I used my rectangle shape electric flat griddle and used a roasting pan lid and it worked fabulously! Shortening and butter act differently when baked in breads, if butter is used it will make the resulting product heavier while shortening will lighten the bread and leave it nice and fluffy. I used a 1/3 cup measure (roughly the size of 2-#20 scoops) and this recipe produced 8 muffins for me. item not reviewed by moderator and published
This recipe is going in the trash. Does not taste like an English muffin. It does have a lot of holes but is very heavy. Reminds me more of a heavy cake. item not reviewed by moderator and published
I replaced the hot water with hot milk, used butter instead of shortening, cooked on a gas griddle, with no ring molds. I got 7 muffins, some were a little big & irregular, but very tasty. I raised the griddle cover so it would not stick. I would make the dough a couple days ahead to develop a better flavor or alternatively add some sourdough starter if available. Nooks & crannies were great! item not reviewed by moderator and published
Best english muffin I have ever eaten!!! Thank you Alton! Once again you have hit it out of the park!!! item not reviewed by moderator and published
Made this recipe exactly as instructed, used my Cuisinart Griddler set at 300 degrees. Also went out if my way to buy a #20 ice cream scoop, as called for.. Using two scoops, as instructed, only got me five muffins out of the batter. The batter overflowed when I cooked them, even with the sheet pan on top. 5-6 minutes per side is NOWHERE NEAR enough time. Kept turning them over, cooking for 10 minutes each time, and the inside never really got cooked through. Ended up tossing the muffins, trying a recipe from the King Arthur Flour website now, hopefully that one will work better. This recipe was a waste of time and ingredients; I expected better from AB. Epic fail. item not reviewed by moderator and published
Ok everyone, first off let me say bread making of any kind takes practice. Secondly, if you are expecting the exact same thing you get at the grocery store then yes you will be disappointed. With that said, this is the best recipe I have found for English muffins and my family fell in love and to be honest I messed up the dough a little by letting it get too warm but they still came out wonderful. Thank you Alton! item not reviewed by moderator and published
The recipe as written was a bit dull (sorry Alton).. but using real butter (I used 2 tablespoons melted) makes a huge difference. Also, instead of powdered milk, try the powdered BUTTERMILK you can buy in any grocery. Much more flavorful! I don't use rings, cutters or scoops. After the dough has risen, I pat it out slightly (about 1" thick) on a wood surface or a silpat & cut it into 8 squares. Each square is rolled into a ball, then patted out into the shape of an English Muffin. I place some cornmeal on a paper plate & stamp each side in the cornmeal before placing on a low heat griddle. Simple! I wish, wish, WISH Food Network would change this format so we could add photos.. Would make explaining our changes so much easier! Note: If you happen to have sourdough starter on hand, oh wow- does a cup added make these delicious! I see in the comments some people had too wet or dry dough. Just add flour or milk to adjust as you're mixing the dough & it will work! :0) item not reviewed by moderator and published
it was ok, i wouldn't say it was fantastic. has to much of a shortening taste so ill try vegetable oil next time, also gonna add another tsp of salt and bread flour instead of just plain flour. The inside was a little doughy so put in an oven for 15 min at 350 on a cookie sheet. item not reviewed by moderator and published
This worked very well for me, ty, used cast iron skillet, experimented with no rings, and came out just fine, ty again item not reviewed by moderator and published
same thing happened to me and it was very disappointing because I expected something good ... plus I bought the rings, the # 20 ice cream scoop.... Epic fail. item not reviewed by moderator and published

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