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 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.

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.