# toasting an english muffin **URL:** \ **Category:** Factual Questions\ **Created:** [August 7, 2012, 5:35pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760 "2012-08-07T17:35:53Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![skepticus](https://avatars.discourse-cdn.com/v4/letter/s/97f17d/32.png) [@skepticus](https://boards.straightdope.com/u/skepticus)\ **Post date:** [August 7, 2012, 5:35pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/1 "2012-08-07T17:35:53Z")
Okay, I haven’t found an answer to this here or anywhere else. Here it is- once you’ve set your basic toaster up to turn a nice slice of bread into a golden piece of toast, why do you have to cycle through this twice to toast an english muffin? ---
**Author:** ![Colophon](https://avatars.discourse-cdn.com/v4/letter/c/f05b48/32.png) [@Colophon](https://boards.straightdope.com/u/Colophon)\ **Post date:** [August 7, 2012, 5:39pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/2 "2012-08-07T17:39:29Z")
Muffins are thicker and quite possibly moister than ordinary sliced bread. Of course, you should really be toasting it under the grill, or ideally on a toasting fork over an open fire. ---
**Author:** ![Lemur866](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lemur866/32/434_2.png) [@Lemur866](https://boards.straightdope.com/u/Lemur866)\ **Post date:** [August 7, 2012, 7:19pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/3 "2012-08-07T19:19:41Z")
English muffins are sold only half-baked. This is why they take longer to toast than regular bread, you have to toast it long enough to complete the baking, then a bit longer to actually toast it. This is also why english muffins are inedible without toasting. ---
**Author:** ![Lumpy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lumpy/32/446_2.png) [@Lumpy](https://boards.straightdope.com/u/Lumpy)\ **Post date:** [August 7, 2012, 7:32pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/4 "2012-08-07T19:32:04Z")
Also, english muffins are coarser with deeper holes than standard bread, and getting more than the fringe of the holes to toast takes longer or a larger source of radiant heat. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [August 7, 2012, 7:32pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/5 "2012-08-07T19:32:16Z")
Well I like untoasted English muffin. And toasted. The half-baked thing means more moisture in the bread, and maybe other factors as well. Also the area of a muffin is much greater than sliced bread with all sorts of weird angles, so the peaks begin to burn before the valleys start to brown. I do some testing, but I haven’t had a toaster in years. If you’re in a hurry use your kitchen torch. ---
**Author:** ![Dogzilla](https://avatars.discourse-cdn.com/v4/letter/d/e480ec/32.png) [@Dogzilla](https://boards.straightdope.com/u/Dogzilla)\ **Post date:** [August 7, 2012, 7:32pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/6 "2012-08-07T19:32:35Z")
I use a toaster oven for everything. Somewhere around the 4.5 minute mark (on the timer dial), there’s a setting called “Pop Tart®”. I have learned that, if I set the timer for anything longer than PopTart®, the result is a charred, crispy, blackened thing that only slightly resembles whatever it was that I put in. Doesn’t matter what it is – Eggo waffle, toast, english muffin, bagel, left over pizza… everything cooks perfectly on PopTart® (including PopTarts). I don’t even know why my toaster oven goes higher than PopTart®. There’s no point really. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [August 7, 2012, 7:39pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/7 "2012-08-07T19:39:50Z")
> [@Dogzilla](#): > > I don’t even know why my toaster oven goes higher than PopTart®. There’s no point really. It’s for [scientific research](http://www-personal.umich.edu/~gmbrown/tart/). ---
**Author:** ![kanicbird](https://avatars.discourse-cdn.com/v4/letter/k/5f8ce5/32.png) [@kanicbird](https://boards.straightdope.com/u/kanicbird)\ **Post date:** [August 7, 2012, 7:40pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/8 "2012-08-07T19:40:21Z")
> [@Colophon](#): > > Of course, you should really be toasting it under the grill, or ideally on a toasting fork over an open fire. Really the only true way to toast a english muffin would be by placing it between two radiant hot rocks that was heated by a fire started by rubbing 2 sticks together - just like the cavemen did it :😃 ---
**Author:** ![flano1](https://avatars.discourse-cdn.com/v4/letter/f/f14d63/32.png) [@flano1](https://boards.straightdope.com/u/flano1)\ **Post date:** [August 8, 2012, 6:53am UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/9 "2012-08-08T06:53:06Z")
thank you, dogzilla. i can’t see for the tears streaming down my face! ---
**Author:** ![Dogzilla](https://avatars.discourse-cdn.com/v4/letter/d/e480ec/32.png) [@Dogzilla](https://boards.straightdope.com/u/Dogzilla)\ **Post date:** [August 8, 2012, 12:24pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/10 "2012-08-08T12:24:51Z")
> [@TriPolar](#): > > It’s for [scientific research](http://www-personal.umich.edu/~gmbrown/tart/). I’m going to corroborate this study by duplicating the experiments to see if I can get the same results. Stay tuned! Will return and report! ---
**Author:** ![Colophon](https://avatars.discourse-cdn.com/v4/letter/c/f05b48/32.png) [@Colophon](https://boards.straightdope.com/u/Colophon)\ **Post date:** [August 8, 2012, 12:28pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/11 "2012-08-08T12:28:24Z")
> [@Lumpy](#): > > Also, english muffins are coarser with deeper holes than standard bread, and getting more than the fringe of the holes to toast takes longer or a larger source of radiant heat. Holes? English muffins don’t have holes. Are you sure you’re not thinking of [crumpets](http://www.jewmalt.com/wp-content/uploads/2010/09/Buttered_Crumpets.jpg)? (Mmmm… crumpets) ---
**Author:** ![Dogzilla](https://avatars.discourse-cdn.com/v4/letter/d/e480ec/32.png) [@Dogzilla](https://boards.straightdope.com/u/Dogzilla)\ **Post date:** [August 8, 2012, 12:36pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/12 "2012-08-08T12:36:57Z")
> [@Colophon](#): > > Holes? English muffins don’t have holes. Are you sure you’re not thinking of [crumpets](http://www.jewmalt.com/wp-content/uploads/2010/09/Buttered_Crumpets.jpg)? (Mmmm… crumpets) [Thomas’](http://www.thomasbagels.com/Our-Products/English-Muffins/Default.aspx) has holes. Well. Technically, [nooks and crannies.](http://www.thenibble.com/reviews/main/breadstuffs/thomas-english-muffins.asp) ---
**Author:** ![Colophon](https://avatars.discourse-cdn.com/v4/letter/c/f05b48/32.png) [@Colophon](https://boards.straightdope.com/u/Colophon)\ **Post date:** [August 8, 2012, 1:13pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/13 "2012-08-08T13:13:09Z")
> [@Dogzilla](#): > > [Thomas’](http://www.thomasbagels.com/Our-Products/English-Muffins/Default.aspx) has holes. > > Well. Technically, [nooks and crannies.](http://www.thenibble.com/reviews/main/breadstuffs/thomas-english-muffins.asp) Those almost look like a hybrid between what we in England know as muffins, and crumpets. More muffiny, though. Crumpets have a more spongy texture, with “bubbly” [holes](http://www.justfoodnow.com/wp-content/uploads/2010/09/Buttered-crumpet-image-from-wsc.co_.uk_.jpg) almost akin to a thick drop-scone or pancake, as they are made from a thick batter. Muffins are bready and lighter as they are made from dough. Are “English muffins” in the US like our muffins? Your [link](http://www.thenibble.com/reviews/main/breadstuffs/thomas-english-muffins.asp) says they were created as “a version of the English crumpet that was both flatter and what is now called fork-split”. ---
**Author:** ![Dogzilla](https://avatars.discourse-cdn.com/v4/letter/d/e480ec/32.png) [@Dogzilla](https://boards.straightdope.com/u/Dogzilla)\ **Post date:** [August 8, 2012, 1:21pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/14 "2012-08-08T13:21:32Z")
Honestly, I have no idea. I’ve never had an English “muffin”. Or a crumpet – although you can get them here. When I’ve spotted the crumpets sold in the grocery store, it looks exactly like what I know as an English muffin. I happen to really like that Thomas’ brand, so I’ve never bothered to try a true crumpet… because it looks like the same damn thing to me. I figured it was an “elevator” vs. “lift” thing. (Same thing, different word used to describe.) ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [August 8, 2012, 1:25pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/15 "2012-08-08T13:25:35Z")
Crumpets and US English muffins seem similar. The \*crooks and nannies \*are formed when the holey bread is split. The crumpets I’ve seen have smaller holes, and seem drier, but those are just US Crumpets, I didn’t encounter any in England. But I’m still getting over the Englishwoman who looked at me quizzically and asked “What is London Broil?”. ---
**Author:** ![Aspidistra](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspidistra/32/3894_2.png) [@Aspidistra](https://boards.straightdope.com/u/Aspidistra)\ **Post date:** [August 8, 2012, 1:52pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/16 "2012-08-08T13:52:01Z")
Now that we’ve answered the OP successfully, can we turn our collective minds onto the reason why that same “golden brown slice of toast” setting, when applied to a slice of raisin bread, will produce a charred blackened slice of dryness with sad raisins drooping out of it? As far as I can see, raisin bread seems to be made of the same stuff as real bread, cut to the same thickness. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [August 8, 2012, 1:56pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/17 "2012-08-08T13:56:14Z")
> [@Aspidistra](#): > > As far as I can see, raisin bread seems to be made of the same stuff as real bread, cut to the same thickness. You don’t see an obvious difference in the ingredients there? 🙂 ---
**Author:** ![tomcar](https://avatars.discourse-cdn.com/v4/letter/t/7993a0/32.png) [@tomcar](https://boards.straightdope.com/u/tomcar)\ **Post date:** [August 8, 2012, 1:56pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/18 "2012-08-08T13:56:44Z")
> [@Aspidistra](#): > > Now that we’ve answered the OP successfully, can we turn our collective minds onto the reason why that same “golden brown slice of toast” setting, when applied to a slice of raisin bread, will produce a charred blackened slice of dryness with sad raisins drooping out of it? As far as I can see, raisin bread seems to be made of the same stuff as real bread, cut to the same thickness. I would imagine the sugar burns quicker. ---
**Author:** ![Aspidistra](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspidistra/32/3894_2.png) [@Aspidistra](https://boards.straightdope.com/u/Aspidistra)\ **Post date:** [August 8, 2012, 2:22pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/19 "2012-08-08T14:22:27Z")
> [@TriPolar](#): > > You don’t see an obvious difference in the ingredients there? 🙂 Well, yeah, but I mean the _bready bits_ obviously! The raisins themselves seem to do moderately okay (high water content?) Does the actual dough have that much sugar in it? I always thought it was just the fruit made it sweet ---
**Author:** ![Jake](https://avatars.discourse-cdn.com/v4/letter/j/f475e1/32.png) [@Jake](https://boards.straightdope.com/u/Jake)\ **Post date:** [August 8, 2012, 3:24pm UTC](https://boards.straightdope.com/t/toasting-an-english-muffin/630760/20 "2012-08-08T15:24:43Z")
Do any of you older San Franciscans remember Foster’s English Muffins? The best sourdough muffins ever made! They were in business from about the mid-fifties to the mid seventies. [Next page](https://boards.straightdope.com/t/toasting-an-english-muffin/630760.md?page=2)