The best recipe for English muffins

November 28, 2014

Once you discover this delicious recipe for English muffins, you’ll have trouble going back to the store-bought version.

The best recipe for English muffins

If you’re like most people, you enjoy an English muffin at breakfast.

  • But have you ever thought of baking them yourself?
  • The ingredients can be found at your local grocery store and the recipe is easy to follow.

What is an English muffin?

An English muffin is not a muffin. It is a type of bread commonly seen at the breakfast table, usually sliced and toasted.

  • It is yeast-leavened, which accounts for its textured pockets.
  • Its small, round shape is the perfect size for breakfast sandwiches, and tastes especially delicious when topped with a bit of butter and jam.
  • English muffins are also used for eggs Benedict.

History of English muffins

A British immigrant from Plymouth, England, named Samuel Bath Thomas came to New York in 1874. Thomas opened his own bakery in 1880.

  • In 1894, Thomas invented the original English muffin, which was first called a toaster crumpet.
  • Fine hotels liked to serve English muffins as an elegant alternative to toast.
  • His invention quickly became popular in America as a breakfast food.

The best English muffin recipe

Once you learn how easy it is to make the best English muffins, you’ll want to eat them freshly baked for breakfast every morning.


1 cup of milk

2 tablespoons white sugar

1 package of active dry yeast

1 cup warm water

¼ cup of melted shortening

6 cups of all-purpose flour

1 teaspoon salt

¼ cup cornmeal


  1. Warm the milk in a saucepan until you start to see bubbles. Remove from heat. Mix in sugar. Set aside to cool for about 10 minutes. Open package of yeast and dissolve in small bowl of warm water. Let stand for 10 minutes.
  2. Combine lukewarm milk, yeast mixture, melted shortening and 3 cups of flour in a large bowl. Beat until smooth. Then, add salt and remaining flour until you get a soft dough. Knead before placing dough in greased bowl. Cover and let rise for 30 minutes.
  3. Punch dough down and roll out to ½ inch thickness. Use a biscuit cutter to cut rounds of dough. Place rounds on wax paper that has been sprinkled with cornmeal. Sprinkle more cornmeal on tops of English muffins. Cover and let rise for 30 minutes.
  4. Bring a thoroughly greased griddle to medium heat. Cook muffins for about 10 minutes on each side.


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