How To Bake Soft Fluffy English Muffins

How To Bake Soft Fluffy English Muffins

This basic English muffin recipe is easy to bake, soft, and buttery. The Soft Fluffy English Muffin base is easy to make and can be flavoured with a variety of mix-ins. Once you are done baking it you’ll be dying to sink your teeth into buttery, soft muffins in no time!

The traditional ratio for Soft Fluffy English Muffin is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter. I started with the basic muffin ratio and adjusted the ingredients until I achieved the texture I prefer.

Incidentally, my son just loves muffins and whenever I bake them for him it just takes a few days for him to polish it off. In fact, not only my son but my father and my mom also love it. My mom used to bake excellent cakes but as I grew up she grew old and gradually the onus of baking came on to me. 

How To Bake Soft Fluffy English Muffins

The Soft Fluffy English Muffin base is easy to make and can be flavoured with a variety of mix-ins.

Prep Time 10 minutes Cook Time 19 minutes Servings 4 people Calories 152 kcal

Ingredients

  • 30 gm fresh compressed yeast.
  • 360 ml warm water.
  • 55 gm granulated sugar.
  • 2 tsp. Salt.
  • 1 egg.
  • 680 gm bread flour.
  • 85 gm soft butter.

Instructions

  1. Dissolve yeast in warm water. Add sugar, salt, and egg. Incorporate about 2/3 of the flour and mix to a smooth paste.
  2. Cover and let rise in a warm place until the sponge has risen to its maximum size and starts to fall. Mix in the butter and the remaining flour. Adjust with additional flour if needed; the dough should be soft, smooth, and slightly sticky.
  3. Cover the dough and let rise in a warm place until doubled in volume.
  4. Punch down the dough and let it rest for 10 minutes.
  5. Roll the dough out ¼ inch thick, using flour to prevent it from sticking.
  6. Cut out 3 ½ inch circles using a plain cookie cutter. If necessary, let the dough relax for a few minutes before you cut to prevent the circles from shrinking into ovals.
  7. Line a sheet pan with baking paper. Sprinkle cornmeal lightly over the paper. Grease the inside of 3 ½ inch crumpet rings and place the rings on the cornmeal. Place the dough rounds inside the rings.
  8. Stack the dough scraps, then roll out and cut more rounds until all of the dough is used.
  9. Let the muffins rise until doubled.
  10. Use a metal spatula to transfer the muffins (including the ring to a hot, lightly greased griddle. Remove the rings and cook the muffins for 2 minutes. Turn the muffins and cook for 2 minutes longer on the second side.
  11. Lower the heat and continue cooking for approximately 12 minutes or until done, training the muffins again halfway through cooking. Carefully transfer muffins to a cake rack to cool.
  12. To split the muffins, pierce them horizontally all around the ides with a fork, then break the two halves apart. You should never cut an English muffin in half. Not only will they no longer look the way they are supposed to, but they will not be as crisp after they are toasted.
  13. Store leftover muffins in the freezer. The muffins will start to taste like the store-bought variety after a few days in the refrigerator.

Related Article: Easy Oreo Cookies Stuffed Chocolate Chip Muffins

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How-To-Bake-Soft-Fluffy-English-Muffins

Recipe Notes

Note 1: If you do not have crumpet rings or other suitable rings, you can make the muffins without them. They will not be quite as high nor will they be perfectly round.

Note 2: Although English muffins should be baked on a griddle, they can if necessary, be baked in the oven. Leave the muffins on the sheet pan they were proofed on. Bake at 4500 F for 2minutes on each side. Remove the rings and lower the oven temperature to 4000F. Bake approximately 14 minutes longer or until done, turning the muffins once halfway through baking.

Quick Overview
How To Bake Soft Fluffy English Muffins

Recipe Name: How To Bake Soft Fluffy English Muffins

Author: Ranjeeta Nath Ghai

Description: This basic English muffin recipe is easy to bake, soft and buttery. The Soft Fluffy English Muffin base is easy to make and can be flavoured with a variety of mix-ins. Once you are done baking it you’ll be dying to sink your teeth into buttery, soft muffins in no time!

Preperation time: 10M

Cook Time: 20M

Total Time: 30M

Type: dessert

Recipe Yield: 4 people

Recipe Ingredients: 30 gm fresh compressed yeast,, 360 ml warm water,, 55 gm granulated sugar,, 2 tsp. Salt,, 1 egg,, 680 gm bread flour,, 85 gm soft butter,

Recipe Instructions: 1. Dissolve yeast in warm water. Add sugar, salt and egg. Incorporate about 2/3 of the flour and mix to a smooth paste. 2. Cover and let rise in a warm place until the sponge has risen to its maximum size and starts to fall. Mix in the butter and the remaining flour. Adjust with additional flour if needed; the dough should be soft, smooth and slightly sticky. 3. Cover the dough and let rise in a warm place until doubled in volume. 4. Punch down the dough and let it rest for 10 minutes. 5. Roll the dough out ¼ inch thick, using flour to prevent it from sticking. 6. Cut out 3 ½ inch circles using a plain cookie cutter. If necessary, let the dough relax for a few minutes before you cut to prevent the circles from shrinking into ovals. 7. Line a sheet pan with baking paper. Sprinkle cornmeal lightly over the paper. Grease the inside of 3 ½ inch crumpet rings and place the rings on the cornmeal. Place the dough rounds inside the rings. 8. Stack the dough scraps, then roll out and cut more rounds until all of the dough is used. 9. Let the muffins rise until doubled. 10. Use a metal spatula to transfer the muffins (including the rings) to a hot, lightly greased griddle. Remove the rings and cook the muffins for 2 minutes. Turn the muffins and cook for 2 minutes longer on the second side. 11. Lower the heat and continue cooking for approximately 12 minutes or until done, training the muffins again halfway through cooking. Carefully transfer muffins to a cake rack to cool. 12. To split the muffins, pierce them horizontally all around the ides with a fork, then break the two halves apart. You should never cut an English muffin in half. Not only will they no longer look the way they are supposed to, but they will not be as crisp after they are toasted. 13. Store leftover muffins in the freezer. The muffins will start to taste like the store-bought variety after a few days in the refrigerator.

Calories: 152 Kcal

Video name: How To Bake Soft Fluffy English Muffins

Video description: This basic English muffin recipe is easy to bake, soft and buttery. The Soft Fluffy English Muffin base is easy to make and can be flavoured with a variety of mix-ins. Once you are done baking it you’ll be dying to sink your teeth into buttery, soft muffins in no time!

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