Print

The Best Easy Homemade English Muffins with Classic Nooks and Crannies

Close-up of homemade English muffins showing the characteristic open crumb structure, one is broken open.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, fluffy English muffins from scratch on your stovetop. This easy recipe delivers the classic texture perfect for breakfast sandwiches or toast with butter.

Ingredients

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

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
  2. In a separate small bowl, combine the warm milk, warm water, and melted butter. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until just combined into a sticky dough. 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 stir the baking soda into the dough. This will cause some bubbling.
  5. Turn the dough out onto a lightly floured surface. Pat or gently roll the dough to about 1/2 inch thickness.
  6. Use a 3-inch round cutter to cut out the English muffins. Gather the scraps, gently press them together, and cut out any remaining rounds.
  7. Heat a dry cast iron griddle or large skillet over medium-low heat. You are dry frying these, not using oil.
  8. Place the cut rounds onto the preheated griddle, leaving space between them. Cook for 8 to 10 minutes per side, until golden brown. You are looking for a pale, cooked edge, not a dark brown crust.
  9. Transfer the cooked muffins to a wire rack. Let them cool slightly before splitting them open with a fork to reveal the nooks and crannies.
  10. Serve toasted with butter and jam, or use them for your favorite breakfast sandwich.

Notes

  • For the best ‘nooks and crannies’ texture, split the muffins using a fork rather than a knife. This preserves the airy interior structure.
  • If your griddle seems too hot and the muffins are browning too quickly before cooking through, reduce the heat slightly. Slow cooking is key for a soft interior.
  • You can substitute half the all-purpose flour with whole wheat flour for a slightly heartier texture.

Nutrition

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