Recipes Bread Yeast Bread Recipes English Muffin Recipes Easy English Muffins 4.7 (41) 35 Reviews 22 Photos This easy English muffins recipe was inspired by Model Bakery in Napa, California, which fries them in clarified butter. I revised the recipe for a simpler, faster version and kept the frying method! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on March 20, 2025 Save Rate Print Share Add Photo 22 22 22 22 Prep Time: 10 mins Cook Time: 15 mins Additional Time: 3 hrs 10 mins Total Time: 3 hrs 35 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings 2 cups all-purpose flour, divided, plus more for rolling 1 ½ teaspoons active dry yeast ¾ cup warm water, divided 2 teaspoons vegetable oil 1 large egg white 1 teaspoon salt 2 tablespoons cornmeal, or as needed ¼ cup clarified butter (ghee) Directions Whisk 1/4 cup flour, yeast, and 1/2 cup water together in a large bowl until foamy, about 10 minutes. Add oil, egg white, salt, remaining 1 ¾ cups flour, and remaining 1/4 cup water. Mix together until well combined; dough will be very wet and sticky. Cover, place in a warm spot, and let rise until double in size, about 2 hours. Turn dough onto a well-floured surface. Work in just enough flour until dough is easy to work with, about 1 minute. Cut dough into 6 equal portions. Form each into a seamless dough ball, adding a pinch of flour to keep them from sticking to the work surface. Flatten to make thick disks. Transfer disks onto a lined baking sheet sprinkled generously with cornmeal. Let rise until double in size, about 1 to 1 ½ hours. Add clarified butter to a large skillet over medium heat. Carefully transfer muffin disks to the skillet, cooking in batches to avoid overcrowding. Brown on both sides, turning halfway through cooking time, 10 to 12 minutes total. Continue turning to get muffins evenly brown and cooked through, 7 or 8 minutes more per side. Transfer to a rack to cool completely (this is key as you can't split muffins unless they're cool). Split cooled muffins with a fork, inserting the tines all the way around the edges so the two sides can be pulled apart. Toast and serve with jam. Save Print I Made It 97 home cooks made it! Nutrition Facts (per serving) 256 Calories 11g Fat 35g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 256 % Daily Value * Total Fat 11g 13% Saturated Fat 6g 28% Cholesterol 22mg 7% Sodium 332mg 14% Total Carbohydrate 35g 13% Dietary Fiber 2g 5% Total Sugars 0g Protein 6g 11% Calcium 9mg 1% Iron 2mg 12% Potassium 79mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.