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Easy Homemade English Muffins with Perfect Nooks and Crannies

Close-up of a homemade English muffin split open, showing its airy, hole-filled interior and toasted top.
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Make classic, fluffy homemade English muffins using a simple, no-knead method. These skillet-cooked muffins have the signature nooks and crannies perfect for toasting and butter.

Ingredients

Scale
  • 1 1/2 cups warm milk (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 cup cornmeal, for dusting

Instructions

  1. Combine the warm milk, yeast, and sugar in a large bowl. Let stand for 5 minutes until foamy. This activates the yeast.
  2. Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy, sticky dough forms. Do not knead.
  3. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Lightly dust a clean surface with flour. Scrape the dough out onto the surface. Gently pat the dough into a rough rectangle about 3/4 inch thick. Avoid overworking the dough.
  5. Use a 3-inch round cutter (or the rim of a glass) to cut out rounds. You should get about 8 to 10 muffins. Gather scraps, gently press together, and cut out any remaining rounds.
  6. Generously dust a baking sheet or large cutting board with cornmeal. Place the cut dough rounds on the cornmeal, spacing them slightly apart.
  7. Cover the muffins loosely with a clean kitchen towel and let them rest for 30 minutes.
  8. Heat a large, dry cast iron skillet or griddle over medium-low heat. The temperature must be low to cook the inside without burning the outside.
  9. Carefully place the dough rounds onto the hot, dry skillet, leaving space between them. Cook for 8 to 10 minutes per side, until golden brown. Do not press them down with a spatula.
  10. Remove the cooked muffins and place them on a wire rack. Repeat with the remaining dough.
  11. To achieve the signature texture, use a fork to split the muffins open horizontally. Do not use a knife. Toast them lightly before serving warm with butter.

Notes

  • Use a fork, not a knife, to split the cooked muffins. This action creates the famous nooks and crannies that hold melted butter.
  • Cook these low and slow. If your heat is too high, the outside will burn before the inside cooks through.
  • For best results, use a thermometer to check your milk temperature when proofing the yeast.

Nutrition

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