English Muffins

english muffins sit on a baking sheet on top of a stove

I made English muffins for the first time. It seemed to work out well. They taste delicious, especially when toasted and slathered with butter. My husband likes them with jam. I started with this recipe here, but made some changes along the way.

A grid like photograph of english muffins sitting on a baking sheet

  • I didn’t have any buttermilk, so I substituted 1 3/4 cups of milk and 2 ts of cream of tartar. I let that sit for about 5 minutes to get “spoiled.”
  • I haven’t bought myself any real biscuit cutters yet, so I used a heart shaped cookie cutter instead.
  • My version seemed to have puffier muffins. It might be because I put the dough in a warm oven during the rising process. It’s cold here and I didn’t think my kitchen was┬ánecessarily┬ároom temperature. But, comparing my final product to the recipe I may have let my yeast rising go a little too long and get a little too warm.

    a close up of an english muffin with a pad of butter on it
    My little helper keeping an eye on me.

What really matters is that they turned out tasty! Another plus is that they don’t take too long to make.

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