Best Homemade English Muffins with Nooks and Crannies
Make light, fluffy English muffins from scratch that rival bakery quality. This easy recipe focuses on simple steps to achieve those classic nooks and crannies perfect for holding butter or making breakfast sandwiches.
- Prep Time: 25 min
- Cook Time: 25 min
- Total Time: 1 hour 50 min
- Yield: 8 muffins 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup milk, warm (about 105-115°F)
- 1/4 cup water, warm (about 105-115°F)
- 2 tablespoons unsalted butter, melted, plus more for griddling
- Cornmeal or semolina, for dusting
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate small bowl, dissolve the yeast in the warm milk and water mixture. Let it sit for 5 minutes until foamy.
- Pour the yeast mixture and the melted butter into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It will remain slightly soft.
- 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.
- Gently punch down the dough. Turn it onto a lightly floured surface and pat or lightly roll it into a 3/4-inch thick circle.
- Use a 3-inch round biscuit or English muffin cutter to cut out the rounds. Reroll scraps once if needed.
- Generously dust a baking sheet or large cutting board with cornmeal or semolina. Place the cut rounds on the prepared surface, leaving space between them. Cover loosely and let them rest for 30 minutes.
- Heat a large, dry cast-iron skillet or griddle over medium-low heat. You are cooking these slowly to develop the texture, not browning them quickly.
- Place the dough rounds on the hot, dry skillet. Cook for 8 to 10 minutes per side until lightly golden brown. Do not press them down with a spatula.
- Remove the muffins from the skillet and let them cool completely on a wire rack.
- To serve, split the cooled English muffins using a fork around the edges to maximize the nooks and crannies. Toast them before serving with butter or jam, or use them for your breakfast sandwiches.
Notes
- For the best ‘nooks and crannies,’ cook these low and slow on the griddle. High heat will cook the outside before the inside can develop its airy structure.
- You can freeze baked English muffins. Cool them completely, place them in a freezer-safe bag, and freeze for up to 3 months. Toast directly from frozen.
- If you want a quick rise, place the dough in a slightly warmed oven (turned off) to proof.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 5
- Cholesterol: 10