63 Reviews of English Muffins (Bread Machine Method).

From: Chef #269452

On Jan 7, 2006

These are excellent! I will never buy english muffins from the store again, my husband and I love them, I went and bought a big mouth cup to use to cut them because I couldn't find anything that would make them the size as the ones you get in the stores and that did the trick and it made 9 of them, the first batch I made was with fat free milk then the second I used hole milk and they were much better. I will be making these for years to come. Thanks so much for posting such a wonderful recipe!!

From: Ma Field

On Jan 4, 2008

We love English Muffins and these turned out perfectly. DH is the bread maker and gave this 5 stars for ease of preparation as well as taste. We must've used a smaller cutter 'cause we ended up with 11 muffins from one batch of dough. Better and cheaper than storebought. Stack these with a patty of frozen sausage and a piece of cheese, then wrap and freeze for a quickie breakfast sandwich. So long Mickey D's!

From: jean

On May 4, 2007

These were very easy to make, and I had no trouble with the dough even on my first try. I used your suggestion to pat out the dough instead cutting the rounds and that worked just fine. I used an electric skillet set at 325 degrees to brown them. I split the muffins before I froze them, and put a piece of waxed paper in between the halves. They are just delicious toasted!

From: LadyKatarina

On Aug 8, 2009

This is the third time I've made this recipe, and I've figured out a few issues, so I am ready to review. This has become a household staple for us. A few things that work for me: A bit more flour may need to be added to get the dough to a soft but not too sticky consistancy. (I find I need to add an extra tablespoon and a half or so). I pat the dough out on a cutting board "flour"ed with corn meal and cut it out with a large egg/pancake ring. I cut 2 cookie sheet sized pieces of parchment paper into 6 pieces each, and place each cut out english muffin dough round on a square of parchment paper before letting them rise. When it comes time to turn the dough onto a hot skillet to cook it, all you need to do is lift each muffin with the parchment paper, and flip it over right into the pan/skillet, then peel off the parchment paper from the top. Before I started doing this, I found I would lose most of the rise when trying to lift the proofed dough off the cookie sheet so I could get it into the pan. After cooking I let them each cool on cookie racks, use a fork to split them (not the whole way through) and freeze them. Just thaw and toast. Delicious recipe..Thank you!

From: Ami & Paul

On Dec 14, 2006

YUMMMMMY!!!! Well I have been in search of good bread recipes & this one was great! THANKS FOR SHARING; I never made English muffins before either- this was a simple recipe! I woke up my bf & said surprise I made HOMEMADE English muffins; he was like HUH- surprised!???? I brought a couple to my neighbor next store & she LOVED them also- she said they were better than the ones she made years and years ago. She was surprised to see someone my age making homemade engligh muffins I guess- LOL LOL !!! OH WELL!!! I used the exact ingredients & used Dustbunni's top hint of not pressing into rectangle- not necessary. We had the last 2 today for lunch; we baked English Muffin Pizzas!!! THANKS!

From: JD's K9 Queen

On Apr 25, 2008

Wow, I was impressed! I thought english muffins came from the Thomas' fairy, but you really CAN make them yourself! They turned out perfect and looked just like the store bought ones (unlike the bagels I make which taste good, but are malformed). Like other reviewers, I used the electric skillet at 325 (for 6 minutes per side, I believe) and they were perfect. Thanks for the great idea!

From: ksgillmore

On Dec 2, 2007

very good, will definitely make again. instead of 8 muffins I got 16. when I split the dough into 8 portions it was too big for us. when I split it into 16 they were perfect in size.

From: JaJireh

On Nov 25, 2008

Having misplaced my recipe for English Muffin Bread for the bread machine, I hit the 'net in search of another. The first query supplied the link to Dustbunni's easy fare. I made no changes to the recipie ingredients, but I did attempt to 'bake' these on my flat griddle. When no browning was forthcoming, I quickly pulled out my electric skillet [at 325]: PRESTO! Perfectly browned and beautiful English Muffins! The side walls of the skillet are necessary for the task. Next, the taste test. I was FLOORED at how perfectly 'commercial bakeried' these were, without any of the fuss or preservatives. Toasted beautifully, no excessive crumbling . . .This is my new staple recipe, hands down! Thanks, Dustbunni for sharing!

From: Firehousecook AKA Cap'n Jack

On Dec 2, 2008

We think it is great. I had the same problem. The first batch eas B-A-D. My fault. I had to stand over the birds with a shotgun to get them to eat the rejects. But after cooling my ego and trying again the second batch was fabulous. Used a little extra flour, cooked on a lower temp. and the "Sigficant other loves them. Thanks ever so much. The recipe is on the inside of the cabinet door over my mixing area. :O) Cap'n Jack

From: bailey46

On Dec 1, 2005

These are so good and easy too! Tastes just like the real thing only better. I cooked them in my electric skillet at 325 for 6 min. per side.(I got 12) I did the fork method when they were cool and toasted under the broiler, fantastic. Thankyou for this recipe, I will be making these often.