Comments on: Homemade English Muffins

By: English Muffins | The Edible Complex

English Muffins | The Edible Complex — Fri, 18 Feb 2011 23:03:11 +0000

[...] Michael Ruhlman English Muffins [...]

By: elra

elra — Sat, 22 Jan 2011 17:03:39 +0000

Hi Michael,
I found a recipe of Sourdough English muffin that you might be interested in. Her recipe uses mature 100%-hydration sourdough starter for the sponge, but she also uses 3/4 teaspoon of baking soda for the final dough. I must add that, I have been using so many of her sourdough recipe and never failed. However, I haven’t tried her sourdough muffin. Here is the link to her website :
http://www.wildyeastblog.com/2009/03/30/tangy-english-muffins/

By: Tracig

Tracig — Fri, 21 Jan 2011 01:43:36 +0000

I made them this evening and I like the free form ones best, the ones in the ring were doughy so I needed to bake them to complete the baking process. Overall they were very good, I just want to tweet the baking process and size a little.

By: Mary P.

Mary P. — Thu, 20 Jan 2011 14:50:32 +0000

I have made sourdough English muffins that turned out pretty well, though not as holey as I like – they tasted great though. I am going to experiment using your recipe only tweaking it to sourdough to see what happens. I noticed from the pics that your dough is much wetter than the dough from the recipe I used. I am hoping this looseness may make a big difference in the dough’s ability to create the requisite holes. What I will do is combine the butter, egg, sourdough starter (about 1/2 to 1 c.) to the milk, then add that to the flour/sugar/salt (may need less flour), mix till combined and allow it to ferment 8 to 24 hours till it’s nice and bubbly. Just before baking I’ll stir in the baking powder/water mixture and see how it goes.

By: Emily Elizabeth

Emily Elizabeth — Thu, 13 Jan 2011 14:03:06 +0000

I got the CIA’s Breakfasts and Brunches book last year and love making their english muffins, always with an overnight rise so we can throw them in the cast iron pan in the morning. They were a hit with the family for Christmas breakfast of eggs bennedict. I found the recipe online here:
http://www.parade.com/food/recipes/parade/english-muffins.html
No baking soda/powder, but they still have beautiful “nooks and crannies” (the picture on the link above doesn’t really do them justice) and they have a much drier dough, which you can pick up and form by hand rather than pouring into circles.

By: ChefCitron

ChefCitron — Wed, 12 Jan 2011 21:28:42 +0000

Can’t wait to try these! The Cheeseboard Collective in Berkeley CA ( across from Chez Panisse) makes amazing homemade English Muffins…with a slight sourdough tang. Ummph- delicious! The recipe is in their cookbook; has anyone tried it?

By: Marcela

Marcela — Fri, 07 Jan 2011 01:23:08 +0000

I failed – today I was thinking how fun it would be to have breakfast for dinner. These english muffins looked so good I decided to try them. They came out so flat that my husband actually asked when he saw the table set up “are you making toast or something to go with the eggs”. This was because the muffins looked like panckakes.
What did I do wrong?? Was my dough not thick enough, was it the yeast??? Help please I want to make these again, but it would be helpful to know where I messed up.
Thanks Marcela

By: Mulitgrain Bread Recipe | Michael Ruhlman

Mulitgrain Bread Recipe | Michael Ruhlman — Mon, 03 Jan 2011 16:03:44 +0000

[...] making. And Shuna privately but wit her own inimitable force and clarity begged to differ on my take on English Muffins. And just yesterday a reader emailed, pleading for a good all-purpose gluten-free bread [...]

By: Fresh Bread Express « Apple Tells All

Fresh Bread Express « Apple Tells All — Mon, 03 Jan 2011 13:55:04 +0000

[...] the other hand, Michael Ruhlman has a bomb english muffin recipe on his site. Those are totally worth the slow-ass cook time and the cornmeal all over the place*. [...]

By: m'boom

m'boom — Fri, 31 Dec 2010 02:11:38 +0000

Isn’t a package of yeast 2 1/4 tsp? Could you sub semolina for the cornmeal? thanks

By: Marna

Marna — Thu, 30 Dec 2010 00:15:23 +0000

Oh, these are FABULOUS! I’ve made Reinhart’s recipe from The Bread Baker’s Apprentice a few times, and while those are better than anything you can get in a store, THESE are decadent. I love them, my husband loves them – total win! I am definitely going to make again and would love to see a sourdough version.

By: Apple

Apple — Mon, 20 Dec 2010 15:10:11 +0000

Made these this morning, and they’re delicious! It took some major fussing with the heat, tho’ – I overestimated what “moderate” meant, and the first few came out weird. But after I got the heat low enough, things went swimmingly. Thank you for the recipe!

By: Apple

Apple — Mon, 20 Dec 2010 15:09:42 +0000

By: LimeCake

LimeCake — Sat, 18 Dec 2010 23:35:33 +0000

Thanks for this recipe! I halved it and it was still really awesome! Better than anything store-bought.

By: English Muffins | LimeCake

English Muffins | LimeCake — Sat, 18 Dec 2010 23:06:50 +0000

[...] Homemade English Muffins (recipe from Michael Ruhlman) [...]

By: Rob R

Rob R — Sat, 18 Dec 2010 21:51:25 +0000

Ruhlman,

I finally got to make these today. They are great. I usually use the KAF recipe and though they have great flavor, I always ended with a finer crumb and smaller holes. I do like the KAF muffins for burgers!!!!

I made the dough the night before and let it rise in my garage (40-45 degrees last night. I then let it rise again as it came to kitchen temperature this morning. My dough ended up thicker than the images above. Perhaps I didnt allow or adjust for some autolyse? (I had to cut them with a ring) They cooked up great! Not quite as airy as I’d hoped but they definately have bigger holes. Next time I’ll work on a wetter dough. The baking powder really helped! Flavor is great.

By: Tom Saaristo

Tom Saaristo — Tue, 14 Dec 2010 20:40:36 +0000

I live across the street from the Bay’s English Muffin factory here in Chicago. They make a sourdough version that isn’t always available, but when it is, it is my #1 choice. I’m jonesing to try to make my own sourdough English muffins, but do I really need sourdough starter sitting about, tempting me at every turn? I’m not sure

By: Peter

Peter — Mon, 13 Dec 2010 23:33:04 +0000

I made a batch over the weekend using an old electric grill. I found 300 degrees to work best – it did not burn the corn meal too much. Maybe a little closer to 8 minutes per side cooked them all the way through. Great taste. Best part is I can make them bigger than the store bought ones and so my eggs Benedicts are bigger and more satisfying.

By: Judy

Judy — Mon, 13 Dec 2010 22:46:53 +0000

Made these on Saturday (11th) and they were a hit. I’ve made English muffins before using other recipes, but this one is my favorite. Served them with poached eggs and Hollandaise; leftovers were toasted. Delicious every way. Thanks for posting.

By: Melissa

Melissa — Mon, 13 Dec 2010 16:20:25 +0000

I tried this english muffin recipe over the weekend and it turned out pretty well. It’s not as airy as I was hoping (not as good like a Bay’s) but it still tastes good. I’m thinking maybe it needs a bit more baking powder? Could this be due to the Colorado high altitude?