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Easy Homemade English Muffins with Perfect Nooks and Crannies

Close-up of homemade English muffins split open, showing the signature airy, hole-filled texture.
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Make soft, fluffy homemade English muffins on the stovetop. This simple recipe uses basic ingredients and clear steps to give you bakery-style texture perfect for breakfast sandwiches or toast.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm milk (about 110°F)
  • 2 tablespoons unsalted butter, melted, plus more for cooking

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in the warm milk. Let stand for 5 minutes until slightly foamy.
  2. Pour the yeast mixture and the melted butter into the dry ingredients. Mix with a wooden spoon until a shaggy, sticky dough forms. Do not overmix.
  3. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
  4. Gently punch down the dough. Turn it out onto a lightly floured surface. Pat or lightly roll the dough to about 3/4-inch thickness.
  5. Use a 3-inch round cutter to cut out the muffins. You can gently re-roll the scraps once.
  6. Lightly dust a baking sheet or large piece of parchment paper 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.
  7. Heat a large, dry cast-iron skillet or griddle over medium-low heat. You are dry-frying these, not using oil or butter in the pan yet.
  8. Place the dough rounds onto the warm skillet, working in batches if necessary. Cook for 6 to 8 minutes per side, until golden brown. The internal temperature should reach 200°F. If they brown too quickly, reduce the heat.
  9. Remove the cooked muffins from the skillet. For extra fluffiness, you can finish them in a 350°F oven for 5 minutes, but stovetop cooking is often enough for great nooks and crannies.
  10. Cool completely on a wire rack before splitting them open with a fork for toasting.

Notes

  • Split the cooled muffins using a fork, not a knife, to preserve the signature nooks and crannies that hold butter well.
  • For a quick breakfast sandwich, these pair well with eggs and cheese.
  • If you are looking for alternatives to making bread from scratch, consider using meal planning services, but this recipe is designed to be simple.

Nutrition

Find it online: https://www.purecookingjoy.com/homemade-english-muffins/

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