English Muffins

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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.

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I thought they were perfect. Had no troubles at all following the recipe. I used an electric skillet and cooked 6 at a time.

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You will never want to eat store bought again!

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Thank You Alton! we depend on you to give us needed recipes like these muffins and your summer sausage

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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.

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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.

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These English Muffins are excellent! I'll never buy store bought ones again.

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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.

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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.

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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!!!