- Hands-on time:
- 20 mins. to 32 mins.
- Baking time:
- 18 mins. to 20 mins.
- Total time:
- 1 hrs 55 mins. to 2 hrs
- 12 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.
- 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.
- 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.
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.