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The Ultimate Fluffy Homemade English Muffins (Stovetop Finish)

Close-up of a golden-brown english muffin split open, revealing many characteristic nooks and crannies inside.
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Make restaurant-quality, fluffy homemade English muffins right in your kitchen. This easy, step-by-step recipe guarantees you achieve those classic nooks and crannies perfect for toasting or breakfast sandwiches.

Ingredients

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

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy.
  2. Mix the dough: Add the melted butter, salt, and 2 cups of the flour to the yeast mixture. Mix until just combined. Gradually add the remaining 1 cup of flour until a shaggy, slightly sticky dough forms.
  3. Knead lightly: Turn the dough out onto a lightly floured surface. Knead gently for about 3 to 5 minutes until the dough is somewhat smooth. Do not over-knead; you want a soft texture.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Shape the muffins: Gently punch down the dough. Turn it out onto a surface dusted generously with flour. Pat or lightly roll the dough to about 1/2 inch thickness. Use a 3-inch round cutter (or a glass rim) to cut out the rounds. You can re-roll the scraps once.
  6. Second rise (proofing): Place the cut rounds on a baking sheet heavily dusted with cornmeal or flour. Cover loosely and let them rest for 30 minutes. This step is key for fluffy results.
  7. Cook on the stovetop: Heat a large, dry griddle or heavy skillet over medium-low heat. Place the rounds on the hot surface, leaving space between them. Cook for 8 to 12 minutes per side. The heat must be low enough so the muffins cook through without burning the exterior. They should be golden brown.
  8. Finish cooking: If the muffins are cooked through but still pale, you can finish them in a 350°F oven for 5 minutes, or continue cooking very slowly on the griddle until done.
  9. Cool and split: Cool the cooked English muffins completely on a wire rack. To get the famous nooks and crannies, split them open using a fork, not a knife. Toast before serving.

Notes

  • For the best nooks and crannies, use cornmeal liberally on your work surface and the cooking griddle.
  • If you want to make sourdough english muffins, substitute 1 cup of active sourdough discard for 1 cup of the flour and reduce the yeast slightly, allowing for a longer initial rise time.
  • These are excellent for make ahead breakfast ideas; cool completely, store in an airtight bag, and freeze for up to three months.

Nutrition

Find it online: https://kitchenuser.net/english-muffins-recipe-nooks-and-crannies/