there’s just something about english muffins that gets me every time, don’t get me wrong i adore all muffins apple strawberry blueberry or chocolate-you name it.
but when it comes to english muffins ?oh, they are on another level entirely , maybe it’s because i’m not as much of a sweet tooth but there’s something so satisfying about a perfectly crafted english muffin bun.
to me , the perfect english muffin bun is all about the details, i want those nooks and crannies-soft tender and with a slightly chewy texture, the crumb should be airy and light while the crisp golden brown exterior offers a satisfying contrast to the soft buttery interior , a hint of tang adds just the right kick.
and the texture?soft and pliable but sturdy enough to hold any filling without getting soggy and let’s not forget that aroma : warm yeasty goodness with a touch of sweetness that enhance every bite.
it tooks me countless tries to get my muffins just right, but once i did? game over , these buns are award winning easy to make and undeniably the best ever.
ive learned that perfecting english muffins is all about the little details, and i can’t wait to share my best tips and tricks with you ? from fermenting the dough just right , to knowing exactly how long it should rest for that perfect rise, hydration levels and how much moisture the dough really need ? mixing time and techniques that makes all the difference.
i’ll reveal the secret flour that makes these buns fluffy airy and utterly delicious
as for what to put on english muffins , these buns are the ultimate canvas for delicious creativity , i’ve got quick easy ideas and unique pairing that will elevate your english muffins to die for status .
these homemade english muffins are the kind of traditional from scratch goodness that will have everyone asking , how do you make these so perfect , trust me once you try these there’s no going back.
ingredients :
dry ingredients :
- 3 cups bread flour.
- 1 tbsp sugar.
- 1 tsp salt.
- 2 1/4 tsp active dry yeast.
wet ingredients :
- 3/4 cup buttermilk.
- 1/4 cup unsalted butter softened.
- 1 1/2 cups water.
procedure :
first , i start with the best ingredients , i always reach for bread flour because of it’s higher protein content helps create that chewy soft texture we crave .
now , this step is crucial : whether i’m using active dry or instant yeast , i make sure it’s fresh and ready to work it’s magic , i heat my milk or buttermilk just slightly around 100 F° ? knowing it’s the perfect temperature to activate the yeast and start the rise.
to ensure the yeast isn’t interfered with by the salt when making english muffins , i add the yeast separately from the salt .
here’s what i do : i mix the yeast with touch of sugar and .the warm liquid first allowing it to activate and start working.
while that’s happening , i combine the flour and salt in a separate bowl.
once the yeast mixture is ready, i gently add it to the flour mixture, this way the salt never directly contacts the yeast , allowing both to do their job without interfering with each other.
before kneading : hydration is one of those small details that makes all the difference , but when you get it right the result is beyond worth it , i found that 70 to 75 % is the sweet spot for me , it gives the dough that perfect consistency making it rise beautifully and bake into the soft pillowy english muffins i absolutely adore.
kneading is such a satisfying process for me -about 10 to 12 by hand or 5 to 8 minutes in my stand mixer ( highly recomanded ) .
the dough should be slightly sticky but elastic and as i knead i can feel it becoming smoother if it feels too sticky add a little more flour.
after that, i let the dough rest for 5 to 10 minutes just enough time for the gluten to realx and make the next steps easier.
next , i place the dough in a lightly oiled boil ( neutral vegetable oil like canola or olive oil for fun twist ) then cover it with a clean kitchen towl, and let it rise at room temperature.
i skip the oil in the dough when making english muffins because it can interfere with forming that strong gluten network which is key for the chewy airy texture and those signature nooks and crannies, i relly on butter for flavor and tenderness instead.
i know that this first fermentation is the first time when the yeast is really working it’s magic, developing those lovely flavors , i watch as the dough doubles in sizes over the next 1 to 2 hours , feeling proud of the little bubbles forming inside , the dough should feel light and airy when i touch it , a sign that the yeast has truly done it’s job.
when the dough is ready, i gently punch it down to release the air bubbles-this is key for creating the perfect english muffin texture.
i carefully roll it out about 1/2 inch thick, feeling the dough beneath my fingers soft yet firm , then i cut the muffins with a round cutter, careful not to twist as i go , as that can prevent them from rising properly.
i love the rustic look of hand shaped muffins , though, as sometimes i opt for that , the dough is so soft it almost like a pillow.
but it’s not over yet, i let the muffin proofs for another 30 45 minutes knowing that this second rise is where they really start to take shape.
the buns becomes light airy and just wanting for the moment they hit the griddle
sometimes i dust the tops and bottoms with yellow or white cornmeal or semolina-it adds a little crunch to the exterior and prevents them from sticking.
what to put on english muffins :
when it comes to topping my english muffins , the possibilities are endless, and it’s all about that perfect combos.
- poached egg , bacon swiss cheese and hollandaise sauce there’s something magical about the combination of a runny poached eggs and rich hollandaise : slice of tender beef bacon on the muffin add a layer of nutty swiss and top it with the egg with a gorgeous spoonful of buttery hollandaise ties it all together add a sprinkle of chives for a fresh pop.
- sliced turkey , brie cheese cranberry sauce and arugula for those times when i want to feel a little fancy , this combo never disapoint : i layered roasted turkey and creamy brie on the muffin then add a spoonful of tangy cranberry sauce handful of peppery arugula gives it a fresh vibrant touch.
- for a sweet and savory treat, i love to top them with apple slices cinnamon and a dash of pumpkin spices making them feel like a famous fall inspired muffins.
- for something heartier, i’ll go for crispy turkey sausage , crabmeat or even shrimp with a bit of garlic butter make it extra special -perfect for toasting and creating that crispy golden edge.
- smoked salmon cream cheese capers and dill : this one is total showstopper i slather cream cheese onto the muffin layer silky smoked salmon over the top and sprinkle on capers for a brinky kick a touch of dill and squeeze of lemon brighten it up beautifully.
- if i’m craving something lighter, i’ll add a dollop of cottage cheese few raisins and a sprinkle of rosemary or even a sweet layer of raspberry and orange zest.
- leftover roasted zuchinni cheddar cheese and a drizzle of oyster sauce can turn a simple muffin into legendary oven baked masterpiece.
- on days when i’m feeling fancy , i’ll go for melted cheddar or pepperoni creating a crispy extra large muffin that taste like a bagel topped with pizza completely satisfying and all under 100 calories if i’m careful.
- for something completely comforting , you can’t go wrong with fried eggs and a slice of crispy beef bacon .
- duck fat for richness
- when i nedd a quick fix , i’ll pop some peanut butter cranberry or strawberry jam or nutella just two ingredients and a 90 second microwave toast for an american style snack that’s both simple and delicious.
flours :
- high protein low carb almond or coconut flour are great substitutes , i also love the nutty flavor and tender crumb spelt flour brings or the earthiness of whole wheat fresh milled and rye flours for a more rustic british muffins .
- if i want a lighter lighter fluffier texture i ‘ll use refined white flour or self rising flour if i’m out of yeast ( i don’t recommand using any low content protein flours like ( cake or pastry flour )
- tapioca flour adds a subtle elasticity.
- einkorn flour is a great choice ; it’s lighter than modern wheat and still packed with flavor.
- if i’m going for something guten free keto friendly , cassava flour is a fantastic substitute giving my muffins a soft texture without the gluten.
- for a hearty fiber rich option , i often turn to whole wheat grain flour .
- if i’m craving a more rustic earthy vibe kamut flour works beautifully offering a unique slightly sweet flavor.
- brown rice flour also helps achieves a nice chewy texture , bran is perfect for it fiber content.
- if i want to give my muffins a natural tan, i can use a little sourdough starter for that slow fermented flavor and i love how buckwheat flour adds an earthy nutty flavor with slightly bitter edges similar to green tea.
- buttery spread with butter and strawberry jam you can make sugar free jam a diabetic friendly treat with monk fruit.
- if i want to go healthy i use less salt and sugar and replace it by low sodium salt and monk fruit or stevia and use duck fat as a healthy alternatives compared to butter.
how long to bake
i like to keep my skillet on medium low heat -steady and gentle is key here , it usually takes 6 to 8 minutes per side and i only flip them once , no constant flipping or fiddling just one clean flip when i see that gorgeous golden crust forming.
ive made this mistake so many times cranking up the heat only to end up with muffins that are burnt outside and undercooked or raw inside .
i can’t tell you how many muffins i’ve scorched by turning the heat up too high, thinking i could speed things along, medium low heat ensures they cook through evenly without burning the outside.
whether it’s in the skillet or oven i always rotate my muffins halfway through .
whether i’m using pan or the oven i always preheat first, starting with a cold surface leads to uneven cooking and let’s be real on one wants that.
overcrowding the pan makes them soggy as too many muffins in one pan traps steam .
cooking in the oven : sometimes , i’ll bake my muffins instead especially if i’m making a big batch, i preheat the oven to 350F° ( 175 F°) and bake them for 15 minutes , flipping them halfway through for even browning.
rapid.