Grammy's Kitchen · English Muffins · Easy Homemade English Muffins
One of 26 english muffins recipes we measured
82 cooks on www.melskitchencafe.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| liquid | 102% | 81% |
| fat | 10% | 7% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 6% | 4% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 429 g | 1 3/4 cups warm milk or buttermilk (see note) (see note) |
| 43 g | 3 tablespoons salted butter (melted) |
| 9 g | 1 1/2 teaspoons salt |
| 25 g | 2 tablespoons granulated sugar |
| 9 g | 1 tablespoon instant yeast |
| 210 g | 1 3/4 cups all-purpose flour |
| 210 g | 1 3/4 cups whole wheat flour (see note) |
| 1/2 cup cornmeal |
Method: 12 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made these a few times and I love them! They do hold together really well for sandwiches. Also they're fun to make! And freeze well. I have to confess though that the second time I made them I didn't read the recipe carefully and left out half the flour!” — a cook, 5.0★
“I make these over and over again for my family. I prefer using milk over buttermilk personally. The difference in moisture certainly makes it wetter using milk but I find the thicker dough made with buttermilk makes them doughier and harder to tell when they’r” — a cook, 5.0★