Recipes Bread Yeast Bread Recipes English Muffin Recipes Easy English Muffins 4.7 (40) 34 Reviews 22 Photos This English muffin was inspired by one served at the Model Bakery, in Napa, California. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method, but if it makes you feel any better, I did cook them in clarified butter. 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 November 15, 2024 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. Original recipe (1X) yields 6 servings 1 ½ teaspoons active dry yeast 2 cups all-purpose flour, divided, plus more for rolling ¾ cup warm water, divided 2 teaspoons vegetable oil 1 teaspoon kosher salt 1 egg white 2 tablespoons cornmeal, or as needed ¼ cup clarified butter (ghee) Directions Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 ¾ cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours. Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured surface. Work in just enough flour until dough is easily handled and can be cut into pieces, about 1 minute. Cut dough into 6 equal portions. Form each into a seamless ball of dough, adding a pinch of flour to keep them from sticking. Flatten to make thick disks. Transfer dough disks onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 ½ hours. Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled). Split cooled muffins with a fork, inserting tines all the way around edges so the two sides can be pulled apart. Toast and serve with jam. I Made It Print 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.