The Best Homemade English Muffins

english muffins



Up until a few months ago, I had only ever eaten store-bought english muffins. Since I’ve challenged myself to make as much at home (from scratch) as I can, I started making them at home. I can honestly say, I will never eat a store-bought english muffin again now that I know how they are supposed to taste! And you will be shocked at how easy they are to make! (About an hour start to finish).

All credit to the fabulous Alton Brown for this recipe. It beats all the other recipes I’ve tried by far. I love that man!

Adapted from an Alton Brown recipe | Photo

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3 Comments

  1. Hi, I did this recipe yesterday and they’re the best I’ve ever eaten. Soft and fluffy, easy to make and it tastes great. My daughters loved it. Thank you!

  2. Checking out the new blog site, I noticed the english muffins for the first time. I agree with AB having the best recipe. I use it too, and they don’t last long, but my kids sometimes complain that the powdered milk flavour is too strong. I’m not sure if I should use regular or instant. Thoughts? Experience?

    • Hi Mary. I must confess, I’ve never been a fan of powdered milk of any variety. Since I bake a lot of bread though, I understand why it’s used instead of liquid milk (milk contains an enzyme that inhibits the yeast). I use the Carnation stuff in the bag, which I believe is regular. Wondering if trying a buttermilk powder might help. It might give a slightly different flavour buy I’ve found it not nearly so “powdered milk” tasting. I haven’t seen it much in Canada but I usually pick up a can when I’m in Buffalo that lasts me quite a while.

      That said, might be a fun experiment to try it with real milk. I’d scald it first and then replace some of the water with the milk. Might be worth it to give it a try, if the kids really don’t like the powdered taste.

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