Baked English Muffins

EASY BAKED ENGLISH MUFFINS

No need to break out the griddle for this recipe! These oven baked english muffins are a staple in our household, and they fit well into sweet and savory modes!

By Callie Pickle

Servings: 8 Large (4") Muffins or 12 Regular (3.5") Size Muffins

INGREDIENTS

300 g (all-purpose) flour

245 g bread flour

6 g dry instant yeast

14 g salt

70 g sugar

55 g melted butter or oil

1 egg

280 g full-fat (whole) milk, warmed to 90-100 degrees F

oil, for greasing

Semolina, or Corn flour, for dusting

INSTRUCTIONS

Warm the milk in a bowl in the microwave until it reaches around 90-100 degrees Fahrenheit.

Combine the dry ingredients in your stand mixer, then add all the wet ingredients.

Mix with a dough hook for 5 minutes until the dough is soft and stretchy. Let rise in an oiled bowl for about an hour to 1.5 hours until it's doubled in size. At this point you can also put the dough covered and directly in the fridge for up to 48 hours to develop that slightly tangy flavor.

Place the dough, and weigh it out into 80g pieces for the regular size muffins or 120 g for bigger (4").

Lightly dust 2 baking trays (sheets) with semolina or corn flour. Shape each piece of dough into a flat disc.

Place 8 (4") greased metal muffin rings on each tray, or 6 on each if you are making regular size, and place a piece of dough into each ring. Let them rise covered until they are puffy, about 45 minutes-1.5 hours, maybe longer if your dough just came from the fridge.

Preheat the oven to 350

Bake the muffins in the oven for 10 minutes.

Then carefully turn each muffin ring over and cook for 10-15 minutes until the thermometer reads 190 in the center of a muffin.