Homemade English Muffins from ZestuousI love toasted English Muffins with peanut butter and honey. Making homemade muffins isn’t hard, using Michael Ruhlman’s recipe.

In place of the package of active dry yeast, I used 20 grams of fresh cake yeast, but other than that, I followed the recipe exactly. The dough is a cross between bread dough and pancake batter.  It’s loose, but not runny.

I let my dough rise for 1 ½ hours and then stirred in the dissolved baking powder. I chose not to use the shaping rings (just more dishes to wash), plus the slightly odd shapes add character that shows they were homemade.

You cook these on a skillet dusted with cornmeal. I kept the heat at medium, so the corn meal wouldn’t burn before the muffins were done. I baked them for about 5 minutes per side and let them rest before splitting them open with a fork.

I ate one with bacon and a poached egg and another with…you guessed it…peanut butter and honey. Bon appétit!

Homemade English Muffins from Zestuous

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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  1. These look amazing and I so love english muffins! I think I have to make some. Thanks for the perfect Sunday morning inspiration! 🙂