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Easy Homemade English Muffins with Perfect Nooks and Crannies

Close-up view showing the open, airy, and craggy interior crumb of a homemade English muffin.
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Make soft, fluffy English muffins from scratch using a simple, forgiving recipe. These muffins have the classic nooks and crannies texture and are perfect toasted for breakfast.

Ingredients

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

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
  2. Pour in the warm milk and melted butter. Mix with a spoon until a shaggy dough forms. Do not overmix.
  3. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour, or until it has doubled in size. This recipe is forgiving if you get a little distracted.
  4. Lightly flour a clean surface. Turn the dough out onto the surface. Gently pat or roll the dough to about 3/4 inch thickness.
  5. Use a 3-inch round cutter (or the rim of a glass) to cut out the muffins. You can gently re-roll the scraps once.
  6. Dust a baking sheet or large tray generously with cornmeal or flour. Place the cut dough rounds onto the prepared sheet, leaving space between them.
  7. Cover the muffins loosely and let them rest for 30 minutes.
  8. Heat a large, dry cast iron skillet or griddle over medium-low heat. You are cooking these low and slow to develop the texture.
  9. Place the dough rounds onto the warm skillet, working in batches. Cook for 8 to 10 minutes per side until golden brown. Do not press them down with a spatula.
  10. Remove the muffins from the skillet and let them cool slightly on a wire rack.
  11. To serve, split the muffins open using a fork to preserve the nooks and crannies, then toast them. These are much better than store-bought alternatives.

Notes

  • For the best texture, cook these low and slow. If the heat is too high, the outside will burn before the inside cooks through.
  • If you are planning meals for the week, these freeze well once cooled. They are a great alternative to using meal delivery companies for breakfast items.
  • Use a fork, not a knife, to split the muffins open after toasting to maximize the pockets for butter.

Nutrition

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