Grammy's Kitchen · English Muffins · English Muffins
One of 26 english muffins recipes we measured
from tastesbetterfromscratch.com
It ranks #25 of 26 for crust crispness among the english muffins recipes we compared. 124 cooks on tastesbetterfromscratch.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| liquid | 107% | 81% |
| fat | 11% | 7% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 11% | 4% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7 g | 2 1/4 teaspoons instant yeast* ((1 packet)) |
| 429 g | 1 3/4 cups buttermilk (, warmed (or use regular milk)) |
| 42 g | 2 Tablespoons honey |
| 50 g | 1 egg (, lightly beaten) |
| 43 g | 3 Tablespoons butter (, melted) |
| 6 g | 1 teaspoon kosher salt |
| 400 g | 3 1/3 cups all-purpose flour |
| 1/3 cup cornmeal (, for coating on the outside of the muffins) |
Method: 8 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I tried this recipe for the first time today. I followed it to a tee & the dough was completely unworkable as it had way too much hydration! You should go back and look at what you have written down as I feel you have made a mistake someplace. I have read ” — a cook, 1.0★
“I followed the recipe exactly and they turned out amazing and delicious! I read a few of the reviews about the dough being too wet,etc. (I checked my yeast to make sure it wasn't expired too) So what I decided to do was spray my fingers with some of the oil sp” — a cook, 5.0★