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English Muffin

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English Muffins Ingredients:

625 g bread flour

40 g unsalted butter, soft

2 tsp instant dry yeast

1 Tbsp kosher salt

1 ½ Tbsp granulated sugar

300 g whole milk

135 g water

As needed neutral oil or nonstick spray

As needed semolina flour


English Muffins Method:

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, butter, yeast, salt, and sugar. Mix on low speed until the butter is well distributed, about 1-2 minutes.

Add the milk and water to the bowl. Mix, using a dough hook, on medium-high speed for 6-8 minutes, until the dough clears the sides of the bowl and the dough is relatively smooth.Transfer the dough to a well-oiled bowl and cover with a plate or damp towel. Place the covered bowl in the refrigerator overnight. *Alternatively, combine the dry ingredients in a large bowl. Then, add the wet ingredients and mix the dough by hand until homogeneous. Transfer the dough to a well oiled bowl, lift and fold the dough every 15 minutes for 1 hour. Then, cover the bowl and refrigerate overnight.

Prepare 2 large rimmed baking trays with a generous coating of semolina flour.

Once risen, gently transfer the dough to a well-floured work surface. Divide the dough into 90 gram size pieces. Roll the dough portions into rounds and place them on the prepared sheet trays. Make sure to leave about 1-2 inches of space between each round.

Roll the dough in the semolina flour to coat the top and bottom, then flatten them with your hand to about ½ inch thickness.

Loosely cover the rounds with a greased sheet of plastic wrap or a lightly damp dish towel. Let them proof for another 1 - 2 hour(s) at room temperature.

Once puffed, begin preheating a large griddle or well-seasoned cast iron pan over medium heat. Once the pan is preheated to about 300 - 350 °F, about 3-5 minutes, reduce the heat to low.

Working in batches if necessary, carefully transfer the muffins, using a fish spatula, to the prepared cooking surface. Cook on the first side for 5-7 minutes or until golden brown and crisp.

Flip the muffin and gently flatten the muffin using the same fish spatula. Cook on the second side for an additional 7-8, or until golden brown and cooked through. The finished muffins should have an internal temperature of 200°F. If the muffins are browning unevenly or too quickly, turn the muffins 180 ° and/or turn down the heat.

Transfer the cooked english muffins to a rack to cool completely. Optionally, cover the cooled english muffins with a clean, dry dish towel and let them sit overnight. This firms them up a bit and allows for easier splitting and a better crumb.

Store the english muffins at room temperature for 3-4 days in an airtight bag or container and/or freeze the muffins in an airtight container for up to 3 months.


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