Reviewed: May 2, 2012

Wow these slapped Thomas in his nooks and crannies. So good these will be a standard make every other week for breakfast or lunch or snack idea around here. Thanks

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Reviewer:

Melissa

Cooking Level: Expert

Living In: Salem, Wisconsin, USA

Reviewed: Apr. 30, 2012

My dear LindaPinda, your recipe is a life-saver. My husband and I moved to Bolivia to retire, and as fabulous as this country is, alas, there are no English muffins. I made your recipe, completely unaltered, and the results were spectacular! Eggs Benedict, here we come! Thank you for sharing your timeless recipe.

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Reviewer:

Chapaca

Reviewed: Apr. 13, 2012

Excellent muffins! Lighter and more tender than store-bought (even though I used a sourdough starter w/ bread flour for about 1/2 of the total, rather than packaged yeast + AP flour), but still with the satisfying chew you want. 10 mins/side was a tad long on my griddle @ 300 degs. I'll cut back to 9 next time.

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Sandcrab62

Reviewed: Apr. 11, 2012

So good and soo easy, who knew?

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Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Upland, California, USA

Reviewed: Apr. 7, 2012

Oh my goodness. These are the best English muffins I've had. They're super soft, hint of sweet, just perfect. They earned their place in my cookery book!

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Avivaa

Cooking Level: Intermediate

Living In: Assen, Drenthe, Netherlands

Reviewed: Apr. 2, 2012

These English muffins are fun and easy to make. I no longer buy them at the store now that I know how. I use white whole wheat flour when I make them, plus, I often use buttermilk. I just like the tanginess it gives. The white whole wheat is mild, yet a lot healthier than refined white flour, and my kids love it. One of these days I'm going to experiment and make a sourdough version.

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Reviewer:

Hbing1967

Reviewed: Mar. 17, 2012

My first try on these worked okay, but not super. My husband liked them a lot and gives them a 5 star rating. They didn't really have nooks and crannies, but the taste was great. I think I rolled them out too much. I'll try barely rolling them next time.

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Reviewer:

Susan Quinn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Mar. 16, 2012

Made teses muffins for the first time this morning. Toasted with poached egg and grilled bacon. Really delicous. This recipe is a def keeper.

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Reviewer:

bigpat1982

Reviewed: Mar. 15, 2012

I've tried this recipes, My husband and i love it. This is the best.

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Reviewer:

annamaydeng

Reviewed: Mar. 12, 2012

I never even got to the baking stage! I followed the recipe, and my dough was so stiff and impossible to work with! There was nothing that I could do to salvage it, I read reviews where people said they mixed more water in to compensate for over flouring, and that did nothing except make my dough a slippery mess. Very disappointed as I was looking forward to doing this today!

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