The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

English Muffins

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cmoewes's picture
cmoewes

English Muffins

I've been experimenting with making english mufifns and I have run into 2 distinct methods and I am wondering if anyone has an opinion or some suggestions (I know people have opinions, but are the willing to share).

It seems that there are 2 different methods of making english muffins. Not so much in cooking them but in their preparations. One seems to make a proper dough that can be shaped and proofed and cooked and the other is more of a thick batter / thin dough that can be scooped into the muffin rings but can't stand up on its own till cooked.

Am I just using some wierd recipes for this or am I seeing soemthing that is just a normal variation in methodoligy? Any thoughts on how to make decent english muffins would be great.

Thanks!!

Aetheling's picture
Aetheling

 You could try Floyd's recipe on tis site, under Favorites. That is a good recipe, using firm dough. I've only ever made them using that technique and it works well, producing good muffins

 

Heather

cmoewes's picture
cmoewes

I think that Floyd's is the recipe I used before. It makes (or at least for me it made) a fairly fine textured muffin, not the nice nooks and crannies I was hoping for. I haven't tried it again and modified per his comments about being dry. I also wonder if the addition of baking powder would help in the creation of larger air pockets. The more batter-like (crumpets) recipes seem to call for baking powder.

mkelly27's picture
mkelly27

Crumpets are a close relative to english muffins.  Crumpets are usually more batte-like and pour onto the griddle in containment rings, muffins are thick doughed shaped and placed on the griddle alone.  either way I love them both with butter and jam.

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andrew_l's picture
andrew_l

wrote a book, "English Bread and Yeast Cookery". This is very well researched and full of information. It has an entire section on crumpets and english muffins and would, I am sure, answer your question. A great read.

 

Andrew 

proth5's picture
proth5

I prefer the batter - muffin rings- griddle method for making English Muffins.  It does produce the "nooks and crannies" and does not require heating up the oven - which is nice in the summer.

I use a variant on the King Arthur recipe which adds baking soda right before cooking. I use a well seasoned but dry griddle and sprinkle semolina inside the rings to help prevent sticking.

Just my humble opinion and preference.