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Easy Homemade English Muffins with Classic Nooks and Crannies

A homemade English muffin split open showing the signature nooks and crannies texture inside, next to the toasted exterior.
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Make superior English muffins from scratch using this simple, no-knead recipe. Achieve the signature fluffy texture and perfect crannies for toasting.

Ingredients

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  • 3 cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Salt
  • 1 packet Active Dry Yeast
  • 1 1/2 cups Warm Water (about 105-115°F)
  • 2 tablespoons Unsalted Butter, melted, plus more for griddling
  • Cornmeal or semolina, for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
  2. Pour in the warm water and melted butter. Mix with a wooden spoon until just combined into a shaggy dough. Do not overmix; this is a no-knead recipe.
  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. Gently turn the dough out onto the surface. Pat the dough into a rectangle about 3/4 inch thick.
  5. Use a 3-inch round cutter to cut out the muffins. Gather the scraps, gently re-pat, and cut out remaining muffins.
  6. Generously dust a baking sheet or rimless cookie sheet with cornmeal or semolina. Place the cut muffins on the prepared sheet, leaving space between them.
  7. Cover the muffins loosely and let them rest for 30 minutes.
  8. Heat a large, heavy skillet or griddle over medium-low heat. Lightly brush the cooking surface with melted butter.
  9. Cook the English muffins for 8 to 12 minutes per side. You are looking for a golden brown color, not dark brown. Keep the heat low to cook through and develop the nooks and crannies.
  10. Remove the muffins from the skillet and let them cool completely on a wire rack before splitting them open with a fork.

Notes

  • For the best ‘nooks and crannies’ texture, cook the muffins slowly over medium-low heat. High heat will brown the outside before the inside is fully cooked.
  • Split the muffins using a fork rather than a knife to preserve the internal structure and maximize the nooks.
  • If you do not have a round cutter, you can use a drinking glass with a rim dipped in flour.

Nutrition

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