Bread & rolls
Griddle English muffins
English muffins cook slowly on a moderately hot surface.
- Total time
- 360 min
- Servings / pieces
- 10
- Topic
- Bread & rolls
English muffins cook slowly on a moderately hot surface. Their pale sides stay soft while top and bottom brown. Split around the edge with a fork to preserve the irregular crumb and create more edges for toasting. The timing includes the stated rises, which can take longer in a cool kitchen. Watch volume and dough tension as well as the clock. Weigh flour and liquid, keeping extra dusting flour separate from the measured dough ingredients.
Method
Step by step
- 01
Mix
Combine flour, milk, water, yeast, sugar, butter and salt.
- 02
Develop the dough
Knead for about eight to ten minutes by hand or at low mixer speed. The dough should become cohesive and elastic. Brief pauses help if the mixture still tears readily while you are working it.
- 03
Let rise
Cover and rise for 75–90 minutes until visibly lighter.
- 04
Shape
Pat two centimetres thick and cut ten rounds. Set on semolina, dust the tops too and prove for 30 minutes.
- 05
Bake
Preheat the pan over low-medium heat. Cook muffins for 8–10 minutes per side, covering intermittently. If already brown outside but doughy inside, finish in a 170°C oven for 5–8 minutes.
- 06
Cool
Cool on a wire rack so steam can escape from the underside too. Slice only once the crumb is no longer hot; cutting too early can compress the interior and make it seem gummy.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Ingredients and dough texture
Semolina keeps the soft surface from sticking and adds slight graininess. The pan should not be as hot as for thin pancakes: the thick middle needs time to cook through.
Serving and storing
Split cooled muffins with a fork and toast before topping. Serve with butter and jam or eggs. Split muffins freeze conveniently.
Kitchen questions
One more question?
Why are they gummy inside?
The heat was often too high, browning the exterior too quickly.
Are these sweet cake muffins?
No, these are English yeast breads rather than individual sponge cakes.
Why split with a fork?
Insert the tines around the side and gently pull the halves apart. This creates a more irregular surface than a knife. Its small projections toast readily and hold melted butter.
