PrintFluffy Homemade English Muffins with Perfect Nooks and Crannies (Stovetop)
Make the best homemade English muffins from scratch. This easy, no-knead recipe uses a griddle for soft, fluffy results with those classic nooks and crannies that hold melted butter perfectly.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 1 hour 40 min
- Yield: 10 muffins 1x
- Category: Breakfast
- Method: Griddle Cooking
- 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 warm milk (about 105-115°F)
- 1/4 cup water (warm)
- 2 tablespoons unsalted butter, melted, plus more for the griddle
- Cornmeal or semolina, for dusting
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate small bowl, combine the warm milk, warm water, and yeast. Let stand for 5 minutes until foamy.
- Pour the yeast mixture and the melted butter into the dry ingredients. Mix with a wooden spoon until just combined into a shaggy dough. Do not overmix.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size. This is a no-knead recipe.
- Lightly dust a clean surface with flour. Gently turn the dough out. Pat or lightly roll the dough to about 1/2 inch thickness.
- Use a 3-inch round cutter to cut out the English muffins. Gather the scraps, gently re-pat, and cut out any remaining rounds.
- 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 will cook these slowly to ensure they cook through.
- Lightly brush the hot griddle with melted butter. Place the dough rounds on the griddle, cooking 4 to 6 at a time depending on skillet size.
- Cook for 6 to 8 minutes per side, until golden brown. Do not press down on them with a spatula; this prevents the nooks and crannies from forming.
- Transfer the cooked English muffins to a wire rack to cool completely.
- Once cool, use a fork to split the muffins horizontally. Toast them lightly before serving with butter or making breakfast sandwiches.
Notes
- For the best nooks and crannies, split the cooled muffins with a fork instead of slicing with a knife.
- These homemade English muffins freeze well. Cool completely, place in a freezer-safe bag, and freeze for up to 3 months. Reheat from frozen in a toaster or oven.
- Cooking low and slow on the griddle is the secret to cooking the inside without burning the outside.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2
- Sodium: 250
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 10