english muffins

Today’s lunch consists of a thin sliced grass fed boneless ribeye steak (rare of course) lightly dusted with Cajun seasoning, melted Vermont sharp cheddar on a large toasted English Muffin, kettle chips and a ice cold Coke. Could life get any better?

I generally use whatever knife is in my pocket to make my lunch with. Today’s is a Kershaw ¾ Ton that I received for free with something (I forget what). It’s actually a great knife that with a little work has a very sharp edge and it is a sturdy design that can handle some abuse. I regularly rotate into my EDC gear.


What are you doing? Yes. You. You with those sad, flat, boring, store bought english muffins! Put those down and go make these EASY delicious english muffins that will take you only half an hour or so of actual hands on time! By tomorrow morning you could be cutting open one of these fluffy, delicious little guys and spreading it thick with your favorite jam or peanut butter. 

Hungry yet?

What This Makes

  • 6 large, fluffy english muffins

What You’ll Need

  • 1 ¼ c. of bread flour (go for the bread flour instead of AP flour) 
  • 1 c. whole wheat flour
  • ¾ t. salt
  • 1 t. baking powder
  • 1 T. EVOO
  • 1 c. vanilla or plain almond/soy milk  warmed (NOT HOT! Just warm!) 
  • 1 ¼ t. yeast
  • 2 t. sugar

How to do it: 

  1. Proof your yeast! (Mix 2t sugar and 1 ¼ t. yeast together and add warm almond milk (no really, it’s really important that the milk is not too hot or you will kill the yeast!)
  2. Let the yeast sit until thick and foamy (about 10 minutes)
  3. Mix together flour, salt, baking powder, and EVOO. 
  4. Add yeast mixture to flour and mix it all up.
  5. Turn dough out onto floured countertop and knead for 10 minutes until dough is no longer sticky. 
  6. Return dough to an oiled bowl and rise dough in a warm place (window-sills are a good bet!) for 60 minutes until about doubled in bulk. Cover it with a towel!
  7. Go do something else for an hour until dough is risen. 
  8. Shape into 6 circles (you know how big an english muffin normally is!).
  9. Place dough circles onto oiled sheet pan, cover with a towel, and rise for another hour until about doubled. 
  10. Go do something else for an hour!
  11. Heat a non-stick skillet (lightly greased) and preheat oven to 350 degrees. 
  12. Place english muffins in pan and cook for 4-5 minutes per side until browned. 
  13. Place muffins back on sheet pan and bake for 8-10 minutes until done. 
  14. Let cool for 30 minutes
  15. NOM! 

These are amazing with a thick layer of hummus, peanut butter, or jam. Just pop one in your toaster in the morning and you’re ready to go. 

Couldn’t be simpler. :)