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The Best Classic Homemade English Muffins with Nooks and Crannies

Two homemade english muffins, one split open showing the classic open crumb structure, lightly toasted on a white plate.
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Make bakery-style English muffins at home that are soft, fluffy, and loaded with those signature nooks and crannies. This reliable recipe uses a stovetop finish for a perfect texture every time.

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
  • Cornmeal or semolina, for dusting

Instructions

  1. Combine the warm milk, yeast, and sugar in a large bowl. Let this stand for 5 to 10 minutes until foamy. This confirms your yeast is active.
  2. Stir the melted butter into the yeast mixture.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface. Knead for about 5 to 7 minutes until the dough is smooth and elastic. It will remain slightly soft.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Gently punch down the risen dough. Turn it out onto a surface dusted generously with cornmeal or semolina.
  8. Pat or lightly roll the dough out to about 3/4 inch thickness. Do not overwork the dough.
  9. Use a 3-inch round cutter to cut out the English muffins. Place the cut rounds onto a baking sheet heavily dusted with cornmeal.
  10. Cover the cut muffins loosely and let them rest for a second rise for 30 minutes.
  11. Heat a large, dry griddle or cast-iron skillet over medium-low heat. The temperature is important; too high and they will burn before cooking through.
  12. Carefully place the muffins onto the hot griddle, leaving space between them. Cook for 8 to 10 minutes per side until golden brown. Do not press them down with a spatula.
  13. The muffins should be cooked through but still pale on the sides. Remove them from the griddle and let them cool completely on a wire rack.
  14. To serve, split the cooled muffins using a fork, not a knife, to maximize the nooks and crannies. Toast them until golden brown.

Notes

  • For the best nooks and crannies, avoid pressing the dough down too much after the first rise, and use a fork to split them open before toasting.
  • You can substitute semolina flour for cornmeal for a slightly different texture on the exterior.
  • These freeze well. Cool completely, place in an airtight bag, and freeze for up to three months. Toast directly from frozen.

Nutrition

Find it online: https://miameal.com/best-classic-homemade-english-muffins/