Today I bring you the best English muffin you will ever eat. Seriously. You owe me. I mentioned this English muffin trick on Facebook once, but it is sooooo delicious I have decided it deserves an entire blog post.
Have you ever read Ree’s post on cooking cinnamon toast the right way? It’s pretty great. Hop on over and check it out if you haven’t. (For the record, I regularly employ Approach #3, a.k.a. Approach #Gross, because I am always strapped for time and my kids never complain. That said, when I give myself 10 minutes for the cook time, the “right” way is tremendously more delicious.)
I recently applied Ree’s technique to English muffins and, well, it was DIVINE. (Thanks for the inspiration, Ree!) We were transported to toast heaven on the spot. As great as Ree’s cinnamon toast is, I would bet money these cinnamon sugar English muffins are better.
You’re welcome.
- English muffins
- Butter, softened to room temp
- Cinnamon Sugar (click here for recipe if you need it)
- Vanilla extract (optional)
- Preheat oven or toaster oven to 350º F.
- Option 1: Mix together softened butter with cinnamon sugar and a splash of vanilla extract. Spread a generous layer over the cut side of an English muffin, making sure to spread the butter mixture all the way to the edges. (The advantage of Option 1 is you get vanilla flavor added into the mix.)
- Option 2: Spread a generous layer of softened butter on the cut side of an English muffin, then sprinkle heavily with cinnamon sugar, then press down with your fingers or a knife to incorporate the cinnamon sugar with the butter. (The advantage of Option 2 is that it's a wee bit easier and faster and still just as delicious.)
- Place English muffin on a piece of foil or a cookie sheet (I would line the cookie sheet with foil to make clean up easier).
- Bake for 10 minutes then finish off under the broiler for about 2 minutes.
- Remove from the oven or toaster oven, let sit a couple minutes then eat! Seriously, let it cool down for a bit as the English muffin is literally covered in bubbly molten cinnamon sugar lava. Also, these are beyond buttery. You've been warned.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Oh my, this does sound delicious. And I already have English muffins, yay me!!
I have a little one home from school sick today and we are going to be making this sort of scrummy comfort food!
Just made these for breakfast. GENIUS 🙂
riiiiiiiiight? glad you loved them – they are the best!
Just ate at La Peep for breakfast this morning while in Denver on vacation. Loved their “Gooey Buns” and was looking for a similar recipe. Yours sound delish and I adore Ree too! Just thought I’d send this link your way, if you want to kick it up a notch.
http://www.creative-culinary.com/le-peeps-gooey-buns/
Putting them in the toaster with butter and cinnamon sugar on top works as well.
oh yes it does, you are so right! that’s how I do it now, actually…going to update the recipe! thank you! 🙂
OMG my cooking club used this recipe and it was SOOOOOOOOOOOO good thank you!
Val, I want to be in your bookclub!!! 🙂 and you’re welcome!