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English Muffins Recipe

English Muffins

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (100)

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Average Rating:

Total Reviews: 100

Showing 91-100 of 100

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  • on February 23, 2006

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    I was so disappointed in this recipe after all the positive reviews. The dough / batter was difficult to work with and flipping the muffins were nearly impossible. Then there was the taste - all I could taste was the dry milk. And forget the tip about tuna cans too, nearly impossible to get the bottom off. I consider myself a good baker so that helps my case(baguettes, pitas, I've got them down. Luckily I've found another recipe to satisfy my english muffin craving.

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  • on February 10, 2006

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    The recipe recommends tuna cans, however a lot of tuna cans don't have a lip around the bottom edge, preventing one from opening both ends. Tall cans work alright too, it just requires cutting the batter out after the muffin is only hlaf cooked.

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  • on November 22, 2005

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    This is a great muffin recipe, and easy to do. My first time making muffins and it turned out great! Alton's tip to use tuna cans is good, but it is impossible to open the other side of the can ( I opened it with a butcher knife!
    I would suggest investing in a ring mold instead.

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  • on October 12, 2005

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    I got sick of paying a lot for english muffins and thought I'd try to do it myself. My son is 15 months and can't get enough of them! My husband and the rest of my family love them, too. Once you get the rings, it's easy. They are the perfect consistency and taste better than anything I've ever had store-bought, and I think I've had them all. I double the recipe, making it four cups of flour, and use wheat flour for three of the four and white for the other one. I also add raisins and a teaspoon of cinnamon sometimes. I freeze half, but only for a week or two, and they come out just perfect. I'll use this forever! Thanks.

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  • on September 26, 2005

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    I really like these english muffins, and they are easy to make, Thank you. I just wish you would re-cap all the recipes at the end of the episode

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  • on August 21, 2005

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    These taste wonderful.I hate store bought english muffins, but these are amazing. They are easy, the only problem is they vanish, my family eats them up in fifteen minutes

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  • on July 24, 2005

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    These are the best! I use little one-serving size springform pans from W.m..t (w/o the bottom and get 4 big muffins per recipe. Perfect for a fried or poached egg. At Christmas, I gave a four pack of muffins to some lucky people who begged me for more.

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  • on April 10, 2005

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    this was not difficult at all, and they are so good fresh off the skillet!

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  • on November 29, 2004

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    This is a jewel of a recipe. It is quick enough to make any weekend morning and tastes better than any purchased English muffin.

    Although I don't have an electric skillet, I am able to obtain success with a cast iron skillet over the burner. My family has requested these Christmas morning!

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  • on July 24, 2004

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    I found this recipe easy to make and the end results even easier to enjoy.
    Light and airy, yet crispy when toasted. Although toasting is not needed.
    Preparation and cooking of this recipe is complex enough to impress, and simple enought to make in an hour just in time for Sunday Breakfast.

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