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Homemade Classic English Muffins with Nooks and Crannies

A toasted english muffin sliced in half, showing the characteristic open crumb structure and golden-brown nooks on the surface.
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Make soft, fluffy English muffins from scratch on your stovetop. This recipe yields classic nooks and crannies perfect for holding melted butter.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon active dry yeast dissolved in 2 tablespoons warm water
  • Extra flour or cornmeal for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
  2. In a separate small bowl, combine the buttermilk, melted butter, and the dissolved yeast mixture.
  3. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until just combined. Do not overmix; the dough will be sticky.
  4. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. The dough will rise slightly.
  5. Lightly dust a clean surface with flour or cornmeal. Turn the dough out onto the surface. Gently pat or 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 the remaining muffins.
  7. Lightly dust both sides of the cut muffins with cornmeal or flour. Place them on a baking sheet lined with parchment paper. Let them rest for 15 minutes.
  8. Heat a dry, heavy-bottomed skillet or griddle over medium-low heat. You do not need to grease the cooking surface.
  9. Place the muffins on the hot griddle, leaving space between them. Cook for 8 to 10 minutes per side, until golden brown. The heat must remain low enough so the muffins cook through without burning the exterior.
  10. Remove the cooked muffins and set them aside. Repeat with the remaining dough.
  11. To achieve the signature texture, split the cooked muffins horizontally using a fork, not a knife.
  12. Toast the split muffins lightly before serving with butter or jam.

Notes

  • For the best nooks and crannies, cook these stovetop english muffins slowly over medium-low heat.
  • This recipe is freezer friendly; cool completely, place in an airtight bag, and freeze for up to 3 months. Reheat in a toaster.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://cookincorner.com/homemade-english-muffin-nooks-and-crannies/