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Easy No-Knead Homemade English Muffins with Classic Nooks and Crannies

Close-up of homemade English muffins split open, showing the characteristic open, airy crumb structure.
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You can make soft, fluffy English muffins from scratch using this simple, no-knead recipe. Cook them on the stovetop for that perfect golden crust and enjoy the classic nooks and crannies that hold 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 (or milk with 1 teaspoon vinegar added)
  • 2 tablespoons unsalted butter, melted
  • 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 bowl, whisk together the buttermilk and melted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix with a spoon until just combined. Do not overmix; the dough will be shaggy and sticky. This is a no-knead recipe.
  4. Cover the bowl and let the dough rest at room temperature for 30 minutes.
  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 English muffins. Reroll scraps once to cut out remaining muffins.
  7. Lightly dust both sides of the cut muffins with flour or cornmeal. Place them on a baking sheet lined with parchment paper, leaving space between them.
  8. Heat a large, dry cast-iron skillet or griddle over medium-low heat. You are dry frying them, not using oil.
  9. Place the muffins on the hot skillet. Cook for 7 to 10 minutes per side, until golden brown. The internal temperature should reach 200°F if you check with a thermometer, or they should sound hollow when tapped.
  10. Remove the muffins from the skillet and let them cool completely on a wire rack before splitting.
  11. To get the best nooks and crannies, split the cooled muffins using a fork, not a knife.
  12. Toast the split sides on the skillet or under the broiler before serving with butter or jam.

Notes

  • For the best texture, use buttermilk. If you do not have buttermilk, mix 1 cup of whole milk with 1 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Do not press down on the muffins while they cook on the griddle; this prevents the interior from developing air pockets.
  • Store leftover English muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Nutrition

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