English muffins from Big Book of Bread: 125 Recipes for Every Baker (page 307) by King Arthur Baking Company

  • unbleached all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • Show all ingredients...
  • Serves : Six 3.5-inch muffins

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

  • TFall21 on December 31, 2025

    Fun and fairly easy to make, resulting in a more tender and tangy English muffin than you can get at the store. The dough is sticky but once you dump it out into the cornmeal it's easy to handle and cut. The cornmeal I used was a bit too coarse the first time, will try finer next.

  • csp on October 18, 2025

    Super easy. Dough is very sticky but don’t worry. Next time I’ll double the recipe since it’s an effort just to make six muffins.

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