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The Best Homemade English Muffins with Perfect Nooks and Crannies

Close-up of a homemade english muffin sliced in half, showing the airy, open crumb structure and golden top.
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Make soft, fluffy homemade English muffins on the stovetop. This recipe focuses on achieving the classic nooks and crannies that hold melted butter, making them better than store-bought.

Ingredients

Scale
  • 1 cup warm milk (about 105-115°F)
  • 2 teaspoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons unsalted butter, melted
  • Cornmeal, for dusting

Instructions

  1. In a large bowl, combine the warm milk, sugar, and yeast. Let stand for 5 minutes until foamy.
  2. In a separate bowl, whisk together the flour, salt, and baking soda.
  3. Add the melted butter to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the dough. Turn it onto a lightly floured surface and pat or roll it out to about 1/2 inch thickness.
  7. Use a 3-inch round cutter to cut out the muffins. Gather the scraps, gently re-knead, and cut out any remaining rounds.
  8. Lightly dust a baking sheet or pizza peel generously with cornmeal. Place the cut rounds on the cornmeal, spacing them slightly apart.
  9. Cover the muffins loosely and let them rest for 30 minutes.
  10. Heat a large, dry cast-iron skillet or griddle over medium-low heat. You want the surface hot enough to cook slowly without browning too quickly.
  11. Carefully place the dough rounds onto the hot griddle, leaving space between them. Cook for 8 to 12 minutes per side, until golden brown. Do not press them down with a spatula.
  12. Remove the muffins from the griddle and let them cool completely on a wire rack.
  13. To achieve the signature nooks and crannies, split the cooled muffins using a fork, not a knife. Toast before serving.

Notes

  • Cooking low and slow on the griddle is the secret to developing the internal texture and the classic light color.
  • You can freeze baked and split muffins. Place them in a freezer bag and reheat them directly in the toaster when you want a quick breakfast.
  • If you prefer a tangier flavor, substitute the milk with buttermilk.

Nutrition

Find it online: https://fooddexterity.com/best-homemade-english-muffin-nooks-crannies/