English Muffins English Muffins

English Muffins Image Image by: English Muffins Image Author: Canadian Living

The key to making great English muffins is a very moist dough that nearly resembles batter. Pry the muffins apart with a fork to yield a craggy interior ideal for slathering with butter and jam.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: December 2012



In bowl, sprinkle yeast over 1/4 cup of the milk; let stand until foamy, about 10 minutes. Whisk in remaining milk, butter, sugar and egg.

In large bowl, combine flour with salt; stir in milk mixture until smooth. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Mix baking powder with 1 tbsp water; stir into dough. Heat griddle or cast-iron skillet over medium heat; brush with some of the oil. Sprinkle with some of the cornmeal. Drop dough by scant 1/4 cup onto griddle, leaving 1 inch (2.5 cm) between each. Cook until bottoms are browned, 7 to 8 minutes.

Brush each top with oil and sprinkle with 1/2 tsp cornmeal. Flip and cook until browned, 7 to 8 minutes. Repeat with remaining dough.

Transfer muffins to parchment paper–lined baking sheets; bake in 350ºF (180ºC) oven until firm to the touch, about 7 minutes. Transfer to rack and let cool. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.)

Nutritional facts Per muffin: about

  • Sodium 183 mg
  • Sugars 3 g
  • Protein 5 g
  • Calories 169.0
  • Total fat 6 g
  • Potassium 92 mg
  • Cholesterol 22 mg
  • Saturated fat 2 g
  • Total carbohydrate 25 g


  • Iron 9.0
  • Folate 30.0
  • Calcium 5.0
  • Vitamin A 4.0
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English Muffins