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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 96.2
  • Total Fat: 1.3 g
  • Cholesterol: 1.8 mg
  • Sodium: 208.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.9 g

View full nutritional breakdown of Homemade English Muffins calories by ingredient
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Homemade English Muffins

Submitted by: KITCORPS

Introduction

This recipe makes 24 muffins. The cost at the time I made them was 1.07 (1/19/09) for the whole batch. They are delicious. This recipe makes 24 muffins. The cost at the time I made them was 1.07 (1/19/09) for the whole batch. They are delicious.
Number of Servings: 24

Ingredients

    Dry/Yeast Mixture:
    - 2 cups flour
    - 2 Tbsp sugar -2 tsp salt
    -1 pkg dry yeast

    Liquid Mixture:
    - 1 3/4 cups milk
    - 1/4 cup water
    - 1 Tbsp butter, unsalted
    -1-2 cups additional flour
    -1 egg
    -cornmeal for dusting


Directions

In a large bowl, stir together the flour, sugar, salt and yeast... set this aside. In a small sauce pan, heat the milk, water, and butter until very warm (about 120*-130*F).

Add this gradually to the dry mixture and beat on medium speed in a stand up mixer for 2-3 minutes. Add one egg and another 1 cup of flour, and beat on high for 2 minutes. Continue to add small amounts of flour so that a soft dough forms. Remove this dough from the bowl, and knead until it is smooth and elastic. If the dough is too sticky, add small amounts of flour. Place back in the bowl, cover, and let rise until it doubles... about one hour.

After it's doubled, punch it down like it called your spouse fat, cover, and let it rise back again... about 45 minutes. Punch it down again like it didn't learn it's lesson :) On a lightly floured surface, roll out the dough until 1/2" thickness. I use a water glass, cut out the muffins.

Sprinkle a cookie sheet with cornmeal, and place the muffins about 1" apart from each other. Sprinkle the tops with more cornmeal. Cover and let rise again for another 45 minutes... I know but they need it.

Over low heat, lightly grease a griddle or a heavy skillet. Once the surface is hot, place the muffins with a metal spatula - be careful not to damage or deflate them - on the griddle. They will expand both up and outwards as they cook on each side. Flip over each muffin as they brown, but don't let them burn... they will get too crunchy. This takes about 5 minutes a side. Make sure each side is evenly brown, and cool them on wire racks. This recipe makes anywhere from 20-24 muffins, depending on how thick they are.


Number of Servings: 24

Recipe submitted by SparkPeople user KITCORPS.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Thanks Kitcorps!
    Well worth the work! I used whole wheat pastry flour mixed with oatflour. Also added 1 Tbs. flaxseed meal for extra fiber .The grilling was an adventure!
    Thanks for the heads-up on that bit of info.
    I froze a few and they held up well.
    Great Recipe!
    Cris37 :) - 1/24/09

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  • Incredible!
    1 of 1 people found this review helpful
    These were great and fun to make. I used 3 c whole wheat flour, 1 white. I also cut them with a 2" biscuit cutter so they are just the right size to fit my Morningstar Farms sausage patty. I got 54 mini muffins.

    Thanks for the great recipe! - 2/21/09

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  • Long process, but easy steps. I made these last night & they turned out so good, I have another batch in the oven to give to friends. - 2/6/13

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  • I simply adore English muffins but hate all of the fillers that are in store bought brands. These are definitely worth the time required to make them. Thanks! - 10/12/12

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  • I couldn't grill these and get them done all the way through, so I baked them at 300 and turned them every 10 minutes until they were done. Even my picky eater kids thought they were great. - 3/19/12

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  • I was scared to death to try this. I am so very happy I did! They taste better than the store bought! I used what I had to cut them with so I ended up with 30 a bit smaller than normal. I added 2T of Flax. Sub'd all flour for whole wheat, and used skim milk. FAb! - 1/22/12

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  • Don't even think about comparing with store bought. These are wayyy too good. Only one complaint (As a serious calorie counter)...I ate three and wanted three more!
    Advice (I love giving it), just relax and follow the directions. The actual work is easy - patience is the key. - 1/7/12

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  • Thank you I have been looking for an English muffin recipe. - 7/9/11

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  • this recipe looks very similar to one i already have which is a huge hit with everyone. glad this has nutritional breakdown. i use very fine ww pastry flour and instead of milk and butter use 1/2 water 1/2 soy milk and canola oil. does this change nutritional data much? - 10/19/10

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  • Loved it! Directions worked just as written. - 6/26/10

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  • Wonderful! I know what is going in them and they're a blast to make! - 12/1/09

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  • I just finished cooking them and they taste fine, actually they taste like the full on fatty carb guilt ones at the store, but the insides are a little doughy still. I'm going to try baking them for 5 minutes at 350 and see how they turn out then. - 8/9/09

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  • I plan on trying this out tomorrow! - 2/8/09

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  • Delicious. Family loved them. - 1/31/09

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  • Sounds incredible, I want to try them because my husban LOVES english muffins. Thanks for the recipe! - 1/24/09

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  • Amusing AND tasty, my favorite! - 1/24/09

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  • Thank you! I've been looking for a recipe for English muffins that I can convert for use w/gluten free flours. This looks quite good, so I'll give it a try. - 1/23/09

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  • Awesome muffins. Very close to Thomas's English muffins. But I think they taste a bit better (not thomas's) - 1/23/09

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