Grammy's Kitchen · English Muffins · English Muffins
One of 26 english muffins recipes we measured
from sugarspunrun.com
It ranks #1 of 26 for flavour depth among the english muffins recipes we compared. 31 cooks on sugarspunrun.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| liquid | 48% | 81% |
| fat | 27% | 7% |
| salt | 9% | 2% |
| yeast | 19% | 1% |
| total sugar | 1% | 4% |
| flour strength | 1.7 | 1.0 |
| acid | 34% | 0% |
| preferment | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 118 g | 1/2 cup water |
| 122 g | 1/2 cup milk |
| 8 g | 2 1/2 teaspoons active dry yeast ((see FAQ section above to substitute instant yeast)) |
| 25 g | 2 Tablespoons granulated sugar |
| 4 g | 3/4 teaspoon salt |
| 43 g | 3 Tablespoons unsalted butter (melted) |
| 50 g | 1 large egg (lightly beaten, room temperature preferred) |
| 240 g | 2 cups all-purpose or bread flour |
| 43 g | 3 Tablespoons unsalted butter |
| 2 Tablespoons cornmeal (optional, but recommended) |
Method: 10 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made the recipe exactly as is, using cups of flour, spoon and level method.. My " batter " was more like a heavy dough and I knew it was too thick but went through the process anyway. I also did not have rings, but my dough was so thick I had to spread it, s” — a cook, 4.0★
“I mix my English muffins and cover and put in the refrigerator before I go to work. That evening I set it out when I get home and about 2 hours later I proceed with the recipe. It works great!” — a cook, 5.0★