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Best Homemade English Muffins Recipe for Nooks and Crannies

Close-up of a freshly cooked english muffin recipe with a bite taken out, showing its airy, porous interior.
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Make classic, soft English muffins from scratch on your stovetop. This recipe delivers the characteristic holes and light texture you want for your breakfast.

Ingredients

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

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt.
  2. In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
  3. Add the warm milk and melted butter to the yeast mixture. Stir to combine.
  4. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until a shaggy, sticky dough forms. Do not overmix or knead.
  5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Lightly dust a clean surface with flour. Gently scrape the dough out. Pat the dough into a rectangle about 3/4 inch thick.
  7. Use a 3-inch round cutter to cut out the muffins. Reroll scraps once if needed.
  8. Generously dust a baking sheet or large tray with cornmeal. Place the cut dough rounds on the cornmeal, leaving space between them.
  9. Cover the tray loosely with plastic wrap and let the muffins proof for 30 minutes. They will puff slightly.
  10. Heat a large, dry griddle or heavy skillet over medium-low heat. The temperature is important; too high and the outside burns before the inside cooks.
  11. Carefully place the muffins onto the hot griddle, leaving space between them. Do not press them down.
  12. Cook for 8 to 12 minutes per side until deeply golden brown. If they brown too quickly, reduce the heat.
  13. The muffins should sound hollow when tapped. Remove from the griddle and cool on a wire rack.
  14. Split the cooked English muffins with a fork to preserve the nooks and crannies, then toast before serving.

Notes

  • For the best texture, use a fork to split the muffins open instead of a knife. This creates more surface area for butter.
  • If you want a slightly richer flavor, substitute the water with an extra 1/4 cup of milk.
  • Store leftover cooked muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Nutrition

Find it online: https://miameal.com/english-muffin-recipe-nooks-and-crannies/