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The Best Homemade English Muffins with Signature Nooks and Crannies

Close-up of a homemade english muffin, split open to show the airy interior and toasted golden-brown surfaces.
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Make soft, fluffy English muffins from scratch on your stovetop. This easy recipe produces classic nooks and crannies perfect for holding melted butter or making breakfast sandwiches.

Ingredients

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

Instructions

  1. Combine the warm milk, yeast, and sugar in a large bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. In a separate bowl, whisk together the flour, salt, and baking soda.
  3. Add the melted butter to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing until just combined into a shaggy dough. Do not overmix; this dough will be sticky.
  4. Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  5. Lightly dust a clean surface with flour. Gently turn the dough out onto the surface. Pat the dough down to about 3/4-inch thickness. Avoid punching the air out completely.
  6. Use a 3-inch round biscuit or cookie cutter to cut out the English muffins. You should get about 8 to 10 muffins. Rework the scraps gently and cut out any remaining pieces.
  7. Generously dust a baking sheet or large tray with cornmeal. Place the cut dough rounds on the prepared sheet, leaving space between them.
  8. Cover the muffins loosely and let them rest for a second rise for 30 minutes.
  9. Heat a large, dry cast-iron skillet or griddle over medium-low heat. The temperature is important; too high and they will brown before cooking through.
  10. Carefully place the muffins onto the warm skillet, working in batches if necessary. Cook for 8 to 12 minutes per side, until they are golden brown and sound hollow when tapped. Do not press them down with a spatula.
  11. Remove the cooked English muffins and let them cool completely on a wire rack.
  12. To achieve the classic texture, split the cooled muffins using a fork around the edges, rather than slicing with a knife. Toast before serving.

Notes

  • For the best ‘nooks and crannies,’ avoid kneading the dough too much during the first rise. You want to keep some of the air bubbles intact.
  • If you want to make these ahead, store cooled, unsplit muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Thaw overnight and toast.
  • These are excellent for making homemade breakfast sandwiches or English muffin pizzas.

Nutrition

Find it online: https://cookingbycarla.com/best-homemade-english-muffin-nooks-crannies/