Thick English Muffins Recipe

Name: Thick English Muffins
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: Serves 1 or more
Ingredients: Milk; Unsalted Butter; 1 teaspoon salt; Granulated Sugar; Egg; Instant Potato Flakes; Bread Flour; Instant Yeast; Semolina, for dusting (about 2 tablespoons total)

Master the art of baking with this recipe for unbelievably thick and fluffy English muffins! Adapted from King Arthur Flour, this recipe uses mashed potato flakes for extra tenderness and yields perfectly golden-brown muffins, ideal for sandwiches or simply toasted with butter. Learn how to make them from scratch using readily available ingredients and easy-to-follow instructions. Forget store-bought – these homemade beauties are a game-changer!

Prep Time 20 mins

Cook Time 240 mins

Calories 182.9 kcal

Protein 10g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thick English Muffins

Milk
Unsalted Butter
1 teaspoon salt
Granulated Sugar
Egg
Instant Potato Flakes
Bread Flour
Instant Yeast
Semolina, for dusting (about 2 tablespoons total)

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How to Make Thick English Muffins

In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ teaspoons active dry yeast, 1 tablespoon sugar, and 1 teaspoon salt. Let stand for 5 minutes until foamy.
Add 1 cup mashed potato flakes, 3 cups all-purpose flour, and 1/4 cup vegetable oil. Mix well with a wooden spoon or spatula until just combined.
Beat the dough with a stand mixer or by hand for 5 minutes until sticky and glossy. If using a stand mixer, use the dough hook attachment.
Scrape down the bowl, cover, and let rise in a warm place for about 90 minutes, or until doubled in volume.
Heat an ungreased griddle or large skillet over very low heat (around 200°F).
Lightly grease your English muffin rings (about 3-inch diameter). If you don't have rings, use small, well-scrubbed cans.
**Test Muffin:** Place one greased ring on the hot griddle. Sprinkle a little semolina (about 1 teaspoon) inside the ring on the griddle.
Using a lightly greased ½ cup measuring cup, scoop out a scant ½ cup of dough.
Gently shape the dough into a circle slightly smaller than the ring. Place the dough inside the ring and sprinkle the top with a little more semolina (about ½ teaspoon).
Cook for 7 minutes. Carefully lift and check the bottom. It should be a nice, medium golden-brown. Adjust heat as needed (lower if too dark, higher if too light).
Cook for an additional 10 minutes.
Use tongs to carefully lift the ring off the muffin. Flip the muffin and cook the second side for 12-18 minutes, or until deeply golden brown.
Remove and split the muffin to check doneness. It should be cooked through. If not, reduce heat slightly and cook remaining muffins for a longer time than the test muffin.
Repeat steps 7-13 for the remaining muffins. (Makes approximately 8 muffins)
Cool completely before storing in a plastic bag or airtight container.