Baked English Muffins

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Recipe photo
Hands-on time:
Baking time:
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Yield: 12 muffins

Recipe photo

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.

Baked English Muffins

star rating (22) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 10/25/2010

Ingredients

  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup Hi-maize Fiber
  • 1 teaspoon salt
  • 1 tablespoon Pizza Dough Flavor, optional
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 cup + 2 tablespoons lukewarm milk*
  • 2 tablespoons melted butter
  • 2 teaspoons vinegar, white or cider
  • cornmeal or semolina to coat the muffins
  • *Or substitute 1/4 cup (1 1/4 ounces) Bakers' Special Dry Milk, and 1 cup + 2 tablespoons (9 ounces) lukewarm water; don't mix them together, the dry milk doesn't reconstitute.

Tips from our bakers

  • 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.

Directions

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1) Stir together all the ingredients except the semolina or cornmeal. Beat for 1 minute at high speed of an electric 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 ¾" 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.

Yield: 12 muffins.

Nutrition information

Serving Size: 1 muffin, 59g Servings Per Batch: 12 Amount Per Serving: Calories: 124 Calories from Fat: 22 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 6mg Sodium: 423mg Total Carbohydrate: 24g Dietary Fiber: 3g Sugars: 1g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/05/2015
  • kmarie227 from KAF Community
  • I made these for the first time this morning, and everything went swimmingly until I tried to "flip the pans." I was using KAF baking sheets, and when I attempted to flip the pans, half of the english muffin rings went sliding out sideways! (Most landed on the open oven door, thankfully.) It'll make for a funny Easter brunch story, but all the same a note to first-timers: BE CAREFUL FLIPPING YOUR PANS! (And using something like a jelly roll pan instead of a baking sheet might be a better choice?) Will definitely make these again, just... more carefully. ;)
  • 12/21/2014
  • kbeall from KAF Community
  • Would like to make these today for Christmas morning but I do not have the hi maize fiber. Is there a substitute or can I leave it out altogether? Thanks kathy Substitute with the same amount of flour from the recipe. Happy baking! Laurie@KAF
  • star rating 10/26/2014
  • Barb G from Plymouth, MN
  • After making these you will never want to buy store ones. The recipe is easy and especially if you use King Arthur rings and parchment paper. I try to make some any day it is cool out so that I can try to get ahead. Great to share with family and a treat for friends.
  • star rating 06/25/2014
  • talleyknits from KAF Community
  • I absolutely love this easy recipe! My mornings have significantly improved since I've started making these delightful english muffins! My personal changes to the recipe are to omit the Pizza Dough Flavor and to sub half the flour with Whole Wheat flour. They still rise quite nicely. I've even added in a handful of Harvest Grains blend to batches for flavor and texture. One thing I'm wondering is if they would freeze well or even if I could freeze the dough? Any suggestions?

    While we generally don't recommend freezing yeast-raised dough, the final baked product should freeze very well. I would double-wrap them for freezing shortly after they are fully cooled. Then, you could thaw them overnight in the refrigerator the day before you'd like to use them. In the morning, you can just use a toaster to refresh them and you'll be all set for a delicious breakfast! Happy Baking! Jocelyn@KAF

  • star rating 04/19/2014
  • Bagoody from KAF Community
  • Easy and a nice quick (as in, each step doesn't take long) recipe for when you're around the house. I only had four English muffin rings so I did a little experiment: the rings, cleaned out bottom removed cat food cans, ball jar tops, and nothing. They all worked great, though those without the rings are definitely flatter. The cat food can ones are smaller in diameter but taller. Either way, use something. Delicious with our homemade jam and maple butter (even with the pizza dough flavoring).
  • star rating 12/29/2013
  • devanchase from KAF Community
  • I've been baking these muffins weekly for the last year or so-the recipe is so reliable, and the muffins are light and tasty. Instead of cornmeal or semolina to coat the muffins, I use white Chia seeds. Another great recipe from KAF!
  • star rating 12/11/2013
  • Daunz from KAF Community
  • Just made and tested these tonight (yum!). Very easy to make, and dough was easy to work with. I substituted 1/2 cup sorghum flour for the high maize fiber which I didn't have. They baked up beautifully, and were nice and crispy toasted and buttered. They didn't have the bigger holes like most muffins, but they tasted great, so who cares? I didn't have muffin rings, and I didn't want to purchase another specialty item that I would only be using occasionally, so I came up with a substitute: metal wide mouth canning jar bands (I used Ball brand ). There are a dozen in a box for less than six bucks, and they're about 3 1/2 inches wide. They were the perfect size, no seams, and the muffins popped out cleanly after spraying with cooking spray...will be making these again!
  • star rating 09/13/2013
  • Laura from Richmond,VA
  • I had all the ingredients on hand and made this recipe as written with one change: I let the first proofing happen overnight in the fridge to save some time in the morning. With well greased hands and a greased board I had no problems forming the muffins. The second rise took the full 90 minutes but probably would have been shorter had the dough not been refrigerated. The rings made the muffins turn out nice and tall, and the baking time was spot on. Of course you don't get the little holes like you would with a griddled muffin, but if you cut the muffins open with a fork rather than a knife you can kind of fake it. The pizza seasoning is entirely optional. I felt it made the muffins a little too savory to be as versatile as I would like. They are great for sandwiches or just toasted with butter but the flavor clashes with jam or jelly. I'll skip the seasoning on my next batch.
  • star rating 04/15/2013
  • Anne from Glen, NH
  • This was the best recipe i have used for English Muffins... easy, very light, and my family loved it... they want more.... thank you so much....
  • star rating 01/29/2013
  • joann678 from KAF Community
  • 1st time I made these muffins without the ring: not happy, too flat. I purchased the rings and what a difference they made. They are very tasty 5*
    To bake the muffins without rings, the dough would need to be a bit stiffer (try reducing the milk by 1 Tbs), but the rings definitely help keep the muffins nice and tall! Kim@KAF


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