Homemade English Muffins Recipe (No Knead) | Bigger Bolder Baking (2024)

FAQs

What is the secret to moist muffins? ›

Many muffin recipes instruct you to fill your muffin tin cavities two-thirds full. If you want taller muffins, fill three-quarters full or even all the way to the top of the pan.

Overmixing is a common problem with muffins and is certain to happen with an electric mixer. Use only 15 to 20 light hand strokes with a spoon when combining the liquid and dry ingredients. There should be some lumps in the batter.

A blend of both milk and water gives the English muffins adequate tenderness and flavor without compromising on fluffiness. Yeast. The yeast is responsible for both the flavor and light texture of the dough.

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

When I was researching muffin recipes for #weeknightbakingbook, I discovered that muffins dome really well when first baked at a high temperature like 425 (F). Doing so encourages the baking powder in the batter to react faster, causing the muffins to rise more quickly in the oven.

The Verdict. The muffins that were baked with hot water did have bigger air pockets on the inside, resulting in a lighter and more airy texture.

If your muffins feel heavy, the culprit could be one of three very common mistakes: Too much liquid – If there is too much liquid in the batter, the muffins will be very dense. Make sure to measure liquid ingredients in the correct type of measuring cup.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Tunnels are a sure sign of over-mixing your muffin batter. When baking, take out your ingredients ahead of time, so they are at room temperature before beginning, except the biscuit method. The fat must be in a liquid state when utilizing the muffin mixing method.

How to tell if batter is overmixed? ›

Ready-to-go pancake batters and muffin doughs should be delightfully fluffy—don't fear a few lumps! When overmixed, these batters become dense and heavy or liquidy and runny, or visibly slack. Undermixed biscuit and pie dough won't hold together when pressed or squished, and there will be dry, uneven scabby bits.

“Fork split” is a method of cutting English muffins that optimizes the surface area to ensure great toasting and buttering. Instead of cutting the muffin horizontally with a knife, you “fork split” it meaning inserting a fork in the side of the muffin, then twisting the fork and preying it/ pulling it open.

The dough used to make English muffins is firm. The traditional English muffin recipe includes sourdough or yeast, but no milk. English muffins come pre-cut. After toasting them, you can spread your favorite toppings on both halves.

Cook them slowly over low heat, otherwise the outside of the English muffin may scorch before the inside is fully cooked, resulting in a gummy interior and a burnt, bitter crust. Don't forget to toast before serving!

Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and a little flavor. Milk: Milk adds plenty of moisture and lightens up the crumb.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.