I’m from South Africa and I’m proud to say you’ve thought me how to bake,I’m almost the best baker Ive ever met😂 absolutely appreciate your efforts and free lessons❤️❤️
I just made this recipe this morning and allowed it to rise about two hours. It was absolutely the best English muffin ever. Just can't compare with store bought. I used a large cast iron pan over very low heat. I also cut the parchment paper into pieces so that I rested each muffin individually in its piece of paper. That made it extra easy to carry each muffin to the pan without disturbing them and placing them onto the pan while removing the piece of parchment paper from the top.
I fried them paper side down for a minute and then flipped them over, That made it very easy to remove the paper without changing the shape of the muffins.
I don't often leave comments, but this recipe deserves some praise. I really enjoyed the look and flavor of the muffins. Recently, I've tested five different recipes and yours is head and shoulders above the rest! Love watching your videos as your good nature really comes through. Thanks!
Take this as a sign to only try John's version first.. lol I made these yesterday they are SUPREME.. they just might replace my weekly loaf of bread hahahaha!!
I can't wait to try this. One difference that I've learned from baking bread with high-hydration dough is to keep the 3" ring and your hands wet with cold water rather than adding more flour. Even the slackest dough releases immediately, and you haven't added any extra flour to reduce the hydration of the finished product (and therefore reduce the hole size). I'm looking forward to home-cooked English muffins over the weekend.
Quick update. These turned out superb. The look like the ones from the store, but taste far superior. We gobbled them up with butter...because no one wanted to wait for the bacon and eggs that were suppose to go inside them! I have a couple I will serve for breakkie! Thanks so much for such an amazing approachable recipe!
Excellent. Overnight proof, second proof while brewing coffee and making them just before sitting for Sunday Breakfast. That's how a Great Sunday starts.👏🏻👏🏻👏🏻👏🏻👏🏻
@@jaykayjay8985 that's because our biscuits are nothing like the"biscuits" in the US, what we call biscuits are cookies in the US. Their biscuits are our scones, look up the recipe for savoury scones, not fruit scones as they do contain sugar and you will see there is no sugar in them.
I made these for my mom’s birthday as eggs Benedict. The poached eggs weren’t perfect and the hollandaise was runny but these muffins were absolutely perfect! Thank you John!
Your commitment to perfection shows in this recipe. I followed it with one exception, I replaced 1/3 of the flour with whole wheat flour. So light and fluffy, perfectly crisp on outside, lots of nooks and cranies. Wonderful flavor. Easy to follow recipe. Thank you!
As an English person currently living in the US it's amazing to see Americans make and enjoy these muffins! They're the best, and the store bought ones here are so much worse than back in the UK. I also appreciate you properly opening the muffin with a fork :)
He's right ... these are far superior to store bought. I have never eaten a muffin without jam, butter, or making it into a breakfast sandwich. Well, couldn't resist eating my scrap muffin without butter. Yummy! Made two dozen. Gonna make his Brioche Buns as soon as my eggs and butter come to room temp. Thank you for inviting us to your Preppy Kitchen!
I found it easier to transfer them into the frying pan by cutting the parchment paper around each muffin , I set them in the pan parchment paper and all, the parchment paper can also be used to flip them easier, they turned out great, thank you.
I’ve just finished following this recipe and the outcome was a success! Was a bit concerned at first as the dough was very sticky but added a touch of flour as I laid it out to cut. Trust the process as you’ll end up with soft fluffy English muffins ❤
I've made these before. I love making yeast breads. My favorite is jalapeno cheese bread. That is also my family's favorite. When I start my yeast I sometimes make a 'slurry'. It was a technique I picked up from a baker. She would mix equal parts of warm water to flour and then add her yeast. After abput 20 minutes she would have a bubbly bowl of flour mix. Usually when I make bread I just add all the ingredients together. I have never had inactive yeast. I buy yeast a pound at a time and keep it in the freezer. Great video though.
I made these last weekend. Much to my surprise they turned out exactly as they should. With it just being the wife and I they were gone inside of 36 hours (10ct.). I made another batch this morning thats in the fridge, gettin happy. Can't wait til breakfast! Thank you for this recipe!!!
I've had lots of English muffins but in 66 yrs I've never, ever had a freshly baked one. My mouth is watering & I have this very strong craving to bite into one right now so I am going to try your recipe tomoro! Thanks so much!
I've made these 2x in the last week or so. They are SO easy and great for breakfast sandwich meal prep! I've always found the store-bought ones...bland. These are great and hubby likes them too! Thank you!
I just made this and it's definitely a winner -- the results were delicious and just as described. My family enjoyed these with plain butter, not toasted, and we loved them. I let the dough retard overnight in the refrigerator, and the results were marvelous. The only flavor element I'll adjust next time is a matter of personal taste -- we'll increase the salt to 1 1/2 tsp or even 2 tsp. Here are a few notes from my first time working through this: 1. My biggest challenge was getting the muffins to release from the parchment paper just before cooking. The dough is REALLY slack and sticky, and mine stuck to the parchment paper like glue. Next time, I'm going to use lots more corn meal on the parchment paper before transferring the dough. The ones I had the easiest time with had lots of cornmeal under them 2. Use lots of flour on the work surface when initially spreading out the dough for cutting. I didn't use enough, and I think that contributed to my challenges getting the muffins to release from the parchment paper -- I think more flour before cutting would make the disks dryer on the bottom and therefore less likely to stick. 3. Go slow on the oil used in the bowl for the first rise and retard. I put in too much, and my resulting dough had more oil than was optimal. This contributed to the overall stickiness. 4. Use a BIG bowl when retarding overnight in the refrigerator. My dough got at least four times larger, maybe more. I was afraid it had over-risen, but it was fine. Still, be sure to choose a bowl with lots of room. If you have a cover (rather than plastic wrap), then oil the bottom side of the cover just in case. 5. As I expected, I had good results from keeping a smallish bowl of cold water at my prep and cooking stations. I dipped my fingers in cold water before handling the dough, I dipped the cutter in cold water before using it, and I kept the spatula blade in cold water before using it to transfer the muffins. Aside from the handling, the cooking was exactly as described in the video. I used a 12" cast iron skillet with lots of cornmeal on the bottom, and we have an electric stove with a flat glass cooktop. I put the burner on "3" and let the skillet warm while the muffins did their final 30 minute rise. I did four at a time, covered as per the video. Mine were perfectly cooked at the 5 minute mark on each side. I empty the skillet and replace the cornmeal after each batch. I used a "fish flipper" spatula during cooking with excellent results. I got 11 muffins -- next time I'll make the dough a little thinner before cutting. It looks to me as though this recipe will make a dozen perfect English Muffins.
I've just made this recipe for the first time, and it's great in terms of taste and texture. Lots of nooks and crannies just like Thomas' or Bays. Working with the dough after turning it out was VERY difficult. I'd suggest dusting the top of the dough, which becomes the bottom once turned out from the bowel, with generous amounts of flour and corn meal. Very sticky dough.
Thank you for the heads up. I did what you suggested and it made a huge difference. I have a proof setting on my oven and so this dough rose a huge amount and stuck to the shower cap cover I used. Next time I will oil it. I used a nearly 4 inch cutter so I only got 7 muffins… but that’s ok they will make good sandwiches. I did the math and this dough is 90% hydration. Other recipes are 50-60. But I bet they will be very good!
Small town here only has one tiny store. Crumpets (English muffins) are only sometimes available and only in the freezer section because they can't sell them before they go stale. The store is going to notice a big difference in their sales from me because now you've taught me how simple these are to make for myself. As it is, I have fruit trees, a vegetable garden, and now no need to buy their muffins, lemon curd, bagels, puff pastry, sprinkles, and everything else you have shown us how to do for ourselves. I can't thank you enough for your wonderful recipes that are much better than store bought.
Crumpets and English Muffins are two separate things. Crumpets have little holes in them, so when you toast them and then put butter and honey, they seep into the holes and is delicious.
@@ceemartin5624 I believe you, but have found the terms interchangeable here and can be slightly different (bigger holes or smaller) depending on the company that makes them. They both have only that slight perforated separation that you need to carefully tear apart since they are not cut through. Toasted and smothered with butter and jam they all taste great.
@@islandgal500I don't know where you live but I'm in Canada & the two aren't interchangeable with their names. Crumpets are not split. They don't have perforations & you can see the holes in them in the package bc their holes are on the outside. English muffins also don't have perforations, they just seem to have a halfway mark where you put the fork in for splitting them. They are smooth on the outside & after splitting, then you can see the dips & rises, not exactly holes, like crumpets. Definitely two different things.
My English muffins are proofing as I type. I did the first rise in the fridge for 4 hours. The dough was incredible to work with. Gave me no trouble at all. Can't wait to see how they turn out!
I just revisited this video with my 4 year old son, as we made english muffins together. Seeing your dough art and hearing your wonderful explanations really gets us both in the mood! What can I say?! What an absolute riot this must be for your former students. I can't imagine having a teacher that I adored... and following their baking creations on YT. LOVE IT.
I'm from New England. So I love them. The Holy Spirit put this in my spirit. To make my own. So you are the 1st one,I see so you're the one.Im a wanta-be cook. So much to learn.---SC
I just made your english muffins this afternoon and my gah, they are freaking amazing! They are definitely super easy to make (even using a wooden spoon to mix as I do not own a stand mixer..just requires arm muscle). I slathered on some butter and honey and fell in love. Thanks so much for sharing your recipe!
@@d.p3540 I maybe mixed with my wooden spoon for like 3-4 minutes. I know he uses his stand mixer for 8 minutes, but I have now made these several times and every time they have turned out great!
Just came across this recipe. My daughter has a severe sunflower allergy. We love English muffins, however, all the store bought ones have as one of the ingredients "vegetable oil", which more often than not includes sunflower oil. This recipe is absolutely amazing. Much better than store bought, easy to make, and she can eat them. Thank you!! Best English muffins ever!!
I feel like I’m learning to take my cooking to a whole other level with your recipes. Made this today and and was a hit! Soft delicious and my entire family enjoyed it. Thank you !
@@hyaali5084 umm no. I saw this video when it was just uploaded and thought these were the normal vanilla muffins for breakfast but they aren’t so I won’t be making them
After setting off the fire alarm with my first 4 attempts at your delicious recipe, I finally got past that problem by spraying my stainless steel frying pan with a coating of olive oil cooking spray. Between that and getting the heat of the pan just right, I can now enjoy this wonderful recipe of yours, without a kitchen filled with smoke. lol p.s. My dog begs me for these.
I made them just this morning and they came out beautifully! I didn’t let them rise overnight. Just put them in a slightly warmed oven. Did the trick!!
The shower cap works awesome, I first saw John Kirkwood using it. This recipe also works great as a loaf to be sliced and toasted. Thanks for another delicious recipe.
@@dcwatashi he does have a E M recipe but doesn't appear to have the nooks & crannies like a Thomas'. There are several copycat Thomas' if you google it.
@@gordonhood6265 I am going to try to follow John Kirkwood he is from England and he has a recipe for English muffins. Actually just as I speak I’m making crumpets😂🤣😀😄
If you like English Muffins and have not tried this recipe yet, you must do so tonight. The Title of this video is so correct, "Best Ever English Muffins". I "fried" mine on an electric griddle on high and covered them with a stainlees steel 9x12 baking pan--got excellent results and the cover helps them cook through!
I just made these this morning. I mixed the dough last night. They were THE BEST!!! I am back re-watching and writing down the recipe to make more. Thank you! Love your little embarasing giggles with the mix dry ingredients...all two of them. Lol.
They way I learned it to get it more fluffy is to carefully turn them over to the second side while in the pan. You can see how the muffins looses the air air when he flips it so quickly. Great recipe and tutorial, will try it out later! :) Edit: Sadly the dough is way too wet. I had to add a ton more flour to get anything going. Might just be the German ingredients.. who knows.
I finally did this and they were absolutely delicious!!! Thank you for working on this so we don't have to struggle.... I rarely get my recipes right on the first try... A miracle!!! You are an awesome cook .. instructor....and person. Thank you!
PLS ANSWER..I really want to make the brownie for my mom's birthday. Hi I was watching your videos and I had a few questions. When you made the fudgy chocolate brownies, did you use all purpose flour or wheat flour? Also I dont have an oven currently. Can I bake the brownies in my microwave at convection or oven is needed? Also dont we have to add baking soda in the brownies? And shouldnt we preheat the oven while making the brownies and cookies? If yes, then at what temperature?
Hmmm...experienced home baker here. If you don’t have an oven, I’d look up microwave cakes/muffins/brownies in MUGS. You may have to eat it with a spoon. Good luck.
Tried this recipe this morning / last night & it was a great success. I will no longer be buying English muffins for my family again. Thank you for sharing this great recipe.
I am a pastry chef by trade I tried making English muffins at home 5 years ago and just about had a nervous breakdown.I had smoke burning cormeal raw dough,not a good scene!I will try these!They look scrummy!Job well done!
I just made these English muffins for breakfast today. I started dough day before. The muffins came out amazing! I followed your instructions exactly. Nice and big not tiny like the store bought I am enjoying a muffin now with butter and fresh jam. Thank you so much for all your detail work so we all can get it right the first time
I just made these English muffins for breakfast today. I started dough day before. The muffins came out amazing! I followed your instructions exactly. I am enjoying a muffin now with butter. Thank you much for all your work 😊❤️
Thank you, Preppy Kitchen. Your recipe seems to be THE one I've been looking for, with nooks and crannies inside. I've done a lot of research, tried a hundred different ways, but never achieved the quality of the Thomas's English Muffins or the McDonald's English muffin. Now, I'll try it your way. God bless you!
I just finished making them. I can tell you without even eating them that they are fantastic. I didn’t get round muffins though. I think the best way for me is to take a chunk of dough and with floured hands roll them into a ball then flatten them out on the readied pan.
Beautiful! Thank you so much for sharing. My husband and I are trying to be a scratch kitchen and I love English muffins but I don't want to buy from the store with all the preservatives that are in that. I am going to try these and I know it'll take me a few tries but once I get it down these are going to be apart of my make ahead of time breakfast sandwiches I plan to make for while I'm in post-partum recovery ❤❤ you made a pregnant mama's day. Thank you for being such a blessing again and sharing your recipe
i made these today and they were the best things ever!!! your instructions were so precise and exact. my mom finished them without leaving any for my dad 😅🤣❤
You are my go to person to find a recipe and learn how to make it! You are the best teacher ever.🤩🥰😘 and can always count on the finished product to be wonderful. You are a God send. Making these tomorrow.💃
I tried this recipe for the first time yesterday. Simply put, this recipe and the resulting muffins are AWESOME!!! I'll never buy again - this is the only recipe I'll ever use. Thank you SO MUCH for this!
The recipe is great. Made cinnamon raisin muffins by adding 1 tablespoon brown sugar and 3/4 cup raisins and cinnamon to the base recipe. Great with butter.
I've tried to make English muffins a few years ago, and I remember adding a bit of baking soda in the dry ingredients to get those nooks and crannies. It helps makes lots of holes like in store bought English muffins.
@@dcwatashi yes yeast actually does this. Watch videos on making Ciabatta bread. Ciabatta has huge holes in it, and is made with yeast only. Look at other recipes for English Muffins, too. Yeast only.
I thought I didnt like english muffins but after making and tasting this recipe I now crave them. These were so good! I cant believe the difference between fresh homemade ones and store bought, it's like night and day. It was also super easy to do by hand and minimal effort and clean up. This is going to be a weekend staple for my household!
Mine, for the most part, resemble flatbread. I took it as a bad sign when the dough traveled up the beaters and into the workings of the mixer. It rose nicely and resembled the dough in the video. I did everything you did; however, the dough was just so darn sticky. It even stuck to the parchment paper. Not even one of them looks normal. Either they look like flatbread or they are taller on one half, and flat on the opposite side due to sticking to the paper and stretching, which caused deflation. I will say, they tasted like English muffins. There was just nothing to split, so I buttered the top and ate it that way.
My mom and I made English muffins just before she passed away. Good memories and lots of giggles! I made these and they were gone in a blink!! (There was five of us here.) So easy and delicious! Thanks for posting.
Works perfectly! Thank you! :) First my dough has risen huuuge but came out too runny. Added a tad more flour and sent it to rest again for 2 hours. Luckily it has risen again. And, the first batch I cooked in a simple non-stick pan, and the second in cast iron skillet. Cast iron makes a huuuge difference indeed! 🙏🏼
Thank you, thank you, thank you! I have made several different muffin recipes. None have been worth the effort, so far. I kept buying them from Wolferman’s. You are such a wonderful teacher. I will give homemade muffins one more go with your recipe. I can’t wait to add flavors too, since your recipe will undoubtedly turn out wonderful. Happy baking/grilling everyone!
@@christinekaye6393 Good day to you Christine. I am sorry to say that I will still be buying my English muffins. Let me preface that statement with the fact that my household is compromised of spoiled eaters. My children have grown up on homemade everything. We are closing in on two decades of fresh Croissant, scones, biscuits, Madeleines and popovers for breakfast as well as a homemade muffins, sweetbreads, waffles, pancakes and Crepes. Including homemade breads, focaccia and pizzas are all an everyday deal here. But my eaters still like Wolferman’s better than homemade. I agree, so there’s no need for me to go through the trouble and mess. I cook and bake just about everything all day every day still dreaming of days when someone will cook for me. Maybe when my children are in their twenties or start their own families. Good luck to you Christine! I hope yours are a big success. I’ll still be keeping Wolferman’s and San Francisco Sourdough bread companies gainfully employed, thank goodness for delivery! Theirs just taste better. Happy Baking to you! Absolutely love John though! He is up there with Julia, Jacques and America’s Test Kitchen to me. His Caramel recipe is a big hit with my husband and so easy yet a bit nerve racking as all caramel is. How entertaining and informative he is. I’ll keep watching John.
@@christinekaye6393 hi again if your looking for more technic? The other video recipe I liked best in my English Muffin adventures is Claire from bon appetite’s test kitchen.
Just tried these yesterday. Watching my sugar intake, used erythrytol instead. Proofed oveernight, & yes, really these taste incredible. Thanks so much for this lovely recipe. ❤️😋🤤
I am from Toronto, Canada and I made these a few days ago and they were fantastic. I shared them with my lovely neighbours and I am actually making another batch this afternoon. They are perfect sweet or savoury . Toasted or not - they are additive. Never learned this at culinary school. Shame.
Hi! These came out so perfect!! I did use half the amount of sugar and only 3/4 tsp salt. So very soft and perfect in every way. I am saving this recipe! Never will I buy them from the grocery store.
I was just thinking yesterday about how lazy I am that I do not want to go to the grocery store just for Thomas's English Muffins, and today, bam! Here is John Cannel with an English muffin video. Saved the day because it's a five-mile walk from here to the store and back for just some muffins, man. Thanks, John!
Holy crap, that's a long walk. I walked to work when my car was in the shop and that was a 6 mile, 3-hour affair one way. The store is only a 30 minute walk on foot, thankfully. Do you live rural?
You'd think it was 2020 again! I buy groceries and have them delivered due to my age. I couldn't find cornmeal so I ordered a package of grits (I'll eat the rest for breakfast thank you!) and a box of corn muffin mix. Just to see what I can use. I also have a mortar and pestle so I might grind the grits ever such a tiny bit. I am so excited to try your recipe. I am NOT a baker and want to learn. So... this is my 1st try at rising dough. Wish me luck! Thanks for the recipe
Thank you Brian for beeing the small voice in my heat reminding me to dip my cutter into the flour. I do this recipe every two weeks or so. Just love it.
Wow! I made your recipe. These are the best English Muffins EVER! I will never purchase an English Muffin again, not even Bays, which are the best in the market. My only problem is the 3 inch cutter--mine expanded so much in height and width, that I ended up with sandwich size muffins. I used a small tuna can for the cutter and a double batch yeilded 19 huge muffins. Perhaps if I patted the dough thinner than the 1 inch to start, they would not have grown so large. Thanks a million for this recipe. Also, I am making Pizza today. In the stage where the dough mix is still runny, I mixed it for 10 minutes untill the dough started to throw strings, then completed the dough. I wonder if this is the only secret I have lacked in the past to make NY Style pully and chewy thick crust?
Thank you SO much! I live in Hungary , where you cant find these, finally I can make it at home😍! It would be so great if you would share a great bagel recipe🤩
This is extremely Instructive and exactly what I was looking for! Although directions are succinct, I have one question being a newbie… I have never left anything to rise in the fridge overnight. So before I bake them in the morning do I let them come to room temperature? You mentioned putting them in a warming area so I'm not sure. I think that applies to letting dough rise if you plan to cook them immediately thereafter. Can't wait to try these! Thank you again.
Greetings from Athens Greece!! love your channel and so happy to watch you ,and appreciate your time to show all of us your great recipes!! Thank you ❤️
This was my second attempt at English muffins .The first was a different you tube site. These were indeed gooey and I need practice but the taste was extraordinary. It was just difficult for me to pick them up after rising and then have them keep their shape. I’m going to keep trying.
Excellent taste!!! So much better than the first recipe I tried. I made your strawberry jam two weeks ago and my husband and I loved it. You're my favorite now ❤❤❤
Giving this a try today. I am not a baker. My wife is but I thought I'd give it a shot to learn a new skill. I made the dough and have it in a greased bowl in the fridge. I'll make them tomorrow. See you then
Well, cooked them up today and they do taste BETTER than the store bought ones. I used a cast iron pan and put it on 1-2 on my electric stove. Temp was between 350-400. I cooked longer than 5-7 minutes. More like ten. I just cooked them to how brown they looked. Bottom was crisp. Inside was soft. Thanks for the recipe. Looks like I'll make my own from now on
I’m from South Africa and I’m proud to say you’ve thought me how to bake,I’m almost the best baker Ive ever met😂 absolutely appreciate your efforts and free lessons❤️❤️
Thought?
@@sunilsawant2521 taught*
@@kamogelomagwai752 I'm
Have you ever been to Nando's chicken? If so how is it?
@@kamogelomagwai752 The EDIT button is your FRIEND!
I just made this recipe this morning and allowed it to rise about two hours. It was absolutely the best English muffin ever. Just can't compare with store bought. I used a large cast iron pan over very low heat. I also cut the parchment paper into pieces so that I rested each muffin individually in its piece of paper. That made it extra easy to carry each muffin to the pan without disturbing them and placing them onto the pan while removing the piece of parchment paper from the top.
I fried them paper side down for a minute and then flipped them over, That made it very easy to remove the paper without changing the shape of the muffins.
I don't often leave comments, but this recipe deserves some praise. I really enjoyed the look and flavor of the muffins. Recently, I've tested five different recipes and yours is head and shoulders above the rest! Love watching your videos as your good nature really comes through. Thanks!
Take this as a sign to only try John's version first.. lol I made these yesterday they are SUPREME.. they just might replace my weekly loaf of bread hahahaha!!
He’s the best
I can't wait to try this. One difference that I've learned from baking bread with high-hydration dough is to keep the 3" ring and your hands wet with cold water rather than adding more flour. Even the slackest dough releases immediately, and you haven't added any extra flour to reduce the hydration of the finished product (and therefore reduce the hole size).
I'm looking forward to home-cooked English muffins over the weekend.
Or use oil instead of water
I appreciate how you don't waste food. Instead of throwing the scraps away, you made a mini muffin 👍
I was just thinking the opposite. He's contaminating the 4 cups of flour in the glass jar of flour just to dust the cookie cutter.
thanks. I was almost stupid enough to throw dough away just because they weren't cut with a cookie cutter (sarcasm).
Quick update. These turned out superb. The look like the ones from the store, but taste far superior. We gobbled them up with butter...because no one wanted to wait for the bacon and eggs that were suppose to go inside them! I have a couple I will serve for breakkie! Thanks so much for such an amazing approachable recipe!
Excellent. Overnight proof, second proof while brewing coffee and making them just before sitting for Sunday Breakfast. That's how a Great Sunday starts.👏🏻👏🏻👏🏻👏🏻👏🏻
Overnight proof gives a but sour flavour so its always best to do overnight proof
Did you put them in the fridge overnight?
Perfect! Exactly how I've made them for years (I'm a Brit) and it's so nice to see a recipe for English muffins without stuff like honey being added!
Yeah I saw one with honey and it turned me off instantly. In the USA unnecessary sugar is added to just about everything. Truly annoying.
@@SilentReader2 he added sugar for the yeast 🤣
@@jaykayjay8985but that's in all bread. The recipes I have seen from the USA add sugar AND honey or syrup.
Yeah, it’s also annoying to see Brits add sugar to their biscuits!
@@jaykayjay8985 that's because our biscuits are nothing like the"biscuits" in the US, what we call biscuits are cookies in the US. Their biscuits are our scones, look up the recipe for savoury scones, not fruit scones as they do contain sugar and you will see there is no sugar in them.
I like how you always specify to add the egg *without the shell*. This makes a huge difference to the recipe.
😂😂
a different kind of crunchy!
I made these for my mom’s birthday as eggs Benedict. The poached eggs weren’t perfect and the hollandaise was runny but these muffins were absolutely perfect! Thank you John!
Oh *without* the shell! No wonder my muffins keep coming out so crunchy 😋
😂😂😂
I keep seeing u in the comment section in nearly all the food vids I watch 😂😂
@@saimatasnim5716 muahaha no escape! 😁
Ahahaha funny!!
Lmao (≧▽≦)
Your commitment to perfection shows in this recipe. I followed it with one exception, I replaced 1/3 of the flour with whole wheat flour. So light and fluffy, perfectly crisp on outside, lots of nooks and cranies. Wonderful flavor. Easy to follow recipe. Thank you!
As an English person currently living in the US it's amazing to see Americans make and enjoy these muffins! They're the best, and the store bought ones here are so much worse than back in the UK.
I also appreciate you properly opening the muffin with a fork :)
Everyone knows the English are light years ahead of the rest of the world when it comes to great food
LMAO!! 😂😂😂😂
He's right ... these are far superior to store bought. I have never eaten a muffin without jam, butter, or making it into a breakfast sandwich. Well, couldn't resist eating my scrap muffin without butter. Yummy! Made two dozen. Gonna make his Brioche Buns as soon as my eggs and butter come to room temp. Thank you for inviting us to your Preppy Kitchen!
I found it easier to transfer them into the frying pan by cutting the parchment paper around each muffin , I set them in the pan parchment paper and all, the parchment paper can also be used to flip them easier, they turned out great, thank you.
Wait 😮 did you hear them parchment paper down first?
I’ve just finished following this recipe and the outcome was a success! Was a bit concerned at first as the dough was very sticky but added a touch of flour as I laid it out to cut. Trust the process as you’ll end up with soft fluffy English muffins ❤
I've made these before. I love making yeast breads. My favorite is jalapeno cheese bread. That is also my family's favorite.
When I start my yeast I sometimes make a 'slurry'. It was a technique I picked up from a baker. She would mix equal parts of warm water to flour and then add her yeast. After abput 20 minutes she would have a bubbly bowl of flour mix. Usually when I make bread I just add all the ingredients together. I have never had inactive yeast.
I buy yeast a pound at a time and keep it in the freezer.
Great video though.
I made these last weekend. Much to my surprise they turned out exactly as they should. With it just being the wife and I they were gone inside of 36 hours (10ct.). I made another batch this morning thats in the fridge, gettin happy. Can't wait til breakfast!
Thank you for this recipe!!!
I've had lots of English muffins but in 66 yrs I've never, ever had a freshly baked one. My mouth is watering & I have this very strong craving to bite into one right now so I am going to try your recipe tomoro! Thanks so much!
I've made these 2x in the last week or so. They are SO easy and great for breakfast sandwich meal prep! I've always found the store-bought ones...bland. These are great and hubby likes them too! Thank you!
I just made this and it's definitely a winner -- the results were delicious and just as described. My family enjoyed these with plain butter, not toasted, and we loved them. I let the dough retard overnight in the refrigerator, and the results were marvelous. The only flavor element I'll adjust next time is a matter of personal taste -- we'll increase the salt to 1 1/2 tsp or even 2 tsp.
Here are a few notes from my first time working through this:
1. My biggest challenge was getting the muffins to release from the parchment paper just before cooking. The dough is REALLY slack and sticky, and mine stuck to the parchment paper like glue. Next time, I'm going to use lots more corn meal on the parchment paper before transferring the dough. The ones I had the easiest time with had lots of cornmeal under them
2. Use lots of flour on the work surface when initially spreading out the dough for cutting. I didn't use enough, and I think that contributed to my challenges getting the muffins to release from the parchment paper -- I think more flour before cutting would make the disks dryer on the bottom and therefore less likely to stick.
3. Go slow on the oil used in the bowl for the first rise and retard. I put in too much, and my resulting dough had more oil than was optimal. This contributed to the overall stickiness.
4. Use a BIG bowl when retarding overnight in the refrigerator. My dough got at least four times larger, maybe more. I was afraid it had over-risen, but it was fine. Still, be sure to choose a bowl with lots of room. If you have a cover (rather than plastic wrap), then oil the bottom side of the cover just in case.
5. As I expected, I had good results from keeping a smallish bowl of cold water at my prep and cooking stations. I dipped my fingers in cold water before handling the dough, I dipped the cutter in cold water before using it, and I kept the spatula blade in cold water before using it to transfer the muffins.
Aside from the handling, the cooking was exactly as described in the video. I used a 12" cast iron skillet with lots of cornmeal on the bottom, and we have an electric stove with a flat glass cooktop. I put the burner on "3" and let the skillet warm while the muffins did their final 30 minute rise. I did four at a time, covered as per the video. Mine were perfectly cooked at the 5 minute mark on each side. I empty the skillet and replace the cornmeal after each batch. I used a "fish flipper" spatula during cooking with excellent results.
I got 11 muffins -- next time I'll make the dough a little thinner before cutting.
It looks to me as though this recipe will make a dozen perfect English Muffins.
this is so sad lol, such a waste to type all of this out to justify your waste of time & ingredients for this lazy pathetic use of a recipe haha
I've just made this recipe for the first time, and it's great in terms of taste and texture. Lots of nooks and crannies just like Thomas' or Bays. Working with the dough after turning it out was VERY difficult. I'd suggest dusting the top of the dough, which becomes the bottom once turned out from the bowel, with generous amounts of flour and corn meal. Very sticky dough.
Thank you for the heads up. I did what you suggested and it made a huge difference. I have a proof setting on my oven and so this dough rose a huge amount and stuck to the shower cap cover I used. Next time I will oil it. I used a nearly 4 inch cutter so I only got 7 muffins… but that’s ok they will make good sandwiches. I did the math and this dough is 90% hydration. Other recipes are 50-60. But I bet they will be very good!
Small town here only has one tiny store. Crumpets (English muffins) are only sometimes available and only in the freezer section because they can't sell them before they go stale. The store is going to notice a big difference in their sales from me because now you've taught me how simple these are to make for myself. As it is, I have fruit trees, a vegetable garden, and now no need to buy their muffins, lemon curd, bagels, puff pastry, sprinkles, and everything else you have shown us how to do for ourselves. I can't thank you enough for your wonderful recipes that are much better than store bought.
Crumpets and English Muffins are two separate things. Crumpets have little holes in them, so when you toast them and then put butter and honey, they seep into the holes and is delicious.
@@ceemartin5624 I believe you, but have found the terms interchangeable here and can be slightly different (bigger holes or smaller) depending on the company that makes them. They both have only that slight perforated separation that you need to carefully tear apart since they are not cut through. Toasted and smothered with butter and jam they all taste great.
@@islandgal500 Crumpets are more 'gooey' inside until you toast them, but muffins aren't. The texture is totally different imo.
@@islandgal500I don't know where you live but I'm in Canada & the two aren't interchangeable with their names. Crumpets are not split. They don't have perforations & you can see the holes in them in the package bc their holes are on the outside. English muffins also don't have perforations, they just seem to have a halfway mark where you put the fork in for splitting them. They are smooth on the outside & after splitting, then you can see the dips & rises, not exactly holes, like crumpets. Definitely two different things.
My English muffins are proofing as I type. I did the first rise in the fridge for 4 hours. The dough was incredible to work with. Gave me no trouble at all. Can't wait to see how they turn out!
How'd it go for you?
I just revisited this video with my 4 year old son, as we made english muffins together. Seeing your dough art and hearing your wonderful explanations really gets us both in the mood! What can I say?!
What an absolute riot this must be for your former students. I can't imagine having a teacher that I adored... and following their baking creations on YT.
LOVE IT.
I'm from New England. So I love them. The Holy Spirit put this in my spirit. To make my own. So you are the 1st one,I see so you're the one.Im a wanta-be cook. So much to learn.---SC
I just made your english muffins this afternoon and my gah, they are freaking amazing! They are definitely super easy to make (even using a wooden spoon to mix as I do not own a stand mixer..just requires arm muscle). I slathered on some butter and honey and fell in love. Thanks so much for sharing your recipe!
TRY using the autolyse method, kneading should not really be needed!
Thanks for that info as I too dont have a mixer.
How long do you hand mix for if you don't mind sharing?
@@d.p3540 I maybe mixed with my wooden spoon for like 3-4 minutes. I know he uses his stand mixer for 8 minutes, but I have now made these several times and every time they have turned out great!
@@thaotongfoodie okay thank you for letting me know 😊
Just came across this recipe. My daughter has a severe sunflower allergy. We love English muffins, however, all the store bought ones have as one of the ingredients "vegetable oil", which more often than not includes sunflower oil. This recipe is absolutely amazing. Much better than store bought, easy to make, and she can eat them. Thank you!! Best English muffins ever!!
I love how he emphasises any word starting with T
I feel like I’m learning to take my cooking to a whole other level with your recipes. Made this today and and was a hit! Soft delicious and my entire family enjoyed it. Thank you !
Seriously… I made it step-by-step and hands down it was the best English muffin / eggs Benedicts I’ve had so far! Thanks for sharing this recipe 🙏
I had mine the same way and I agree totally.
Same here. (although I found cutting the sugar by half is better)
It's that time again...
My mum's about to kill me for the ingredients but it's worth it
Relatable 🤣
Omg same! You get it 😂
i’m like your mom 😂 i keep substituting all the sugar with “just like sugar”
I’m definitely going to be making these
So did you?
@@hyaali5084 umm no. I saw this video when it was just uploaded and thought these were the normal vanilla muffins for breakfast but they aren’t so I won’t be making them
@@yuvikakapoor1364 Oooooo okay, why is that so? They are not the normal ones?
@@hyaali5084 no I’m sure these are very good but I thought he’ll be making sweet muffins
This recipe is waste of time and food. Don’t try to make it
After setting off the fire alarm with my first 4 attempts at your delicious recipe, I finally got past that problem by spraying my stainless steel frying pan with a coating of olive oil cooking spray. Between that and getting the heat of the pan just right, I can now enjoy this wonderful recipe of yours, without a kitchen filled with smoke. lol p.s. My dog begs me for these.
Wow. That's...a lot.
I made them just this morning and they came out beautifully! I didn’t let them rise overnight. Just put them in a slightly warmed oven. Did the trick!!
The shower cap works awesome, I first saw John Kirkwood using it. This recipe also works great as a loaf to be sliced and toasted. Thanks for another delicious recipe.
I also watch John Kirkwood I wonder if he has an English muffin recipe he probably does
@@dcwatashi he does have a E M recipe but doesn't appear to have the nooks & crannies like a Thomas'. There are several copycat Thomas' if you google it.
@@gordonhood6265 I am going to try to follow John Kirkwood he is from England and he has a recipe for English muffins. Actually just as I speak I’m making crumpets😂🤣😀😄
If you like English Muffins and have not tried this recipe yet, you must do so tonight. The Title of this video is so correct, "Best Ever English Muffins". I "fried" mine on an electric griddle on high and covered them with a stainlees steel 9x12 baking pan--got excellent results and the cover helps them cook through!
Excellent idea!❤
I just made these this morning. I mixed the dough last night. They were THE BEST!!! I am back re-watching and writing down the recipe to make more. Thank you! Love your little embarasing giggles with the mix dry ingredients...all two of them. Lol.
They way I learned it to get it more fluffy is to carefully turn them over to the second side while in the pan. You can see how the muffins looses the air air when he flips it so quickly.
Great recipe and tutorial, will try it out later! :)
Edit: Sadly the dough is way too wet. I had to add a ton more flour to get anything going. Might just be the German ingredients.. who knows.
sure can be, different flour have different hydration level.
I made these and my wife says they are the best ever! I’ve given my kids the recipe as well! You have started a muffin revolution!
cooked using a bread stone on a Big Green Egg, a hint of wood smoke takes it off the charts! Boxing day special!!
I finally did this and they were absolutely delicious!!! Thank you for working on this so we don't have to struggle.... I rarely get my recipes right on the first try... A miracle!!! You are an awesome cook .. instructor....and person. Thank you!
PLS ANSWER..I really want to make the brownie for my mom's birthday. Hi I was watching your videos and I had a few questions. When you made the fudgy chocolate brownies, did you use all purpose flour or wheat flour? Also I dont have an oven currently. Can I bake the brownies in my microwave at convection or oven is needed? Also dont we have to add baking soda in the brownies? And shouldnt we preheat the oven while making the brownies and cookies? If yes, then at what temperature?
Hmmm...experienced home baker here. If you don’t have an oven, I’d look up microwave cakes/muffins/brownies in MUGS. You may have to eat it with a spoon. Good luck.
@@danbev8542 what about preheating temperature in the oven? I'll use my relatives oven😅
Tried this recipe this morning / last night & it was a great success. I will no longer be buying English muffins for my family again. Thank you for sharing this great recipe.
I am a pastry chef by trade I tried making English muffins at home 5 years ago and just about had a nervous breakdown.I had smoke burning cormeal raw dough,not a good scene!I will try these!They look scrummy!Job well done!
I just made these English muffins for breakfast today. I started dough day before. The muffins came out amazing! I followed your instructions exactly. Nice and big not tiny like the store bought I am enjoying a muffin now with butter and fresh jam. Thank you so much for all your detail work so we all can get it right the first time
I just made these English muffins for breakfast today. I started dough day before. The muffins came out amazing! I followed your instructions exactly. I am enjoying a muffin now with butter. Thank you much for all your work 😊❤️
Thank you, Preppy Kitchen. Your recipe seems to be THE one I've been looking for, with nooks and crannies inside. I've done a lot of research, tried a hundred different ways, but never achieved the quality of the Thomas's English Muffins or the McDonald's English muffin. Now, I'll try it your way.
God bless you!
I just finished making them. I can tell you without even eating them that they are fantastic. I didn’t get round muffins though. I think the best way for me is to take a chunk of dough and with floured hands roll them into a ball then flatten them out on the readied pan.
Lovely 👌🏻 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
How did you I wanted to make eggs Benedict?!?! These look perfect 👌
I'm from England and u got this recipe spot on. Liked the video straight away
Thank you for this confirmation. I am making it now.
Beautiful! Thank you so much for sharing. My husband and I are trying to be a scratch kitchen and I love English muffins but I don't want to buy from the store with all the preservatives that are in that. I am going to try these and I know it'll take me a few tries but once I get it down these are going to be apart of my make ahead of time breakfast sandwiches I plan to make for while I'm in post-partum recovery ❤❤ you made a pregnant mama's day. Thank you for being such a blessing again and sharing your recipe
i made these today and they were the best things ever!!! your instructions were so precise and exact.
my mom finished them without leaving any for my dad 😅🤣❤
You are my go to person to find a recipe and learn how to make it! You are the best teacher ever.🤩🥰😘 and can always count on the finished product to be wonderful. You are a God send. Making these tomorrow.💃
I tried this recipe for the first time yesterday. Simply put, this recipe and the resulting muffins are AWESOME!!! I'll never buy again - this is the only recipe I'll ever use. Thank you SO MUCH for this!
I just did your dinner rolls the other day. Oh my freaking god! Absolutely perfect. Going to do English muffins this afternoon.
The recipe is great. Made cinnamon raisin muffins by adding 1 tablespoon brown sugar and 3/4 cup raisins and cinnamon to the base recipe. Great with butter.
Best English muffin recipe I’ve tried. Followed the recipe to the tea and they were moist and delicious. No more store-bought for me.
This recipe is amazing. I love the dough and the muffins cook so easily. They don't even stick. 😊
I've tried to make English muffins a few years ago, and I remember adding a bit of baking soda in the dry ingredients to get those nooks and crannies. It helps makes lots of holes like in store bought English muffins.
Yes my thought exactly. You have to have some kind of leavening agent
@@dcwatashithe yeast is the leavening agent. That’s why it doubled in size in two risings
@@gerriebell2128 but we’re talking about the holes in the crumpets and I don’t think yeast actually does that it’s more of the baking soda
@@dcwatashi yes yeast actually does this. Watch videos on making
Ciabatta bread. Ciabatta has huge holes in it, and is made with yeast only. Look at other recipes for English Muffins, too. Yeast only.
@@gerriebell2128 well, I have a new griddle, and that might help
I thought I didnt like english muffins but after making and tasting this recipe I now crave them. These were so good! I cant believe the difference between fresh homemade ones and store bought, it's like night and day. It was also super easy to do by hand and minimal effort and clean up. This is going to be a weekend staple for my household!
The best! They are so delicious! Over here in Europe I can not find English Muffins now this is a game changer. Yum!
These turn out perfectly every time. I proof the dough overnight.
Mine, for the most part, resemble flatbread. I took it as a bad sign when the dough traveled up the beaters and into the workings of the mixer. It rose nicely and resembled the dough in the video. I did everything you did; however, the dough was just so darn sticky. It even stuck to the parchment paper. Not even one of them looks normal. Either they look like flatbread or they are taller on one half, and flat on the opposite side due to sticking to the paper and stretching, which caused deflation. I will say, they tasted like English muffins. There was just nothing to split, so I buttered the top and ate it that way.
Why not just try adding more flour? Someone up above mentioned some flour brands/types hydrating more than others.
Made these last night! Delicious and easy to make. I didn’t have a round cookie cutter so I used a mason jar top…worked just the same!
My mom and I made English muffins just before she passed away. Good memories and lots of giggles! I made these and they were gone in a blink!! (There was five of us here.) So easy and delicious! Thanks for posting.
Please teach us how to make a perfect croissant 😁 loving these homemade baked goods!
I love your recipe. The English Muffins turned out great. I thought it was a lot of work to make them. So easy. Thank you so much.
Works perfectly! Thank you! :) First my dough has risen huuuge but came out too runny. Added a tad more flour and sent it to rest again for 2 hours. Luckily it has risen again. And, the first batch I cooked in a simple non-stick pan, and the second in cast iron skillet. Cast iron makes a huuuge difference indeed! 🙏🏼
I have tried many of your recipes and everything I made tastes amazing, your a great baker and I am so happy you share your recipes with us ❤
I've discovered your videos by lucky! And now I can tell you: your channel is a miracle for beginners or culinary lovers! You rock, love from Brazil!
I live in another country amd always wanted to try out these muffins. Now I can eat one made by your perfect recipe. Thank You!🥺💕
Thank you, thank you, thank you! I have made several different muffin recipes. None have been worth the effort, so far. I kept buying them from Wolferman’s. You are such a wonderful teacher. I will give homemade muffins one more go with your recipe. I can’t wait to add flavors too, since your recipe will undoubtedly turn out wonderful. Happy baking/grilling everyone!
How did this recipe turn out?
@@christinekaye6393 Good day to you Christine. I am sorry to say that I will still be buying my English muffins. Let me preface that statement with the fact that my household is compromised of spoiled eaters. My children have grown up on homemade everything. We are closing in on two decades of fresh Croissant, scones, biscuits, Madeleines and popovers for breakfast as well as a homemade muffins, sweetbreads, waffles, pancakes and Crepes. Including homemade breads, focaccia and pizzas are all an everyday deal here. But my eaters still like Wolferman’s better than homemade. I agree, so there’s no need for me to go through the trouble and mess. I cook and bake just about everything all day every day still dreaming of days when someone will cook for me. Maybe when my children are in their twenties or start their own families. Good luck to you Christine! I hope yours are a big success. I’ll still be keeping Wolferman’s and San Francisco Sourdough bread companies gainfully employed, thank goodness for delivery! Theirs just taste better. Happy Baking to you! Absolutely love John though! He is up there with Julia, Jacques and America’s Test Kitchen to me. His Caramel recipe is a big hit with my husband and so easy yet a bit nerve racking as all caramel is. How entertaining and informative he is. I’ll keep watching John.
@@christinekaye6393 hi again if your looking for more technic? The other video recipe I liked best in my English Muffin adventures is Claire from bon appetite’s test kitchen.
Just tried these yesterday. Watching my sugar intake, used erythrytol instead. Proofed oveernight, & yes, really these taste incredible. Thanks so much for this lovely recipe. ❤️😋🤤
I’ve always wanted to make these, thanks for sharing!
Just made them today! They were delicious ❤️😍
I am from Toronto, Canada and I made these a few days ago and they were fantastic. I shared them with my lovely neighbours and I am actually making another batch this afternoon. They are perfect sweet or savoury . Toasted or not - they are additive. Never learned this at culinary school. Shame.
Hi! These came out so perfect!! I did use half the amount of sugar and only 3/4 tsp salt. So very soft and perfect in every way. I am saving this recipe! Never will I buy them from the grocery store.
I was just thinking yesterday about how lazy I am that I do not want to go to the grocery store just for Thomas's English Muffins, and today, bam! Here is John Cannel with an English muffin video. Saved the day because it's a five-mile walk from here to the store and back for just some muffins, man. Thanks, John!
Holy crap, that's a long walk. I walked to work when my car was in the shop and that was a 6 mile, 3-hour affair one way. The store is only a 30 minute walk on foot, thankfully. Do you live rural?
@@wmluna381 a bit. But, the dog and I love the walk!
@@tinabeller2605 Can't go wrong with that kind of exercise, for sure. 😉
You'd think it was 2020 again! I buy groceries and have them delivered due to my age. I couldn't find cornmeal so I ordered a package of grits (I'll eat the rest for breakfast thank you!) and a box of corn muffin mix. Just to see what I can use. I also have a mortar and pestle so I might grind the grits ever such a tiny bit. I am so excited to try your recipe. I am NOT a baker and want to learn. So... this is my 1st try at rising dough. Wish me luck! Thanks for the recipe
These were magnificent. The flavor was perfect and tasted so much better than any store bought version.
Thank you Brian for beeing the small voice in my heat reminding me to dip my cutter into the flour. I do this recipe every two weeks or so. Just love it.
Wow! I made your recipe. These are the best English Muffins EVER! I will never purchase an English Muffin again, not even Bays, which are the best in the market. My only problem is the 3 inch cutter--mine expanded so much in height and width, that I ended up with sandwich size muffins. I used a small tuna can for the cutter and a double batch yeilded 19 huge muffins. Perhaps if I patted the dough thinner than the 1 inch to start, they would not have grown so large. Thanks a million for this recipe. Also, I am making Pizza today. In the stage where the dough mix is still runny, I mixed it for 10 minutes untill the dough started to throw strings, then completed the dough. I wonder if this is the only secret I have lacked in the past to make NY Style pully and chewy thick crust?
Thank you SO much! I live in Hungary , where you cant find these, finally I can make it at home😍! It would be so great if you would share a great bagel recipe🤩
Use the RUclips search feature and type in preppy kitchen bagels I’m sure he has a recipe and video
I made this recipe on Sunday and the English muffins are amazing and delicious ❤
This recipe really is the best English muffin recipe! I've made them several times, and they come out perfect!
This is extremely Instructive and exactly what I was looking for! Although directions are succinct, I have one question being a newbie… I have never left anything to rise in the fridge overnight. So before I bake them in the morning do I let them come to room temperature? You mentioned putting them in a warming area so I'm not sure. I think that applies to letting dough rise if you plan to cook them immediately thereafter.
Can't wait to try these! Thank you again.
I do so admire your humility.
Your brilliant love!
I just made these let ruse for about 3hrs, they turned out perfect!!! So glad I tried this❤
I only follow 2 youtube posters who are MrBallen, for personal reasons, and this channel for one and only one reason the narration is impeccable
I love English muffins, and with real butter and strawberry preserves and a lovely cup of tea . . 😋 yummy heavenly breakfast.
Strawberry preserves are the best! He should show us how to make that
Greetings from Athens Greece!! love your channel and so happy to watch you ,and appreciate your time to show all of us your great recipes!! Thank you ❤️
The yummiest English muffin recipe ever (after testing out 5 other recipes). Yummy by itself or with jam or butter. Thank you! :)
This was my second attempt at English muffins .The first was a different you tube site. These were indeed gooey and I need practice but the taste was extraordinary. It was just difficult for me to pick them up after rising and then have them keep their shape. I’m going to keep trying.
Excellent taste!!! So much better than the first recipe I tried. I made your strawberry jam two weeks ago and my husband and I loved it. You're my favorite now ❤❤❤
why have i never thought to make english muffins?! this is def next on my list
You should try it its really easy 👍
Giving this a try today. I am not a baker. My wife is but I thought I'd give it a shot to learn a new skill. I made the dough and have it in a greased bowl in the fridge. I'll make them tomorrow. See you then
Well, cooked them up today and they do taste BETTER than the store bought ones.
I used a cast iron pan and put it on 1-2 on my electric stove. Temp was between 350-400. I cooked longer than 5-7 minutes. More like ten. I just cooked them to how brown they looked. Bottom was crisp. Inside was soft.
Thanks for the recipe. Looks like I'll make my own from now on
I love English muffins. I eat them everyday.