English Muffin Alton Brown Recipe

Master the art of English muffin making with this foolproof recipe from Good Eats! This recipe yields perfectly textured, slightly sweet muffins, ideal for breakfast sandwiches or enjoying on their own. Achieve restaurant-quality results at home with Alton Brown's precise method. No overnight refrigeration needed!

Prep Time 15 mins
Cook Time 40 mins
Calories 204.8 kcal
Protein 13g
Rating 2.5 (2 Reviews)
English Muffin Alton Brown 52

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for English Muffin Alton Brown

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How to Make English Muffin Alton Brown

  1. In a stand mixer bowl, combine 2 cups (250g) all-purpose flour, 1/4 cup (15g) nonfat dry milk powder, 2 tablespoons (20g) granulated sugar, 2 teaspoons (7g) active dry yeast, and 1 teaspoon (6g) salt.
  2. Mix on low speed with the paddle attachment for 10 seconds.
  3. In a microwave-safe bowl, combine 3/4 cup (177ml) warm water (120-130°F) and 2 tablespoons (28g) vegetable shortening. Microwave for approximately 2 minutes, or until shortening is melted.
  4. Stir the melted shortening and water mixture until thoroughly combined.
  5. Add the warm water mixture to the dry ingredients in the stand mixer. Mix on medium speed until well combined, scraping down the bowl halfway through. Mix for about 3 minutes.
  6. Position 8 (3 3/4-inch diameter by 2-inch tall) cans (with tops and bottoms removed) or 8 English muffin rings on a half sheet pan. Generously grease the rings and pan with nonstick cooking spray.
  7. Sprinkle 1/2 teaspoon rolled oats into the bottom of each ring.
  8. Using a 2-ounce ice cream scoop, divide the dough evenly among the 8 rings.
  9. Sprinkle 1/2 teaspoon rolled oats on top of each muffin.
  10. Cover the pan with parchment paper and let rise in a warm place for 60 minutes.
  11. Preheat the oven to 400°F (200°C).
  12. Place a second sheet pan on top of the parchment-covered muffins.
  13. Bake for 20 minutes. Then, remove the top sheet pan.
  14. Continue baking for another 5-10 minutes, or until the muffins reach an internal temperature of 210°F (99°C) on an instant-read thermometer, and are lightly browned.
  15. Remove the pan from the oven and let the muffins cool in the rings on a wire rack for 10 minutes.
  16. Carefully run a knife around the perimeter of each muffin ring to loosen.
  17. Cool completely before splitting with a fork. For serving, toast under a broiler for 3-4 minutes.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

17g

Fat

2g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Starters Breakfast & Brunch American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Breads Breakfast American Oven Bread Machine Refrigerator Low Fat Muffins Dietary Low Cholesterol Low Saturated Fat Inexpensive Healthy 2 Northeastern United States Quick Breads Low In Something Pasta Rice And Grains Brunch Equipment Small Appliance