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Easy Homemade English Muffins with Perfect Nooks and Crannies

Close-up showing the airy, open crumb structure of a homemade English muffin cut in half.
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Make bakery-style English muffins at home. This simple recipe uses basic ingredients and a stovetop-to-oven method to achieve soft, fluffy interiors full of classic nooks and crannies.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup warm milk (about 105-115°F)
  • 1/4 cup water, warm
  • 2 tablespoons unsalted butter, melted
  • Extra flour or cornmeal for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt.
  2. In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
  3. Pour the activated yeast mixture and the warm milk into the dry ingredients. Add the melted butter.
  4. Mix with a wooden spoon until a shaggy, sticky dough forms. Do not overmix.
  5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size. This is a no knead english muffins recipe, so the rise does the work.
  6. Lightly dust a clean surface with flour. Gently scrape the dough out and pat it into a rough rectangle about 3/4 inch thick.
  7. Use a 3-inch round cutter (or the rim of a glass) to cut out the English muffins. Gather the scraps, gently re-pat, and cut out the remaining muffins.
  8. Dust a baking sheet generously with cornmeal or extra flour. Place the cut rounds on the sheet, leaving space between them. Cover loosely and let them rest for 30 minutes.
  9. Heat a large, dry cast iron skillet or griddle over medium-low heat. You are dry frying them on the stovetop.
  10. Carefully place the dough rounds onto the hot griddle, cooking 3 or 4 at a time without crowding. Cook for 6 to 8 minutes per side until golden brown. They should not brown too quickly.
  11. Transfer the partially cooked muffins to a baking sheet. Bake in a preheated oven at 375°F (190°C) for 5 to 7 minutes to finish cooking the centers.
  12. Remove from the oven and cool on a wire rack. Split them open with a fork to reveal the nooks and crannies. Toast before serving with butter and jam.

Notes

  • To get the best ‘nooks and crannies,’ avoid kneading the dough and use a fork to split the muffins open after toasting, rather than slicing with a knife.
  • Use a medium-low heat on your griddle; if the heat is too high, the outside will burn before the inside cooks through.
  • These are excellent for making homemade breakfast sandwiches.

Nutrition

Find it online: https://cookingbyjade.com/homemade-english-muffins-recipe/