Oven-baked English Muffins, small leavened buns from the Anglo-Saxon tradition perfect for filling with both sweet and savory ingredients.
Unlike the sweet muffins we all know, English muffins are small, soft leavened buns with a light and airy texture. Typically cooked on a griddle or in a pan, they can also be prepared in the oven for a more practical and uniform result.
Once baked, oven-baked English muffins can be cut in half and toasted for an even crispier texture. They are perfect with butter, jams, or as a base for savory dishes like Eggs Benedict.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have doubts or curiosity, you can write a comment or use the contact form at the bottom of the page.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: English
- Seasonality: All seasons
- Energy 111.98 (Kcal)
- Carbohydrates 21.08 (g) of which sugars 2.16 (g)
- Proteins 3.79 (g)
- Fat 1.82 (g) of which saturated 1.00 (g)of which unsaturated 0.54 (g)
- Fibers 0.60 (g)
- Sodium 64.84 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for English Muffins
- 9.5 oz all-purpose flour
- Half teaspoon salt
- 1 cup buttermilk
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 g instant yeast
Tools
- Bowl
- Stand Mixer
- Parchment paper
- Cookie cutter
- Small pot
- Work surface
- Rolling pin
English Muffins Recipe
If you can’t find buttermilk at the supermarket, you can easily make it at home with a few steps in the recipe for Homemade Buttermilk.
Start the preparation of the English muffins by weighing the buttermilk in a bowl and adding the butter.
Place the bowl in the microwave for a few seconds until the butter melts and let it cool slightly.
If you don’t have a microwave, you can use a small pot.
When the buttermilk and butter mixture is lukewarm, add the sugar and yeast.
Let the yeast dissolve for 5 minutes.
Weigh the flour in the stand mixer’s bowl.
Add half a teaspoon of salt and mix well.
At this point, you can also add the liquid ingredients to the stand mixer’s bowl.
Start kneading at moderate speed.
Once a firm dough has formed, knead for another 5 minutes.
Place the dough in a lightly greased bowl, shape it into a ball, and let it rise until doubled in size.
Once doubled, place the dough on a lightly floured work surface and roll it out to a thickness of about 0.4 inches (1 cm).
With the help of a cookie cutter or a cup, cut out the muffins and place them on a baking sheet lined with floured parchment paper.
Re-roll the scraps and repeat the operation until all the dough is used.
Let the buns rise for another 30 minutes.
Bake the English muffins in a preheated static oven at 374°F (190°C) for 10 minutes.
Remove from the oven, flip them, and bake for another 10 minutes.
Once cooked, let them cool slightly and fill as desired.
Oven-baked English Muffins
Refer to this section to clarify your doubts, if you do not find the answer to your question, comment or write to me using the form below.
Also try the Soda Bread!
FAQ (Frequently Asked Questions)
Can I prepare English muffins in advance?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours before baking.
How can I store oven-baked English muffins?
English muffins can be stored at room temperature in an airtight container for 2-3 days. You can also freeze them and reheat them when needed.
Is it possible to make gluten-free English muffins?
Yes, you can replace regular flour with a gluten-free flour specifically for leavened doughs. Make sure to follow the blend’s instructions to achieve a fluffy consistency similar to the traditional version.
Can I use instant yeast instead of regular yeast?
Yes, you can use instant yeast to speed up the process, but the flavor and texture may slightly vary.
If you like experimenting with leavened products, also try the Pretzel Buns!
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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