It’s English Muffin Day!

There are certain bakes that get me more excited than others in this whole challenge/blog experience. Things, like jam doughnuts have been on my baking bucket list (also known as my Pinterest board) for some time. And at the top of that list sits English muffins! I have pinned countless recipes for English muffin bread, sourdough English muffins and more.  I’ve even attempted crumpets which, in my mind, are a close cousin to the English muffin.   But at long last it’s happened, I accomplished the goal, I made English muffins!  Next bucket list item, fly first class….oops wrong list.

I got off to a rocky start with this bake.  My first stumbling block came when I realized I bought traditional yeast instead of quick yeast when I was last yeast shopping. Thankfully my increasing baking prowess meant that I confidently warmed the milk and bloomed the yeast before adding it to the dry ingredients.


I was quickly reminded that I am not yet a Bake Off quality baker when I combined my milk, yeast, flour etc. The muffin dough is supposed to be very soft and wet.  This was mine.


If you can’t tell that is a very tough ball of dough after I sadly tried to add a bit of extra milk.  Into the green bin, it went.  When I started weighing out my second batch of ingredients I discovered a lone egg on the counter….and thus I solved the mystery of dough number one.  With ALL the ingredients in the mixer, I got a much nicer dough.


I kneaded my dough in the mixer for just over 5 minutes and set it in the oven to rest. After an hour of proofing, the dough had risen.  I tried not to knock too much air out of it when I took it out of the bowl.  In my humble opinion, the best part about English muffins are the giant air holes that collect all the butter or jam after a light toasting.  Since I wanted maximum bubbles in these muffins I tried to be very gentle when I rolled my dough to the requisite 1-inch thickness. I used an egg ring I had  as my cutter since it was the right size.


After cutting out four muffins I only had a few scraps of dough left.  I’m not sure how I managed to screw up the measurements since I used the right size of everything but I did.  I ended up with 4 neatly cut muffins and 2 Frankenstein mounds of scraps.  Probably not what Paul had in mind when he said the recipe yielded 8 muffins.


After another 30 minutes of proofing I got out my skillet and started grilling the dough.  As soon as the dough hit the pan there was immediate puffage.  The already large muffins doubled in thickness.  They were monstrous!

After the first flip, I was treated to the sight of a bonafide English muffin!


After cooking the other side I checked the internal temperature of the muffin with my instant read thermometer, a crucial step I learned from making jam doughnuts. Even with their extra girth, 6 minutes per side was all I needed to cook the muffins through.

I tried my best to wait until the first muffin was cool before I tore into it but to be honest it was barely 15 minutes. The best way to describe the feel of these over sized muffins is a classic Mary Berry-ism.  They were squidgy. The sides were soft and my fingers left incriminating dents.  The inside didn’t have the big butter holes I had hoped for, they were more like nice fresh buns, but really when is that ever a bad thing?


This morning’s breakfast confirmed that I did indeed make English muffins.  They were a satisfactory jam to mouth vehicle even if I think they would have been better with some extra holes. I will probably still pin English muffin recipes and see if I can’t get the holes I’m looking for, but until then I have to find a way to extract semolina from every crack and crevis in my kitchen…


7 thoughts on “It’s English Muffin Day!

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