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Fluffy Homemade English Muffins with Classic Nooks and Crannies

A homemade english muffin, split open to show the fluffy interior, sitting next to the other half on a white plate.
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Learn how to make soft, fluffy homemade English muffins from scratch using a simple stovetop method. This recipe guarantees those signature nooks and crannies perfect for holding melted butter or making breakfast sandwiches.

Ingredients

Scale
  • 1 cup warm water (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 buttermilk (or milk with 1/2 teaspoon lemon juice added)
  • 2 tablespoons unsalted butter, melted
  • Cornmeal or semolina, for dusting

Instructions

  1. In a large bowl, combine the warm water, yeast, and sugar. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Stir in the buttermilk and melted butter into the yeast mixture.
  3. Add the flour and salt to the wet ingredients. Mix with a wooden spoon until a shaggy, sticky dough forms. Do not overmix.
  4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is a no-knead dough, so patience is key.
  5. Gently punch down the risen dough. Turn it out onto a lightly floured surface. Sprinkle a little flour on top of the dough.
  6. Pat or lightly roll the dough out to about 1/2 inch thickness. You want to handle it minimally to keep the air inside.
  7. Use a 3-inch round biscuit or cookie cutter to cut out the English muffins. If you want the classic look, use a fork to gently prick the sides of each round to encourage nooks and crannies during cooking.
  8. Generously dust a baking sheet or large tray with cornmeal or semolina. Place the cut dough rounds onto the prepared surface, leaving space between them.
  9. Cover the rounds loosely and let them rest for a second proofing for 30 minutes.
  10. Heat a large, dry griddle or non-stick skillet over medium-low heat. You do not need oil or butter for cooking.
  11. Carefully place the dough rounds onto the warm griddle, working in batches. Cook for 8 to 10 minutes per side. The heat must be low enough to cook the inside thoroughly without burning the outside. They should be golden brown.
  12. Once cooked, remove the muffins from the griddle. For the best texture, split them open using a fork, not a knife, to preserve the internal structure.
  13. Toast the split sides lightly before serving with butter, jam, or your favorite toppings for breakfast sandwiches.

Notes

  • To achieve maximum nooks and crannies, use a fork to split the muffins open after they are cooked and cooled slightly. A knife compresses the interior.
  • These English muffins freeze well. Cool them completely, then store them in an airtight, freezer-safe bag for up to 3 months. Thaw on the counter or reheat directly in the toaster.
  • If you prefer a slightly tangier flavor, substitute the buttermilk with an equal amount of plain yogurt mixed with a little water to reach the correct consistency.

Nutrition

Find it online: https://tastetaught.com/english-muffin-easy-recipe-nooks-crannies/