Print

Easy Homemade English Muffins with Nooks and Crannies

Close-up of homemade english muffins split in half, showing the airy, holey interior texture.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic English muffins at home using this simple recipe that focuses on achieving the signature open texture.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup milk, lukewarm
  • 2 teaspoons active dry yeast
  • 2 tablespoons melted butter, plus more for griddling

Instructions

  1. Combine the lukewarm milk, yeast, and a pinch of sugar in a small bowl. Let it sit for 5 minutes until foamy.
  2. In a large bowl, whisk together the flour, remaining sugar, salt, baking soda, and baking powder.
  3. Pour the yeast mixture and the melted butter into the dry ingredients. Mix with a spoon until just combined into a sticky dough. Do not overmix.
  4. Cover the bowl and let the dough rest in a warm place for 1 hour, or until it has doubled in size.
  5. Lightly dust a work surface with flour. Gently turn the dough out. Pat or lightly roll the dough to about 1/2 inch thickness.
  6. Use a 3-inch round cutter to cut out the muffins. Place the cut rounds on a lightly floured baking sheet.
  7. Cover the rounds loosely and let them rest for another 20 minutes.
  8. Heat a dry, heavy skillet or griddle over medium-low heat.
  9. Place the dough rounds on the warm griddle, leaving space between them. Cook for 6 to 8 minutes per side until golden brown. Do not press them down.
  10. Remove the muffins from the griddle. For the best texture, let them cool completely before splitting them open with a fork.

Notes

  • To get the best ‘nooks and crannies,’ avoid pressing down on the muffins while they cook on the griddle.
  • If you prefer a softer exterior, you can brush the cooked muffins lightly with melted butter immediately after removing them from the heat.
  • Split the cooled muffins with a fork rather than a knife to maximize the internal texture for toasting.

Nutrition