Easy Homemade English Muffins with Nooks and Crannies
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Make classic English muffins at home using this simple recipe that focuses on achieving the signature open texture.
- Author: Clara Braise
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 1 hour 40 min
- Yield: 8 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
- 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
- Combine the lukewarm milk, yeast, and a pinch of sugar in a small bowl. Let it sit for 5 minutes until foamy.
- In a large bowl, whisk together the flour, remaining sugar, salt, baking soda, and baking powder.
- 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.
- Cover the bowl and let the dough rest in a warm place for 1 hour, or until it has doubled in size.
- Lightly dust a work surface with flour. Gently turn the dough out. Pat or lightly roll the dough to about 1/2 inch thickness.
- Use a 3-inch round cutter to cut out the muffins. Place the cut rounds on a lightly floured baking sheet.
- Cover the rounds loosely and let them rest for another 20 minutes.
- Heat a dry, heavy skillet or griddle over medium-low heat.
- 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.
- 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
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 10