English Muffins

Total Time:
57 min
Prep:
15 min
Inactive:
30 min
Cook:
12 min

Yield:
8 to 10 muffins
Level:
Intermediate

Ingredients
  • 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*
Directions

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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4.3 115
Delicious!  Full of nooks and crannies too!  I always wanted to try making them and this recipe recipe was easy to follow.  Batter is gooey and sticky, but pops out easily from the molds when finished.  I used a #24 scoop and heated up a skillet on the stove on low heat.     item not reviewed by moderator and published
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
DISASTEROUS! do not bother. Followed exactly and first two scoops is TOO much, batter is too much like pancake, tasteless gummy waste. item not reviewed by moderator and published
Good Texture and flavor. I left out powdered milk and added 1/2 tsp baking soda after 30 min rest period. I used a cast iron skillet, pineapple tins and a pot lid (for the baking sheet . I filled the tins 1/2 full and increased cooking time to 6-7 min per side. As this was my first time, the muffins were not perfect but this is a good basic recipe. The flavor could be improved (a bit more salt?. The flavor and texture of the dough improved with a 10-15 min rest after adding baking soda (the second batch of 4 tins. The recipe should make 8 muffins.I am going to try a little less yeast. It was easy to gauge the heat in my frying pan and the muffins weren't too particular about a bit of variation. item not reviewed by moderator and published
I had no luck with this as written (the baking sheet was particularly disastrous. My own recipe, similar in consistency, works well with 20 min. on the griddle and 20 min. in a 380 deg. oven- no need to cover the rings. A few points; 1 I make them milkless sometimes, but using whole milk for 1/3 of the liquid makes a muffin that browns better. 2Bread flour will not only make a stronger muffin (wet doughs and yeast batters are always prone to collapse, and will also taste better due to the added malted barley flour, which as far as I know is an ingredient in all the common bread flours. 3 A 3 1/2" ring is about 1/3 larger than a 3" ring, so it makes a lot of difference. Rings (3 1/2 ", the standard, can be gotten cheaply from SurLaTable, and doubtless other sources. ps for some reason right parentheses are not being printed, sorry for the mess item not reviewed by moderator and published
I couldn't get this to work. They simply do not get done. The baking sheet might help, if you can find a material that doesn't stick and ruin them (silicone and teflon don't work- preheating stops it from sticking, but the muffins collapse. I now use a different batter, but the same consistency- this cooking method has worked for me; Grease and flour rings (9-10 3 1/2", or 12-13 3", sprinkle cornmeal on griddle, add rings and fill 1/3 full- let stand 20 min., turn griddle to 325 deg. After 5 min., sprinkle muffins with corn meal & flip. Cook 10 min., then flip again, cook 5 min. more. Place in a 280 deg. oven for 20 min.- still in the rings. A cast iron griddle is trickier- start on a med flame., turn to low after 3 min., and move them around frequently. It's pretty clear that commercial muffins aren't made this way (shape and browning pattern are giveaways- if you want to imitate your favorites, you're probably best off with a roll and cut recipe. item not reviewed by moderator and published
I'm writing this review to help all the negative reviewers improve the recipe, The first time I made this recipe I substituted 2% milk for the water in as 1 -to-1 ratio, and lowered the amount of powdered milk to 1 tsp. ( that's all I had in my pantry.I added the powdered milk straight to the flour mixture. The English muffins came out perfectly ;great flavor , nooks and crannies and all. I couldn't understand the bad reviews. The second time I made the recipe I followed the directions and ingredients and the resulting muffins were awful. They were doughy and bland. I threw them away. I'm not sure what reason Alton Brown has for using powdered milk instead of fresh but it doesn't seem to add anything, chemically or flavorfully , to the recipe. Re-cap: substitute 1 cup of warm milk for 1 cup of hot water and reduce powdered milk to 1 tsp. Still use 1/3 cup warm water to activate yeast. I hope this helps. item not reviewed by moderator and published
WOW! These were amazing. I asked my housekeeper to make this recipe because I was craving English muffins and they aren't available locally. These were better than the ones I have bought in the grocery stores before. They are so fresh and tasty I have a hard time not eating them all at once. The timing of the recipe is off, as the noted 5-6 minutes on each side is not sufficient. But otherwise, the recipe worked beautifully. item not reviewed by moderator and published
I don't know why this is defined as 'batter' as it has the consistency of pizza dough and didn't yield to any scooping or anything else. Tried the recipe three separate times with no luck. item not reviewed by moderator and published
.rebound: Actually it is a little closer than that. The milk cost in this recipe at ALDI is 0.11 cents for 4 oz (I shop there as well and know the price is $6.99 for 726 grams weight and 23 grams makes 8 ounces of milk. The cost of a gallon is $3.55 and 4 ounces is 0.11 cents or .013 cents per muffin for 8. The whole box makes 1.97 gallons of milk. The cost of whole fresh milk @ $3.90 per gallon so 4 ounces of fresh milk is 0.12 cents and the cost per muffin is 0.015 for 8. Pretty close for government work. As the price for fresh milk continues to rise, the pricing will become more disparate in favor of the dry milk at ALDI's. The results were great. item not reviewed by moderator and published
verry , verry taste item not reviewed by moderator and published
This is the best English Muffin recipe I have come across. Simple and repeatable. Based on some of the reviews, I do use an inverted baking pan instead of a sheet over the muffins when cooking, and that eliminates any sticking issues. @thriftee - I'm sure you can figure out how to eliminate the powdered milk and there are some reviews that discuss that. But I did a quick calculation, and based on a gallon of milk costing about $3.90, the net difference in cost per recipe between powdered and regular milk is about 16 cents, or 2 cents per muffin. I'm not sure its worth the trouble. item not reviewed by moderator and published
I wish I could figure out how to make these without powdered milk. It costs $7 a box, even at Aldi's. I've been trying with some warm water and some warmed milk, but keep having problems with them coming out too doughy in the middle. Any suggestions? item not reviewed by moderator and published
After reading the ingredients on a popular english muffin package, I decided I wanted to control what my family ate. This recipe fits the bill. I followed the recommendation of another blogger who used this recipe but added 1 tsp of baking soda. I used a white whole wheat flour. Don't have same size rings so just made three different sizes. Tried the "egg rings" but they were not tall enough. My Cuisinarat griddler did the job set at 300 degrees. I don't think I'll be buying store bought english muffins again. Very yummy! item not reviewed by moderator and published
I never thought I can make English Muffins until this recipe came along. I have 8 rings that I bought from Williams Sonoma ages ago so I did not have the usual hurdle the others who tried this recipe did. I also invested in a Presto griddle that went on sale for S17.00. On my second try I doubled the recipe, made sure I sprinkled finely ground corn meal in the bottom and top, substituted the lard with unsalted butter and added a couple of tablespoons more water. One time I did not have the time to cook them immediately so the batter sat for a few hours. Lo and behold, I have sourdough English muffins! Every one loves them, I do not think we will be buying any commercially prepared English muffins ever again. Will try adding raisings or cranberries, maybe whole wheat next time. Thank you Alton! item not reviewed by moderator and published
Never made English Muffins before since I thought they would be difficult to make. Uh, nope, these were beyond easy. I didn't have metal rings so I just used large mouth canning rings and sprayed them real well with spray oil..that worked like a charm. These were delish and super easy to make. Thanks Alton!! item not reviewed by moderator and published
These are awesome! I have lots of experience with yeast and can tell you that anyone can make these. I just bought rings on Ebay for 8 bucks because we don't eat tuna, so finding cans were not an option. I made these in a teflon pan with a lid and since there were no rings, I just did a free form muffin. Very quick and inexpensive. Thinking about making some for Christmas breakfast basket gifts! item not reviewed by moderator and published
Made the recipe as stated, awesome results! Thomas' is $4.19 a six pack here, I made 8 for less than a dollar and they are much better! I used fox run rings I got on amazon. Recipe and technique are very simple and within anyones ability IMHO. I did follow other reviewer suggestions and did not fill the rings more than half full. I also cooks longer than stated time. item not reviewed by moderator and published
Have tried several different recipes for English muffins and crumpets and this is by far the best. Great flavor and texture and simple to boot. item not reviewed by moderator and published
The dough/batter itself is a good recipe - easy and fast and tasty. That said, I had to make some changes to the cooking method to be successful. I think because muffin ring sizes and depths vary, the instructions for cooking them may not work for everyone, they definitely did not for me. I used a griddle pan on the stove. I have NorPro rings. My first batch I used the cookie sheet on top, and as others mentioned, it stuck to the dough and made a huge mess. A double scoop of batter was way too much for my rings. The second batch I skipped the cookie sheet on top and only filled the rings about half full. That batch came out perfect! I kept the stove slightly below medium and cooked them about 5 minutes or slightly less on each side. So rather than following his cooking instructions to the lettter, I'd suggest skipping the cookie sheet on top and making sure you do not fill your muffin rings more than halfway. The results were delicious! item not reviewed by moderator and published
AB has let me down big time. This is my 2nd attempt. I followed the recipe precisely. I even watched the video on YouTube first. Same problem both times the cookie sheet lid sticks to the muffins & destroys them. Nothing worse than picking up the sheet & then realize the muffins are stuck. They then give way landing, of course, atop the one muffin that didn't stick as hard. The first time I was willing to accept the blame. Not this time. If someone has actually used the cans & batter amount AB shows with success, I'd love to learn how. As of now, I don't believe the recipe or the video. I'm pretty much stumped. The only thing I can think of to do is to spend a day making English Muffins until I can figure it out. Maybe a domed lid? Deeper rings, maybe water chestnut cans. I'm open to any & all advice. item not reviewed by moderator and published
Perfection! I was hesitant to try this recipe at first, based on some of the negative reviews. I tried a different english muffin recipe but was disappointed with the texture. I came back to this one, looking for more nooks and crannies. Boy, am I glad I gave these a try! I didn't have any muffin rings on hand so I made my own out of aluminum foil and paper clips. I followed the recipe as written and they were AMAZING. Puffed up nicely on the griddle (I filled the rings up halfway with batter and created a delicately crisp exterior with tons of nooks and crannies on the inside. Melt-in-your-mouth deliciousness! Thank you, Alton!! I will be making these again. Soon! item not reviewed by moderator and published
Disastrous. While I did get the nooks and crannies, the dough is so moist (it's really a batter that the result is more like doughy crepes or heavy pancakes. The flavor was so-so at best and the exterior resembled - again - a pancake. They did rise in the bowl somewhat, but fell flat once on the griddle. They didn't puff up. Like rubbery, doughy hockey pucks. I have another recipe that puffs up and isn't a batter. The problem there is there are no nooks and crannies. There's got to be a way to get the best of both worlds! item not reviewed by moderator and published
I made this twice, the first time, with less than satisfactory results. It tasted like milk powder. The second time, I used 1/2 cup of cultured buttermilk powder instead of the nonfat milk powder. Both times I used unsalted butter instead of shortening, since I never buy shortening. The buttermilk powder batch turned out delicious! Using the electric griddle instead of a skillet on a stovetop works very well. I invested in some English muffin rings since the tuna can trick Alton Brown describes did not work, due to the modern can construction. I was unable to remove the bottom of the tuna can with a can opener. The rings cost me about $6, not a big expense. I needed to cook about 7 min on each side also, since they were a bit too doughy with only a 6 min cooking time per side. With these minor adjustments my husband and I are delighted with the results. item not reviewed by moderator and published
I thought they were perfect. Had no troubles at all following the recipe. I used an electric skillet and cooked 6 at a time. item not reviewed by moderator and published
You will never want to eat store bought again! item not reviewed by moderator and published
Thank You Alton! we depend on you to give us needed recipes like these muffins and your summer sausage item not reviewed by moderator and published
This is a GREAT recipe. They were gone in a few hours. It made eight muffins. I suggest you open them with a fork (not a knife and then toast them if you want them to taste like you can get at a shop that sells fresh ones. It seems some of the people here have forgotten that step. Usually we eat them toasted. You also need to let them "finish" just like the recipe says - so let them cool down. I let mine finish in an oven that was turned on to warm and then turned off before I put them in. They are off the charts fantastic. I'd like to try them with sourdough too. Today I'm going to use spelt and see what happens there. I found the site that talks about the nooks and crannies - and the only thing you do differently is add a little more baking soda to the dough after it's risen for 30 minutes. That will increase your air - and your nooks and crannies. However, the taste is the same. item not reviewed by moderator and published
Made these today for lunch. I didn't have an electric grill, so used a frying pan. My first batch burned, unfortunately. However, the second batch I did on a low heat for only two minutes on each side and then finished in a 350 degree oven. They were awesome. item not reviewed by moderator and published
These English Muffins are excellent! I'll never buy store bought ones again. item not reviewed by moderator and published
I was really looking forward to trying this recipe because I saw it on another site where the author was picky about English Muffins. I have tried other recipes and they were more like grilled bread instead of English muffins. I was really disappointed with this recipe. I used muffin rings on the griddle, and covered them after filling with a well greased cookie sheet. The dough stuck to the cookie sheets and made a mess. I didn't get the nooks and crannies that I expected, and after more than 12 minutes on each side, they still weren't completely cooked inside. Yet the outside was almost too browned. I may try this recipe again to make sure that their not turning out was not a personal problem, and I will all try suggestions from other reviews. All in all, I don't think that a good recipe should have to be tweaked and changed to make it work. item not reviewed by moderator and published
I tried this recipe and although it's very simple in the process I don't think it delivers where it counts, the taste. I found that the taste was to pancake like and the texture could have been a tad rougher. I realize that different flour, water, humidity all play a part so taking that into consideration I gave the recipe a 3. If you use a lid as suggested make sure the lid is raised or you'll be cleaning up a bit of a mess. I tried using a little more flour than called for and found that it did make the muffins more toothsome but not by much. Sorry Alton. item not reviewed by moderator and published
Fun recipe! My first time trying to make english muffins and they turned out great! Followed the recipe but used foil rings and a frying pan on my flat-top stove. Cooked two at a time. A little different since you use rings to set the muffins which are much like a very thick sticky pancake bread batter. They were so good I ate two once they cooled and then had to pack the rest away so I would have something to give to a nephew for school. Can't wait to make these again! Goodbye to store bought english muffins! Love it!!! item not reviewed by moderator and published
Made these for the first time tonight and omg they are totally awesome! I can't believe how good they came out! Followed the recipe exactly except I used butter-flavored shortening. Dang things didn't even last an hour in my house, have to make more! I wish I could post a photo of them, they looked wonderful! item not reviewed by moderator and published
Really nice recipe. Fast and easy, one hour start to finish including batter rest time. Texture and flavor are miles ahead of anything you'll find in a store. I never realized before making these that english muffins are nothing more than giant pancakes with more chew and lift. If you've made pancakes before, these are a breeze. Can be split and toasted just like store bought or eaten whole like a regular biscuit - they go especially well with good butter and jam/honey. Don't worry if you don't have the rings, it's easy to make your own out of tin foil. If you don't have a griddle with a thermostat, use any pan that you'd use for pancakes and shoot to err on the low side temperature-wise. Given that the biggest potential mistake is to burn the outside or undercook the inside, lower and longer is preferable to higher and faster. Finally, any kind of neutral oil will work in place of the lard. I used vegetable oil with no perceived effect to the finished product. item not reviewed by moderator and published
better than Thomas's item not reviewed by moderator and published
Loved them. I used 1/2 all purpose and 1/2 whole wheat pastry flour. I used my mini-springform pans without the bottoms. Worked perfectly. I needed to adjust the amount of batter. I used a griddle on the gas stove. My first batch was a little too brown - had to really monitor the temp. Second batch came out perfect. Will continue to try different grains! For some readers who didn't see the show and are new to these, the batter is not a bread dough-more like a really thick, fluffy but gooey pancake batter. Goodbye storebought! Hello homemade! Thanks! item not reviewed by moderator and published
Excellent recipe! Forget the tuna cans! You can use wide mouth canning jar rings for larger muffins or smaller canning rings for mini muffins. Not free, but cheap, like maybe $6-8 at the grocery store for box of 12. Use the lids for coasters. Place rings with inside facing up, on oiled, heated griddle. Spray with non-stick cooking spray. Eggs Benedict now makes regular appearance in our house! Made tonight with unbleached flour--for a change--great buns for burgers or mini-burgers. SAF instant yeast much cheaper than buying little packets. item not reviewed by moderator and published
OMG! These were simple and I will NEVER buy another muffin at the store again. Only problem was figuring out the rings. Couldnt open tuna fish cans on the base of can because of their configuration so my cats were swarming around the kitchen when they smelled all the tuna. Made do with heart shaped cookie cutters and 2 different size biscuit cutters. I ordered 8 norpro rings today. These are very easy and SO WORTH IT!!! item not reviewed by moderator and published
This is a great recipe since you dont' have to roll out the dough. Initailly, I found the recipe itself hard to follow, so I have simlified it without changing the result. Instead of using dry milk and hot water, I heat 1 cup of non-fat milk and disolve the sugar and salt in it. I alos melt the shortening so that it distributes in the batter better. My final enhancemnet is to add 1 cup of fed sour dough starter to the batter before I add the flour. item not reviewed by moderator and published
I was really happy with the way these turned out! I used pineapple cans and half whole wheat flour. Since the pineapple cans were so tall I doubled the amount of batter so I have rather robust tall english muffins. They needed about 2-3 minutes longer per side to cook all of the way through. I look forward to making these again. item not reviewed by moderator and published
I am still trying to perfect these muffins given I need to use gluten free ingredients. I love the taste,, but the texture and moisture content are still eluding me. I've used my usual mixture of gluten free flours, and as with all gluten free things, they don't cook as fast and they don't rise as nicely. I tried putting them in the over for about 15 minutes after grilling them, and that helped (they actually rose in the oven a bit more.) My question is, should I have the oven temp higher to get them to actually bake a bit more? Any ideas? I want these to work because I like the flavor, but I don't like the gushy center of them. item not reviewed by moderator and published
Alton does it again. I used 100% whole wheat flour, honey instead of sugar and 1 cup of scalded and cooled low fat milk instead of powdered and no water. I used the same flat cast iron skillet I use for pancakes, so I had to guess at the temperature. My wife says these are the best muffins she has ever had. Toasted with butter, cream cheese and blueberry jam and you will feel like a Food Network star yourself. ***** the outside maybe a quarter of an inch right after cooling. Makes the final split easier before you actually toast them. Even better the next day after storing in an air-tight zip lock bag. I agree with others - will NEVER buy store bought again. This is just too easy. Thanks Alton. item not reviewed by moderator and published
I have made these 4 times now. The recipe is as close to the origional tha Julia Child made when I was a child (no pun intended). The taste is so good. I will never pay $4.00 for Thomas" again. Friends can't believe that you can make them. Do they think that they grow on trees? The nooks and cranies are still there though these don't hold well for more than a few days. Guys, go to BJ's and get the yeast. 2lbs for pennies more than a 3 pk of Fleishman's at the market ( total 6 tsp only). recipe calls for 2 tsp. so, now you don't have to pay crazy money for yeast the most expensive part of the recipe. The rings that food network sells are a fraction of what you will pay in the "specialty" cookintg mags and Target sells an icecream scoop by Oxo is the perfect size for these, one scoop only. Totally use the non-stick spray. I hope you will try these. you will make them forever. Great to bring to office brunch parties. You will be a STAR! enjoy. de item not reviewed by moderator and published
I tried another recipe on the internet and it made dense biscuit-like rounds. Tasted OK but to me the true marks of an English muffin are all the bubbles that make it light and crispy when toasting. Having seen the episode for these muffins I vowed to try it one day but had to get my baking rings figured out. I ended up using pineapple tins because they were one of the few that I could find with both top and bottoms that could be completely removed. Not having shortening I used butter in my recipe (seems to work OK). My first batch turned out fine - I agree with others the ratio of batter to ring seems a bit much. But Alton did say he liked his muffins on the tall side. I tried a second batch and they were better but still struggled with batter amount and temperature of my griddle (a bit too hot). I also noticed the batter seemed just a bit too thick to flow out and fill the rings completely. On my third batch I increased the amount of hot water to 1 1/8 cups and proceeded as before this time adding about 1 1/2 scoops of batter to each ring. I had preheated my griddle on a medium low heat for about 7 mins prior to cooking. The results are wonderful - plenty of bubbles and just the right height for my liking. I couldn't wait until cool and ripped into one to sample. Was very good and a bit moist inside but that's to be expected when they haven't cooled completely. My kids love them and I doubt I'll buy them in the store any longer. THANKS!!! item not reviewed by moderator and published
I don't care for the English Muffins in the groceries today so I make these regularly. I use different combinations of flour...1/2 white flour, plus 1/2 whole wheat, or 1/4 buckwheat or other whole grain flours in combination to equal 1/2 of the total flour called for. It works better if you don't substitue more than 1/2 of the amount of flour called for with the heavier grain flours. I also add approximately 1/2 cup chopped nut meats, cinnamon, honey or Agave syrup, whatever appeals to your taste. I purchased egg poaching rings, spray with cooking spray and use those for shaping and cooking. I use Semolina on the griddle instead of cornmeal since it doesn't burn as fast. I cook them on a stove top griddle at medium heat for 6 minutes, use the handles on the egg rings to turn them over, let them cook another minute after turning and then remove the rings and cook for a total of 6 more minutes. The handles on the rings are moveable so I flatten them down a bit so that a high domed skillet lid fits over the griddle while they cook, then pull up the handles and use to turn the muffins over. The handles also make it easier to remove the rings. item not reviewed by moderator and published
this recipe. +1 more C Flour + 1/2 more cup for kneading +1 tsp Baking Powder to flour before adding liquids 1 TBSP Olive Oil INSTEAD of shortening 2 tsp Apple Cider Vinegar added to (milk liquid ( if using vegan beverage as I did I added the apple cider vinegar to the unsweetened rice beverage and let it sour for a few minutes Chill dough in refrigerator for 15 minutes prior to cooking. Preheat oven to 250 and place skillet cooked muffins in oven to finish cooking fluffy middles for approx 20-25 minutes. item not reviewed by moderator and published
Very simple to make and very tasty. I was expecting a "fuller body" to them -- that may be due to the flour I was using (unbleached all-purpose). I adjusted the recipe to use in a KitchenAid, making preparation a snap. Also I used large-mouth Mason jar rings. With those, the recipe yielded ~12 muffins. I would like to get to a Thomas' kind of muffin which are my personal favorite. I would like to know why shortening is used instead of butter. item not reviewed by moderator and published
The trick is to find cans without the newer style of rolled edges on the bottom or pull-tabs. These are easier to find if you look for cans for items that are more cheaply produced. I have had luck with cans from Chinese vegetables such as bamboo shoots and water chestnuts (also a great excuse to make a tasty stir fry). I have also had luck finding the right can with generic or store-brand 8 oz. fruit cans (Ralph's, Kroger, etc.). Also, here's a safety tip: Be sure to run your can opener back and forth across the spot where you start to open the can. This will flatten any spike that may be protruding. If that doesn't work, try using a metal nail file to make sure that you have a smooth edge. Protect those fingers! item not reviewed by moderator and published
I used whole wheat white flour for one of the cups of flour. I accidentally added 3 tablespoons of sugar instead of 1. Not wanting to throw it out and start over, I added raisens and cinnamon to the batter before cooking and they are great. They're wonderful toasted for breakfast. item not reviewed by moderator and published
Looked great with plenty of nooks and all but, very salty. I'll try again with half the salt. item not reviewed by moderator and published
Fabulous!! I made a batch tonight and cannot believe how fantastic these things are! We couldn't find any tuna cans that had A bottom that we could remove with a can opener so i took strips from a box of bisquick and wrapped them in tin foil, stapled them into a circle shape and went from there... these were the best english muffins we have ever had! Thanks Alton!! item not reviewed by moderator and published
I made these and they were great! My father-in-law made my own "tuna cans". They turned out great and tasted good to. But next time I will sprinkle some corn meal on both sides to give it that extra crunch. My father-in-law wants the recipe. I will probable never buy store bought again. These are to easy to make. I wish Alton would come out with a cookbook. item not reviewed by moderator and published
Thanks to seeing the episdoe of making english muffins I decided to try it. I love to make and try new things and had never thought of these. This is the best and easiest recipe I have ever made, on my third time of making these and once again they turned out wonderful. My biggest issue was the rings to "bake" them in. Unable to find them locally and not wanting to spend several dollars per ring, I decided to experiement. I used a tall Bushs beans can, had my husband cut off each end of it at one and one half inches each. Once we did this I smooth down the rough side as not to cut my hand on it. This has worked out perfect. It is just the right width and also the 1.5 inches is the perfect height for the baking. I do two at a time on my electric grill and cover them with a cake pan. When we eat canned beans again I will have my husband cut two more rings. By using both ends of the can you get one smooth surface for your ring. Talk about recycling at its best. We live in a small town at high elevation and I did not adjust the recipe at all it has not been an issue. For info the bean can ring has made perfect formed muffins each and every time. item not reviewed by moderator and published
we used cooking oil sprayed the inside of wide mouth mason jar ring lids , this worked wonderfully , and used semolina flour to dust the inside of the jar lid (after the spray)then used a regular cheap icecream scooper of batter into the rings top and bottom , which gave it the authentic gritty crust. we also added cinnamon and raisins ....mmmmmm these were wonderful , we made a double batch. my kids like the cinnamon raisin ones best with marmalade and a cup of milky sweet vanilla chai tea. thanks alton brown ....yummm !!!!! item not reviewed by moderator and published
The muffins turned out tasting great but looking terrible. This isn't so much a fault of the recipe, but the tools I had to use for it. I took the advice of a few other reviewers and tried making my own muffin molds using tin foil and paper clips. This would have worked well for me except for when it came time to flip them. Despite the messy results I plan to make again, they are simply delicious. item not reviewed by moderator and published
since I don't have dry milk, how can I substite regular milk? item not reviewed by moderator and published
I'm going to making breakfast sandwiches for dinner tonight with egg, provolone cheese and sausage, but I bought the english muffins over a week ago, so "stale" would be an appropriate description for them. Which is why I decided to try my hand at home made english muffins, and I'm glad I did! These are delicious and pretty easy to make. I have egg rings (which would have to be removed when it came time to flip the muffins), but no muffin rings, so I used Sue's suggestion and made my own with tin foil. I think that may have been the most time-consuming part (probably going to invest in "real" ones now that I have a good recipe). I made my foil rings a little bigger than indicated, to match the size of my egg rings, and got 7 1/2 muffins out of a single batch (the 8th muffin was really scrawny because the other 7 got a "full" 1/4 cup). I ate the "runt" muffin with a little butter and blueberry preserves and made my husband try a bite as well. We both thought it tasted great. I have an electric skillet and was able to keep the heat at a steady 300 degrees and not worry about dealing with a makeshift lid - only drawback was I had to make 4 muffins at a time due to space constraints. I cooked them for 5 minutes on each side and that was the right amount of time for the wider/thinner muffins. I liberally sprayed my 1/4 cup measuring cup with butter flavored non-stick spray and the dough poured easily into my makeshift rings (which were also liberally sprayed and didn't stick when it came time to remove). I love bread anyway, but try to keep my consumption down to just once or twice a week. With this recipe, I might be having bread more often, at least for a little while! item not reviewed by moderator and published
These, like all English muffins are better if made the day before or, at least, make them early enough so they can cool completely before splitting. This will solve the moisture problem. You need to let all the steam out of this and all yeast breads before cutting or splitting. item not reviewed by moderator and published
Hello, Just made my first batch and had problems with the dough. It was very difficult to get into the rings and out of the 1/4 measuring cup as it was heavy. I did use margarine rather than shortening. Could this be the problem? Also as fat content is a problem for me, are there any suggestions of what I might use in place of shortening? First batch seemed a little moist any suggestions? Thanks! item not reviewed by moderator and published
I have made Alton Brown Pretzels(fabulous) so I was eager to try his English Muffin recipe. I read all of the very helpful comments first. I decided to go with a scant 1/4 cup measure (I don't have a #20 scoop). I too, want to thank Sue for the great idea of aluminum foil rings. I made 6 rings from heavy duty foil. They were 2" tall and 3 1/4" wide. They were just perfect: clipped with an ordinary paper clip and sprayed with cooking spray. I used an 12" iron skillet and by using the on/off simmer burner, they cooked at the perfect temperature(a lid is essential). I made 8 muffins, so the proportions must have been correct with the size of the rings and the 1/4 c of dough.Yes, Julie, the dough is wet and heavy, but it cooks up like the best English Muffins ever! When we fork split them, we jumped with glee when we saw all of those wonderful little rivelets! I might even try Kathy's whole wheat idea and I might 'spring' for the English muffin rings. What I do know is that I will not spend $4.00 a box for English Muffins in the store again! Thank you AB for this recipe. item not reviewed by moderator and published
I have never made muffins before. I have no idea what the dough was supposed to look like. Mine turned out wet and heavy. Can someone explain what the dough was supposed to look like? item not reviewed by moderator and published
This was an easy recipe to make, and took less time than I though. However, the amount of batter/dough you put in seems a little too much. #20 scoop would be about 3+tbsp, but 6 tbsp of batter.dough made the first round of muffins thick and a mess on the cookie sheet covering them. And it only netted 6 muffins for me. Next time, one #20 scoop instead of two. Now I have to eat all the mistakes of the first batch (I know---such a hardship!) and will try again next week. item not reviewed by moderator and published
Alton, Thomas' has nothing on you. Many nooks and cranies and great taste. I made them on my glass top electric stove with a heavy griddle. The first batch came out a little too brown so I lowered the heat to medium low and the next ones came out perfect. Thanks, Alton. Love the show. Please keep it going. item not reviewed by moderator and published
At first, the idea of powdered milk made me run from this recipe. I tried others--which were....ok. Then I saw the episode where Alton explained the science of the milk proteins and I decided to put to rest my childhood powdered milk nightmares and give it a go. As usual he was right. Easy and delicious. Fork splitting is a must. Perfect weekend breakfast goody. item not reviewed by moderator and published
The first time I made these, they came out perfect. So light and flavorfull. Since I live in a high altitude climate, I did have to adjust the amount of water, adding an extra 1/4 of a cup. For the person who said he had a hard time getting them to cook right, try cooking them at a lower temp., and a little longer item not reviewed by moderator and published
I can't get enough of these. I make a double batch and freeze them. They make a great breakfast sandwich. item not reviewed by moderator and published
This is the easiest muffin recipe I have ever used. I use a wholegrain white whole wheat flour from King Arthur cup for cup. Sometimes I add 1/2 cup ground flax seed for the same amount of flour. I got my English muffin rings from the King Arthur web site. They are easy to use and nothing gets stuck anywhere. They are also reasonable. As far as cooking these, I use a cast iron skillet on medium heat sprinkled with wholegrain stone ground cornmeal. You could use any skillet I guess but it has to be heavy bottomed and you need to watch the heat to allow for the differences in the metal and the weights of the metal. Happy baking item not reviewed by moderator and published
Being a poor college student, with no electric griddle, i am wondering if this recipe could be modified for a frying pan or a heavy sheet pan placed on burners.... Any clues? item not reviewed by moderator and published
Was reading the reviews and just wanted to thank Sue from CA for sharing how to make rings from aluminum foil. item not reviewed by moderator and published
I haven't accually made these yet. After watching this episode of 'Good Eats' I was anxious to try them. Like everyone else i discovered the tuna fish can problem. Although I never thought of the pineapple can idea...I did have a possible idea for the real things. I went to King Arthur Flour website and 'voila' they not only had them but they were really cheap! I bought 2 sets for $19.00. For that price I received 16 muffin/crumpet forms. When you consider the cost of buying your English Muffins in a store...I don't think that a little over $1 ea is a bad price at all. They look real nice and sturdy. I can't wait to try the recipe. Now I only have to figure out how much his infamous scoop holds. I'm not about to buy that! item not reviewed by moderator and published
Biggest problem I had was trying to get the bottom of the tuna can off. I gave up and went scouring for the right kind of can. Pineapple works great! I filled mine too high so they rose to be like 3 inches high. They are still awesome. I'll never buy english muffins again if I can help it. item not reviewed by moderator and published
Thank you and keep up the great shows item not reviewed by moderator and published
The English Muffin recipe is wonderful! I added a little more flour and rolled the muffins in cornmeal while shaping. I also placed them on a cold griddle to rise (double) covering with a towel. When they were ready, I plugged the griddle in and cooked the muffins for 6 minutes on each side. I brought some to work and everyone just loved them. Thank you for the recipe! item not reviewed by moderator and published
This is a very easy recipe with excellent results every time. I used ring molds only because I already had them. I used the shortening, but I generally try to stay away from that stuff so might try one of the suggested alternatives next time. I also sprinkle a bit of cornmeal on the batter after I put it into the mold. I will never buy English muffins again! Make a double batch and freeze them. Thanks, Alton! item not reviewed by moderator and published
I needed to add a little more water because the dough was a little dry I like to sprinkle a little corn meal in the bottom of the rings before adding the dough. item not reviewed by moderator and published
These were a breeze for me to do. I do my bread, yogurt, cheeze and so much more at home now. But these were always a favorite and it bugged me that the recipes I found were so hard. THIS ON WORKS GREAT! If I may, I sprinkle a minimal amount of fine cornmeal on the griddle when I bake them. It really adds a lot to the flavor! Happy Baking!!! and THANK YOU ALTON!!! item not reviewed by moderator and published
I was a little worried about making these after reading some of the reviews. These came out great!!! I did use 1 cup less white flour and substituted 1 cup whole wheat. Also used pinapple cans as tuna doesn't work. I will not buy store bought english muffins again. Perfect english muffin. item not reviewed by moderator and published
While it may seem that this is intermediate level, once you've done it a few times and seen how well they come out and how popular they are, you'll make them frequently as I do (weekly). I bought a set of 8 crumpet rings which work wonderfully. Be careful to turn the griddle up a touch after the first batch since it will have cooled down a little. item not reviewed by moderator and published
Fantastic item not reviewed by moderator and published
I made these for a friend who can't have gluten or soy. The only changes I made were that I used spreadable butter instead of shortening and I used 1 3/4C white rice flour. They were absolutely FANTASTIC! So, if you're looking for a good gluten-free recipe, this one works! The only issue I had is that they don't rise as much with rice flour so I had to fill the rings almost full. item not reviewed by moderator and published
I read several reviews and decided to make these muffins. I found that Dole Pineapple cans work perfectly as the bottoms are not rounded. I purchase a #20 ice scoop. The recipes says to put 2 scoops in the ring, however they were VERY thick. The next batch I only used 1 scoop and they were perfect. I cooked the one scoopers the same amount of time...5 minutes per side. I'm surprised that I haven't read anything about the muffins turning out too thick for anyone else as I went by the recipe exactly as it's printed...Great recipe, will make again using only 1 scoop. item not reviewed by moderator and published
Tuna cans don't have removable bottoms any more. Cans of water chestnuts work great and they are taller and cheaper than commercial muffin rings. I find best to grease WELL with a spray with flour in it (and BEFORE you place them on griddle as in instructions. Don't overfill rings. Batter rises and sticks to covering pan if you put too much in or use short commercial muffin rings. Add 1/4 cup of cracked wheat for a nice crunch. Substitute whole wheat flour for some or all flour, you aren't relying much on the gluten. If you make thick muffins, decrease temperature a little so they cook inside without getting too dark abd cook longer. item not reviewed by moderator and published
Instead of the more traditional rolling method for the dough, this one is rather soupy. The result is more like crumpets than english muffins but none the less delicious. I will be making these for some time to come. item not reviewed by moderator and published
The recipe is great; however, I can not get them to cook right. They are either under cooked or too dark on the outside. item not reviewed by moderator and published
These are some good eats - they take a while but man does my family dig them. item not reviewed by moderator and published
Tried these today and they were just terrific. I solved the ring problem by buying a dryer exhause pipe (about $5.00), took the seam out, had my hubby cut it into 1" strips, and put them together with paper clips. Wound up with ten, and they can be adjusted to any size you want. I do not have a flat grill, so I used my George Foreman grill and it worked really well - the muffins look kind of nice with the grill marks. They are really quite simple to make, and we thank you so much. item not reviewed by moderator and published
The were nice and light and they freeze well. item not reviewed by moderator and published
I thought these were tastier than anything I have had from a store. I have fed them to everyone I work with and they all agree. We prefer the less sour taste and thought they had everything we wanted in an English muffin. They'd be so easy to make (if I could find enough cans that open from both sides) that I don't intend to buy them any more! item not reviewed by moderator and published
Instead of rings or tuna cans, I made "collars" out of aluminum foil, wrapping the foil around a tuna can to get the shape. Made them about 1" high, with about 4 layers of folded foil, and secured the 2 ends of the collar with a paperclip. They worked just fine and were easy to remove since I had also sprayed them with my Misto oil sprayer. item not reviewed by moderator and published
This recipe is pretty tasty. I left out the lard and added Hatch green chiles. Also, I could not find tuna cans without a rounded stackable bottom. I did find that small PINEAPPLE CANS do work though. 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
everyone else had great results you moron item not reviewed by moderator and published
You're a real jewel! item not reviewed by moderator and published
The cover is used to create an "oven" effect while they are browning on the griddle. I used the top of a roasting pan and sat it right on my electric griddle and it worked fabulously! item not reviewed by moderator and published
That was my first impression, though, since a big challenge with this recipe is excess moisture in the finished muffins, it seemed inadvisable; at any rate, the wet batter stuck badly to everything I tried- teflon, silicone, parchment. I tried preheating the cover- muffins didn't stick, but they did collapse. Since Brown uses the same technique in his oven version of the recipe(see his eggts benedict recipe), I assume his idea is to keep the top of the muffin flat; it's really unnecessary. item not reviewed by moderator and published
then you have NO clue as to what you are doing. stay out of the kitchen. item not reviewed by moderator and published
No way is a cup of milk 23g - more like 240g. item not reviewed by moderator and published
I sprayed my cookie sheet with the non stick spray. I had no issues. item not reviewed by moderator and published

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