These are great!!! I cheated and had my bread machine mix and rise the dough for me.

The flavor of these was great. I'm sad I didn't get any 'nooks & crannies' :( but my boyfriend wouldn't stop raving, so for that alone I will make them again. Thanks for an easy recipe!

i loved the dough it;s very soft and easy to work with, i used 4 and a half cups of flour, and not as the recipe recomended which is 6 cups. very good recipe, i loved it

Hands down, one of the best recipes I've gotten off the web! I had to cook them over low heat, I guess my stovetop has a higher flame than some. For those who were having trouble with the nooks and crannys: knead the dough as little as possible after you punch it down and roll it out. This will decrease the number of broken air pockets. After the first rise, the yeast does not create new pockets, it only enhances the ones that were initially formed. The more you work with the dough after the first rise, the fewer pockets of air you will have. Secondly, let the muffins REALLY rise after you've cut them and are waiting to pan bake them. They may still not be exactly like the ones in the store, but then again, those are commercial muffins and are actually not traditional English muffins.

Really good recipe. Delicious and simple. My husband recommended I make these three times a week! A little bit dense, but I will be using this from now on. It was wonderful toasted with jam.

Good recipe.

Wow - this is tough to rate. As a bread product I give it a 5. As an english muffin I give it a 2. The flavor is NOT english muffin like. The nooks and crannies were definately NOT there even though I followed all the other suggestions. I will make again - but not as english muffins. These make great buns and I love the skillet baking.

Can't figure out how to get the big bubbles in them. Seemed more like a bagel-like texture.

Really good results with this recipe. I use half whole wheat flour and half bread flour, and lately I've been making them sourdough by omitting the yeast, adding 1 cup of sourdough starter, and leaving 3/4 cup flour and 1/2 cup water out of the original recipe. If you make them sourdough, it's best to make the dough the night before and let it rise overnight in the fridge. Take them out of the fridge an hour or two before shaping to take the chill off, and then proceed as normal. They are really delicious with homemade peanut butter and honey or bananas.

I now have made these muffins twice. Before the end of this week, it will be again. Because I love making bread with much experience, I've made some changes. SOME CHANGES I'VE MADE. I did NOT roll out and then cut with circle. I rolled them into a log and cut with a knife or pastry cutter. 18 slices perfect size. You can press into shape once cut. Easier to get into a log if get a log and cut in half. Then cut into 9 equal pieces. Add a good TABLESPOON Salt instead of the teaspoon in the recipe. Salt is the only ingredient that gives bread its taste. Also, I used NO Cornmeal. Instead I have a pancake eletric grill. Once formed, I place them directly on grill, let rise 1 hour then put on 11 minutes 1st side on 300 F. 10 minutes 2nd. side. I do spray the grill with food release. (Pam) The shortening, I used butter flavor Crisco. What a great thing ! THESE will be gone before breakfast which you made them for. Wow! Please enjoy!

these are great. maybe not as many as store bought but i thought the taste was great. like comparing home made bread and store bought, ofcourse its not the same, but better. i will try the sugar in the yeast next time. i used half whole wheat flour and needed quite a bit less overall

I have made these muffins over 100 times and they are just perfect for me and my family. I now make them using 3 cups of Whole Wheat flour and 3 cups of regular flour and I tell you they are just as delicious. They were a bit denser but they tasted just as fantastic as the others. I find it is a great way to include more whole grains into my kids meals.

Born & raised in Canada we ate English Muffins on a regular basis. To those who found that there were no nooks & crannies in their muffins try this: Poke your muffin around the edge (where it would normally be cut) with a fork, continue around the muffin then spread/pull it apart with your fingers...you will find there are nooks & crannies within. Canadian English Muffins are never precut like the American version. Also, remember that these are homemade & dont contain the chemical stabilizers that the store bought muffins contain....with that comes a different taste & texture. If you are comparing them to store bought...its equivalent to comparing store bought bread to real homemade bread...no comparison. If you are an inexperienced baker its hard to judge how much flour is enough....what exactly a 'soft dough' means etc. but you will learn with experience. Keep on baking & hone your skills. The world needs REAL bakers. It is fast becoming a lost art form. I used bread flour, slightly more yeast & allowed the cut muffins to rise 40 mins. as per previous bakers suggestions. I loved these muffins ! No, not store bought tasting....but better. Linda has been making these for 29 because to her & her family they are the best. I would agree with Linda. I thank you Linda for the outstanding recipe. Happy Baking to all !!! Cheers

The nooks and cranies come from the air bubbles (co2)left in the dough after the first rise. When you punch down the dough, you let the air out of the dough by popping those bubbles. If you want nooks and cranies, form the muffins, then let the muffins sit for 15/20 minutes to rise again, the yeast will have a second chance to develop the co2 and alcohols that make the pockets (air bubbles) or what we call "nooks and crannies". This is a great recipe, its easy, and as a chef, I'm happy to have this in my repetoir.

These were pretty heavy, but wasn't bad. Thanks!

A solid recipe, very easy and time effective as far as muffin/biscuit recipes go. A lot of reviewers say they didn't get the "nooks and crannies" typical of English Muffins; I would suggest activating the yeast before mixing (a pinch of sugar and flour into the water mixture) Also beware of over-kneading the dough after you punch it down. All in all a great recipe, especially if you like thicker muffins.

These were good, but hard to make. I think I'll stick to buying them at the store.