the convergence of good things

Check it out! I made some English muffins! It’s kind of like the stars all aligned, and I was MEANT to make these muffins. Now, I may get a little rambly here, so skip ahead if you’d like. The muffin making kind of all began with jam, Bonne Maman Strawberry Preserves, to be exact. Melissa received a jar, and it was like she discovered a new planet or something. She really, REALLY likes the jam. I thought it’d be fun and funny to get her some, and who doesn’t love getting stuff in the mail, so I ordered it from amazon.
Since then, I have grown a bit fixated on wanting to order all manner of food products from amazon and just online in general. This led to my placing a grocery delivery order with (I know they are kind of an evil corporate entity, but I wanted to try it, and I was actually pretty pleased. The delivery guy was just as nice as the ones from New Seasons Market), an order that included a jar of the Bonne Maman strawberry preserves! AND, just the other day the Oregonian published a recipe for English muffins, and what better way to celebrate the arrival of a jar of jam than homemade English muffins?
And THAT, my friends, is how I came to make these here English muffins. They are actually really fun to make, since you “cook” them in a frying pan rather than baking them in the oven. It doesn’t take long to make them, and I was frying them up just as the delivery guy pulled up to the house. It just doesn’t get any better than that.
Read on for the recipe!


English muffins (from the Oregonian)
Makes 8 muffins
2 tsp active dry yeast
1/2 tsp sugar
1 cup warm water (105-115 degrees), divided in half
1/2 cup warm milk (105-115 degrees)
2 1/3 cups bread flour (I used King Arthur all-purpose flour)
2/3 cup all-purpose flour (I used regular all-purpose flour)
1 tsp salt
Cornmeal or rice flour
Proof the yeast by putting the yeast, sugar, and 1/2 cup of the warm water in a small bowl. Stir together with a fork to dissolve the yeast. After the mixture starts to foam up (meaning the yeast is activating), add the remaining 1/2 cup of warm water and all the warm milk.
In a large bowl (I used my stand mixer, so if you are going to do the same, which I recommend, use the mixer bowl) combine the bread flour, all-purpose flour, and salt. Add the yeast mixture. With the dough hook attachment on the stand mixer, gently mix the ingredients to combine (if you don’t have a stand mixer, mix with your hands or a rubber spatula). Knead the dough with the dough hook for 3 minutes (or, if you’re using your hands, turn the dough out onto a lightly floured surface and knead about 8 minutes). The dough will be VERY SOFT, like disturbingly soft.
Place the dough in a lightly greased bowl and cover with plastic wrap AND a tea towel (I don’t know why you have to do both, but I just did it because the recipe told me to). Let rise at least 2 hours or until doubled in size.
Turn the dough out onto a lightly floured surface and deflate. My dough was still really soft. Gently roll the dough into a log. Divide into 8 equal pieces by pinching them off with your fingers. Roll each into a ball then roll in cornmeal or rice flour (my balls weren’t that sticky because I probably used too much flour on the surface, so not much cornmeal stuck). Place on a baking sheet 2″ apart (I put them on a parchment-lined baking sheet). Place another baking sheet on top so the balls will rise widthwise rather than heightwise. Let rise about 20 minutes.
Heat a griddle or cast-iron skillet over medium-low heat (I don’t know where our cast-iron skillet is, so I just used my nonstick frying pan. I didn’t want them to, you know, stick). Gently lift and place the muffins into the pan (my pan is pretty wide, so I was able to fit 4 at once). They will puff up rather than out, so you can put them relatively close together. Cook each side about 10 minutes, or until they are golden brown. Place cooked muffins in a tea towel to keep them warm. Split them with a fork (now I know what “fork split” actually means!), toast, and butter and jam them up good!

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27 Responses to the convergence of good things

  1. MicheleLB says:

    That looks and sounds delicious! I didn’t quite make it through all of the O food section last week, so I completely missed this. Thanks! I have a lot of plum jam that I made in September; I think it has a calling…

  2. Brooke says:

    How fun! I just made some two or three weeks ago…of course I have a freezer full of them and we haven’t touched them in like 10 days… but still it just FEELS GOOD knowing I made something and they’re just in the freezer should I ever get off my duff and defrost one (not all that likely lol). congratulations on your baking adventure! Have you had the blueberry jam by BM (oh! that doesnt sound good!) it is DELICIOUS.
    Good work!!
    Brooke 🙂

  3. stef says:

    I love English muffins. I ‘d heard they were easy to make, but never tried!

  4. Seanna Lea says:

    I have a recipe for English muffins, but I can’t remember if I tried it.
    Unfortunately or fortunately, my fridge is completely full of leftovers from other things my hubby and I made over the weekend.

  5. Georgia says:

    Now that is something I had never contemplated even though I love english muffins. I’ll have to try this!

  6. splatgirl says:

    ohhhh! I’m so excited that you made these! It’s one of those baked goods that I’ve been thinking of making forever and havent ever gotten around to.
    they look amazing!
    I think they’ll have to be next up on my agenda, but I have to mention that I think it’s beyond annoying that the recipe calls for 2tsp. of yeast instead of 2 1/4 tsp which is what is in one of the little packages. Not quite as annoying as if it called for 2 1/2 tsp, however.
    And Bonnie Maman? I get cranky when I can’t find it so I usually have at least one back up jar in my pantry. We’re partial to the raspberry around here.

  7. Annhb says:

    Oh my God those look wonderful! I just decided to run up to Cheese Board and get some and then I remembered they close at 1pm on Mondays!!!! Aaaaaagh – I may have to make these now!

  8. amy k. says:

    so rad-will they freeze okay? and did you go for a toasted one, or just straight from the frying pan?

  9. Lydia says:

    Ooh, ooh, ooh! I think you’ve changed my life, Mariko. In fact, you have! I have long wanted to make my own, especially since I’ve noticed the quality of my old favorite brand has declined over the years. Thank you for posting about the recipe.

  10. Claire says:

    Bon Maman is the ONLY store jam that is wonderful, in my opinion. All the others taste horrible. Try the peach kind…..

  11. melissa f. says:

    your camera is making these look especially appetizing.

  12. Jennifer says:

    No way! Get outta town. You MADE English muffins? I’m not sure I knew that was possible. You can do anything. They looks delish.

  13. Meg McG says:

    Here’s the real question-
    Did the delivey guy get a warm muffin?

  14. Deb says:

    Wow, those look awesome! I’m impressed! This recipe might fit in with my resolution to work more with dough this year. So far I’ve only made a loaf of spelt bread.

  15. Tizzy says:

    I can’t wait to try this!

  16. Laurie says:

    This had made me eat English muffins with jam all week.

  17. Carmen says:

    Huh, didn’t know a person could actually make those. I had kind of imagined the grocery gods waving their magic hands and conjuring them up out of thin air. I may have to try them.

  18. Valerie says:

    Thank you Thank you. That receipe is a keeper. It has been awhile since I’ve read your blog but once again you open my eyes to new things. I love the english muffins. Little did I realize that there was such a receipe. Thanks for sharing.

  19. Valerie says:

    Thank you Thank you for that yummy receipe. It has been awhile since I’ve read your blog but once again you have opened my eyes to something great. I never even realized that there was a receipe for english muffins.

  20. Oooooo, I’ve always wondered how English muffins were made! Thanks a ton, gotta these! 🙂 Now I’m off to have a sad little store-bought one. Sigh.

  21. Sarah says:

    i was inspired to make these. they were incredible! thanks for the recipe.

  22. mamichan says:

    And, I love that you used King Arthur flour. It’s the only kind we ever use.

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  24. Jenny says:

    We are die-hard Bonne Maman fans over here…Strawberry is always good, but you can’t beat the blueberry. Any time. Any! I recently discovered this frozen thing called a Bialy; it’s considered a cross between a bagel and an English muffin. They have some onion in them, but for some (weird) reason, I love them with the blueberry jam.

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