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Thomas English Muffins--is it me...?

Is it me or do Thomas English Muffins have a sour off taste? I've eaten these since I was a kid, but seems in the last few years they're tasting funny. They're also a little raggy and don't toast very well. I do like a good sour dough bread, so I don't think that's the problem. I've switched to Bay's English Muffins found in the dairy case and they're great. Won't be going back. Any opinions out there?

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  1. I've always thought that about them. That's why I stopped eating them unless covered in butter and jam.

    1. They DO make a sourdough muffin. Is it possible you've been buying that, instead of the plain, without realizing it?

      1. Still by far the best. I guess I should say of common brands; maybe some specialty or locally available ones out there that are better. I don't care for all the crazy flavored ones. Maybe you got some sourdough ones.

        But I do generally eat them with butter and peanut butter so the taste probably wouldn't be as noticeable. I like them for their crunch.

        2 Replies
        1. re: Shann

          No, the ones I'm talking about are the regular ones. I don't like the crazy flavored ones either.

          1. re: noodlepoodle

            They are meant to be raggedy not smooth so there's more places for the butter and jam to go. I've always the taste you're talking about, that's what makes them good.

        2. Your are right on the money noodlepoodle!

          Over many, many years, Thomas was IT. Their basic English muffin had a wonderful taste, would peel apart with the just a little thumb pressure and leave you with two matching, craggy, easy-to-toast, butter-trapping halves.

          Two years back, that all disappeared. Now, TEMs have a complete lack of flavor, separation requires a bread knive or a very careful fork, and even when you accomplish a perfect split, you're left with two grossly uneven halves because the cross-setion is no longer square-sided.

          Thomas is such a market bully that the better English muffin makers seem to disappear off big grocer's shelves within weeks of discovery. Our latest find, "Natures Own", is no longer at Harris Teeter, tho the rest of the Natures Own line is all over the place ... that's food power!

          No More English Muffins For You !

          1 Reply
          1. It’s an old American tradition to improve things until they’re abominable, but I don’t think Thomas’ is quite there yet. But I was much happier about them when they came out with both halves the same size after separation. I’ve quit buying them in regular supermarkets and buy them only at Sam’s Club now because they come in nine-packs and are larger than the six packs in grocery stores. My only current complaint is that one month they are “oven fresh” when I buy them, the next month it’s like they must have been on the shelf when I bought last month’s muffins. But I don’t think that’s Thomas’ fault, I suspect Sam’s Club’s inventory management. Nevertheless, give me a big bowl of melted butter with a Thomas’ English Muffin floating in it and a teaspoon of strawberry jam on top and I’m a happy camper! There is no acceptable substitute for indulgence. ‘-)

            1. i normally get the multi-grain or fiber goodness variety, and really enjoy them. this morning the store only had original, and i definitely noticed a sour taste! i do not recall that flavor in the muffins from my childhood.

              1. Home made are pretty good, too. Just sayin'.

                1. They do have a slight sour taste. I now buy the english muffins at Whole Foods as they are about 1/2 the price they now charge for Thomas' at Stop and Shop, which is $3.99 for 6 muffins.

                  1. Its funny I bought some for the first time in many years just last week. Loved them as a kid and couldnt wait to have them. But they were just not good at all. I think maybe they are thinner than they used to be. I dont know, but they were not very good.

                    1. Bay's the best, IMHO

                      1. It's been a couple of months since I bought Thomas English Muffins - my favorite multigrain ones. Not the Lite Multigrain, which I once tried and found gummy. Maybe because they are on sale for $2 for 6, there were no multigrains. But I fear they are gone. What I got was a 10-grain package, which says "health-full" on a light blue section of the bag label. They are awful.
                        As other have mentioned, in recent years it's been necessary to help the "factory installed" split along, using a fork. But putting a fork into this new style just compresses it, as though it were play-do. They toast up gummy and overly chewy.

                        3 Replies
                        1. re: greygarious

                          I think English muffins are gummy but to be honest a lot of American (pre-sliced) bread is anyway - a little unpleasant

                          1. re: greygarious

                            I just finished a Thomas' English Muffin for dinner and it was just as you describe Grey - gummy and overly chewy. This is the first EM I've had in years (picked them up yesterday when I was shopping/hungry) and the last I guess. I'm going to toast up the rest for the birds.

                            1. re: greygarious

                              Last week I was relieved to find the regular multigrain ones in stock. I still had one of the "health-full" ones left, split and toasted one of each. They tasted about the same but the texture of the latter is definitely a deal-breaker.

                            2. I find that they don't toast well, stay doughy and where did they put the crannies?

                              1. I liked them better in days of old when we did our own fork splitting and were responsible for the result. Now we get a skinny "little half" with burned edges if we try to cook the goo out of the "big half".
                                And I don't like it that Publix' (FL) every day price for 6 is obscenely between 3 & 4 bucks, but one week a month they are buy one, get one free. Naturally, that is the only time I buy them and I have to freeze them.

                                1. I buy only Bay's sourdough, but I hope to get my courage up and make my own in the near future. This is the third year in a row I've promised myself to learn to bake and I just can't seem to find the courage after so many failures (I mean, who can't make quick dinner rolls or yeast rolls!?. Gotta work on it....

                                  1. I suspect the reason for the uneven thickness of the two sections may be that they are skimping on portion size and making them small (shallower with rounded edge rather then deep with square edge) yet still splitting them with the machinery that was used for the full-sized ones.

                                    Flavorwise I think they've always been ever so slightly sour; I remember that from when I was a kid- five decades ago now. Perhaps this becomes more pronounced the longer they sit on the shelf?

                                    Haven't bought them in a couple of years. Have they really done away with the famous nooks and crannies? Maybe they're rushing their production, not allowing enough time for the yeast to develop fully- this would naturally affect flavor, texture, and the size of the finished product... But I suspect they're likely just skimping.

                                    It's no secret that many food companies are selling size-reduced (but not price-reduced) portions in recent years, like the half gallons of ice cream that are only 1½ quarts: combine that with "double churning" (which is really just a marketing euphemism for beating extra air into the stuff) and you're getting probably half the ice cream you used to get, while paying more for your smaller portion. Of course, when one major brand does this, all the others follow suit.

                                    Just try finding a cup of yogurt that's still eight ounces!
                                    Do they really think we're too clueless to notice?
                                    Then again, maybe some of us are.

                                    1. I make my own now (the $4 price tag got to me), but was never a big fan of the Thomas muffins- have you tried Orowheat? Since the demise of Foster's, their extra crisp muffins are the best commercial muffins by my lights.

                                      3 Replies
                                      1. re: oldunc

                                        Would you care to share your recipe. I too used to love a nice crispy EM, but the Thomas just aren't the same. Rather than trying to find something different out there, I think I will give them a try and bake some up.

                                        1. re: JEN10

                                          It's a bit elaborate- I'm going to start a thread on the home cooking board, hopefully get some feedback.

                                          1. re: oldunc

                                            I'll head on over there, thank you!

                                      2. As far as I'm concerned, Thomas' makes the ONLY English muffins that you can buy! They are the original English muffin (just like Lea & Perrins is the original Worcestershire sauce). They are the standard by which all English muffins are judged. An English muffin is authentic only to the extent that it is exactly like a Thomas' English muffin. Any deviation whatsoever makes it an ersatz English muffin. I will buy no others, and would not even take non-Thomas' English muffins if they were free, because they would then be worth every penny! I've been eating Thomas' English muffins all my life, and the taste is so unique I can identify them even blindfolded. The taste hasn't changed in over 50 years. The texture, however, does vary a little depending on which of Thomas' five bakeries has baked them.