Pre-Order your copy of the Cookbook here: www.emmafontanella.com/cookbook Detailed written recipe for the English Muffins here: www.emmafontanella.com/english-muffins 💕
I wish I could posts pictures here but I made the the dough last night and cooked the muffins this morning and they’re the SOFTEST & FLUFFIEST muffins I’ve ever had! I’m trying to make more food from scratch to minimize cost and this will be a regular Sunday prep tradition! I also made the focaccia 🤌🏽🤌🏽
Hi lovely! I would love to see them! You can either tag me on Instagram or send them via email at em.fontanella@gmail.com 💕 I'm so happy you loved these and the focaccia!
I just made these. I made the dough last night and finished the muffins this morning. They are really good. It did take closer to 8 minutes per side for them to be completely done, but worth it!! My hubby doesn’t like english muffins, but he loves these. A cross between a biscuit and English muffins. Delicious!
Emma!!!!!! Every time you post I watch your video in awww, you’re a genius and I love how well you explain everything and teach us. Another great recipe. Thanks kiddo.
Thank you for including the different methods, I don,t have a mixer . I just finished eating my third home made foccaccia from your recipe and I am getting a Dutch oven. thank you I,m obsessed.
You are one clever lady ~~ new subscriber from Queensland, Australia. Came across your channel by accident, so glad I did. Loving he look of these muffins, so much nicer when I saw you compare them with store bought. Looking forward to seeing more of your channel. Thank you. Alison 💕💕💕🐾🐾🐾🇦🇺🇦🇺🇦🇺xoxox
Hey Emma! I started to love baking more because of your channel. I love the way you explain things, and use simple Instructions and use ingredients everyone has lying around. I was wondering if you could make more savory things like garlic bread, pretzels, pizza, etc.!1
You make everything look so approachable and straightforward! I know it's not your expertise, but I would LOVE to see gluten free baking recipes from you 👀✨ I would make them immediately!!
They look amazing and I will be giving this a go. I love finding new things to make. I started making my own butter earlier this year, it's so easy. I found a great video on making crumpets, so I don't buy them anymore and I use the buttermilk from making my butter in them, my family loves them.
Those are SUCH gorgeous English muffins! I have made them before but they definitely didn't turn out as soft and fluffy as yours. Can't wait for your cookbook!!!
Just tried these and they turned out great! I wasn’t sure about how hot to have the pan, so the first batch of 3 was a little undercooked. The 2nd batch of 3 was much better. I put them all in the oven just top make sure they weren’t doughy. I will be making these (along with your focaccia) often. Next up - ciabatta!
I love this! It’s so delicious homemade! 🥹This is my second time eating English muffin since I’ve never seen this in my country. My sister brought once for me, from abroad, lol, because I was curious to try. It was Uncle Ben’s I believe and if I already liked that one so much, I knew I would have to make it at home too. I only had to use a little bit more liquid to adjust the consistency. Thank you Emma!
These look amazing! Looking at your ratio in the recipe, it looks like this is about 68% hydration, very close to your no knead bread recipe. Is this correct? You mentioned that this should be low hydration. Your recipe looks great and is timely. I want to try this!
The 68% hydration is correct. Emma was talking about how English muffins should be lower hydration relative to many no-knead doughs (like her focaccia, which is over over 80%; and her Italian no-knead bread, which is over 70% hydration), and importantly also relative to some English muffin recipes you'll see which are over 90% hydration. That happens because many people get confused about English muffins and wrongly think they're somehow related to English crumpets (which are made at very high hydration). See the section "Are English muffins and crumpets the same thing?" in the written recipe - www.emmafontanella.com/english-muffins
Yum Emma. I’m definitely making these. Who doesn’t love an English muffin? The nooks and crannies nice and crisp then drown in butter. 🎤🎵🎶 Ahhhhhhhhh.😁 Great video. Tfs. Have a good day.🤗
Emma I love you so much!! U are an icon and I WILL be making these! One of my fav of your recipes is probably the DELICOUS mug cakes! Love you so much! ❤ -Hannah
Looks delicious! I make your easy Bread recipe 2-3 times per week, so I'm looking forward to trying this one. Is there any way to make the dough the night before and maybe leave it in the fridge overnight so that if I wanted to I could have them fresh in the morning without starting at 3 am?
Hi Emma I made these last sunday, they’re so amazing I’m making a double batch today😊 any chance I could bake them in the oven and get the same results? I ordered your book a few weeks ago from amazon france, but they’re unable to tell me when I’ll get it… I’ll just have to be a little bit more patient 😅
The book is officially released today (24 October). So expect Amazon France to ship it to you in the next week. Or maybe a bit longer (there seems to be some shortages of the book in some parts of Europe).
Dear Emma, is there a way I can take this recipe and adjust it to baking into a leaf? Thomas' Brand had an English Muffin bread but no longer carry it at my local Kroger grocery store. My Mom loves it. The slices were on the thin side. Thank you.
These bread muffins look gorgeous and very delicious, I liked your recipe so much that I'll make them tomorrow. Thanks for sharing sweetie Emma ! You're always great ! Congratulations ! Have a nice evening honey !🙃😄🙂❤❤❤❤❤💯💯💯💯💯💯💯💯
Cara Emma, two questions: how many grams for dry yeast? 7? And when will the cookbook be available? Shipping to Argentina costs a fortune and I'll be in París mid November. Maybe I can bring it home with me!!! Grazie!
The book is out October 24. So you should hopefully be able to pick it up in Europe. Yes, 7g dry yeast - see the written recipe - www.emmafontanella.com/english-muffins
These look EXCELLENT and the recipe is spot on-- but just in the name of altruism/consciousness raising from a Londoner, muffins are eaten split, then toasted on each side and buttered. Marmite optional. Love to all muffin appreciators
English muffins toasted and buttered are great! But, when they're freshly made (rather than out of a packet from Warbutons!) they great just split open when still warm and buttered. For sure, though, you don't want to touch a store-bought muffin without toasting it!
Sorry I'm just now seeing this video but you know how RU-vid is. 😠 But I do have a question for you I'm back living in Colorado which is a higher altitude state and the other day I tried making your new and the original donut recipe and the dough I knew already did not turn out right but I kept going with the first two batches of donuts that had been in my refrigerator for two days cooked both doughs and some came out soft and some were crispy so I tossed the ones that were crisp and kept the soft ones. I did go back and watch the new video and made a new dough but it didn't rise up like yours not sure what I did wrong can you give me some kind of advice on what I'm doing wrong or what I should change? Thanks. ❤🙂
It's hard to say for sure, but one thing to keep in mind is that rising times for yeast doughs are much shorter at high altitude because of lower air pressure. So, the first thing to try is to cut the amount of yeast in the recipe. Maybe cut it by between 25% and 50%. That will slow things down a bit. I know that sounds like the opposite of your problem, because the dough didn't rise. But I'm wondering if it actually rose and then collapsed. 48 hours might be too long to keep the dough and have it work well. The other question to ask is - how old is your yeast? Many people don't realise that yeast doesn't actually last all that long. So if your yeast is more than a few months old, you'll likely need to get some new yeast in.
In the US, all-purpose flour. See "What kind of flour should I use for English muffins?" in the Emma's written recipe: www.emmafontanella.com/english-muffins
