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Classic Homemade English Muffins with Nooks and Crannies

Close-up of a homemade English muffin split open, showing the signature nooks and crannies texture.
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Make soft, chewy English muffins from scratch using this straightforward recipe. These muffins cook on the stovetop to achieve the perfect texture and famous interior holes.

Ingredients

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

Instructions

  1. Combine the warm milk, yeast, and sugar in a large bowl. Let stand for 5 minutes until foamy.
  2. Stir in the salt and melted butter into the yeast mixture.
  3. Gradually add the flour, mixing until a soft, slightly sticky dough forms. You may not need all the flour.
  4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size. This is a wet dough, so no kneading is required.
  5. Lightly dust a clean surface with flour. Gently turn the dough out onto the surface. Pat or lightly roll the dough to about 1/2 inch thickness.
  6. Use a 3-inch round cutter to cut out the muffins. Gather the scraps, gently re-pat, and cut out remaining muffins.
  7. Generously dust a baking sheet or large tray with cornmeal. Place the cut muffins on the cornmeal-dusted surface, leaving space between them.
  8. Cover the muffins loosely with plastic wrap and let them rest for 30 minutes.
  9. Heat a dry, heavy-bottomed skillet or griddle over medium-low heat. Do not add oil or butter.
  10. Carefully place the muffins onto the warm griddle, leaving space between them. Cook for 8 to 12 minutes per side, until golden brown. If they brown too quickly, reduce the heat.
  11. Remove the muffins from the griddle and set them aside. If you prefer a softer exterior, you can finish them in a 350 degree F oven for 5 minutes, but this is optional.
  12. To serve, split the muffins using a fork around the edges to preserve the nooks and crannies, then toast them.

Notes

  • For the best ‘nooks and crannies,’ use a fork to split the muffins instead of slicing them with a knife.
  • Cooking on medium-low heat is critical; high heat burns the outside before the inside cooks through.
  • Store cooled, uncut muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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