Muffins
12
Flour
548g
Dough
1,020g
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Inputs
Result
Total dough = 12 × 85g = 1020g. Flour fraction = 1/(1+0.75+0.05+0.03+0.015+0.015) = 0.539. Flour = 1020 × 0.539 = 550g. Milk = 550 × 0.75 = 413g.
Inputs
Result
Total dough = 24 × 55g = 1320g. Flour = 1320 × 0.539 = 712g. Milk = 712 × 0.75 = 534g.
A standard English muffin uses about 85g of dough, which bakes to roughly 55–60g after moisture loss. Mini muffins use 55g of dough, and large ones use 110g. The dough is about 75% hydration, making it soft and slightly sticky compared to regular bread dough.
| Size | Dough Weight | Ring Diameter |
|---|---|---|
| Mini | 55g | 2 in |
| Standard | 85g | 3 in |
| Large | 110g | 4 in |
Ring molds help maintain a consistent round shape and even thickness, but you can shape them by hand. Without molds, pat the dough into 3/4-inch thick rounds on a cornmeal-dusted surface. Tuna cans with both ends removed make excellent improvised ring molds.
English muffins are cooked on a griddle or cast iron skillet at medium-low heat (300°F), about 7–8 minutes per side. The low, slow cooking creates the signature flat shape and nooks-and-crannies interior. Cover the skillet to trap heat and ensure the centers cook through.
Fork-splitting creates the rough, cratered surface that gives English muffins their nooks and crannies—perfect for catching melted butter and jam. Cutting with a knife creates a smooth surface that doesn’t hold toppings as well. Insert a fork around the perimeter and gently pull apart.
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Last Updated: Mar 19, 2026
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