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Easy Homemade English Muffins with Classic Nooks and Crannies

Close-up of three homemade English muffins stacked, one broken open to show the signature nooks and crannies texture.
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Make soft, fluffy homemade English muffins from scratch using this simple, no-knead recipe. These are better than store-bought and perfect for breakfast sandwiches or toasting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons white 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 bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
  3. Add the warm milk and melted butter to the yeast mixture.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spoon until just combined into a shaggy dough. Do not overmix; this is a no-knead recipe.
  5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently turn the dough out onto a surface lightly dusted with flour or cornmeal. Pat the dough out to about 3/4 inch thickness.
  7. Use a 3-inch round cutter (or a glass rim) to cut out the muffins. Gather the scraps, gently re-pat, and cut out the remaining pieces.
  8. Place the cut rounds on a baking sheet lined with parchment paper, lightly dusted with cornmeal. Cover loosely and let them rest for 30 minutes.
  9. Heat a large, dry cast-iron skillet or griddle over medium-low heat.
  10. Cook the muffins for 8 to 10 minutes per side. You are looking for a pale golden color, not dark brown. The low, slow cooking creates the signature texture.
  11. Remove the muffins from the skillet and let them cool slightly on a wire rack.
  12. To achieve the ‘nooks and crannies,’ split the muffins open using a fork, not a knife. Toast them before serving.

Notes

  • For best results and maximum nooks and crannies, cook the muffins slowly over medium-low heat. Rushing the cooking process will result in a dense interior.
  • Serve immediately toasted with butter and jam, or use them to build your favorite breakfast sandwiches.
  • Store cooled, un-toasted muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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