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The Best Homemade English Muffins with Classic Nooks and Crannies

Split view showing a golden homemade English muffin and its open, airy crumb structure.
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Bake soft, fluffy, and chewy English Muffins from scratch. This easy, no-knead recipe delivers those perfect nooks and crannies for holding melted butter or your favorite breakfast sandwich fillings.

Ingredients

Scale
  • 2 cups warm milk (about 110°F)
  • 2 teaspoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • Extra flour for dusting and shaping
  • Butter or oil for griddle cooking

Instructions

  1. Combine the warm milk, sugar, and yeast in a large bowl. Let it sit for 5 to 10 minutes until foamy. This activates the yeast.
  2. Whisk in the melted butter, salt, and half of the flour into the yeast mixture. Mix until just combined.
  3. Gradually add the remaining flour until a soft, slightly sticky dough forms. You do not need to knead this dough; mix until the ingredients are incorporated.
  4. Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
  5. Gently punch down the risen dough. Turn it out onto a well-floured surface. Dust the top of the dough lightly with flour.
  6. Pat or gently roll the dough out to about 3/4-inch thickness. Do not overwork the dough.
  7. Use a 3-inch round cutter to cut out the English muffins. Gather the scraps, gently re-pat, and cut out any remaining rounds.
  8. Place the cut rounds on baking sheets lined with parchment paper, ensuring they do not touch. Cover loosely and let them rest for 30 minutes.
  9. Heat a large, dry cast-iron griddle or heavy skillet over medium-low heat. You are dry-frying these, not using oil yet.
  10. Carefully place the dough rounds onto the warm griddle, leaving space between them. Cook for 6 to 8 minutes per side, until golden brown. The internal temperature should be around 190°F.
  11. Remove the muffins from the griddle. For extra fluffiness, you can finish them in a 350°F oven for 5 minutes, though this step is optional.
  12. Cool the muffins completely on a wire rack before splitting them with a fork to reveal the nooks and crannies. Toast before serving with butter or jam.

Notes

  • To get those famous nooks and crannies, split the cooled muffins using a fork rather than slicing them with a knife.
  • Serve these fresh baked English Muffins warm for the best texture.
  • These are perfect for making breakfast sandwich bread.

Nutrition

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