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The Best Homemade English Muffins with Signature Nooks and Crannies

Close-up of a toasted english muffin half, split open with melting butter pooled inside.
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Make superior English muffins from scratch. This recipe yields soft, fluffy rounds with the classic open texture perfect for holding melted butter or building breakfast sandwiches.

Ingredients

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  • 1 cup warm milk (105°F to 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
  • 2 tablespoons cornmeal, for dusting
  • Butter or oil, for griddle

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 flour, salt, and melted butter to the yeast mixture. Mix with a wooden spoon until a shaggy, sticky dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for about 5 minutes until the dough is smooth. It will remain slightly tacky.
  4. 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.
  5. Gently punch down the dough. Turn it onto a lightly floured surface and pat it out to about 1/2 inch thickness.
  6. Use a 3-inch round cutter to cut out the English muffins. Gather the scraps, gently re-knead them, and cut out any remaining rounds.
  7. Lightly dust a baking sheet or large platter with cornmeal. Place the cut rounds on the prepared surface, leaving space between them. Cover loosely and let them rest for 30 minutes.
  8. Heat a large, heavy-bottomed skillet or griddle over medium-low heat. Do not add fat yet.
  9. Place the rested muffins onto the dry, warm skillet. Cook for 8 to 12 minutes per side. You are looking for a deep golden brown color. Adjust the heat as necessary to cook them through without burning the exterior. The low heat helps them cook internally and develop the nooks and crannies.
  10. Remove the cooked English muffins from the skillet. For the best texture, split them open using a fork rather than a knife.
  11. Toast the split sides on the griddle or under a broiler until lightly crisp. Serve immediately with butter or use them for your favorite breakfast sandwich.

Notes

  • To achieve those signature ‘nooks and crannies,’ cook the muffins slowly over medium-low heat. This slow cooking process allows the interior structure to set properly.
  • Split the muffins with a fork instead of slicing them with a knife. The fork tines create jagged edges that trap butter and jam better.
  • These muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight or reheat directly from frozen.

Nutrition

Find it online: https://gourmetgaze.com/best-homemade-english-muffin-recipe/