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.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon (6g) table salt
- 2 teaspoons baking powder
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons instant yeast
- 1 cup plus 2 tablespoons (255g) milk, lukewarm
- 2 tablespoons (28g) butter, melted
- 2 teaspoons white vinegar or cider vinegar
- yellow cornmeal or King Arthur Semolina Flour, to coat the muffins
Instructions
- 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.