Baked English Muffins
Baked English Muffins
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| Yield: | 12 muffins |
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.
Directions
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.
Reviews
- 02/11/2012
- These muffins are a beautiful thing; I made them just as written. The Semolina Flour is a must for me because it is yummy and upped the authenticity factor. The muffin baking rings make a big difference in the appearance of the finished product. They produce a very tall, light, delicious muffin; far superior to any packaged muffins I've ever purchased. The muffins I made without rings looked more like a very thick pancake and were harder to split, but still tasted great. After making and eating a dozen of these muffins, I'm so enthralled that I don't want to ever buy English Muffins at the store again. As a Weight Watcher member, I'm excited to report that one of these muffins has a 2012 program 3 PointsPlus value. Happy these make me.
- 08/06/2011
- I made these today. A few weeks back, I bought the english muffin rings purposely to make this. Today I made the dough (in my mixer it was a cinch), and I followed the recipe to the T. Worked beautifully. They are the prettiest muffins. I will try them tomorrow morning. All but 1 came out with the signature look. The other one was a bit thin and wasn't as risen. Don't know what happened there but it doesn't bother me. I will use them for Eggs Benedict tomorrow morning. Thanks for the excellent recipe.
- 07/28/2011
- Easy recipe, in my opinion. Fabulous taste! I do not own English muffin rings, and before I try this recipe again, I plan to make some from tuna cans or something. Without the rings, my muffins turned out very thin when I followed the blog advice and put the second baking sheet on top to make sure they didn't rise too much. I plan to try making them once more without rings and making a dimple like indention in the middle to help them rise evenly without the baking sheet to squish them. The taste was phenomenal! I have eaten two since they came out of the oven this morning. I am going to have to give away or freeze the rest or my thighs will be singing of English muffins from today on :)
- 07/25/2011
- I am addicted to English Muffins and when I saw this recipe for baked english muffins I said that's for me. They are the Best English Muffins EVER. I will never buy them again but make a batch every 2 weeks, they are so tasty and soft and last in the fridge (if I don't eat them all) they are my favourite breakfast, Toasted with butter and my own Home made three fruit marmalade. MMM.MMM GOOD. Thanks K.A.F.
- 05/16/2011
- This recipe is exactly as described - "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". Very simple to make and very very crispy when toasted up. I followed the recipe as written without the optional pizza dough flavor. The dough was a bit sticky so I had to grease my hands to handle it. Placed pan on preheated pizza stone. Baked them the night before for breakfast the next morning. Nice to have another option for increasing fiber in family diet.
- 05/07/2011
- Delicious!!!!!!!!!!!!
Please amend this recipe, to include whole wheat flour. I checked your site for whole wheat English muffins and found 2. One uses sourdough starter (something I'm lacking time to deal with)..........and both recipes take a lot more time to prepare than this recipe.
You may use whole wheat flour in this recipe, just keep in mind that you will need to add a few tablespoons more milk because the whole grain flours absorb more liquid. ~Amy
- 01/10/2011
- Here is an addendum to my comment: I now realize the recipe calls for this recipe to make 12 muffins, not 8! Okay, next try I will divide my dough among 12!
- 01/10/2011
- I WILL NEVER EAT STORE BOUGHT ENGLISH MUFFINS AGAIN! Not when a recipe is this easy and fun! However, I did grill my muffins, and did not use the oven. I wanted to see what would happen, and they turned out just fantastic. I have a LeCreuset (i.e., extremely heavy) pan which I used to grill 4 at a time. As soon as the muffins set, I turned the heat way down and just let them cook gently for about 20 minutes each side. I really watched though, to make sure they were not developing burnt spots. The dough is amazing to watch. As the beating time continues, the dough turns into a wet, gluelike, mixture. I had a large bowl of cook water handy in assembling a wad of dough into a nice, flattened round. Some of my muffins developed into very large, large muffins, so next time I will get 10 out of this recipe instead of 8. I used cornmeal because I did not have semolina at hand. I did not use the pizza dough flavor since I was curious to see how they would taste without it. I am making more of these and freezing them. They can't be beat.
