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English Muffins

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“NOTE: This is a work in progress!!! To keep the muffins uniform in shape, I use muffin rings, however they can be made without rings. To ensure that the muffins are not doughy inside I cover the rings with a cookie sheet after they have been turned. I've also found that a square cake pan also works as a cover, which can be used before turning the muffins over.”
READY IN:
1hr 1min
YIELD:
18 english muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar and shortening, stirring until dissolved.
  2. Let cool until lukewarm.
  3. In a large bowl, combine 3 cups flour with instant yeast.
  4. To flour mixture stir in milk, water, and 3 cups flour.
  5. Beat until smooth.
  6. Add salt and rest of flour, or enough to make a soft dough.
  7. Knead until satiny and smooth.
  8. Place in greased bowl, turn the dough and cover and let rise until double in size.
  9. Punch down.
  10. Roll out to about 1/2 inch thick.
  11. Cut rounds with biscuit cutter, drinking glass, muffin ring or empty tuna can (see note below).
  12. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal.
  13. Cover and let rise 1/2 hour.
  14. Heat griddle.
  15. Spray griddle (and rings if using) with non stick cooking spray.
  16. Preheat griddle to 300 degree F.
  17. Place muffins on griddle and cook for 6-8 minutes on each side.
  18. Hint: Cover with pan lid or cookie sheet (if using rings); this helps to ensure that they are not doughy inside.
  19. Allow to cool and place in plastic bags for storage.
  20. *Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

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