More About This Recipe
You see, the thing about English muffins is they’re so versatile. You can have sourdough English muffins, plain English muffins, blueberry English muffins or Whole Wheat English Muffins, like these. You can top them with butter – a LOT of butter – or jam, or an egg with cheese, or make them into mini sandwiches or pizzas. Really, you can’t go wrong.
And when you can make them yourself at home, well, you’ll never go hungry for English muffins again.
I absolutely love to make English muffins for three simple reasons:
1) They taste delicious. Duh.
2) The dough is soft and smooth and feels so great in your hands. Maybe I’m weird, I don’t know, but I love a good-feeling dough.
3) They’re insanely easy to make.
At first, I was going to make mine using those fancy English muffin rings from specialty stores, but I realized they were completely unnecessary in the process. I also discovered that a cast-iron skillet is your best friend when cooking these muffins on the stovetop. A griddle is nice, sure, but a cast-iron skillet creates those perfect, dark-brown crisp edges without quickly burning them before you even notice. So if you have a cast-iron skillet lying around the house, bust that baby out and use it.
Though I decided to make these English muffins with whole-wheat flour for extra “healthification,” you can substitute the whole-wheat flour for all-purpose flour or bread flour if you want (make sure it totals 2 1/3 cups flour), and even add dried blueberries or cranberries if that’s your thing. Top them with butter, or jam, or whatever toppings you fancy – just be sure to make the best of those nooks and crannies!
Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!