What'd you have for Breakfast today? Give these a try this weekend! Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.
I noticed too! Her eyeliner swoops are so nice. I want to improve both my baking and makeup skills. I'm glad for kind folk like Claire to help inspire me.
Ha! I wasn't the only one fixating on that! Claire, if you're reading these, note at least some of us thing that's a really flattering look on you. Slides you right up the scale toward Elizabeth Taylor IMHO 🙂
omg our oven is broken so i watch these videos purely for entertainment (and of course because i love claire), but here's something i can finally follow!!
I lived the oven free life for a while, just around about when this channel was created. It was torture. I'm glad you're getting to follow something now and I'm sending good oven vibes your way.
One positive thing about posting at 09:00 central, is that I have something awesome to listen to on my way to school. It certainly make my last semester of college nice when I have something to look forward while I have to drive to a class I usually dread. So, thanks Claire and everyone involved in the show! 😁💙
I love the consistency of upload time and amount. It's awesome that you make a habit of preparing for something heavy with something you enjoy! (Also, CST love from a Kansas born kid! :D)
A note for anyone without a stand mixer: I made the Soft & Crispy Focaccia from Episode 1 with just a bowl + wooden spoon + arm muscle and it turned out perfectly! Will definitely use the same method to make these!
I just love the term ‘proving the yeast’. It’s like saying to the yeast ‘okay son, now you must prove your valour before we continue on with this quest.’
@@theshard5697 it can be either depending on where you are from. I typically hear proof in the USA and prove in Great Britain. en.wikipedia.org/wiki/Proofing_(baking_technique)
17:52 A nook is "a secluded or sheltered place or part", while a cranny is "a small break or slit" and/or "a small narrow opening". The two words have similar meanings, but there seems to be a difference in the _shape_ of the space described - both are "semi-enclosed spaces", but crannies are generally narrower and/or crevice-like. In the context of English muffins, "nooks and crannies" could probably be translated as "bubbles and crevices", or "roundish pockets and flat-ish pockets".
Finished these on the griddle this morning. I made a double batch and lined the parchment paper with two types of 'cornmeal', grits and masa harina. I definitely like the masa harina better, but the English muffins came out amazing even with a couple mistakes on my end. The honey gives purely flavor, not sweetness, which astounds me in a good way and they are fluffy and moist. I've honestly never had an English muffin that wasn't dry, so that was a great experience. Can't wait to freeze these and have them for breakfast regularly! The book Dessert Person was the best Christmas gift! 😁
I am not a person who bakes. I don't actually even like most baked goods, but I love Claire! I watch her because I like her, I am never going to cook like her. If she ever opens a shop that ships orders to Missouri, I would order bread and English muffins and if she had it on the menu, strawberry cheesecake. Not often, I have a tight budget, but it would be worth every penny!
These were the second recipe I made from Dessert Person! The first being lemon curd, which was great with these. I had no idea I could make english muffins that looked like what I expect english muffins to look like. Your book is amazing. Thanks Claire!
Thank you so much for the Felix update! I don’t think you realize how worried all of your fans have been about him. I literally have been going back to your old videos and checking the comments to see if there was any update on how he was doing!
This was recommended on our home screen today, I cannot believe we didn't realise sooner that you have your own youtube! So pleased as we have missed your videos so much!! Xxxxx
Everyday this week while making breakfast I've thought to myself how nice my eggs and bacon would be on an english muffin and then i'm suddenly blessed with both this recipe and an excuse to use my grandma's stand mixer which is usually collecting dust in her cubbards lol my dough is currently going through it's first rise, can't wait to make them tomorrow!
@@RandomMan1 yeah, and a tad insecure about her abilities, maybe, but she got it right a bunch of times on GM. Even Sohla that one time said, "What more do you want?" when Claire asked her about her chocolate.
Another positive besides being Thursday & another Claire video is: over all you have helped so very many people become better cooks with your AWESOME recipes and techniques
I definitely struggle the most with breakfast goods, I usually like to eat around 10 am so I need items that are portable and easy to prep ahead of time. Your recipes always look so yummy, it encourages me to work on eating consistent and healthy breakfast!
You could make a batch of breakfast sandwiches for the freezer! I’ve yet to find a way not to use plastic wrap for this, but if you wrap each one individually then put them all in a freezer ziploc, you can pull out one at a time and pop in the microwave in a paper towel - just like the mangy ones you get in a box at the store - but delicious! 😋 I’m in the same boat on trying to eat better stuff in the morning so I don’t get a sugar crash before lunch.
Claire. I am so grateful for this channel. I'm learning so much from you and all your little tips (like looking for the surface of a pancake/ english muffin to be matte - genius!). Thank you so much for doing this, I'm definitely buying your book after binge-watching these vids and baking a few of these recipes. You are simply the best and I'm honored to share a namesake with you ;)
This has really become the staple english muffin recipe I use. I like to make a bigger batch and freeze most of them, I think they're surprisingly good when put into the toaster on a lower setting straight from the freezer!
My "dessert person' cookbook is somewhere in my house or perhaps a visitor walked off with it . I used the UA-cam clip to make my fourth English muffin try. My first two attempts had eggs added and more yeast. Both requested I bake in the oven . My third attempt was Claire Saffitz's recipe. Absolutely delicious!!! There is no need to add an egg is my opinion. The only issue I have is I found my dough to be dryer so I added a 1/2 cup of heated milk both times. I cook Claire's recipe to 200 degrees , cool, store and allow the toaster to continue the bake. Love this recipe. Actually all the recipes from Dessert person are excellent. So far I have had nothing but success. Just wish I can find where I dropped my Dessert Person cookbook !!!!
Claire I made the Focaccia it was so delicious my husband just loved it ..my son bought me your desert person book I really like it .What’s nice I can see you making. It on UA-cam before I make it…
English muffins are one of those things that I never once thought about how it was made. I was fascinated, and they do look exactly like the Thomas muffin brand (except even though they were warm, I had this real urge for her to toast them).
I’m making these today! I transcribed the recipe for reference. Mix flour and salt in stand mixer bowl Scald the milk (30-60 seconds). Mix in butter and honey. Allow to cool to 100 degrees Proof the yeast in 2 tablespoons of the milk mixture. Mix the dry and wet ingredients for 6-8 minutes in a stand mixture. In the meantime, oil a bowl. Transfer the dough to the oiled bowl. Dough should be sticky but well-formed. Cover with plastic wrap and allow to rise for a couple of hours or until doubled in size. Meanwhile, line a baking sheet with parchment, lightly oil and dust with cornmeal. Pat the dough on the baking sheet into a ½” disk. Cover and refrigerate for 12 hours. In the morning, cut out the dough into ~3.5” round muffins. Return the muffins to the fridge. Heat a dry skillet over low. Cook the muffins on the first side for 5-7 minutes. Rotate the man every few minutes. Do not touch the muffins. When the muffins smell yeast and delicious and the top looks matte, flip the muffins. Cook until browned. Allow the muffins to cool for 10 minutes or so. Open them with a fork. Enjoy as a breakfast sandwich or with candied kumquats.
I've made the coffee cake, carrot cake, and confetti cake just subbing in Cup4Cup GF flour and they turned out AMAZINGLY well! Especially the carrot cake :)
Fun Fact: there are British recipes from the 1700s with "english" muffins in them and the nursery rhyme The Muffin Man dates back 60 years before Samuel Bath Thomas opened his bakery. Maybe 1880s is the first appearance in America?
I love this so much. I had a long day at work and I'm exhausted and now I get to come home and enjoy Claire making english muffins and I could not be happier
Griddled these this morning! I think I need to lower the temp and go for a longer time. No raw dough inside, but it still seemed a bit too wet. Delicious flavour! Definitely will try again!!
*Claire points at the muffin* Claire: "There's a nook, there's a cranny, there's a nook there's a cranny... " *a minute later* Claire: "I don't know the difference between a nook and a cranny" 😂😂😂😂😂😂😂
Samuel Beth Thomas did not 'invent' the English muffin in the 1880s - he made and packaged as 'English' (to distinguish it from the American sweet muffin) the muffin that was commonly sold in England when he moved to the USA. The Oxford English Dictionary records that the term muffin (or 'moofin') to mean 'a wheat flour cake baked upon a bake-stone' was used in 1703. In addition, there is a recipe for muffins in Hannah Glasse's 1747 The Art of Cookery Made Plain and the nursery rhyme 'Do You Know The Muffin Man?' which refers to a muffin seller in London's Drury Lane was first collected in 1820. So English muffins are indeed English, its just English people call them 'muffins' not 'English muffins'. That inaccuracy aside - great video!!
I tested this recipe with sourdough instead of yeast, and it worked very nicely! Just use 80 grams of mature starter instead of the yeast and do all the same steps, also proofing takes a couple hours longer.
Just putting this out there if anyone else is curious: for biscuits and gravy, this year for valentines i used a heart shapped cookie cutter for the biscuits, and they turned out so cute! It totally worked and were amazing! Plus im a sappy person, gotta woo my wife all the time, Am-I-Right? Haha.
the irony that last week's video was a muffin recipe Claire deemed to be an actual muffin and then this week's recipe is an English muffin that isn't a muffin is quite funny
I made these! I didn't have milk, so I subbed water + butter. I didn't have whole wheat flower, so I subbed semolina. They worked out very well! Next time, I'm going to make the "dough sheet" a bit thicker to end up with thicker muffins. One thing's for sure - homemade is MUCH better than store bought! It's a world of difference! Thanks for the recipe, Claire!
?? You were right, from England. Muffins appear in British cookbooks as early as 1758. "English muffins" as a term arrived with Samuel Thomas Bath in 1875.
@@recoil53 They are just called ‘muffins’ in England 😂 my grandma has a recipe from 1850 for muffins. I think Thomas just took his mums recipe from England 😂
I eat a toasted English muffin every morning for breakfast. So I tried this recipe from Claire's book, and I can say that the results were definitely worth the time and effort. The flavour and freshness were infinitely better than any store-bought version. I don't know that I would spend the time to make these muffins every week. However, I might make two or three batches at a time, and then freeze them for later.
Looks great, I'll give it a go! Two tips, though. To cool your scalded milk for proofing the yeast, put the two tablespoons of milk into a cereal bowl or similar and give it a stir. It takes a fraction of the time to cool down because there's a lot less of it. I generally stir it less than 30 sec, test with a finger, and if it's "blood warm", then pitch the yeast. To know when your dough has doubled in size, take out a large pinch of the dough as you put it in the bowl for proofing, and put it into a much smaller vessel. For example, an egg cup or shot glass or small plastic sauce tub. Pat it down so it covers the entire base of the vessel and is flat on top. If you need a reference point, mark where the dough comes up to on the outside. Then leave it in the same place you're proofing the main dough and wait for it to double in height. I find the shot glass is best - I fill it halfway so I know that when it's up to the top, it's doubled. Same with the egg cup, but be aware it's going to be slightly different if the base is curved.
Made these last night. OMG.... it worked almost perfectly! I've learned what I need to adjust for my kitchen, but even with the quirks, these are phenomenal!
Made these this morning. Some notes: I believe my muffins suffered a little due to using AP flour, under kneading, and opening them before they were completely cooled. I tried some by finishing them in the oven and some completely on the stove and prefer the stove ones. Thank you Claire! I will try again.
Very informative, Thank You! Just made Sourdough English muffins (using a start) Yesterday they are very tasty. I'm watching a few videos to see if there are any tips and tricks I can use for next time. Yours had a lot of good information.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
What'd you have for Breakfast today? Give these a try this weekend! Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.
i live english muffins!
Leftover chicken pot pie from last night's iftar.
as an englishman I can confirm that muffins are one of the best breakfast foods
Toasted Dave's killer bread Good Seed bread with Blue Plate mayo and nicely seasoned scrambled eggs on top.
Had a bagel with cream cheese, banana, and coffee! Kind of my go-to quick breakfast
Third positive thing: It's Thursday and we have a new video from Claire!
Fourth positive thing: Claire's cats are happy and my pet family are excited for spring!
Fifth positive thing: just straight up Claire.
The farting ketchup bottle was good, too!
@@Psykel Even though she's a person. But you are right. 😊
Periiodt
Claire’s makeup is popping off almost as much as her baking skills this week! Great video!
I noticed too! Her eyeliner swoops are so nice. I want to improve both my baking and makeup skills. I'm glad for kind folk like Claire to help inspire me.
Agree! And how appropriate that she went for a bit of a CAT eye look ;)
Ha! I wasn't the only one fixating on that! Claire, if you're reading these, note at least some of us thing that's a really flattering look on you. Slides you right up the scale toward Elizabeth Taylor IMHO 🙂
omg our oven is broken so i watch these videos purely for entertainment (and of course because i love claire), but here's something i can finally follow!!
The stove top recipe was surprising and delightful! I am super looking forward to seeing the next things Claire brings to Dessert Person.
I lived the oven free life for a while, just around about when this channel was created. It was torture. I'm glad you're getting to follow something now and I'm sending good oven vibes your way.
Lol.... same here💖❤️
You can get a fairly decent sized countertop toaster oven for under $100. I use one for baking in the summer to avoid heating the entire house.
can we talk about claire's eyeliner in this video?? she always looks gorgeous but wow!!
Seriously the first thing I thought when the vid opened! I need to learn how to do that lol
Right? The winged eyeliner look suits her so well. Super pretty.
@@possibilityspace what makes you think the winged eyeliner is not classy? There’s nothing wrong with make up and it looks lovely on her.
@@possibilityspace no one cares what you prefer jason
*adds winged eyeliner tutorial to list of video requests along with skincare routine*
Hey, you guys said you want to mix things up, right?
Yeah, not a big fan of the anime eye look to be honest.
@@dbreardon ? What? You think winged eyeliner is "anime eye"? Are you 65 years old and completely out of touch with reality?
Yes!!! Been wanting her skincare routine since she pulled out a jade roller from her fridge haha
@@noneness her skin is #goals
YESSSS!!!!!
"Don't touch the muffins, they do not want to be touched at this point." Claire Saffitz 2k21, consent queen
Watching this with a purring cat in my lap is the absolute height of ✨serotonin✨. Thanks for always uploading so consistently each week.
Glad to hear Felix is alright, extremely here for Cabin Claire. Great video!
Cottagecore Claire is already a vibe, I love it.
I don't think he's fine =/
One positive thing about posting at 09:00 central, is that I have something awesome to listen to on my way to school. It certainly make my last semester of college nice when I have something to look forward while I have to drive to a class I usually dread. So, thanks Claire and everyone involved in the show! 😁💙
I love the consistency of upload time and amount. It's awesome that you make a habit of preparing for something heavy with something you enjoy! (Also, CST love from a Kansas born kid! :D)
Have a great day!
@@goe591 Thanks! CST love from an Arkansan! :)
@@playanakobi4407 Thanks! It wasn’t that stressful this round!
Very appreciative of Claire’s efforts to reduce single use plastic ❤️❤️❤️ and I love how she mentions it in almost every video
A note for anyone without a stand mixer: I made the Soft & Crispy Focaccia from Episode 1 with just a bowl + wooden spoon + arm muscle and it turned out perfectly! Will definitely use the same method to make these!
I just love the term ‘proving the yeast’.
It’s like saying to the yeast ‘okay son, now you must prove your valour before we continue on with this quest.’
Except it's proofing. Like when something is fool-proof. Sorry to pop your bubble :c
The yeast is worthy, All-father.
@@theshard5697 it can be either depending on where you are from. I typically hear proof in the USA and prove in Great Britain. en.wikipedia.org/wiki/Proofing_(baking_technique)
@@theshard5697 it could still be, like, “we need proof that you work”
Will this yeast be able to rise to the challenge?
I love Nooks and Crannies! These are my favorite muffins ever! Happy you did it Claire!
Also love the philosophical turn the video almost took with what constitutes a nook and a cranny.
1:06 The way Claire says “Do you?” tho ♥️
17:52 A nook is "a secluded or sheltered place or part", while a cranny is "a small break or slit" and/or "a small narrow opening". The two words have similar meanings, but there seems to be a difference in the _shape_ of the space described - both are "semi-enclosed spaces", but crannies are generally narrower and/or crevice-like.
In the context of English muffins, "nooks and crannies" could probably be translated as "bubbles and crevices", or "roundish pockets and flat-ish pockets".
Finished these on the griddle this morning. I made a double batch and lined the parchment paper with two types of 'cornmeal', grits and masa harina. I definitely like the masa harina better, but the English muffins came out amazing even with a couple mistakes on my end. The honey gives purely flavor, not sweetness, which astounds me in a good way and they are fluffy and moist. I've honestly never had an English muffin that wasn't dry, so that was a great experience.
Can't wait to freeze these and have them for breakfast regularly! The book Dessert Person was the best Christmas gift! 😁
A positive thing today: Claire's entire youtube channel!
"How lucky are we, to be getting all that content for free?" - Mike's mic
I am not a person who bakes. I don't actually even like most baked goods, but I love Claire! I watch her because I like her, I am never going to cook like her. If she ever opens a shop that ships orders to Missouri, I would order bread and English muffins and if she had it on the menu, strawberry cheesecake. Not often, I have a tight budget, but it would be worth every penny!
My favorite UA-camr showing me how to make my favorite kind of muffins? That's a positive!
I love the random things you learn from cooking videos, such as forking open your English muffins
Thank you so much for the feline friends update! So glad that Felix is okay and Maya and Archie are living their best lives.
So glad I found you again recently. Missed you since BA days. So happy you have your own channel and freedom to do your own thing. xxx
I love the lighting in this video! So much more pleasant to the eye
These were the second recipe I made from Dessert Person! The first being lemon curd, which was great with these. I had no idea I could make english muffins that looked like what I expect english muffins to look like. Your book is amazing. Thanks Claire!
Thank you so much for the Felix update! I don’t think you realize how worried all of your fans have been about him. I literally have been going back to your old videos and checking the comments to see if there was any update on how he was doing!
Me too! SO glad to see he's okay!
There is no cure for pancreatitis and she should be giving him subcutaneous fluids
The theme song gets stuck in my head for hours after a new video :D
and still _love_ the opening animation
Love how honest she is: "Well, do I love English muffins?" 😊
This was recommended on our home screen today, I cannot believe we didn't realise sooner that you have your own youtube! So pleased as we have missed your videos so much!! Xxxxx
Watching Claire is my most positive thing on Thursday
i have classes on thursdays, around the time claire posts, so i have to choose between education and serotonin. i choose serotonin every. damn. time.
Everyday this week while making breakfast I've thought to myself how nice my eggs and bacon would be on an english muffin and then i'm suddenly blessed with both this recipe and an excuse to use my grandma's stand mixer which is usually collecting dust in her cubbards lol my dough is currently going through it's first rise, can't wait to make them tomorrow!
"I suck at flipping things."
*flashes back to the Crêpes Suzette April Fools episode of It's Alive!*
Now there are two things Claire sucks at:
1. tempering chocolate
2. flipping things
@@vigilantcosmicpenguin8721 TBH she's pretty good at tempering chocolate, she just hates doing it.
@@RandomMan1 yeah, and a tad insecure about her abilities, maybe, but she got it right a bunch of times on GM. Even Sohla that one time said, "What more do you want?" when Claire asked her about her chocolate.
I've never made my own english muffins but every time i see a video of someone doing them homemade, it makes me want to!
You should try it! I'd bet you'd have a lot of fun!
I am not a baker but during COVID I made English Muffins, a different recipe but they turned out great.. try Claire's!
Another positive besides being Thursday & another Claire video is: over all you have helped so very many people become better cooks with your AWESOME recipes and techniques
I definitely struggle the most with breakfast goods, I usually like to eat around 10 am so I need items that are portable and easy to prep ahead of time. Your recipes always look so yummy, it encourages me to work on eating consistent and healthy breakfast!
You could make a batch of breakfast sandwiches for the freezer! I’ve yet to find a way not to use plastic wrap for this, but if you wrap each one individually then put them all in a freezer ziploc, you can pull out one at a time and pop in the microwave in a paper towel - just like the mangy ones you get in a box at the store - but delicious! 😋 I’m in the same boat on trying to eat better stuff in the morning so I don’t get a sugar crash before lunch.
Claire. I am so grateful for this channel. I'm learning so much from you and all your little tips (like looking for the surface of a pancake/ english muffin to be matte - genius!). Thank you so much for doing this, I'm definitely buying your book after binge-watching these vids and baking a few of these recipes. You are simply the best and I'm honored to share a namesake with you ;)
Thursday's now my new favourite day of the week! 😁
This has really become the staple english muffin recipe I use. I like to make a bigger batch and freeze most of them, I think they're surprisingly good when put into the toaster on a lower setting straight from the freezer!
the shot in the end when you sit outside in the cold morning and drink somethimg comforting generated more serotonin than my whole life did
My "dessert person' cookbook is somewhere in my house or perhaps a visitor walked off with it . I used the UA-cam clip to make my fourth English muffin try. My first two attempts had eggs added and more yeast. Both requested I bake in the oven . My third attempt was Claire Saffitz's recipe. Absolutely delicious!!! There is no need to add an egg is my opinion. The only issue I have is I found my dough to be dryer so I added a 1/2 cup of heated milk both times. I cook Claire's recipe to 200 degrees , cool, store and allow the toaster to continue the bake. Love this recipe. Actually all the recipes from Dessert person are excellent. So far I have had nothing but success. Just wish I can find where I dropped my Dessert Person cookbook !!!!
I'm so glad to hear that the kitties are ok! Thank you for a wonderful and accessible recipe
Claire I made the Focaccia it was so delicious my husband just loved it ..my son bought me your desert person book I really like it .What’s nice I can see you making. It on UA-cam before I make it…
English muffins are one of those things that I never once thought about how it was made. I was fascinated, and they do look exactly like the Thomas muffin brand (except even though they were warm, I had this real urge for her to toast them).
I’m making these today! I transcribed the recipe for reference.
Mix flour and salt in stand mixer bowl
Scald the milk (30-60 seconds). Mix in butter and honey. Allow to cool to 100 degrees
Proof the yeast in 2 tablespoons of the milk mixture.
Mix the dry and wet ingredients for 6-8 minutes in a stand mixture. In the meantime, oil a bowl.
Transfer the dough to the oiled bowl. Dough should be sticky but well-formed. Cover with plastic wrap and allow to rise for a couple of hours or until doubled in size.
Meanwhile, line a baking sheet with parchment, lightly oil and dust with cornmeal.
Pat the dough on the baking sheet into a ½” disk. Cover and refrigerate for 12 hours.
In the morning, cut out the dough into ~3.5” round muffins. Return the muffins to the fridge.
Heat a dry skillet over low. Cook the muffins on the first side for 5-7 minutes. Rotate the man every few minutes. Do not touch the muffins.
When the muffins smell yeast and delicious and the top looks matte, flip the muffins. Cook until browned.
Allow the muffins to cool for 10 minutes or so. Open them with a fork. Enjoy as a breakfast sandwich or with candied kumquats.
Thank you!
I appreciated the kitty update in today’s video the most🐱You are still my favorite Claire,but the cats are right there too🥰😁
I swear Clair's videos make me immediately happier. Love her so so much. Going to make her lemon tart today! :)
Would love to see a "does it work" segment - where you try your recipe with GF flour or dairy free milk. Loooove that you are on UA-cam!
I've made the coffee cake, carrot cake, and confetti cake just subbing in Cup4Cup GF flour and they turned out AMAZINGLY well! Especially the carrot cake :)
I made the galette des rois, corn muffins, and frangipane with Bob red mills cup for cup. It does add a certain level of difficulty
Maybe that could be your yt channel :)
I taught myself to make sourdough English muffins during the pandemic. They really make a breakfast sandwich something special.
Fun Fact: there are British recipes from the 1700s with "english" muffins in them and the nursery rhyme The Muffin Man dates back 60 years before Samuel Bath Thomas opened his bakery. Maybe 1880s is the first appearance in America?
Or the first time they were called English muffins because in England they are just called muffins!
I believe one such book including them is The Art of Cookery Made Plain and Easy by Hannah Glasse.
Her fridge is always full. I love it!
I am really glad to hear that Felix is doing well. I was worried when you were talking about him staying at the vet for so long.
Tried out this recipe this morning and OMG did it turn out soooooo GOOD! Love you Claire and thank you for sharing this amazing recipe!
Intro song: "Do-do-do do Dessert Person~"
Me: "Do-do-do-do these are her sons~"
shoot ill never unhear this now
I love this so much. I had a long day at work and I'm exhausted and now I get to come home and enjoy Claire making english muffins and I could not be happier
I like how the music makes the dough seem like a rom-com heroine who's taken off her glasses and realized she's beautiful
Griddled these this morning! I think I need to lower the temp and go for a longer time. No raw dough inside, but it still seemed a bit too wet. Delicious flavour! Definitely will try again!!
*Claire points at the muffin*
Claire: "There's a nook, there's a cranny, there's a nook there's a cranny... "
*a minute later*
Claire: "I don't know the difference between a nook and a cranny" 😂😂😂😂😂😂😂
Every new day is a positive. Claire, you teaching from your kitchen is a positive. Homemade English muffins, yes!
Samuel Beth Thomas did not 'invent' the English muffin in the 1880s - he made and packaged as 'English' (to distinguish it from the American sweet muffin) the muffin that was commonly sold in England when he moved to the USA. The Oxford English Dictionary records that the term muffin (or 'moofin') to mean 'a wheat flour cake baked upon a bake-stone' was used in 1703. In addition, there is a recipe for muffins in Hannah Glasse's 1747 The Art of Cookery Made Plain and the nursery rhyme 'Do You Know The Muffin Man?' which refers to a muffin seller in London's Drury Lane was first collected in 1820. So English muffins are indeed English, its just English people call them 'muffins' not 'English muffins'. That inaccuracy aside - great video!!
Can’t believe the US is claiming English muffins are from the USA 😂 absolutely ridiculous! My grandma has a recipe from 1850s for muffins
lol what if yall was wrong and just been lied to because you know..the english have lied & stolen throughout history😚
Shared this with my Culinary Arts students. We will be preparing together on line. I remember making them when i was in High School. Lots of fun.
I’m waiting for the “Claire trying to fit stuff in her fridge” compilations
I tested this recipe with sourdough instead of yeast, and it worked very nicely! Just use 80 grams of mature starter instead of the yeast and do all the same steps, also proofing takes a couple hours longer.
Just putting this out there if anyone else is curious: for biscuits and gravy, this year for valentines i used a heart shapped cookie cutter for the biscuits, and they turned out so cute!
It totally worked and were amazing!
Plus im a sappy person, gotta woo my wife all the time, Am-I-Right? Haha.
💕
i just finished these this morning and they turned out amazing! my fam was super impressed. thanks so much for the recipe, claire and team!
the irony that last week's video was a muffin recipe Claire deemed to be an actual muffin and then this week's recipe is an English muffin that isn't a muffin is quite funny
I made these! I didn't have milk, so I subbed water + butter. I didn't have whole wheat flower, so I subbed semolina. They worked out very well! Next time, I'm going to make the "dough sheet" a bit thicker to end up with thicker muffins. One thing's for sure - homemade is MUCH better than store bought! It's a world of difference! Thanks for the recipe, Claire!
Take a shot every time Claire says “nooks and crannies” to turn up on a random Thursday 🤦🏻♀️🙌🏻😻
This is how people end up getting their stomachs pumped
@@kelzbelz313 it was a joke! I’m sorry!
I was going to say the same thing, if you wanna get hammered this is the way 🤣🤣 So many nooks! So many crannies!
i LOVE this woman and her baking
I always thought the theme song, at the end, he sings 'cheese and croissant'. I just realized today he says 'dessert person'.
Lollll😂
I'm obsessed with this series! Keep it going claire.
The videography, lighting and makeup is on point is this episode! Props to the production team 🤌🏼
Thanks, this recipe looks great, love that you are back on the youtube, always good to see you and what you are into
Digging the winged eyeliner!
Thank you! I've been looking for an English muffin recipe. This makes me so happy!!
?? You were right, from England.
Muffins appear in British cookbooks as early as 1758. "English muffins" as a term arrived with Samuel Thomas Bath in 1875.
Though so many Englishpeople have sworn there is no such thing as an "English Muffin".
@@recoil53 that’s cos it’s just “muffin” to us 😂
Not only that but Thomas's English muffins used his mom's recipe - from England. (The history is right there on on Wikipedia.)
@@recoil53 They are just called ‘muffins’ in England 😂 my grandma has a recipe from 1850 for muffins. I think Thomas just took his mums recipe from England 😂
Big props on trying to cut out single use plastics, it's something I've been trying to work on, too.
I was having a mental breakdown but I remembered it was Claire's thursday ... and here I am
Good luck! Keep holding on. I hope your days get brighter, stranger.
Hang in there Leslie -- there's always next Thursday's video to look forward to
I eat a toasted English muffin every morning for breakfast. So I tried this recipe from Claire's book, and I can say that the results were definitely worth the time and effort. The flavour and freshness were infinitely better than any store-bought version. I don't know that I would spend the time to make these muffins every week. However, I might make two or three batches at a time, and then freeze them for later.
I needed the cat update, thank you
Looks great, I'll give it a go! Two tips, though.
To cool your scalded milk for proofing the yeast, put the two tablespoons of milk into a cereal bowl or similar and give it a stir. It takes a fraction of the time to cool down because there's a lot less of it. I generally stir it less than 30 sec, test with a finger, and if it's "blood warm", then pitch the yeast.
To know when your dough has doubled in size, take out a large pinch of the dough as you put it in the bowl for proofing, and put it into a much smaller vessel. For example, an egg cup or shot glass or small plastic sauce tub. Pat it down so it covers the entire base of the vessel and is flat on top. If you need a reference point, mark where the dough comes up to on the outside. Then leave it in the same place you're proofing the main dough and wait for it to double in height. I find the shot glass is best - I fill it halfway so I know that when it's up to the top, it's doubled. Same with the egg cup, but be aware it's going to be slightly different if the base is curved.
I like how her face always looks shocked when the fridge closes.
Claire is just happy that the inside of her fridge doesn't sound like a Three Stooges episode
English muffins are one of my absolute favorite foods. I don’t pull out my stand mixer very often, but I absolutely will for these
Claire's game of fridge tetris continues!
Today's Breakfast Person episode was fantastic!
Sheet tray covers are a thing?? *immediately goes on amazon*
Made these last night. OMG.... it worked almost perfectly! I've learned what I need to adjust for my kitchen, but even with the quirks, these are phenomenal!
I want those sheet pan covers!
Now I can have home made English muffins Saturday mornings. What fun. Thanks. I love Claire Saffitz. I make Mondel bread every week now. Byebye.
Maybe a crumpet video next, please. Excited to see you on your own channel ❤️
Crumpets! Yes!!!
Made these this morning. Some notes: I believe my muffins suffered a little due to using AP flour, under kneading, and opening them before they were completely cooled. I tried some by finishing them in the oven and some completely on the stove and prefer the stove ones. Thank you Claire! I will try again.
you look so beautiful here!!! your recipes never fail to produce perfect results. your book is the best gift ive ever received!!!
My book just came in! I can't wait to try making these. Thanks Claire!
Hope you enjoy the book!
Thanks and now I want English muffins
Very informative, Thank You! Just made Sourdough English muffins (using a start) Yesterday they are very tasty. I'm watching a few videos to see if there are any tips and tricks I can use for next time. Yours had a lot of good information.
"I didn't really feel like doing that"
a mood
Using the fork to “slice” the muffin just changed my life! Thank you!!
Vinny: Pretty good
Claire: Not terrible
This pov resonates
Claire’s muffins are undoubtedly my very favorite of any and all muffins.