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The Best Homemade English Muffin Recipe (Plus Sandwich Ideas)

Vespa's recipes have appeared in "Midwest Living" and "Taste of Home". She belongs to Cook's Recipe Testers for "Cook's Illustrated".

Learn how to make homemade English muffins with plenty of nooks and crannies!

Learn how to make homemade English muffins with plenty of nooks and crannies!

Homemade English Muffins With Nooks and Crannies

English muffins are one of my favorite breakfast breads. When I was a child, I'd tiptoe into the kitchen before sunrise, split open an English muffin and toast it. Then I'd slather on butter and watch it melt, filling the muffin's nooks and crannies with golden pools.

The difference between crumpets and English muffins has long been an issue of debate. Although each has distinct characteristics, it all boils down to one difference: crumpets belong to Britain and English muffins to America. In the UK, crumpets are eaten with butter at breakfast or for tea. English muffins, America's answer to crumpets, are usually split and toasted, fashioned into a sandwich, or served open-face as Eggs Benedict.

I'm very finicky about my English muffins. They must be chewy and full of nooks and crannies. When I began making English muffins, I went to Alton Brown. I love Alton Brown's recipes and his English muffins are no exception. But there was one problem: the texture. More bready than chewy, the muffins resembled a breakfast roll rather than an English muffin. And the nooks and crannies were non-existent.

So I went back to square one. I tried recipes that call for a thicker dough, cut out like a biscuit. This method only makes breadier muffins. At a friend's suggestion, I added baking soda at the end of the final rise. Still, no nooks and crannies and the texture also fell short.

Then I realized that the problem was not so much the ingredients as the method. I was sure over-proofing the yeast with an overnight rise would be the answer to my problem. I went back to Alton Brown's recipe, tweaked it slightly and left the batter-like dough to rise overnight in the fridge. In the morning, I scooped the dough into muffin rings and cooked them on the griddle. Voila! Authentic English muffins, with a chewy texture and enough nooks and crannies to please even the Queen of England.

Another nice feature of this recipe: Not only is prep a cinch, but an overnight rise makes things come together quickly in the morning. And homemade English muffins are infinitely better than anything sold in a grocery store. I've also included a recipe for blueberry English muffins, similar to Wolferman's famous muffins. Slightly sweet and full of fruit, they make a gorgeous addition to the breakfast table.

Perfect Homemade English Muffins

Prep timeCook timeReady inYields

15 min

25 min

40 min

12 muffins

Inspired by Alton Brown's English Muffin Recipe

Ingredients

  • 1/4 cup dry (powdered) milk
  • 1 Tablespoon sugar (brown or white)
  • 1 teaspoon kosher salt
  • 2 cups plus 2 Tablespoons unbleached flour
  • 1 cup warm water (110-115 degrees Fahrenheit or 43-46 Celsius)
  • 1 Tablespoon plain yogurt
  • 1 Tablespoon unsalted butter, melted
  • Proofed yeast (see step 1, below)
  • Extra butter, softened, for greasing rings
  • Cornmeal, for sprinkling

Step 1: Proof the Yeast

Yeast is a living organism and must be activated to make the bread rise.

  1. Heat 1/4 cup water to about 110 to 115 degrees Fahrenheit, or 43 to 45 degrees Celsius. It should feel warm to the touch, not hot. Water that is too hot will kill the yeast, but if it's too cold, the yeast won't be activated.
  2. Add 2 teaspoons active dry yeast and stir. Add 1/4 teaspoon each of sugar and flour.
  3. Let the yeast rest for about five minutes. It should begin to foam and smell like baking bread.
  4. From this point, you can proceed to the next step, below.

Step 2: Mix and Bake

  1. Combine the dry ingredients (powdered milk, sugar, salt and flour) in a medium mixing bowl.
  2. Add the wet ingredients (melted butter, water and yogurt) and proofed yeast to dry ingredients.
  3. Use a hand or stand mixer, processor or bread maker to knead the dough. Consult the manufacturer's instructions. This takes approximately 5 minutes.
  4. Pour dough into a medium mixing bowl, cover with plastic wrap and leave it overnight in the refrigerator.
  5. By morning the dough should have "overproofed," which means it will have fully risen and begun to collapse. Remove mixing bowl from the refrigerator and set on countertop while preparing the muffin rings.
  6. Grease and flour muffin rings as seen in photo. Grease griddle and dust with cornmeal.
  7. Set rings on griddle and turn heat on low.
  8. Grease a 1/4 cup measure. Scoop 1/4 cup of dough into each ring.
  9. Place a baking sheet on top of the rings and allow to cook on the first side for 6-10 minutes, depending on the temperature of your griddle.
  10. Flip rings over and cook on the second side for about 6 minutes, being careful not to burn them.
  11. Transfer English muffins to a 350 Fahrenheit oven for 5 minutes to finish them.
  12. Enjoy them warm or, better yet, let them cool before splitting and toasting. Serve English muffins full of nooks and crannies with plenty of real butter!

Mixing and Baking Tips

  • Plain yogurt gives the muffins a pleasant "sourdough" flavor.
  • You can use a hand mixer, bread maker, food processor or stand mixer to knead the dough. Follow the manufacturer's instructions.
  • Before kneading, you have to proof the yeast (see step 1, above).
  • Overproofing the dough, recommended here, makes it rise high then begin to collapse, which gives the English muffins their unique texture.
  • You can substitute 1 1/4 cups of milk for the powdered milk and warm water.
  • You can make the muffins free-form, but for perfectly round muffins you'll need to invest in English muffin rings.
  • Don't allow the dough to rise after pouring it into the rings. It will rise on the hot griddle during cooking.
  • Authentic English muffins are cooked on a griddle. You can use either an electric or stovetop model. I finish mine in the oven so as not to over-brown them.
  • We like English muffins best cooled, split, and toasted for a crunchy texture.

Serving Suggestions

Top toasted English muffins with butter, peanut butter, cream cheese, Nutella, jam, or honey.

Split leftover English muffins in half and make mini-pizzas. Slather muffins with pizza sauce, add your favorite toppings, and broil until bubbly and golden brown.

English muffin sandwich with egg, roasted peppers, and spinach

English muffin sandwich with egg, roasted peppers, and spinach

How to Make an English Muffin Sandwich

  1. Melt one tablespoon of butter in a medium skillet over medium-low heat.
  2. Place muffin ring on melted butter.
  3. Crack 1-2 eggs into muffin ring. Cover ring with a plate or small lid.
  4. Allow egg to cook for 1-2 minutes. When the white has turned opaque and firm, use a spatula to flip the ring.
  5. Fry on other side until egg is cooked through.
  6. Sandwich the egg between two toasted English muffins.
Egg in muffin ring

Egg in muffin ring

Muffin Sandwich Variations

  • Egg McMuffin: Egg, Canadian bacon and American cheese
  • The Classic: Egg, bacon or sausage and cheddar cheese
  • Italian Delight: Egg, roasted red pepper and spinach
Blueberry English muffins with berry cream cheese

Blueberry English muffins with berry cream cheese

How to Make Blueberry English Muffins

In the tradition of Wolferman's, these are sweeter and softer than traditional English muffins and are filled with fruit.

Ingredients

  • 1/4 cup dry (powdered) milk
  • 1/4 cup white sugar
  • 1 teaspoon kosher salt
  • 1 Tablespoon unsalted butter, melted
  • 1 cup room temperature milk
  • 2 cups unbleached flour
  • 2 teaspoons active dry yeast
  • 1/4 cup warm water (110-115 Fahrenheit)
  • 1/2 teaspoon each white sugar and flour
  • 1/2 cup dried blueberries, rehydrated and drained*

*Place dried blueberries in a cup of boiling water and soak for at least 1 hour.

Instructions

  1. Combine 1/2 teaspoon sugar and flour with 1/4 cup warm water. Add 2 teaspoons yeast and stir. Allow it to rest while you follow steps 2-4.
  2. Measure dry ingredients into a medium mixing bowl.
  3. Pour milk and melted butter into a small bowl.
  4. When yeast begins to bubble and smells like baking bread, add it to the milk and butter.
  5. Combine wet and dry ingredients.
  6. Using a hand or stand mixer, food processor or bread maker, knead dough according to manufacturer's instructions, about five minutes.
  7. Place dough in a medium mixing bowl. Cover with plastic wrap. Allow it to rise overnight in the refrigerator.
  8. The next morning, start from step 6 of the authentic English muffin recipe above.
  9. Serve with butter, or blueberry cream cheese. Enjoy!

Variations

Instead of blueberries, try dried cranberries with a touch of orange zest, dried cherries, or cinnamon and raisins.

Questions & Answers

Question: This is probably a silly question, but is it okay to use Greek yogurt or do I need to use plain yogurt for this English muffin recipe? I only eat Greek yogurt but I’m not sure if the extra protein or thickness would change anything in this recipe.

Answer: This recipe was tested with plain yogurt, so I can’t give you an honest answer as to how it would turn out with Greek yogurt since I haven’t tested it. I agree that the extra protein and decreased moisture could affect the outcome, but since the recipe only calls for one tablespoon of yogurt and the dough is very moist, I think the muffins should still turn out fine. Please let me know if you go ahead and try it! Thank you for your question.

Question: Is the dough loose or more like a bread dough?

Answer: Yes, this recipe makes a very loose dough, like a thick pancake batter. That’s why you need rings to keep the shape of the muffins. The results are well worth it since you will have plenty of nooks and crannies.

Question: Can you freeze the homemade English muffins?

Answer: Yes, you can freeze English muffins. Wrap them tightly in foil or store in a ziplock freezer bag. They should keep 3 months if properly wrapped.

Comments

Vespa Woolf (author) from Peru, South America on November 22, 2015:

That's great to know beckbjj! I'll add buttermilk powder to my thing to get list!

beckbjj on November 22, 2015:

Just made these again and realized I must've forgotten to report back about using the buttermilk powder, because I used it my last batch as well as this batch. I decided I'd like a little extra tang in my English muffins, so rather than eliminating the yogurt I actually kept the yogurt and also added a tablespoon of buttermilk powder with the dry ingredients, without changing anything else (i.e. I did not reduce the powdered milk). Both the last batch and the batch I just made turned out great, with lots of beautiful nooks and crannies and excellent flavor. So I'd say adding a tablespoon of buttermilk powder is a nice addition to an already outstanding recipe.

beckbjj on August 16, 2015:

I made these again today and tried substituting 1 Tbs. of buttermilk powder for the 1 Tbs. yogurt (mainly because I was out of yogurt), and they look great! I haven't tried them yet but I'm sure they'll be delicious as always. So if anyone out there is weird like me and sometimes doesn't have yogurt but always has buttermilk powder, you can use buttermilk powder to add the tang. I think 1 Tbs. of actual buttermilk would also work very well.

Kristen Howe from Northeast Ohio on July 30, 2015:

You're very welcome Vespa!

Vespa Woolf (author) from Peru, South America on July 30, 2015:

Thank you Kristen Howe!

Kristen Howe from Northeast Ohio on July 29, 2015:

Delicious recipe to make your own English muffins! Voted up for useful!

Vespa Woolf (author) from Peru, South America on May 30, 2015:

Wow, I'd love to get my hands on freshly milled wheat! We get our milk from a farmer in the community and I'm happy to say it's hormone free and delicious. We also tend to eat our homemade English muffins too quickly. : )

Vespa Woolf (author) from Peru, South America on May 30, 2015:

I'm so glad to hear it @beckbjj! I've also decided to make a batch for breakfast tomorrow. Thank you!

beckbjj on May 30, 2015:

I just did the yogurt this time, but next time I'll try the buttermilk powder and will let you know. It probably won't be long because once I make these, I just can't stop eating them, so they don't last long. I love that you make your own yogurt! My best friend is a dairy farmer, but he lives too far away for me to get his good milk. :-( I do use flour from locally grown, locally milled wheat though, and it's amazing.

Vespa Woolf (author) from Peru, South America on May 30, 2015:

No I haven't beckbjj. Buttermilk isn't available in Peru but I do make my own yogurt so this recipe was born from the locally available ingredients. Pmease let me know if you try buutermilk so I can make the information availableto others. It sounds like a good substitution since both buttermilk and yogurt and acidic.

beckbjj on May 30, 2015:

Well, I tried to edit my comment (the one asking about buttermilk powder), but I'm having some kind of browser problem.

Anyway, I wanted to add that I made these about a month ago and they are excellent. Making them again today!

beckbjj on May 30, 2015:

Just curious, have you ever tried using buttermilk powder instead of plain milk powder, either instead of or in addition to the yogurt?

Megha verma raghav from delhi on May 20, 2015:

This looks really delicious.. I liked them a lottt... Thanx for sharing such a wonderful recipe... :)

Dan on May 20, 2015:

Hello Vespa. My name is Dan and I am a founder of Easy Fast Recipes website. Many thanks for this lovely Homemade English Muffins recipe! Simple and affordable ingredients, easy to follow step by step instructions. This is yummy easy fast recipe and it's surely going into my bookmark list.

Keep up the good work. I am looking forward for more easy food recipes in the future.

Vespa Woolf (author) from Peru, South America on January 27, 2015:

Ecogranny, I hope the cold proofing method helps! I wish we were neighbors so I could taste your delicious and healthful concoctions!

Kathryn Grace from San Francisco on January 26, 2015:

I've been making whole wheat sourdough muffins for a while now, but they never have that irregular cellular structure I'm looking for, turning out instead more like bread.

I do proof the dough overnight, but always in a the oven, with the oven light turned on for warmth. I'll try your cold proofing method and see if it makes any difference.

Thank you so much for your tips and the photographs!

Vespa Woolf (author) from Peru, South America on January 24, 2015:

I hope tou can find the time Arachnea.

Vespa Woolf (author) from Peru, South America on January 24, 2015:

Thank you psyraubie48. I know you are quite a baker!

Vespa Woolf (author) from Peru, South America on January 24, 2015:

Phyllis Doyle, please let me know what tou think of the homemade English muffins!

Patricia Scott from North Central Florida on January 24, 2015:

O yes please. I love to bake breads. I have never made an English muffin; these look divine. I will be trying them soon.

Pinned shared voted up up and away

Angels are on the way to you today ps

Phyllis Doyle Burns from High desert of Nevada. on January 24, 2015:

I love English muffins and have never tried making them. Your recipe has tempted me to make my first batch of them. I bookmarked so I can come back and get the ingredients when I go shopping. Thanks for sharing this recipe.

Voted up, u,a,i and H+

Tanya Jones from Texas USA on January 24, 2015:

I've been wanting to make my own English muffins for ages. Just can't seem to find the time.

Vespa Woolf (author) from Peru, South America on January 24, 2015:

These are delicious English muffins Hendrika. Enjoy!

Hendrika from Pretoria, South Africa on January 24, 2015:

Thank you for the recipes and tutorials on English Muffins. I have been considering them for quite a while, I have even bought the yeast already! Maybe now is the time to go for it.

Vespa Woolf (author) from Peru, South America on January 05, 2015:

Carb Diva, your comment lives up to your name! I hope you try them sometime. Thanks!

Linda Lum from Washington State, USA on January 04, 2015:

vespawoolf - I love to bake bread, and I love English muffins, but (strangely) had never considered the baking of English muffins at home something one could achieve. I believe you have rocked my world! Great hub. Thanks so much for sharing.

Vespa Woolf (author) from Peru, South America on January 01, 2015:

I´m so glad to hear of your success, Soh, and thank you for the review. I´ve added your adjustment to the "tips" section of this recipe so others can benefit from it as well. Have a great year!

Soh on January 01, 2015:

What a great recipe! Thank you for sharing. My 2nd attempt was a lot better -- the first time when I added 1 cup warm milk, the muffins turned out a tad wet. I didn't have milk powder, so on my 2nd try, I added a little fresh milk and warm water combined (ie. 1/4 cup in total). They turned out great, with lots of nooks and crannies -- a wonderful way to kick start the new year!

Vespa Woolf (author) from Peru, South America on December 28, 2014:

Soh, I have never used instant yeast. It rises quicker and so may not be suitable for this recipe. You can omit the milk powder and substitute 1 cup warm milk. No, you don't have to allow the dough to rise again. Just scoop into the rings and it will rise on the griddle as you are cooking the muffins. Enjoy and let me know how it goes!

Vespa Woolf (author) from Peru, South America on December 28, 2014:

Soh, I use all-purpose, bread or unbleached flour in this recipe. You can also try half white wheat for a healthier variation.

Soh on December 26, 2014:

i can't wait to make these today! I was wondering if i should use plain, all-purpose flour, or bread flour for this recipe? Does it make a difference?

Soh on December 26, 2014:

I only have instant yeast, how do I substitute that for active dry yeast. Can I omit the milk powder -- if I were to use fresh milk, 1.5 cups converts to close to 290 ml and that seems an awful lot of liquid for this recipe? Lastly, after removing the proofed dough from the fridge in the morning, must I punch it down and wait for it to double in size in the English Muffin rings? Thanks much for your help!

Vespa Woolf (author) from Peru, South America on December 16, 2014:

Thank you for your kind words janshares! I really appreciate the rating and votes!

Janis Leslie Evans from Washington, DC on December 16, 2014:

My goodness, glad this is circulating again. The clueless, non-baker I am, thought English muffins were made by a machine. I didn't think that the texture, nooks, and crannies could be achieved homemade. I am also impressed by the immaculate look of this hub. Great presentation and formatting, vespawoolf. Your images are stunning. I gave this recipe hub a 5-star rating, voted up, useful, awesome, beautiful, and interesting.

Vespa Woolf (author) from Peru, South America on November 06, 2014:

Thanks for the comment and pin, ShariBerry! English muffin with peanut butter is one of my favorite breakfast treats.

Sharon Berry from Michigan on November 05, 2014:

I have a Thomas' English muffin every morning for breakfast spread with creamy peanut butter. I can't wait to try this recipe! I love the nooks and crannies too. I'm pinning this.

Vespa Woolf (author) from Peru, South America on February 02, 2014:

Tundra55, thanks for your input on the difference between crumpets and English muffins. I haven't had much success with the free-form style of English muffins and find them lacking in character.

tundra55 on February 02, 2014:

Crumpets are very different from English muffins. Crumpets are cooked on a griddle in crumpet rings, on one side only. English muffins are not typically baked in rings. English muffin dough is typically stiff enough to hold its shape when baked freeform on a griddle, turned once during the bake time.

Vespa Woolf (author) from Peru, South America on January 21, 2014:

DonnaCaprio, it's nice to meet another baker and I'm glad you're going to try your hand at English muffins. Please let me know how it goes!

Donna Caprio Quinlan from Newburyport, MA on January 21, 2014:

I enjoy baking and often bake muffins and scones. I have never tried to make english muffins, but after reading your hub I am looking forward to trying them.

Vespa Woolf (author) from Peru, South America on January 19, 2014:

Gamia, I'm so glad this recipe worked for you. I will add the milk substitution in the tips section for others who would like to avoid powdered milk. Thanks so much for your feedback! I really appreciate it.

Deborah on January 19, 2014:

OMG! I made these this morning and all I can say is...Divine! I used the 1 1/4 cup milk in place of dry milk as you suggested and still got lots of nooks and crannies! I will never eat store bought again! Being wheat sensitive, the overnight rise gobbles up all that nasty phytic acid making these so very digestable! It's a keeper! thank you! They are a most traditional food!

Vespa Woolf (author) from Peru, South America on January 16, 2014:

Gamia, thank you for your enthusiasm! I always right click with the mouse and then click on the print option. You can try 1 1/4 cups of warm milk instead of the water and milk powder, although I have never tried it. I hope you still get lots of nooks and crannies!

Deborah on January 16, 2014:

I cannot wait to make these! Nooks and crannies are a must! Is there a substitute for dry milk that will work? I never use the stuff! :) And...How do I print it!? I am new to Hub Pages!

Vespa Woolf (author) from Peru, South America on December 09, 2013:

manl, I've tried both with and without proofing and I prefer the texture of the muffins with the extra step. Either way, though, you can't beat homemade muffins. Blueberries are my favorite. Enjoy!

manl on December 09, 2013:

oh ic...thanks

co's i'm using instant dry yeast so just thinking if proofing step can be skipped.....

i just made the dough, and also bought blueberries to make jams....can't wait to try the blueberry muffin :)

thanks again for your great recipe

Vespa Woolf (author) from Peru, South America on December 09, 2013:

manl, you need the 1 cup plus 1/4 cup water for the dough to be the right consistency. I don't recommend skipping the proofing step, either, or the English muffins won't have their unique texture with plenty of nooks & crannies. I have adjusted the recipe to make the information about quantities a little clearer. Thanks for coming by! Feel free to ask any more questions that might come up.

manl on December 09, 2013:

hello, thanks for your sharing & tips

am i just omit this quantity in reciept in case i don't need to proof yeast? or i still need to add back 1/4 cup warm water in?

1/4 teaspoon each sugar and flour (for proofing yeast)

1/4 cup warm water (for proofing yeast)

Vespa Woolf (author) from Peru, South America on October 29, 2013:

Rebeccamealey, it's always so nice to hear from you! I totally agree...the blueberry muffins are mouth-watering. Thanks for coming by again.

Rebecca Mealey from Northeastern Georgia, USA on October 27, 2013:

Revisiting this one for about the third time, LOL. I can't ever resist that mouth-watering intro photo. And the blueberry? So divine!

Vespa Woolf (author) from Peru, South America on October 22, 2013:

CarrieLeeNight, thank you! I hope you can enjoy these delicious homemade English muffins some time.

Carrie Lee Night from Northeast United States on October 20, 2013:

Yummy ! Thank you for writing this recipe hub :) Have a wonderful week.

Vespa Woolf (author) from Peru, South America on June 23, 2013:

Gsc87: In the UK, crumpets are the closest thing to what we call English muffins in the U.S. In England, there is really no such thing as an "English muffin" which is an American term. A British friend told me that in the area of England where she grew up, a muffin was more akin to a sweet cake. I hope that clears things up a little bit and I hope you can try these delicious homemade "English muffins" sometime. Thank you for taking the time to read and ask a question.

Vespa Woolf (author) from Peru, South America on June 20, 2013:

Missy Mac, I'm glad you're going to try this recipe. Enjoy! English muffins with sausage are hard to beat in the morning. : )

Missy Mac from Illinois on June 20, 2013:

I start my morning with a English muffin with turkey sausage. I will try this recipe!!! I love honey on English muffins . Thanks for sharing.

Gsc87 on June 19, 2013:

I'm confused about the English muffins and crumpet thing. I'm from England and you can buy both from the grocery store. The English muffins taste the same as the store-bought ones over here and completely different to a crumpet - no nooks and crannies. I've only ever tried to make crumpets which didn't work out that well and haven't yet got round to trying them again but I get that homemade muffins would taste like crumpets. It just begs the question what are the English muffins in the store.

Vespa Woolf (author) from Peru, South America on June 15, 2013:

MarkRyanBriones, thank you for your comment.

Vespa Woolf (author) from Peru, South America on June 15, 2013:

Anita Saran, we've used half whole wheat flour for deliciously wholesome English muffins. Thanks for coming by!

Mark Ryan Briones from Philippines on June 15, 2013:

This is great! Thank you for sharing. :)

Anita Saran from Bangalore, India on June 15, 2013:

Lovely. I'd use whole wheat flour though. Voted up/

Vespa Woolf (author) from Peru, South America on June 04, 2013:

twig22bend, English muffins are so delicious. I appreciate your comment.

Vespa Woolf (author) from Peru, South America on June 04, 2013:

Muldercub, English muffin pizzas are delicious! I'm glad you mentioned them--I'll have to try that next time I make a batch of muffins. Thanks for coming by!

twig22bend on June 04, 2013:

Thanks for sharing. I just love english muffins.

Vespa Woolf (author) from Peru, South America on May 31, 2013:

epbooks, I'm glad you're going to try homemade English muffins. They're so much better than store-bought that you may be spoiled after you taste them! Thank you for coming by.

Elizabeth Parker from Las Vegas, NV on May 30, 2013:

I've never made them before, but I love English muffins. I think I have a few boxes in the house now! I'll have to try this one day.

Vespa Woolf (author) from Peru, South America on May 26, 2013:

Rebeccamealey, thank you for your meaningful comment. They are delicious English muffins and worth the little bit of effort it takes to make them. It's always nice to see you!

Rebecca Mealey from Northeastern Georgia, USA on May 26, 2013:

Crunchy and full of nooks and crannies is a great way to describe these delicious looking English muffins. I did not know they were basically the same thing as crumpets! Great detailed and photographed steps!

Vespa Woolf (author) from Peru, South America on May 10, 2013:

rose-the-planner, there's nothing like homemade and English muffins are no exception. Thanks for coming by and I hope you enjoy them!

rose-the planner from Toronto, Ontario-Canada on May 09, 2013:

They look delicious! I have got to try this recipe. Thanks for sharing.

Vespa Woolf (author) from Peru, South America on April 25, 2013:

Kathryn Stratford, I'm glad you enjoyed these English muffins! Thanks so much for the feedback. The rings really aren't important for anything other than the appearance. I have friends who make them free-form, without the rings. I appreciate your comment!

Kathryn from Windsor, Connecticut on April 25, 2013:

Hello again, Vespawoolf, I made these! I don't have muffin rings (yet), so they don't look quite the same. But they taste good! I will buy the rings soon, so next time I can make the "authentic" kind. Thanks again for sharing the recipe. I'm excited!

Vespa Woolf (author) from Peru, South America on April 23, 2013:

Natashalh, I'm glad you enjoyed learning more about how to make English muffins. Your dad must have been quite the cook! I appreciate the vote and comment and pin.

Vespa Woolf (author) from Peru, South America on April 23, 2013:

Kathryn Stratford, I'm always happy to meet a fellow lover of from-scratch cooking. Homemade English muffins are so much more delicious than anything that can be bought in a grocery store. Enjoy and thanks for your comment!

Natasha from Hawaii on April 23, 2013:

This is fantastic! My dad used to make English muffins when I was a kid. He tried to explain it once to me, but I didn't remember anything and just ended up confused. Thanks so much! Voting up and pinning.

Kathryn from Windsor, Connecticut on April 23, 2013:

I looked at this before, but this time I read it all of the way through. I am happy to find a recipe like this, but disappointed I can't make it for supper! I will definitely put this on my list of things to make soon. Thanks for sharing it with us! I'm going to share it, because this is great. I love finding new things to make from scratch!

Vespa Woolf (author) from Peru, South America on April 08, 2013:

KristenWalsh, enjoy! We just love these English muffins and talking about them makes me want to whip up a batch right now. Thanks for coming by!

Vespa Woolf (author) from Peru, South America on April 08, 2013:

Ayelet, there's nothing like homemade English muffins. Enjoy and thank you for your comment!

Kristen from US on April 08, 2013:

I'm a big fan of English Muffins and I love making bread. I can't wait to give your recipe a try.

Ayelet on April 08, 2013:

Yum - will be trying these soon!

Vespa Woolf (author) from Peru, South America on March 07, 2013:

rumanasaiyed, thanks for the votes, comment and share!

Rumana from Sharjah, UAE on March 07, 2013:

Awesome recipe ,Vespawoolf. Voted up Useful and Shared

Vespa Woolf (author) from Peru, South America on March 02, 2013:

Nancygene, thanks so much for your review. I'm glad the recipe is easier to read, too, and appreciate your feedback. I also enjoy the slightly sour flavor the yogurt gives to the muffins and am glad you're adding the recipe to your repertoire. : )

nancygene on March 02, 2013:

Thanks for fixing the recipe so that it is much easier to read. I think it will work so much better for someone that has never baked using yeast. I made up the dough yesterday and fried them up today. They turned out very good and I will definitely try this recipe again. I have seen a lot of "Alton Brown" recipes out there, but I like this one because it has the yogurt in it. Thanks again.

Vespa Woolf (author) from Peru, South America on March 01, 2013:

nancygene, thank you for asking for clarification. The 1/4 teaspoon sugar and flour are to "feed" the yeast during the proofing process. As long as the yeast didn't proof for too long, it shouldn't be a problem to omit them. The melted butter goes into the English muffin dough with the other wet ingredients.

I have revised the instructions to make them clearer. Please let me know what you think if you have a chance to re-read them. I'd be interested to know how the muffins turn out without the melted butter.

I hope you enjoy them as much as we do!

nancygene on March 01, 2013:

I made this recipe today and have put my mixture in the frig for tomorrow. Howeer, I must be the only one, but I found the instructions a bit confusing. I am assuming you used the 1/4 cup warm water to proof the yeast, but I am wondering what the extra 1/4 tsp sugar and flour are for? I thought the 1/4 tsp sugar would be to proof the yeast, but the 1/4 tsp flour is for what?

Also, is the melted butter for the wet ingredients or is this the butter I should use to coat my muffin rings?

Vespa Woolf (author) from Peru, South America on January 26, 2013:

Hannah Ercolini, enjoy the English muffins! I agree, there just aren't many good recipes out there but this one works for me every time. I like the overnight rise since I enjoy eating the muffins for breakfast. Thank you for coming by!

Hannah Ercolini on January 26, 2013:

Yummy! I'll need to try this. I have never found a good recipe for making english muffins. Thank you!

Vespa Woolf (author) from Peru, South America on January 09, 2013:

Vickiw, I'm glad you enjoyed the English muffins! We love them. Technically, instant yeast doesn't need to be activated with water, but since they don't market it here in Peru I haven't actually tried it. I would be interested in hearing your experience if you try the instant. Thank you for coming by to leave your review! Have a great day.

Vickiw on January 08, 2013:

I made your English muffins this morning, and they turned out just great. Thank you so much for sharing this. Question: if I use instant yeast, can I just leave out the initial steps for activating the yeast?

Vespa Woolf (author) from Peru, South America on December 30, 2012:

rumintasari, we don't have muffins in Peru, either, but these homemade muffins are so much more delicious than the stuff you can buy anyway!

Ruminta Sari from Sleman on December 30, 2012:

looks yummy... we don't have muffins here..

Vespa Woolf (author) from Peru, South America on December 12, 2012:

PegCole, I hope you enjoy the muffins. I make them regularly and sometimes I add whole wheat or garbanzo flour to make them more wholesome. They are so much more delicious than the store bought type. Thank you for coming by!

Peg Cole from Northeast of Dallas, Texas on December 12, 2012:

This is exactly what I've been looking to find. English muffins are a favorite around my house but the store bought ones keep getting smaller and they don't work well in the toaster. This recipe will give me the chance to make them from scratch. I love your tips on how to make the nooks and crannies and all your illustrations and instructions were great!

Vespa Woolf (author) from Peru, South America on December 09, 2012:

Vickiw, I´m glad this recipe inspired you to write your own! Please check out my hub series on How to Write your own recipes to learn more! Thank you for your comment.

Vickiw on December 09, 2012:

I always make my own very similar technique. Never buy bread either. Good for you. Your article is awesome! That has inspired me to write a recipe article.

Vespa Woolf (author) from Peru, South America on December 03, 2012:

Shai, homemade muffins are so much better than the kind you buy in grocery stores. Actually, I never would have thought to make them but for the fact that we can't buy them in Peru! Thank you for visiting me, and for the vote and comment.

Chen on December 03, 2012:

Amazingly, as good as English muffins are, I've never thought of ever making one from scratch. Now after reading this, I wonder why it never occurred to me. Thanks for sharing this, it looks delicious and can't wait to try it. VU & useful.

Vespa Woolf (author) from Peru, South America on December 01, 2012:

Ignugent, of course homemade is always more delicious than store bought! I hope you enjoy them and thank you for the vote and comment.

ignugent17 on December 01, 2012:

We always buy Englsih muffins. I would try to do your recipe.

Thanks for sharing. :-)

Voted up and useful.

Vespa Woolf (author) from Peru, South America on November 30, 2012:

Lindacee, I know what you mean about craving what you don't have! I also tend to crave things I never eat while living in the U.S. These English muffins are so much more delicious than the store bought version. Thank you for taking the time to read and comment. I look forward to reading more of your interesting hubs.