English Muffins

Last week while in Canmore I ordered the worst ribs I’ve ever had in my life: They were dry, rubbery, oven baked (not a bit of char on them?!) and the home-made sauce tasted like it was pure tomato paste. Ever since we arrived back home I’ve been dreaming of juicy, fall off the bone, saucy, smoky, ribs. So last night we made the ribs I’ve been dreaming about- they were so so good! We, of course, made too much and decided to do for breakfast what any sensible person would do: Put the leftover rib meat on a breakfast sandwich.


Now, I had two dilemmas: The first was what type of bread should I use? We only had whole-wheat sliced bread kicking around, and as much as I love a plain old breakfast sandwich, this rib meat deserves better than plain Jane sliced bread! I had now created my second dilemma: Do I send Sean and Oswald to the grocery store for English muffins, or do I make them? Its an ordeal these days trying to get Oswald ready and out the door- mostly because he wants to be naked 99% of the time- So I decided to make them myself. It was surprisingly easy and only took an hour! The recipe below makes 18 muffins, I halved it and 9 is perfect for us.


These were delicious as breakfast sandwiches, and also warm off the griddle with butter and jam. Oswald ate almost an entire English Muffin- It paired nicely with his cheese and cheerios.

English Muffins

Makes 18 muffins

  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 package active dry yeast
  • 1 cup warm water (110F)
  • 1/4 cup butter
  • 6 cups all purpose flour (Half whole wheat works nicely)
  • 1 teaspoon salt
  • 1-2 tablespoons cornmeal
  • In a large bowl or stand mixer dissolve the yeast in warm water and let stand until frothy, about 10 minutes.

    In a small saucepan warm the milk until it bubbles and remove from heat, add butter and sugar and stir until both are dissolved. Let saucepan cool until milk is lukewarm.

    Add milk, butter, half of flour, and salt to yeast mixture. Mix until smooth and gradually add the remaining flour until it becomes a soft dough. Knead until dough forms into a ball, approx 5 minutes, place in a greased bowl, cover, and let rise for 20 minutes- It’s okay if the dough hasn’t risen much, it will have a chance to have a second rise.

    Punch the dough down and roll it out about 1/2 inch thick. Cut into 18 rounds with a drinking glass or biscuit cutter. Sprinkle a sheet of parchment paper with cornmeal and set dough rounds to rise, sprinkle cornmeal on top. Cover and let rise for 30 minutes.

    Preheat a griddle to 300 degrees F, or a frying pan over medium heat. Grease well with butter or oil and fry on both sides of muffins until puffed and golden. Serve warm or let cool to room temperature before storing.


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