Tuesday, November 8, 2011


I have always loved English muffins; I love all of the nooks and crannies that hold creamy butter and jam or a dab of melting peanut butter. They are very easy to make and they make wonderful breakfast sandwiches (they freeze well too!!).
2 packets dry active yeast (I use 2 tablespoons)
½ cup warm water
½ cup warm milk
¼ cup canola oil
1 egg
3 tablespoons honey
2 cups all purpose flour
1 whole wheat flour
1 cup raisins
1 teaspoon salt

Mix the flours, salt and raisins together and set aside. Whisk the egg into the cold milk and then add the water, oil  and honey. Warm this mixture in the microwave for a few seconds to take the chill off (bring it to the same temperature you would for a babies bottle). Stir in yeast and let it sit for about 5 minutes.

Pour this mixture into a stand mixer (can be done by hand also) and add the dry ingredients. Knead this dough for about 5 minutes or until the dough comes away from the sides of the bowl cleanly. Cover with plastic wrap and let it sit in a warm place for an hour. Dough should double in size.

Turn dough out onto counter (I do not flour the counter) and roll to ½” thickness. Cut muffins with a 4” cutter (or drinking glass). Place each muffin on a square of wax paper to rise. This will help you transfer the muffins to the frying pan. Let the muffins raise for an hour before you cook them.
The muffins are cooked on a DRY electric frying pan (no grease) or a cast iron skillet. The recipe does not say specifically what temperature to cook them at, it just says medium low for 7 minutes each side. I have found that they cook nicely at 300° on my electric griddle. Serve warm right from the frying pan or  cool on a wire rack and then slice in half and toast.
NOTE: Since everyone’s frying pan and stove temperatures are different, I suggest you try a single muffin and see how quickly it browns before you cook the whole batch.
NOTE: Hold onto the edges of the wax paper square as you gently lift the raw muffin from the counter. Turn the muffin over and gently peel of the wax paper and gently lay the raw muffin on the griddle.

NOTE: Do not grease the frying pan, they will NOT stick. If you are worried about it, or if you don't have a good non-stick pan, you can use a light sprinkle of corn meal on the cooking surface.


Katy ~ said...

Coleen, you KNOW I'll be trying these very, very soon! xoxo

Catherine said...

Dear Coleen, I love English muffins too. I have never thought to make them. These look delicious!! Blessings, Catherine

Julie said...

I thought about making some of these not too long ago but I talked myself out of it. Now I need to talk myself back into it...yum!

Nancy said...

I have used your recipe to make them countless times! My kids get so excited when I tell them the dough is rising. I have nice heart-shaped cookie cutters that they use to make them (we use craisens near Valentine's Day to make them more festive). The only problem is that they disappear so quickly!

One tip: I save my waxed paper squares in a sandwich bag and reuse them.

I definitely need to make these this week! Thanks, Coleen!

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Judy said...

I love English muffins too. We used to get the best burgers at a place in New Jersey where they served them on English muffins. I can only imagine that the homemade muffins are even better.

Peggy Clyde said...

Such yummy looking English muffins. Thanks.

Mr. Bill said...

Sounds great to me!! Thanks Coleen.

Mr. Bill said...

Looking at the liquid content, I used one CUP of whole wheat flour and two cup all purpose.