Easy English Muffins

Easy English Muffins

A few years back I tried to make some english muffins. That didn’t go so great. They were too dense, and the dough was hard to shape. So I decided to leave english muffins up to the pros. That is until a few weeks ago when I checked out a book from the library: Peter Reinhart’s Artisan Breads Every Day. The same author who wrote The Bread Baker’s Apprentice if you are familiar with that one. Peter is a master bread baker and it shows in his books. The Artisan Breads Every Day is along the same lines as Artisan Bread in Five Minutes a Day which I own and highly recommend. The dough is to be made ahead of time and sits in the fridge until you need that bread fix. This recipe falls under the same idea, make the dough then make the muffins when you want them. After they are baked open them with a fork to expose all the nooks and crannies then slather them with lots of butter and jam.

Needless to say my kids loved them. They have asked for them a lot since I made them. Keeping that in mind this recipe is easily doubled or tripled if you want to put some in the freezer for another day.

Easy English Muffins and Jam

4 Responses to “Easy English Muffins”

  1. Oana from dishchronicles

    This is *awesome*! I have always wanted to make my own English muffins and these look really amazing. And I totally adore the mason lid idea. Love it. Thanks for posting this.

  2. Joshua

    This is so wild. I never thought they were made like some in a way reminiscent of poached eggs. The honey makes me wonder, I never thought of it in English muffins.

  3. Nihal

    so they are baked on stove top? how great!

    • Lee

      You can bake them in a skillet if you want or do it how I do and do it on the electric griddle.


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