The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 1, 2009
Much better than store bought!
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CZ
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Jan. 31, 2009
This was my first attempt at English muffins. I had fun and they're everything I hoped for in homemade. I will definitely be making these regularly in the future. I added my sugar to the proofing yeast. I can't imagine that matters, only that it dissolves. I didn't rush the second rise. Made 18 muffins. I used my large carving fork to split each one. When you pull them apart, they have lots of nooks and crannies. They're really something to sink your teeth into. Thank you for sharing this Linda.
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Photo by Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 23, 2009
MUCH better than the recipe I've been using for over 20 years!! To prevent deflating, after cutting out, place muffins directly on the griddle, then let rise as directed. Then, begin on a very low heat. If using electric griddle or fry pan as I usually do, start heating around 250 degrees. You can either leave it at this temp & cook about 15 min. per side (till slightly golden), or increase heat a little and cook for less time. This may take longer, but I never have the problem of them deflating. If using stove top, I begin them on low, then increase temp a bit after pan is hot.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 21, 2009
I had been in search of a soft english muffin serve as a base for crab benedict, my new favorite breakfast indulgence! This recipe was it! I love the dense texture of the biscuit, not like those sand paper versions at the store. Yeah, these take some work but the results are so worth it!
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Cooking Level: Intermediate

Home Town: Windsor Locks, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 20, 2009
Wonderful recipe! I've used it several times, and my muffins turn out with the "nooks and crannies" we love. This last time I substituted 1/2 cup sourdough starter for 1/2 of the milk, and they were even better. Thanks for this recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 16, 2009
This was my first time making English muffins. I put all ingredients in my Breadman with the yeast last on top of the flour. Put on dough cycle. After 90 minutes I placed on counter and cut in half. I didn't roll out, just patted slightly and cut. Got 20 muffins about 3/4 inch thick. I place cornmeal in a soup bowl and after cutting each I placed into the cornmeal, pressed down both sides into the meal. I then placed onto baking sheets covered in cornmeal. I used my large cast iron skillet. Must be kept on lowest heat setting. I flipped them several times as they were getting dark. I did manage to cook them for 20 minutes. I made a loaf out of the 2nd half and baked for 25 minutes at 420. I used a standard canning jar ring to cut the muffins. A larger ring would be better. The muffins are delicious and loaded with nooks and crannies. My husband loves the bread.
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Cooking Level: Expert

Home Town: Hamburg, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 13, 2009
I did not think these would be this easy to make! They turned out wonderful will use to make eggs benedict.
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Cooking Level: Expert

Home Town: Ladysmith, Wisconsin, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 11, 2009
To start off, these were delicious! But like some other reviewers said, I didn't really get the "nooks and cranies" of store-bought english muffins. Next time, I think I will try using bread flour instead of all-purpose, like another reviewer had said.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
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Reviewed: Jan. 6, 2009
These have good flavor but not the nooks an crannies I expected. Not sure that I will make these again.
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Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 1, 2009
awesome!
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Home Town: Greenville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 27, 2008
This recipe was right on! I just started cooking my own english muffins about 2 months ago.(I am a lifetime baker, though) My old recipe had a great taste, but they were so "poofy" that when you picked them up to cook, they just deflated and resulted in a flat muffin. I tried your recipe and realized I was using too much yeast. Thank You
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 25, 2008
This is a great recipe. It is Christmas day and I forgot to get English Muffins for our traditional Breakfast. We made these and I was surprised at how easy they were to make and how good they were. My only complaint was that I burned a couple on the griddle because medium temp is way too hot and 10 min. is way too long a time on my stove. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 21, 2008
I'm living overseas where it's not possible to find English Muffins, so I tried this recipe! Thank You!!! Brings back lots of memories :-)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 11, 2008
Great! The only change I made was using golden syrup instead of white sugar in my second batch. This made them exceptional! I suggest evryone who loved these as is try it with the syrup as you will be blown away!
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Cooking Level: Expert

Home Town: Levittown, New York, USA
Living In: Cape Cod, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 10, 2008
Family gobbled them up. When that happens it's 5 stars all the way. I made a mistake and added too much flour and they were still awesome!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 6, 2008
Made this recipe exactly as written. Nice flavor. A little more dense than i was hoping. I didn't get the nooks and crannies as others did, but they look and taste good.
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 22, 2008
These are so good, way better than store bought english muffins. I followed the directions just as they are and the whole family raved about them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 6, 2008
Great taste. Mine turned out a little dense though. It was difficult to get them to the pan with out deflating after rising. I guess I needed to use more corn meal.
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Cooking Level: Intermediate

Home Town: Lima, Ohio, USA
Living In: London, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 3, 2008
This was an easy and delicious recipe. I will be making my husbands muffins from scratch from now on.
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Cooking Level: Expert

Home Town: Willis, Texas, USA
Living In: Sparks, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 2, 2008
I used butter instead of shortening and the buttery taste was very pronounced. I also cut the flour to 5 cups. For the "real" english muffin flavor, I simply cut and toasted. It was great.
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