Mike: Why do you have to poke them with a fork to separate them?
Me: It’s just the traditional way you separate English Muffins.
Mike: The English don’t have knives they can use? If they have forks, they have knives.
Me: I have no idea. English muffins are not my friends.
These English Muffins were supposed to be “loaded with nooks and crannies,” but somehow I ended up with flat, dense, hockey-puck shaped muffins. To be fair, they were loaded with nooks and crannies, but they weren’t the light, fluffy affair I was hoping for.
The dense muffins happened not once, but twice. I’m pretty methodical about following instructions, but somehow these didn’t turn out the way I thought they would. The muffins rose, but they weren’t cooked thoroughly in the middle.
These muffins have been made successfully, so I know it can be done! I was pretty hopeful the muffins would turn out the second time, but I still ended up with a noticeable raw spot of dough in the middle of the muffin. I think it has something to do with the griddle cooking and heat. Luckily, I still have some uncooked muffins from my second batch in the fridge, so I’m going to give cooking them a try again tomorrow.
To cook the muffins, you slow-griddle them in a super-low cast iron pan for 5 minutes before flipping, cooking, flipping, cooking, flipping and cooking again. It’s a long process designed to create a fluffy, light-as-air muffin. Unfortunately, my muffins weren’t fluffy, light or airy.
As unsuccessful as the English muffins were, the Bay Leaf Butter was decidedly a success. My “fresh” bay leaves were not as fresh as when I bought them a few weeks ago, but they gave the butter-lard mixture a big boost of flavour. The bay leaf butter is subtle, glossy and delicious.
Other bloggers who have successfully made Momofuku English Muffins: