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Foolproof Homemade English Muffins with Perfect Nooks and Crannies (Easy No-Knead Method)

Two freshly cooked homemade english muffins with characteristic nooks and crannies, lightly browned on a plate.
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Make soft, fluffy homemade English muffins from scratch using this simple, no-knead recipe. Achieve the signature nooks and crannies texture easily on your stovetop for the best breakfast bread.

Ingredients

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

Instructions

  1. Combine the warm milk, yeast, and sugar in a large bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Add the melted butter, flour, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy, sticky dough forms. Do not knead the dough.
  3. 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.
  4. Gently turn the dough out onto a lightly floured surface. Pat or lightly roll the dough to about 3/4 inch thickness.
  5. Use a 3-inch round cutter (or the rim of a glass) to cut out the muffins. Gather the scraps, gently re-pat, and cut out more if desired.
  6. Generously dust a baking sheet or large cutting board with cornmeal or semolina. Place the cut dough rounds onto the prepared surface, leaving space between them.
  7. Cover the muffins loosely and let them rest for 30 minutes.
  8. Heat a large, dry, heavy-bottomed skillet or griddle over medium-low heat. You want low, gentle heat for even cooking.
  9. Place the muffins on the warm skillet, working in batches if necessary. Cook for 8 to 12 minutes per side, until golden brown. Do not press down on them while cooking.
  10. Remove the cooked muffins and set them aside. If you want the classic texture, split them open using a fork (not a knife) to preserve the nooks and crannies.
  11. Toast the split muffins lightly before serving with butter or jam.

Notes

  • Use a fork, not a knife, to split the muffins open after cooking. This action creates the famous internal texture that holds melted butter.
  • Cooking low and slow is key. If the heat is too high, the outside will burn before the inside cooks through.
  • You can make this dough ahead and refrigerate it for a slower, overnight rise if you prefer.

Nutrition

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