Those first school mornings run on a tightly wound clock, especially after a more relaxed summer routine. Our English Muffins can help make breakfast easy. With lunches to be packed and shoes to be found, the meal is often a rushed afterthought.
We launched Macrina English Muffins this spring after nearly two years of development. They’ve been building a loyal following ever since. They're naturally leavened with our sour white starter and made from a blend of organic white and whole wheat flours. A slow fermentation gives the spongy interior a mild tang and a deeper flavor. Toasted well, they come out crisp at the edges, chewy in the middle, with a craggy surface made for butter and jam. Our muffins are also thicker than their supermarket cousins, which means they’ll hold up to just about any topping you choose, whether it’s a poached egg or a stacked sandwich.
The English muffin, for the record, is not quite English. Welsh cooks were baking small yeast cakes on hot griddles a thousand years ago. The version Americans know came from Samuel Bath Thomas, a baker who left Plymouth, England, for New York in 1874. He found work in a city bakery, opened his own in 1880 and sold a thinner, split-and-toast cousin of the crumpet. New Yorkers took to it. The English muffin has been an American breakfast standard with a British name ever since.
They're best toasted with butter and Project Barnstorm conserve, but they can be used for so much more.
Here are some of our other favorite preparations:
Eggs Benedict: The classic. Canadian bacon, a poached egg, hollandaise and a toasted muffin that adds flavor and holds up to the sauce.
Breakfast Sandwich: Bacon or sausage, a fried egg, cheese melted over the top. Warm, savory, and satisfying.
Breakfast Tartine with Fresh Tomato & Sauce Verte: Our recipe of the month this past May. Click here for the recipe.
Avocado Toast: Start with a well-toasted muffin. Mashed avocado works into the craggy surface. Finish with lemon, flaky salt and a few chili flakes.
Tuna Melt: Tuna salad, a slice of tomato, cheddar, then a few minutes under the broiler until the cheese bubbles.