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The Best Homemade English Muffins with Signature Nooks and Crannies

Three homemade english muffins stacked on a granite counter, showing the nooks and crannies texture of the toasted english muffin.
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Make classic, soft, and fluffy English muffins from scratch using this easy stovetop method. Achieve the perfect nooks and crannies that hold melted butter, making them superior to store-bought versions.

Ingredients

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  • 1 cup warm water (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
  • 1/2 teaspoon baking soda
  • 1/4 cup buttermilk, room temperature
  • 2 tablespoons unsalted butter, melted, plus more for griddle

Instructions

  1. In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 to 10 minutes until foamy.
  2. In a separate bowl, whisk together the flour, salt, and baking soda.
  3. Add the buttermilk and melted butter to the yeast mixture. Stir to combine.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Knead gently for 2 to 3 minutes until the dough is somewhat smooth. It will remain soft.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Gently punch down the dough. Turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch thickness.
  8. Use a 3-inch round cutter to cut out the muffins. Gather the scraps, gently re-roll, and cut out remaining pieces.
  9. Lightly dust a baking sheet or large platter with cornmeal or flour. Place the cut rounds on the prepared surface, leaving space between them. Cover loosely and let them rest for 30 minutes.
  10. Heat a large, heavy-bottomed skillet or griddle over medium-low heat. Lightly grease the surface with butter.
  11. Cook the muffins for 6 to 8 minutes per side. You are looking for a light golden brown color. Do not press down on them while cooking.
  12. Remove the muffins from the griddle and let them cool completely on a wire rack.
  13. To achieve the signature texture, split the cooled muffins using a fork, not a knife, before toasting.

Notes

  • For the best nooks and crannies, cook these low and slow on the stovetop. High heat will brown the outside before the inside cooks properly.
  • These English muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to 3 months. Thaw overnight or reheat directly from frozen.
  • Use these for classic breakfast sandwiches or try making quick English muffin pizzas for a simple dinner.

Nutrition

Find it online: https://delishcraze.com/best-homemade-english-muffin-recipe/