How To make Basic English Muffins

How to make Proper Traditional Authentic English Muffins

This recipe for traditional English breakfast muffins is easy and produces a super light, fluffy, and flavourful muffin. Learn how to shape the English muffins the traditional way!

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In my mind muffins would have been baked on the hot plate on top of a Rayburn, Aga, or perhaps a griddle over an open fire / coals. So I doubt that these would have been cut using a pastry cutter. I believe they would have been rolled as small bread (rolls) and baked over direct heat, using a cast iron pan or some kind of griddle. I am guessing these predated traditional oven-baked bread as we know it.

To get a really good rise from your muffin and avoid pinching the edge of the dough, steer clear of using a pastry cutter. Roll the dough into small rolls, about 100g each and proof them as if for burger buns. When they are well proofed you can dip them in the semolina flour and then griddle them. Let me know in the comments if you have any questions!

I like a deep muffin so prefer to use a combination of a cast iron pan on the hob, and placing the pan in the oven. This gives me an even cook and ensures the middle outside is cooked and doesn’t end up with an all too common raw ring around the middle.

Many people say these were originally opened with a fork to give a textured surface. I am not sure if this is true but it does give a magnificent crumb once toasted.

The dough benefits from a bulk-proof overnight in the fridge which gives the bread some complexity in flavour. Traditionally milk wouldn’t have been used but does give a super soft crumb and help with freshness.

This recipe makes just under 900g of dough. I like to weigh the dough after the first proof and then divide it by 9. This makes for a good size muffin and they all fit on my large baking tray together to proof.

Make a big batch and after they have cooled to room temp you can keep them in the freezer.

I am using 13.2% protein flour. You can use flour with a lower protein content or a mixture of flour to get different results. Just remember that the consistency of the dough will change depending on your choice of flour. This is not an issue but something to recognise as you are working with the dough. Understanding your ingredients and how they perform will help with future bakes!

Recipe:
Oven temp: 175c on bake mode

500g White flour
375g Milk 3.5%
8g sachet of instant yeast
10g of sea salt

Total dough weight: 893g

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How to Make English Muffins | No Oven Needed | Bigger Bolder Baking

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English muffin recipe to use until you become a grandmother / Eggless, No Butter

#English muffin recipe #How to make English muffin #McMorning
 
English muffin recipe to use until you become a grandmother / Eggless, No Butter
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Ingredients (8 English muffins)
240g milk, 7g instant dry yeast
15g sugar, 5g salt, 20g cooking oil (excluding olive oil)
Bread flour 350g
Corn flour or whole wheat flour

재 료 ( 잉글리쉬 머핀 8개 분량 )
우유 240g, 인스턴트 드라이 이스트 7g
설탕 15g, 소금 5g,식용유 20g(올리브유 제외)
강력분 350g
옥수수가루 혹은 통밀가루

Ingredientes (8 porções de muffins ingleses)
240g de leite, 7g de fermento seco instantâneo, 15g de açúcar, 5g de sal, 20g de óleo de cozinha (excluindo azeite), farinha de pão350g, farinha de milho ou farinha de trigo integral

Ingredientes (8 porções de muffins ingleses)
240g de leite, 7g de fermento seco instantâneo, 15g de açúcar, 5g de sal, 20g de óleo de cozinha (excluindo azeite), farinha de pão350g, farinha de milho ou farinha de trigo integral

Ingrediënten (8 porties Engelse muffins)
240 g melk, 7 g instant droge gist, 15 g suiker, 5 g zout, 20 g bakolie (exclusief olijfolie), broodmeel 350 g, maïsmeel of volkoren meel

Zutaten (8 Portionen englische Muffins)
240 g Milch, 7 g Instant-Trockenhefe, 15 g Zucker, 5 g Salz, 20 g Speiseöl (außer Olivenöl), Brotmehl 350 g, Maismehl oder Vollkornmehl

Ингредиенты (8 порций английских кексов)
240 г молока, 7 г растворимых сухих дрожжей, 15 г сахара, 5 г соли, 20 г растительного масла (кроме оливкового масла), хлебная мука 350 г, кукурузная мука или цельнозерновая мука

Bahan-bahan (8 hidangan muffin Inggeris)
240g susu, 7g yis kering segera, 15g gula, 5g garam, 20g minyak masak (tidak termasuk minyak zaitun), tepung roti350g, tepung jagung atau tepung gandum

Thành phần (8 phần bánh nướng xốp tiếng Anh)
240g sữa, 7g men khô tức thì, 15g đường, 5g muối, 20g dầu ăn (trừ dầu ô liu), Bột mì350g, bột ngô hoặc bột mì nguyên chất

Ingredientes (8 porciones de magdalenas inglesas)
240 g de leche, 7 g de levadura seca instantánea, 15 g de azúcar, 5 g de sal, 20 g de aceite de cocina (excluido el aceite de oliva), harina de pan 350 g, harina de maíz o harina de trigo integral

المقادير (8 حصص من الكعك الإنجليزي)
240 غ من الحليب ، 7 غ من الخميرة الجافة الفورية ، 15 غ من السكر ، 5 غ من الملح ، 20 غ من زيت الطهي (باستثناء زيت الزيتون) ، دقيق الخبز 350 غ ، دقيق الذرة أو دقيق القمح الكامل

Ingredienti (8 porzioni di muffin inglesi)
240 g di latte, 7 g di lievito secco istantaneo, 15 g di zucchero, 5 g di sale, 20 g di olio da cucina (escluso l'olio d'oliva), farina di pane 350 g, farina di mais o farina integrale

成分（イングリッシュマフィン8個分）
牛乳240g、インスタントドライイースト7g、砂糖15g、塩5g、食用油20g（オリーブ油を除く）、強力粉350g、トウモロコシの粉もしくは小麦粉

配料（8份英式松饼）
牛奶240克，干酵母7克，糖15克，盐5克，食用油20克（不含橄榄油），面包粉350克，玉米粉或全麦粉

配料（8份英式鬆餅）
牛奶240克，幹酵母7克，糖15克，鹽5克，食用油20克（不含橄欖油），麵包粉350克，玉米粉或全麥粉

ส่วนผสม (8 มัฟฟินเสิร์ฟอังกฤษ)
นม 240g, 7g ยีสต์แห้งทันที, น้ำตาล 15g, เกลือ 5g, น้ำมันปรุงอาหาร 20g (ยกเว้นน้ำมันมะกอก), แป้งขนมปัง 350g, แป้งข้าวโพดหรือแป้งข้าวสาลี

Malzemeler (8 porsiyon İngiliz muffins)
240g süt, 7g hazır kuru maya, 15g şeker, 5g tuz, 20g yemeklik yağ (zeytinyağı hariç), Ekmek unu 350g, mısır unu veya tam buğday unu

Ingredientes (8 porções de muffins ingleses)
240g de leite, 7g de fermento seco instantâneo, 15g de açúcar, 5g de sal, 20g de óleo de cozinha (excluindo azeite), farinha de pão350g, farinha de milho ou farinha de trigo integral

Ingredientes (8 porções de muffins ingleses)
240g de leite, 7g de fermento seco instantâneo, 15g de açúcar, 5g de sal, 20g de óleo de cozinha (excluindo azeite), farinha de pão350g, farinha de milho ou farinha de trigo integral

BEST Sourdough English Muffins! | Perfect Homemade Sourdough English Muffin Recipe

✨These are the best sourdough English muffins! They have the perfect texture: nice and light with a bit of chew! They're full of nooks and crannies, and have a bit of tang from the sourdough. My method utilized a unique way of transferring the muffins to the griddle to reduce hassle and de-puffing of the muffins!

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✨INGREDIENTS:

1 cup active sourdough starter (240 grams)
1 cup warm water (no more than 110° F) (240 grams)
1 tsp honey (5 grams)
2 ½ cups bread flour (365 grams)
2 tbsp salted butter, melted and cooled
1 ½ tsp unrefined sea salt (5 grams)
cornmeal, for dusting the parchment paper

TIME STAMPS:

0:00 Intro
0:11 Mix the Dough
0:56 First Rise
1:10 Prep Baking Sheet
1:55 Shaping
2:25 Second Rise
2:49 Cook/Bake
3:48 Serving
4:46 Outro

English Muffins (No Knead)

How to make delicious English muffins, easy no knead method, simple full instructions, from start to finish.
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