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Fluffy Homemade English Muffins with Classic Nooks and Crannies

A homemade english muffin split in half, showing its signature nooks and crannies texture on a white plate.
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You can make soft, fluffy homemade English muffins right on your stovetop. This easy recipe delivers those signature nooks and crannies that hold melted butter perfectly, making them better than store-bought.

Ingredients

Scale
  • 1 cup warm water (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 cornmeal, for dusting
  • Butter or cooking spray, for griddle

Instructions

  1. In a large bowl, combine the warm water, yeast, and sugar. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows your yeast is active.
  2. Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy, sticky dough forms. Do not overmix; this is a no-knead dough.
  3. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  4. Lightly flour a clean work surface. Gently scrape the dough out onto the surface. Dust the top of the dough lightly with flour. Pat the dough out into a rectangle about 1/2 inch thick.
  5. Using a 3-inch round cutter, cut out the English muffins. Gather the scraps, gently pat them together, and cut out any remaining rounds.
  6. Sprinkle cornmeal liberally over a baking sheet or rimless cookie sheet. Place the cut dough rounds onto the cornmeal, spacing them slightly apart.
  7. Cover the rounds loosely with plastic wrap and let them rest for 30 minutes. This second rise is important for texture.
  8. Heat a large, heavy-bottomed skillet or griddle over medium-low heat. Lightly grease the surface with butter or cooking spray.
  9. Carefully place the dough rounds onto the hot griddle. Cook for 8 to 10 minutes per side. You are looking for a golden-brown color, not a deep brown. Adjust the heat as needed to prevent burning; low and slow cooking helps develop the interior texture.
  10. Once cooked, remove the English muffins from the griddle. Let them cool completely on a wire rack.
  11. To achieve the classic nooks and crannies, split the cooled muffins using a fork around the edges, rather than slicing with a knife.
  12. Toast before serving with your favorite spreads or use them for breakfast sandwiches.

Notes

  • For the best ‘nooks and crannies’, avoid slicing the muffins with a knife; always use a fork to split them open after toasting.
  • These homemade English 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.
  • If you want a slightly tangier flavor, consider using a sourdough starter instead of commercial yeast.

Nutrition

Find it online: https://devourdish.com/easy-homemade-english-muffin-recipe/