Please enjoy this English Muffin recipe from the “My Idea of Heaven” video that was recently published on my YouTube channel. The English muffins in question are blessed with a yeasty aroma and a pleasant chew that puts store-bought counterpart to shame. And no yeast bread could be easier to make. If you can make a pancake batter, you can make English muffins!
Here’s the printable recipe:
These English muffins are everything their store-bought counterparts are not: yeasty, chewy, and irresistibly delicious. And would believe they are a cinch to make? If you can make pancake batter, you can make this nook-and-cranny nirvana.
Ingredients
- 1 cup (240ml) warm (100°F) water
- 1/2 cup (120ml) warm (100°F) milk
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups (340g) all-purpose ("plain") flour
- 1 1/2 teaspoons salt dissolved in 3 tablespoons warm water
Instructions
- In a large bowl, stir together the water, milk, and yeast. Add the flour, and slowly stir 100 times in the same direction to activate the gluten. The dough will have the same consistency as a thick pancake batter. Cover with plastic wrap, and set someplace warm until the batter doubles in volume and is bubbly -- about 1 1/2 hours.
- Sprinkle the dissolved salt over the batter. Then stir in the same direction 25 times, to deflate the dough and to incorporate the salt. Cover again, and let rest until doubled in size and bubbly. (These bubbles create all those nooks and crannies you want.)
- Preheat a large skillet over a medium-low flame. (If using an electric skillet, preheat to 300°F). Arrange up to 6 (3 1/2-inch-diameter) English muffin rings in the skillet. Spray the inside of the rings, and also the surface below them, with vegetable spray. Then spoon or ladle the batter into the rings, filling them no more than halfway full. Cover the skillet, and let the muffins cook until their tops feel dry to the touch -- 8-9 minutes. Using tongs, remove the rings from the muffins. Then use a spatula to flip the muffins over. Cook this side for 4-5 minutes. Transfer to a wire rack.
marie says
Tuna cans with the bottom cut out work great, and cost nothing!
Kevin Lee Jacobs says
Hi Marie – It seems that tuna cans no longer have a “lip” on the bottom. Only the tops are removable!
Jerry Miller says
They sure look good. You could hear how crispy they are when you bit into it! I made the recipe and they came out perfect. Thanks Kevin.
Kevin Lee Jacobs says
Hi Jerry – I’m so glad the muffins worked out for you. I enjoyed some of ’em with the blackberry jam you sent!
Cyn says
Wonderful!
Would love your take on gluten-free.
Kevin Lee Jacobs says
Hi Cyn – Gluten-free recipe coming next week. It’s a good one, too, perfect for Valentine’s Day!
Karin Gateless says
What about canning jar rings?
Deborah Goodman says
Okay Kevin I think I know what might have happened. I’m going to give them another try. I think part of the problem I had was not enough consistent warmth for the dough to rise properly. That’s what happens when you live in a house that is cold and drafty AND has kids running in and out. I’ll keep you posted on how the second batch turns out.
kt mm says
Okay, you convinced me. I am going to make these! Lol.
Martha Robinson says
These look wonderful. On another subject, ever since I learned your instructions for freezing zucchini, I’ve been harvesting and freezing a bounty of zucchini and yellow crookneck squash that way. Friday I thawed some and sautéed them with a little butter and some small slices of honey ham. Oh, and I added a little grated parmesan. Heavenly! Yesterday I combined the leftovers with some turkey broth I had frozen from Christmas and voila! A lovely soup. Thank you for all the smiles and recipes and gardening tips that I have received from you over the years.
Susanne says
Looking forward to your gluten free version next week! Thank you!
Mary says
I made the English muffins on Friday. They were easy and came out well. I cooked them a bit longer as the first few were undercooked but still edible. Great recipe. Thank you Kevin. Love your website. For the videos, your photographer should elevate himself so that the top of your head would not be cut off. 🙂
Janis says
I had no idea making English Muffins was so easy. A little work maybe, but these look amazing. Thanks, Kevin! Love your videos.
Kevin Lee Jacobs says
Hi Susanne – Not GF muffins, but another GF recipe coming next week.
Hi Mary – So glad the English muffins worked out for you!
christine says
Thanks for a great recipe and the little glimpse of Lily at the end!
Cynthia Kammann says
Oh, my. More than I could have hoped for! Yum!
Marcia says
This will be my Super Bowl indulgence. I bought the rings last time you had this. Now I have to find them.
Carol Samsel says
OH YUM!!!! Another great recipe to feed my CARB addiction 🙂
Kathy C. says
I’m going to try these; I had no idea that that’s how you made them–in a skillet.
Each new video looks more professional than the last, Kevin. Keep up the good work!
Kathy C.
Lynda says
Can hardly wait for the gf version of those puppies! Thanks.
Deirdre Smith says
Ideas for making your own rings with what you have around the house? Thanks.
ingmarie says
Thanks Kevin, got to try this, with just bought Hjortron sylt , (cloudberry jam for you all) from Ikea.
ingmarie peck says
Thanks Kevin, got to try this, with just bought Hjortron sylt , (cloudberry jam for you all).
Sandi Kimmel says
I’m with Lynda and Susanne pleading for a GF version. Would this work with a good GF flour instead? (Please say yes…)
Marsha says
A question: Can I use non-dairy “milk” instead? These look so good.
Shirley says
I absolutely love English muffins and will be trying these asap! I do have a recipe for english muffin bread which I use and is ..ok… However on the gluten free recipes there is a danger for people that do not need it and are using those recipes to lose weight etc. It can cause diabetes weight GAIN and even death ! Here is a link to the dangers I hope people that are doing it will check it out.
http://www.livescience.com/51826-gluten-free-diets-can-be-unhealthy.html?li_source=LI&li_medium=more-from-livescience
Megan Black says
I split and toast them a bit after baking on the skillet. Water chestnuts also came in cans the right size. Not sure if they still have removable ends, though. I am glad I am such a saver and have the old tuna cans! I bet gluten free flour would work just fine.
Chris says
This is my guest’s favorite at our bed and breakfast. I have turned many on to your wonderful site. Thanks.
Ang says
Just made these and they are yummy! I’m grateful for the video, kept me reassured about the texture of the batter 🙂
Kevin Lee Jacobs says
Hi Chris – Homemade English muffins. Now that’s impressive on a B&B menu!
Hi Ang – Happy to hear this recipe worked out for you. Glad you found the video helpful!
Cheryl Balster says
Kevin, Loved the video. I eat an english muffin egg sandwich every morning. Now I can make my own muffins. Would the muffins still work ok without as much salt? I have to watch salt in my diet.
Meredith Hill says
Thank you for another great video. You make it looks so easy, I am ready to try! Your English Muffins look delicious!
Growing my own says
I made a big investment in 2, count em 2, sets of rings that cost at least $8 total and tried your recipe. It was wonderful! Worked perfectly. This may be added to the items I sell at our local farm market. Thanks for the inspiration.
Kevin Lee Jacobs says
Hi Growing my own – That’s music to my ears. So glad this recipe worked out for you!
Angela says
Hi Kevin!
Can’t wait to make the english muffins!
Thanks for the video and a glimpse of sweet Lily!
You both put a smile on my face:)
Luan says
I so miss your wonderful newsletters. I could read them, enjoy the pictures and of course your recipes. I do not have time in my busy day to watch a twelve minute video. So now I glance at the recipe, but a garden for the house was always a garden for my soul. I shared with many friends. With the newsletter, I could feel the joy of the photos with such a nice narrative. Often your newsletter would get me through a boring meeting, as I quietly enjoyed reading. Just wanted you to know how much I miss you.
Tiffany says
I love English Muffins as well. You’re making me yearn for them. Well, I guess to make them gluten free using regular AP flour I suppose I’d have to do what I do for my sourdough bread using the starter instead of the regular yeast and then after mixed, cover and refrigerate for 48 hrs, then bring to room temperature, add the salt/water combo and let rise again then bake in my electric skillet (thanks for that idea). We’ll see where this goes. The SD bread I make very very frequently works with this process, however, I don’t have to bring the dough to room temperature after taking out of refrigerator, I just bake it cold in a enamel pot that has been heated up to 450 deg, then bake the bread at 430 for 52 min exactly. So this English Muffin recipe should work with my alterations in the fermenting of the dough.
PS- For those interested, I know of no GF flour mixture that will work with regular yeast. None of the flours work with yeast unless you make your own GF Sourdough Yeast Starter. That’s just the way it is. Although for any non-yeast recipes the best GF flour (after testing zillions of brands and even making my own) is: Bob’s Red Mill 1 To 1 GF Baking Flour. You can make just about anything with this flour (as long as no yeast required). Great one to one substitute for AP flour.
Julie R says
The English Muffins look yummy. I loved seeing Lily at the end of the video. You two together made me smile = ) Since you showed us how to make muffins, maybe some time you could show us how to make homemade fruit jam, to go with the muffins. I have never made either one, but would like to learn how.
Susan says
Wow Kevin ;you made that look so easy. I love a recipe with just a few basic ingreadients. Who knew you could make your own English muffins?!
Thank you for the instructional video. It brings it to life AND we get to see you. I’m ordering the rings on Amazon as we speak.
Ps love the glimpse of your dog….adorable!
Flora says
Your video was so helpful. So many recipes for English Muffins are too much like bread. These are perfect! Thank you.
Pam R says
Love it!!! Great video, I may get ambitious and try these this weekend!
Chrissy says
The heating bag trick is genius. I have a house built in 1890 and have the same problem. Thank you!
Madame says
I was excited for the video. Where’d it go? I love your site btw
Emily says
Delicious! My family love them, and I especially appreciate a bread recipe that I can make in Summer without heating up the kitchen. Good work, Mr. Jacobs!
Kevin Lee Jacobs says
Hi Emily – Yes, bread from a skillet instead of the oven. Enjoy!