Don’t be afraid to bake your english muffins! Comment MUFFIN for all of my english muffin pan

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Издатель Oct 1, 2026

Don’t be afraid to bake your english muffins!
Comment MUFFIN for all of my english muffin pan recommendations. It’s one of the most asked questions I get!
I waited to bring my english muffins to market until I was able to produce them in quantities that made it worth the time I was investing into them.

Here are some other english muffin FAQs:

My mixing/baking process: I mix my dough and let it bulk ferment for 2 hours with one fold halfway through. It then goes into the fridge for 2h minimum to firm up. I then divide and roll the muffins before placing them into the rings. I’ll do multiple batches and place the extras on sheetpans and cover those with plastic wrap. I prefer to bake them the same day, but my current schedule has them rest overnight in the fridge. I’ll put the filled trays into my greenhouse proofer for 3-ish hours until the muffins are rising up more than 3/4 of the ring.

I bake them at 250°C in my RM2020 for 10 minutes before removing the clamps. Then they bake for another 5 minutes before flipping the trays over. If the bottoms (which are now facing up) need more color I’ll expose them in the oven for the final 5 minutes of baking

You can adapt any of my processes to your favorite english muffin recipe but if you need one to try I love the recipe from and she even has specific instructions for the pans I recommend!

I do not grease the rings I use for my RM2020 as they’re nonstick. I do grease the home pans, however with a light spritz of olive oil

At home I weigh my english muffins to 72g bake them in the home oven pans at 400°F for 20 minutes, flipping the pan upside down halfway through baking

I weigh the muffins to 88g for my RM2020 pans. I came to that weight through trial and error! too much and they push out of the rings. Too little and the shape isn’t as dramatic. The weight will vary by recipe