English Muffins

Preparation info
  • Makes about


    four inch
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

For muffins with the correct tangy flavor and holey texture, we like to use White-Flour Sourdough Starter. Our muffin recipe makes a large batch—we suggest you wrap and freeze any muffins you won’t use within two days or so. If you have gluten flour, substitute 1 cup for 1 cup of the all-purpose flour.