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Homemade English Muffins with Signature Nooks and Crannies

Close-up of a homemade english muffin, split open and drizzled with honey, showing its signature nooks and crannies.
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Make soft, fluffy English muffins from scratch on your stovetop. This easy recipe delivers the classic nooks and crannies that hold melted butter perfectly.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon active dry yeast
  • 3/4 cup warm water (about 105-115°F)
  • 1/4 cup buttermilk or milk
  • 2 tablespoons unsalted butter, melted, plus more for griddle
  • Cornmeal or semolina, for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, and baking soda.
  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 buttermilk 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 just combined into a shaggy, sticky dough. Do not overmix.
  5. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour, or until it has increased in volume slightly. This is a low-rise dough; it will not double.
  6. Lightly dust a clean surface with flour. Gently scrape the dough out. Pat or lightly roll the dough to about 1/2 inch thickness.
  7. Use a 3-inch round cutter to cut out the muffins. Gather the scraps, gently press them together, and cut out any remaining rounds.
  8. Generously dust a baking sheet or large platter with cornmeal or semolina. Place the cut rounds on the dusted surface, leaving space between them. Cover loosely and let them rest for 30 minutes.
  9. Heat a large, dry cast-iron griddle or heavy skillet over medium-low heat. You want the griddle hot enough to cook slowly, which helps create the nooks and crannies.
  10. Lightly brush the griddle surface with a small amount of melted butter. Place the muffins on the hot griddle, leaving space between them.
  11. Cook for 8 to 12 minutes per side, until golden brown. If they brown too quickly, reduce the heat. The slow cooking process is key to developing the texture.
  12. Once cooked, transfer the muffins to a wire rack to cool completely.
  13. To open, use a fork to split the cooled muffins horizontally. Toast before serving.

Notes

  • For the best nooks and crannies, cook these muffins slowly on a lightly buttered or dry griddle over medium-low heat.
  • You can freeze fully cooled, split muffins in an airtight container for up to 3 months. Toast directly from frozen.
  • Use these fresh English muffins for classic breakfast sandwiches or Eggs Benedict.

Nutrition

Find it online: https://cookerycommand.com/english-muffin-recipe-from-scratch/