Get ready to embark on a culinary adventure with me, as we uncover the secrets to creating the perfect English Muffins from scratch. 🍞✨
These delightful, golden-brown muffins are the ideal canvas for your breakfast creations. Whether you’re topping them with poached eggs and hollandaise sauce for Eggs Benedict or simply spreading them with your favorite jam, making your own English Muffins is a game-changer.
English Muffin
Servings: 16
Calories: 105kcal
Cost: $5
Continental breakfast
Equipment
- 1 Stand mixer
- 2 Baking trays
- 1 Bowl
- 1 Dough scraper
- 16 Muffin rings
Ingredients
Poolish Starter
- 200 g Bread Flour
- 200 g Water
- 100 g Whole Milk
- 12 g Sugar
- 5 g Instant yeast
Dough
- 50 g Egg
- 300 g All purpose flour
- 12 g Salt
- 50 g Butter
Instructions
- English muffins are a type of small, round, yeast-leavened bread with a distinct flat shape and a soft, chewy interior filled with little air pockets—often called “nooks and crannies.” Traditionally, they’re split horizontally and toasted to bring out a crisp exterior while keeping the inside tender. They’re popular as a breakfast staple, serving as the base for dishes like eggs Benedict or quick breakfast sandwiches.
Poolish Starter
- Mix all ingredients together. Cover and let ferment for 90 minutes until it bubbles and cracks appear from the center.
Mixing
- Add the egg into the poolish and transfer mixture to the mixing bowl. Add in the remaining ingredients. Mix on low speed for about 3 minutes. Increase to medium-high and mix for another 6–7 minutes until the dough starts to pull away from the bowl.
Portioning & Shaping
- On a floured surface, splitting the dough into two logs and then dividing each log into 8–10 equal portions helps ensure even sizes. Shaping each portion into tight rounds creates a smooth surface, which is essential for proper rising and structure.
Proofing
- Place the rounds into greased English muffin rings. Let them proof (covered) for a 45 to 60 minutes.
Baking
- Dust the proofed muffins with semolina or cornmeal, cover them with parchment and a baking tray. Bake at 450ºF/230ºC for 15 minutes. After 15 minutes, uncover and bake for 5 minutes more if necessary. Let cool.
Storage
- English muffins can be stored in the refrigerator for up to 3 days. Muffins can also be kept frozen for up to a month.
Nutrition
Serving: 45g | Calories: 105kcal
5 thoughts on “English Muffin”
In the video you say that the poolish should be a 1:1 liquid and flour mixture, however in the recipe there is 300g liquid(200 water and 100 milk) and 200g flour, is that correct?
Good catch!
Yes, it is correct. It depends on the flour and recipe.. The average is 50/50.. Could be 60/70…. 🌝
Hello Chef,
Could a levain be used instead of poolish in this recipe? If so, could they then be made on the same day if the starter is a good strong one? Or would it require leaving the shaped rounds refrigerated overnight? I make sourdough bread at work and always have a starter at hand (instead of spending extra time making a poolish) so thought I might ask if yeast is essential for leaving of these muffins at all?
Thanks
Raj
Hello Raj
I made an update for you. Regarding the levain, it won’t work in this configuration. The poolish is the way to go! Happy cooking day 🌝
Thank you Chef!