Food Lens · Bakery
English muffins
Mild and slightly tangy, with a chewy, porous crumb that crisps nicely when toasted.
Lens analyzedEnglish muffins are small, round, griddle-cooked breads known for their airy, hole-filled interior — the nooks and crannies that catch melted butter. They're split with a fork rather than a knife to preserve that texture, then toasted.
Where it comes from
The griddle-baked muffin developed in English baking traditions and was popularized in North America in the early 20th century by bakers who trademarked the split-and-toast presentation still used today.
Buying it
Look for a pale, flour-dusted exterior rather than a heavily browned one, since these are griddle-baked rather than oven-baked to a deep crust. Packages should feel soft, not stiff or dried out.
Storing it
Keep the package sealed at room temperature and plan to use them within about a week. Freeze any extras for longer storage — they toast well straight from frozen.
Keeps about 7 days in the pantry.
Recipes that use english muffins
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