Home made English Muffins are one of the most exciting things we’ve made recently. It’s not that we’re boring people, it’s just that after a lifetime of buying them off the shelf, cradled in suffocating cellophane-covered boxes, it was extremely satisfying to cook these uncaged, free-range muffins on our own griddle at home. After some research, this particular recipe we settled upon is from the experts at King Arthur Flour and requires no English Muffin rings.
Samuel Bath Thomas, an immigrant from England, settled in New York and in the 1880s began selling ‘toaster crumpets’ at his bakery, based on a recipe from back home. As their popularity grew, in time his toaster crumpets became widely known as “English Muffins.”
Click here for the complete recipe from King Arthur Flour. We found best results with our All-Clad griddle at about 300F and timing at about 9 minutes per side, but you will need to test out your own griddle to find the best time and temperature.
Once fully cooked, allow the muffins to cool completely on a rack, then split with a fork, or tear open carefully with your fingers if you are experienced with this method, to reveal the coveted English Muffin peaks and valleys, or “nooks and crannies,” as made famous by the Thomas’ ad campaign in the 1980s.