Muffins

Baked English Muffins

These beautiful, high-rising English muffins are baked, not cooked on a griddle. While their interior isn't filled with the signature fissures of a griddle-baked English muffin, their texture is still craggy enough to trap and hold butter and jam — which is the point, after all.

Based on PJ Hamel’s King Arthur Baking recipe ↗

Time: 115 minutes
Makes: 12, 12 muffins
Oven, conventional: See source recipe

Before you begin

Read the whole recipe, then get these ready.

Read the original source for equipment and pan size
Kitchen scale
Measuring spoons

Imported for private use. Check the original source before baking and add your own Indian kitchen notes.

Ingredients

Measurements

Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.

330 gKing Arthur Unbleached All-Purpose Flour
6 gtable salt
2 teaspoons baking powder2 teaspoons baking powder
25 ggranulated sugar
2 teaspoons instant yeast2 teaspoons instant yeast
255 gmilk, lukewarm
28 gbutter, melted
2 teaspoons white vinegar or cider vinegar2 teaspoons white vinegar or cider vinegar
yellow cornmeal or King Arthur Semolina Flour, to coat the muffinsyellow cornmeal or King Arthur Semolina Flour, to coat the muffins

Let’s bake

1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir together all the ingredients except the semolina or cornmeal. Beat for 1 minute at high-speed on a stand mixer; the dough will become somewhat smooth.
2
Scrape the dough into the center of the bowl, cover, and allow it to rise for about 60 minutes, until it's quite puffy.
3
Grease a large (18" x 13") baking sheet; or line with parchment. Grease twelve 3 3/4" English muffin rings , and place them on the baking sheet.
4
Sprinkle semolina or cornmeal into each ring.
5
Turn the dough onto a lightly greased or floured work surface. Cut it into 12 equal pieces; each will weigh a scant 2 ounces, or about 54g.
6
Shape the dough into balls. Place each ball into a ring, pressing it down to flatten somewhat. Sprinkle with a bit more cornmeal or semolina, and top with a greased baking sheet (or a sheet of parchment, then the baking sheet). The baking sheet should be resting atop the rings.
7
Let the muffins rise for about 60 to 90 minutes, until they've puffed up noticeably. While the dough is rising, preheat the oven to 400°F.
8
Bake the risen muffins for 10 minutes. Flip the pans over, and bake for 5 minutes more. Remove the top pan, and bake for an additional 3 to 5 minutes, until they're a light golden brown, and the interior of one registers about 200°F on an instant-read thermometer.
9
Remove the muffins from the oven, and transfer them to a rack to cool. Remove their rings as soon as you're able. When completely cool, store muffins in a plastic bag.
10
Don't have English muffin rings? Fashion the dough into well-shaped balls, flatten, and place on the baking sheet without the rings. They may be a bit thinner than muffins baked in a ring, but will still taste just fine.

Your baking notes

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