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Unusual recipes

Our site's Best English Muffins

Our site's Best English Muffins

 Our site's Best, a collection of our essential recipes." />Our site's Best, a collection of our essential recipes." />

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of Our site's Best, a collection of our essential recipes.


  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 4 tablespoons (½ stick) unsalted butter, room temperature
  • 2 tablespoons vegetable oil
  • 3½ cups unbleached bread flour, divided, plus more
  • Nonstick vegetable oil spray

Recipe Preparation

  • Whisk yeast, sugar, and 1 cup warm water in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. Add buttermilk, butter, oil, salt, and 3½ cups flour and beat on low speed until a shaggy dough forms. Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.

  • Spray a medium bowl with nonstick spray, transfer dough to greased bowl, and cover tightly with plastic wrap. Chill overnight (the cold rise makes the dough easier to handle, produces better flavor, and creates more nooks and crannies).

  • Dust 2 parchment-lined rimmed baking sheets generously with cornmeal (you want to cover all the parchment). Spray a clean work surface with nonstick spray, turn out dough, then spray dough. Using a bench scraper, divide dough into 12 equal pieces (they should be about 3 oz. each). Working with 1 piece at a time and using bench scraper, fold dough inward onto itself on 4 sides. Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet. Repeat with remaining dough, spacing evenly on sheets.

  • Sprinkle each piece with cornmeal. Spray plastic wrap with nonstick spray and loosely cover baking sheets, oiled side down. Let sit at room temperature until dough is nearly doubled in size, 60–70 minutes.

  • Heat a large skillet or griddle, preferably cast iron, over low. Place another rimmed baking sheet in the center of oven and preheat to 350°. Working in 2–3 batches and keeping remaining dough covered, slide 2 thin metal spatulas from opposite sides underneath dough, also getting underneath cornmeal to avoid sticking or deflating dough, and transfer to skillet (do not overcrowd). Cook until bottoms are dark golden brown, 5–7 minutes. Turn and cook until other side is dark golden brown, 5–7 minutes. Using spatula, transfer muffins to preheated sheet in oven and bake until cooked through and sides are dry to the touch but still spring back, 5–10 minutes. Transfer to a wire rack. Repeat with remaining dough. Let muffins cool at least 30 minutes before splitting with a fork and serving.

  • Do Ahead: English muffins can be made 1 day ahead. Let cool and store in a resealable plastic bag at room temperature. Toast lightly before serving.

Related Video

Claire Makes Our site's Best English Muffins

Reviews SectionThis recipe is AWFUL. I used all of the ingredients, measured the flour how I normally do (and I haven't had a problem with bread recipes before) and this only resulted in soup in my mixer. I had to add flour tablespoon by tablespoon hoping I would hit the amount until this soup would form a dough and thankfully started to pull from the sides. While BA is going through recipes right now, they might try and rework their baking recipes for the metric system. I would not recommend, find something with metrics people, at least then it'll be easier to troubleshoot.These are so tasty! Question: how long is “overnight”? Like how many hours? If I started this in the morning, could I finish in the evening?JenHenNew Westminster 07/19/20Best English muffins I’ve ever had! I thought they were really fun to make too. Just need the time to do it.JenHenNew Westminster BC07/01/20It was probably not a great day to be making these as it was HOT and humid where I live, I needed to add 9 more tbsp of flour to get it to pull away from the sides like the video. The dough still rose beautifully and baked as advertised. We loved them. I keep joking that this will be an every day bake.AnonymousChicago, IL 06/08/203/12 cups of flour is indeed correct for this recipe. It’s a high hydration dough which is essential for air pockets during the first and second rise. If you’re worried the will come out too wet like the other home cooks, watch the video to see the texture and just add as much milk needed to attain that texture. Remember, different flours absorb liquid differently.Calabasas, California 06/05/20Hard to believe that 3 and 1/2 cups of flour is correct.AnonymousTacoma, Washington 05/31/20Made this for the first time for Mother’s Day brunch. I’m from the maritimes and it was quite humid so I added an extra tbsp of flour so the dough would come together. I used whole wheat flour as there are some dietary restrictions on my household, and olive oil as I was low on neutral oil. They turned out fantastic! I definitely need to work on my technique of shaping and flipping the griddled dough, but overall very impressed. Never disappointed with Claire’s recipes! They were delicious with cultured butter and homemade jam, and also a great bread to make an egg sandwich. Yum!!ChantalKhouryHalifax, Nova Scotia05/10/20The recipe and technique are good although there needs to be a small adjustment here and there on flour/water depending on the weather. It was humid and cloudy when i made these yesterday my "dough" was more like a soupy pancake batter, i added an additional 3TBSP flour and it started to come together more like a dough, i didn't want to add too much so i stopped there but i probably could have used an additional 1TBSP - with that said, it was hard to work with and shape when it came out the next morning but when they were fully cooked they are absolutely delicious! i think a recipe like this just needs to be practiced and tweaked to perfection! a little less water - maybe more flour, lean on your knowledge to adjust as needed. they were definitely delicious the added buttermilk gave it a tangy sweet taste! Also i do agree i wish BA would put their recipes in grams - after going to baking school this is a more precise way of measuring!ragieschenLos Angeles, CA04/30/20Delicious - however, it’s hard to take a bling recipe that’s not in grams seriously.I understand not everyone has scales in their kitchen but it would be very very useful to have the weight in grams written on the side for us that do. It always makes for a foolproof recipeAnonymousMontreal 04/19/20The absolute best EM recipe I’ve used! They came out so light and fluffy with tons of flavor. Dough was tacky but easy to work with, didn’t even need a stand mixer to put everything together. Everyone hovered around the oven as I pulled these out. Toasted with some homemade jam just puts these over the edge. This will be my go to recipe now, thanks Claire!AnonymousSan Diego 04/18/20I've made these twice and they were delicious both times. Much better than store bought!!kenne22Mississippi04/17/20The first time i made them turned out really good, but the second time the dough turned out too soft really hard to handle and they didnt poof ! I hate when this happens why is the recipe not in grams 😓😓AnonymousQuebec canada04/15/20I didn't have any plastic wrap and this still worked great! They rose really well in the fridge and felt really fluffy. The only thing I had to adjust was keeping them in the oven a little longer than 10 minutes-think it's just because mine were a little large. Would definitely make again if I need a project.My english muffins are finishing up in the oven right now. I already toasted one and it tastes fantastic. Maybe next time I'll hold back a little salt but let's be fair it's way better than store bought. One thing to suggest for those who are making this the first time: only use half cup of water when booming the yeast, and add in water when kneading/mixing to your dough handling limit. It's a thing that we bread bakers commonly do because every climate/flour/yeast behaves different. It's better to add in water than having a soupy messy dough to work with.But I didn't do this on purpose. I accidentally forgot a cup of water (because I don't bloom my yeast, no you don't have to if you know your yeast is good), so the dough was very stiff when I started kneading. I kept adding milk and water until the dough was wet enough that it sticks to my hands a little after mixing in a bread machine for 40min. The dough was totally manageable with the help of cornmeal. I punched out the muffins with a large mug and then put the leftover dough together to punched out more. End result is superb. Definitely gonna become a daily essential in our household.Anne Nglives in Nanjing, China04/08/20Would this work with regular unbleached flour? Is there anything I can add to regular flour to help it?LonemamaCalifornia03/28/20I just made these. The recipe is high maintenance and kind of annoying, but so are some of my best friends; the end result is worth it. I substituted plain whole milk yogurt (not Greek - you need the whey) for the buttermilk. I don’t have a mixer so it was all done by hand with a wooden spoon and a rubber spatula. I used a cast iron pan so I had to griddle them in 4 batches of three each. What everyone should know is that this is much closer to a pancake batter than a bread dough, so adjust your expectations accordingly. And just like making pancakes, the first batch wasn’t so great, and it wasn’t until the third batch that it felt like everything was behaving the way it did in the video. Out of the batch of twelve there are only seven or eight that I would serve to guests. But I’m happy to eat the rest. There will be times during the process that you think either you or the recipe is doing it wrong but stick with it.James JacobsArlington, VA03/19/20I had trouble with the dough being too soupy (it wouldn't pull away from the sides of the stand mixer) until I added some flour (about 3 tbs). After that it started looking better, not completely but enough that I stopped there. The dough was still a little loose after the second rise, so I ended up having trouble transferring them from the skittle to the pan etc without tearing them. Anyway the ones that survived were perfect.Made my third batch of EM last evening. I wish I could include the photo of the gluten packed sourdough infused dough and the finished dozen EMs. I almost had a tug-a-war with the risen doug to get it out of the bowl and onto the counter to prep it for the griddle. Using muffin rings, the EMs were 1” to 1 1/4” high. The best ever EM from my kitchen.Good Day BA I agree with Dave P the recipe has 100% hydration. This makes developing the gluten very difficult. Me being an Engineer who worked in food science most my life I have become advanced bred baker. I made the first batch in my stand mixer Could not get gluten to develop. Second attempt was with my Bosch mixer limited success. My third attempt was with my spiral mixer success, Thirty minute Mix on speed 1. Used speed one so I would not develop heat so my final DDT was 76F The next day I flatten the dough then cut the muffins instead of hand forming. BA are you sure the dough is supposed to be 100% hydration?OWSFPennsylvania 09/15/19I make these all the time wit revisions. I am in China and can't find decent US style English Muffins, aka toaster crumpets. Use bread flour. Don't use rapid rise yeast. Raise only hours in fridge as they will overblow by morning. Scald the milk to improve gluten structure, per McGee research. If you don't have butter milk, add 1 tsp white vinegar to scalded milk after cooling down. Or use 2T plain yogurt plus milk to 1 cup. Then after you have added 1/2 the flour, add 1/4 tsp baking soda. If you do not have a mixer, use a strong spoon to "knead" it in the bowl with 50 long swoopy strokes to stretch it and fold it onto itself. It is very wet and with the butter and oil in it, it's better to do this and not knead it. After fridge rise, spray the blob, gently dump onto greased board. It will spread out. Cut into 10 not 12 & space balls 4" apart on baking sheets. You must handle the raised spheres so gently. When you lay them in the pan on LOW flame, reshape the blob so it's roughly round as these babies will spread. Bake 3 mins on each side, then 3 mins in 160C oven. If you don't do these things, you will not see nice open bubbly interior. Basically this dough is a lot like ciabatta. You can actually bake it like one blob on an oiled rim sheet and it is also wonderful.Dave SamsoniteChina08/24/19Please Bon Appétit, I love your recipes but why do you measure everything in cups?? I don't get you Americans on this one, it's the most imprecise measurement you could ever use and in baking you have to be very precise! Please include grams and milliliters in your recipes, I think everybody would appreciate it a lot!There is no way this recipe is correct. As written it is >100% hydration (it’s 108%). The dough never came together any more than a stringy pancake batter. I added flour until it cleared the bowl on the mixer (salt also). We’ll see after the ferment and bake tomorrow.This is the 5th time I’ve made these. I followed the recipe exactly as written. I have to admit that after the FIRST time I made these muffins, I told my family to enjoy because I was never doing it again. However, they loved them so much, I obviously repeated and the process seemed a lot easier after the first time. My biggest challenge is cutting the dough into equal pieces. I freeze the muffins and, after they are frozen, seal them in a vacuum sealed bag and store frozen. My daughter takes them to college and quickly thaws them in the microwave and toasts them up.SherryHiRaleigh NC01/01/19These were delicious!! Super fluffy and tasty. My family ate all of them in a flashI just made these, and it will be the last time I use this recipe. It’s super sticky, hard to handle, and a pain to get off the parchment. I wish you would use weighted measurements! I have much more success with recipes that way. There can be a huge difference in weight of 1 cup of flour to the next. I’ll stick with Paul Hollywood’s recipe as it works every time and the muffins are much easier to handle and they are light and tasty.

Watch the video: Secrets of Making the Famous Model Bakery English Muffins (October 2021).