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The Ultimate Homemade English Muffins: Soft, Fluffy, with Perfect Nooks and Crannies

Two halves of a homemade english muffin, toasted golden brown, showing the signature nooks and crannies, topped with melting butter.
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Make bakery-style English muffins at home. This easy, yeast-based recipe yields soft, chewy muffins with the classic golden crust and internal holes perfect for holding butter.

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
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter, melted
  • Cornmeal, for dusting

Instructions

  1. Combine the warm milk, yeast, and sugar in a large bowl. Let stand for 5 to 10 minutes until foamy. This shows the yeast is active.
  2. In a separate bowl, whisk together the flour, salt, and baking soda.
  3. Add the melted butter to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy, slightly sticky dough forms. You do not need to knead this dough extensively; mixing until just combined is enough for soft muffins.
  4. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Lightly dust a clean work surface with flour. Gently turn the dough out onto the surface. Pat or lightly roll the dough to about 1/2 inch thickness.
  6. Use a 3-inch round cutter to cut out the English muffins. Gather the scraps, gently re-pat, and cut out any remaining rounds.
  7. Generously dust a baking sheet or large platter with cornmeal. Place the cut rounds on the cornmeal, leaving space between them.
  8. Cover the rounds loosely and let them rest for a second proof for 30 minutes.
  9. Heat a large, dry cast-iron skillet or griddle over medium-low heat. You are dry frying these, so add no oil or butter.
  10. Carefully place the dough rounds onto the hot, dry skillet. Cook for 8 to 10 minutes per side, until golden brown. The key to the nooks and crannies is cooking them slowly over low heat.
  11. Once browned on both sides, transfer the muffins to a wire rack to cool completely.
  12. To serve, split the cooled muffins using a fork, not a knife, to preserve the internal texture. Toast before serving with butter and jam or use for breakfast sandwiches.

Notes

  • To achieve the best ‘nooks and crannies,’ cook the muffins slowly over medium-low heat. Rushing the cooking process will result in a dense interior.
  • Always split your English muffins with a fork. Cutting them with a knife seals the edges and prevents the classic hole structure from opening up when toasted.
  • If you prefer a slightly tangier flavor, you can substitute 1/2 cup of the flour with active sourdough discard, though this recipe is designed as a quick yeast bread.

Nutrition

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