Alright, let’s talk about makin’ them English muffins in the oven, yeah? Not that hard, even this old woman can do it. You want ’em crispy and warm, not all soggy and sad like a wet dishrag.
First off, you gotta heat up that oven. Crank it up to 350, maybe even 375 if you like ’em extra toasty. That’s like, Fahrenheit, not that Celsius stuff. Who even uses that anyway? My old stove, it’s got numbers, I just turn the knob till it feels right.
Now, grab your muffins. You know, the English kind, not them sweet cupcake things. And don’t you go cuttin’ ’em with a knife! That ain’t right. You gotta split ’em with a fork, see? Poke it all around the edge, kinda wiggle it, and they’ll pop right open. Gives ’em them nice nooks and crannies for the butter to melt into. That’s the secret, y’know.
Lay them muffins out on a pan, cut-side up. Don’t go crammin’ ’em all on top of each other, give ’em some space to breathe. You want ’em crispy all over, not just on the edges.
Stick ’em in the oven. How long? Well, that depends on your oven, don’t it? And how crispy you like ’em. I’d say, maybe 5 minutes, maybe 7. Keep an eye on ’em, though. You don’t want ’em burnin’. When they’re all golden brown, that’s when you know they’re done. Like, a nice tan, not sunburnt, you get me?
- Preheat oven to 350-375°F (175-190°C).
- Split English muffins with a fork, not a knife.
- Place muffins cut-side up on a baking sheet.
- Bake for 5-7 minutes, or until golden brown.
Now, this is important, so listen up. When them muffins are done, let ’em cool down a bit before you go stuffin’ ’em in a bag or somethin’. If you put ’em away hot, they’ll get all steamy and soft, and nobody wants a soggy muffin, right? Put a paper towel in the bottom of your container, that’ll help keep ’em from gettin’ all wet.
And that’s it. Easy peasy, lemon squeezy. You got yourself some perfectly toasted English muffins. Slather on some butter, maybe some jam, and you got yourself a good breakfast or a snack. My grandkids, they love it when I make ’em. Says it’s better than anything they get at them fancy city places.
Some folks, they say you gotta bake ’em at 400. Says it makes ’em puff up all nice. Maybe that’s true, I don’t know. I just do it my way, always have. Ain’t nobody complainin’ yet.
So, there you have it. No fancy tricks, no special gadgets, just plain old good cookin’. Just the way my mama taught me, and her mama before her. And now you know too. Go on, make yourself some muffins. You won’t regret it.
Why oven-toasted muffins are the best? Well, it gets ’em crispy all over, not just on the bottom like in a toaster. And it’s easier if you’re makin’ a bunch, right? Just throw ’em all on a pan and you’re done. No need to stand there toasting ’em one by one.
Anyways, I gotta go now. Got things to do. But you remember what I told you, yeah? Oven, muffins, fork, split, bake, golden brown. That’s all there is to it. Now get cookin’!
Tags: [Toasted English Muffins, Oven Toasting, How to Toast Muffins, Crispy Muffins, English Muffin Recipe, Baking Tips, Easy Breakfast, Quick Snack]
