Reviewed: Sep. 19, 2009

This was fantastic. The recipe was easy to follow and they turned out great. I ended up cooking half of the muffins on a griddle and ended up liking those ones better than the muffins cooked in the oven however. These puff up quite high and following the advice of another reviewer, once I flipped them I pressed down on them with a spatula and they flattened out.

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mom2brenna

Cooking Level: Expert

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Reviewed: Jul. 7, 2009

I have tried several english muffin recipes and most require a griddle which is more time consuming for those of us who want to make LARGE batches at a time. This recipe is an excellent oven recipe. I used hi-gluten bread flour and the full amount of honey. You could halve the honey, but it really is not overly "sweet" as is. I was not disappointed in texture or flavor. Mine were "puffy" after the first side baked, but if you lightly press down on them with the spatula after flipping they come out as a perfect store bought thickness. I also reccomend dusting them with corn meal before baking.

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Rachel

Cooking Level: Expert

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Reviewed: Feb. 7, 2009

These English Muffins popped out of the oven as pudgy little round things, but I might have rolled them a little thick because I halved the recipe and only got 13 instead of 18. I agree that they aren't as spongy as store bought, but they are definitely fluffy inside and toast up great. I cut the honey by half based on other reviews and my muffins didn't taste sweet at all. A little tip for measuring honey is to spray the measuring cup with cooking oil spray first and then the honey will just slide out.

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anni

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jan. 30, 2009

I did half the honey, but these were delicious!! I am never buying English Muffins again!!!!

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RICKYRAE

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Reviewed: Jan. 29, 2009

These were great! I added 1 cup of raisins, and 1 tsp. cinnamon. Better than any bakery muffins.

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Reviewed: Jun. 23, 2007

Good recipe, I decreased the amount of honey by a third because I don't like sweets and it turned out well. Don't skimp on the 1/2 inch thickness, it'll help them bake.

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ABERSOWL

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Reviewed: Feb. 25, 2007

A good recipe - not quite as spongy of a texture as store bought English muffins, but the flavour is much better! The texture I achieved may in part be due to my use of whole grain flour. The crust was crisp and chewy and the muffins split a little during baking. I halved it when I made them - and it still turned out 18+. They are a little on the sweet side, for my preference. I'll probably cut back a little on the honey the next time I make them. I may experiment with other sweetners (molasses, maple syrup) for a subtle flavour difference. Overall - a decent recipe. I'll be using it again.

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