Tuesdays with Dorie: English Muffins from Baking with Dorie

This week’s Tuesdays with Dorie recipe is from Dorie Greenspan’s Baking with Dorie and is a recipe I’ve made before (in 2011 – Michael Ruhlman’s recipe where I made Eggs Benedict from scratch!

(yup, muffins, Hollandaise and bacon from scratch there!)

That time I made muffins both with muffin rings..

and free form:

But it’s been so long since I made these (10 years!) that it might as well have been the first time! I also forgot to use the muffin rings this time (though Dorie doesn’t call for it) – not sure why?

English muffins are one of my favourite breakfast “bread” (Neil has one every morning pretty much) but they are not something I’d think to make myself… until Dorie’s recipe came along in the lineup for Tuesdays with Dorie in November!

Dorie’s instructions are surprisingly short and simple for a yeasted dough. Her recipe calls for “warm” water and “room temperature” milk – no faffing about measuring the temps of those liquids (though in the past I might have, this time around I followed the recipe with what I thought might be “warm” water and it seemed to work. Dough came together easily in a stand mixer, proofed for just over an hour then had an overnight rest in the fridge…

English muffin dough in a pot proofing.Time to shape those babies!

English muffins shaped and proofing on a baking tray.Yah so I will not win a any prizes for English muffin shaping but hey, we’re all about “rustic” here, right?

Once they are shaped, they hang out in a warm spot for about 45 minutes. Then you cook them in a hot buttered skillet…

English muffins cooking in a skillet.Ok, so I HAVE English muffin rings but I completely didn’t use them here – might have helped them stay in shape as they rose to get the typical straight edge (and a big more height than mine ended up with).

English muffins cooking in a buttered skillet.Not too bad but ring might have helped for sure…

And all baked up? They didn’t look terrible… I waited until they cooled down to room temperature to split one open…

Success? I think so!

Dorie Greenspan English muffins on a baking tray with one split open.Maybe a little “dense” and not as “craggy” as they could have been (a fluffier interior would have helped there) but for second attempt, not bad, not bad!

(No photo of them toasted up – we gobbled up 2 of them that day and I brought the other 4 to work where they are part of my lunch this week along with some soup that happens to be a Dorie recipe too!)

Get the recipe for Dorie Greenspan’s English Muffins from Baking with Dorie on p 24 of Baking with Dorie or here!

Buy Baking with Dorie and join us baking through the book!

Baking with Dorie cover.

Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!



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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.



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10 thoughts on “Tuesdays with Dorie: English Muffins from Baking with Dorie”

  1. I would never thought to use a ring for these. Your muffins look perfect. I am not sure mine rose tall enough but they were tasty. It was fun to make these. Yours look perfect!

    • The rings are used for crumpets yet but also some English muffin recipes (they are called “English muffin rings”) and reading back over my old post I see the shape of them is MUCH better when they were not shaped free-form so I will try Dorie’s recipe again with the rings!

  2. Your english muffins look delicious. I love the idea of a ring. I’ll have to look for one before I make my next batch. I’ll definitely be making these again soon.


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