The Pioneer Woman Tasty Kitchen
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English Muffins

4.33 Mitt(s) 12 Rating(s)12 votes, average: 4.33 out of 512 votes, average: 4.33 out of 512 votes, average: 4.33 out of 512 votes, average: 4.33 out of 512 votes, average: 4.33 out of 5

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Level: Intermediate

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Description

Homemade English muffins. A lot of work, but worth it!

Ingredients

  • 1 cup Milk
  • 3 Tablespoons Butter
  • 2 Tablespoons Honey
  • 1 cup Warm Water
  • ¼ ounces, weight Yeast
  • ¼ cups Cornmeal
  • 5-½ cups Flour
  • 1 teaspoon Salt

Preparation

Combine milk, butter, and honey in a saucepan over medium heat. Warm until butter starts to melt, then whisk briefly. Remove pan from heat and allow liquid to cool to lukewarm.

Pour water into a mixing bowl and sprinkle with yeast. Stir gently with a fork. Set bowl aside for 10 minutes, or until yeast has dissolved.

Line baking sheets with waxed paper and sprinkle with a generous amount of cornmeal.

Pour cooled milk mixture into yeast mixture and gently stir until well blended. Add 3 cups flour and beat vigorously with a wooden spoon until smooth. Beat in remaining flour and salt until the dough is no longer sticky. Scrape the dough onto a floured surface and dust with flour. Flour hands and knead dough for 3-4 minutes. Let rest 5 minutes.

Roll out dough with rolling pin to about 1/2 inch thick. Cut the dough into circles (a tumbler or mason jar does well). Transfer muffins to prepared baking sheets and sprinkle with cornmeal. Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes.

When muffins have risen, heat a skillet over medium heat. Carefully lift muffins from the pan and place on the ungreased skillet. Cook about 10 minutes on each side, using a spatula to flip them. Transfer to a wire rack to cool before splitting (with a fork) and toasting them.

9 Comments

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dianam on 2.8.2011

My family and friends absolutely loved these! I tweaked the recipe to add 3 cups whole wheat flour, 2 1/2 cups regular flour since I like whole wheat muffins best. I also reduced the temp and cooking time in the skillet, it may have been my skillet.
This will be a “make this recipe again” in our house! Yummy!

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Delicious & Divine on 2.4.2011

This recipe is amazing! The only thing I tweaked is the temperature of the skillet when they are being cooked. They got very dark after just 4 minutes in a medium temperature skillet, so I lowered the temperature and watched them carefully. Perhaps it was the pan I was using. Otherwise, these turned out fantastic!

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ecourtney on 2.4.2011

Wondering if anyone has tried these with margarine and rice or soy milk for a dairy free version? and did you get good results?

Thanks!

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Susan on 2.1.2011

1/4oz of an ounce of yeast = 2 1/4tsp or 1 envelope of pre-measured yeast.

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Sharon on 2.1.2011

Does anyone know what 1/4 ounce weight translates to measurement wise?

12 Reviews

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luvmychaos on 12.20.2012

So unbelievably good! I was drawn to this recipe for easy instructions and short(er),than most, proof time. It took a little longer than I thought to get the dough made but I’m a poor judge of how long things will take to cool,dissolve,etc.I followed directions as outlined but threw everything in my stand mixer with a dough hook for the mixing/kneading part. The only change I made was adding butter to the skillet,like some other recipes suggested. They came out like perfect puffs of buttery perfection! Oh and as a side note,due to my poor timing judgment,I actually had to leave while they were rising to get kids from school so they rose for closer to 2 1/2 hrs with no effect on the finished product at all! Just thought other scattered moms,would appreciate that added plus!

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magpiesvt on 9.6.2012

Mine definitely were more like hockey pucks. Shucks! I’ll stick to Thomas’ for now :)

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alwayssmile on 6.13.2011

I used half whole wheat flour and these turned out great. Very easy. My husband LOVES these! Will definitely make again! I also had to cook mine for less time than stated. I recommend for others to start checking them after 4 minutes.

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cicadagirl on 4.15.2011

Hrm. Not sure what went wrong, but these were a COMPLETE failure despite following the recipe to the letter. First of all, the dough was SO dry and crumbly that I could barely get it to stick together. I ended up having to sprinkle a bit of water onto it to get it even close to knead-able. Then, the muffin rounds barely rose at all, even after more than an hour in a nice warm place. And finally, trying to cook them for 10 minutes each side? As if! Doing that, I just wound up with black muffins and a distinct odor of burnt popcorn in my kitchen. I had to cook them for less than 5 minutes a side, on low heat, to keep them from burning…and still basically ended up with flat, dry, hockey pucks.

*sigh*

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heidimay18 on 4.4.2011

I didn’t think these were very much work at all. I’m not a fan of english muffins, but my husband loves them so I thought I would try them. I loved these! These will definitely be a regular at our house. I made these with 3 c. whole wheat flour and 2 1/2 c. white flour.

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