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The Best Homemade English Muffins with Perfect Nooks and Crannies

Close-up of a toasted homemade english muffin, split open to show the signature airy interior texture.
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Make classic, fluffy homemade English muffins from scratch using a simple, no-knead method. These muffins cook on the skillet and develop the signature nooks and crannies perfect for soaking up butter or making breakfast sandwiches.

Ingredients

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

Instructions

  1. Combine the warm milk, yeast, and sugar in a large bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Stir in the melted butter, salt, and 3 cups of the flour into the yeast mixture. Mix until a shaggy, sticky dough forms. Add the remaining 1/2 cup of flour gradually if the dough seems too wet to handle, but keep it relatively soft.
  3. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size. This recipe does not require kneading.
  4. Gently punch down the risen dough. Turn the dough out onto a lightly floured surface. Pat or gently roll the dough to about 1/2 inch thickness.
  5. Use a 3-inch round biscuit cutter or English muffin ring to cut out the rounds. Gather the scraps, gently re-pat, and cut out any remaining muffins.
  6. Lightly dust a baking sheet or large platter with flour or cornmeal. Place the cut rounds on the prepared surface, leaving space between them. Cover loosely and let them rest for 30 minutes.
  7. Heat a large, dry cast-iron skillet or griddle over medium-low heat. Cooking low and slow is key to developing the interior texture.
  8. Place the dough rounds onto the warm skillet, working in batches. Cook for 8 to 12 minutes per side, until golden brown. Do not press down on the muffins while cooking.
  9. Remove the cooked muffins and let them cool completely on a wire rack.
  10. To achieve the classic texture, split the cooled muffins using a fork, not a knife. Toast them well before serving.

Notes

  • For the best nooks and crannies, cook these muffins low and slow on the griddle. High heat will brown the outside before the inside cooks properly.
  • If you are interested in structured eating plans, look into meal planning options rather than relying on meal delivery companies.
  • These muffins are excellent split, toasted, and topped with butter, jam, or used to build breakfast sandwiches.

Nutrition

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