It would be impossible to power rank all the carbs that I love, but English Muffins would easily crack the Top 5. I love them toasted with peanut butter and jam or as part of a homemade breakfast sandwich. There’s just something about all those toasty nooks and crannies!

I always thought it would be fun to try to make them from scratch and when Claire posted her video and I got my hands on my brother’s cast-iron skillet, I was in business.

It’s not that hard to mix up the dough, and the way these turn into English Muffins is on the second rise. You pat the dough out to a 1″ thickness on a cornmeal-dusted parchment paper-lined baking sheet, cover it with more parchment paper and let it rise slowly in the fridge overnight. In the morning, you just use a cookie cutter or biscuit cutter to punch out circles, and then cook them like pancakes!

This all went okay for me, BUT I don’t think I let them cook long enough in the skillet. They were a tiny bit gummy on the inside. I would prevent this next time by cooking them longer OR sliding them into the oven to make sure they were cooked through.

But here’s my question: are the English Muffins we know and love from the grocery store actually SOURDOUGH English Muffins? They have a bit of a funky flavour and tang to them that my homemade English Muffins did not have. Mine were still good, but sometimes when you try to re-create an iconic classic, it’ll just never live up to what you’ve been eating for your whole life.

You can find the ingredient listing + directions in Claire’s video here!

More Planet Byn x Dessert Person posts here!

Note: I ordered a gigantic 3lb box of Diamond Crystal Kosher Salt online, but if you don’t have it, just use regular salt and cut the measurement in half for these recipes.