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The Best Easy Homemade English Muffins with Perfect Nooks and Crannies

Close-up of a homemade English muffin split in half, showing the signature craggy interior texture and toasted exterior.
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Create bakery-style English muffins at home using this simple, no-knead recipe. Achieve the classic, airy texture with distinct nooks and crannies perfect for toasting and buttering.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Active Dry Yeast
  • 1 cup Milk, warm (about 105°F to 115°F)
  • 1 large Egg
  • 2 tablespoons Unsalted Butter, melted
  • Extra flour or cornmeal for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  2. In a separate bowl, combine the warm milk, egg, and melted butter. Whisk gently.
  3. Add the yeast to the milk mixture and let it sit for 5 minutes until slightly foamy.
  4. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until just combined. The batter will be thick and sticky; do not overmix. This is a no-knead recipe.
  5. Cover the bowl with plastic wrap and let the batter rest in a warm place for 1 hour, or until it has nearly doubled in size.
  6. Lightly dust a clean surface with flour or cornmeal. Scrape the batter onto the surface. Gently pat or roll the dough to about 1/2 inch thickness.
  7. Use a 3-inch round cutter (or a glass rim) to cut out the muffins. Do not twist the cutter; press straight down to maintain the edges, which helps create the characteristic sides.
  8. Lightly dust a baking sheet with cornmeal. Place the cut rounds onto the sheet, leaving space between them. Cover loosely and let them proof for 30 minutes.
  9. Heat a large, dry cast-iron skillet or griddle over medium-low heat. You do not need oil or butter for this step.
  10. Carefully place the proofed muffins onto the hot, dry skillet. Cook for 6 to 8 minutes per side until golden brown. The internal temperature will not be fully cooked yet.
  11. Transfer the partially cooked muffins to a baking sheet. Bake in a preheated oven at 375°F (190°C) for 8 to 10 minutes to finish cooking the center.
  12. Remove from the oven and cool on a wire rack. To open the nooks and crannies, split them open with a fork rather than slicing with a knife. Toast before serving.

Notes

  • For the best nooks and crannies, avoid twisting the cutter when shaping the dough. Press down firmly and lift straight up.
  • Cooking on low heat is key; if the heat is too high, the outside will burn before the inside cooks through.
  • Serve these homemade English muffins toasted with butter, jam, or use them to build a breakfast sandwich.

Nutrition

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