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english muffins

English Muffins

We had a big outdoors picnic last week and I was asked to bring some nice carb to munch on, preferably the one that you can grab and go, not something too fancy, and something kids will like so you can understand why the first thing that came to my mind was english muffins.

I just happened to love these little spongy cupcakes, my preference is just grabbing them when they are out of the oven and the next day, toasted with butter.

english muffins

English muffins basics

Wherever we have a flat flavor dough like in english muffins we need to add deep and mature taste in order for the muffins to get rich taste, what a better way to so if not by adding a good Poolish or Biga?

If you have a sourdough lined up go for it,  just replace the recipe Poolish with it, the idea is to bring the deep flavors in a short proofing bread.

Proofing time for the english muffins is short and done inside the molds, you’ll be amazed how fast they rise and even if you think they have not reached their full potential, don’t let them seat covered for extra time, they will expand even more in the oven.

english muffins

Baking the muffins is similar to bread with high temperature of 210°c/ 425°F and creating steam in order to enable healthy expansion without the exterior breaking .

I also like to use some cornmeal at the bottom of the molds, it will add crunchiness as well as will enable us to extract the muffins easier from the baking pan.

The texture of the muffins is light and airy with a nice crust on the outside, perfect for any jam or paste, so hurry up and grab one, the only downfall of these great buns is that they disappear so quickly.

english muffins

english muffins


285g/2 cups All-purpose flour

25g/2tbsp. Granulated sugar

11g/ 1tbsp. instant yeast

pinch of salt

280g/1 cup+ 1 tbsp. whole milk

25g/ 2 tbsp. vegetarian oil

coarse cornmeal for sprinkling

100% hydration Poolish

150g/5oz. bread flour

150g/5oz. water

pinch of dry yeast



Making the Poolish: dissolve the yeast in water add the flour and cover for 12-16 hours.

english muffins


Making the dough: in a bowl of a stand mixer fitted with the paddle attachment add the flour yeast, sugar and salt, mix for a few seconds to incorporate and add the poolish, mix for 2 minutes on medium speed. Pour the milk and oil, increase speed and mix for another 3 minutes. Let the dough rest at room temperature uncovered for 1 hour.

english muffins


Butter muffin molds and sprinkle with the cornmeal. Scoop about 2/3 of the mold with the muffin dough. Cover with a plastic wrap or bag and proof for 30 minutes.

english muffins


Preheat the oven to 210°c/ 425°F. Just before inserting the muffins throw a few ice cubes on the bottom of the oven to create steam and bake for 20-25 minutes until the muffins are golden brown.

english muffins


Let the muffins cool completely and release them from the molds, serve immediately.

english muffins


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