Classic English muffins from Dessert Person: Recipes and Guidance for Baking with Confidence (page 227) by Claire Saffitz

Ingredients

bread flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
whole wheat flour
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EYB Comments

Allow dough to rest at least 8, or up to 12 hours in the fridge.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Allow dough to rest at least 8, or up to 12 hours in the fridge.
evelyn_xzt59j on January 29, 2026

Addicting. Follow the instructions exactly- use a biscuit cutter to punch perfect circles, and don’t be tempted to stray from keeping the griddle on low and slow- the wait is worth it! Don’t throw your dough scraps away- they do nicely as a baker’s snack, griddled in the time between batches. ;)
kellilee on November 09, 2024

Recipe warns that if you rest the dough for more than 12 hours, you lose your "nooks and crannies" - and recipe was right. Be warned! But looked beautiful and tasted great, just denser than an English muffin should be.
sbrooksh on April 09, 2022

These were delicious and really easy. I was truly surprised the dough came together since it was so wet, but after 10 minutes of mixing at medium high speed (6 on a kitchen aid stand mixer) it was clearing the walls. I also thought the parchment paper step was a bit overkill at first, but I realized that it helps you feel for uneven thickness in a way that simply patting doesn’t. I’ll definitely make these again.
anya_sf on January 24, 2021

The trickiest part with these was figuring out when to make them since I prefer to bake midday, but the timing here doesn't permit that. In the end, it wasn't too much work to make the dough after dinner and griddle them in the morning. Claire says that way you can enjoy them fresh, but honestly they were better toasted, so feel free to make them ahead. I patted my dough a bit thin in places and got 9 pretty muffins, 1 not-too-badly-cobbled-together muffin, and 1 badly-cobbled-together muffin which sort of fell apart (I hated wasting the scraps). These muffins had good flavor with the classic nooks and crannies inside.