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Easy Homemade English Muffins with Signature Nooks and Crannies

Close-up of a homemade English muffin split open, showing the airy interior texture and toasted surface.
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Make bakery-style English muffins at home. This simple recipe yields soft, chewy muffins full of those classic nooks and crannies, perfect for breakfast sandwiches or toasting with butter and jam.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 packet active dry yeast
  • 1 cup warm milk (about 105-115°F)
  • 1 teaspoon baking soda
  • 1 tablespoon melted butter, plus more for greasing
  • Cornmeal, for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
  2. Warm the milk until it is between 105-115°F. Pour the warm milk and melted butter into the dry ingredients. Mix until a shaggy dough forms.
  3. Cover the bowl and let the dough rest in a warm place for 1 hour, or until it has doubled in size. This recipe requires no kneading.
  4. Gently stir in the baking soda. The dough will become slightly foamy.
  5. Lightly dust a clean surface with cornmeal. Turn the dough out onto the surface. Pat the dough out to about 3/4 inch thickness. Do not use a rolling pin.
  6. Use a 3-inch round cutter to cut out the muffins. Place the cut rounds onto a baking sheet heavily dusted with cornmeal.
  7. Cover the cut muffins loosely and let them rest for 30 minutes.
  8. Heat a large, dry cast iron skillet or griddle over medium-low heat. You do not need oil or butter in the pan.
  9. Carefully place the muffins onto the hot skillet, leaving space between them. Cook for 8 to 10 minutes per side, until golden brown. The internal temperature should reach 200°F.
  10. For a lighter interior, you can finish the muffins in a 350°F oven for 5 minutes after stovetop cooking.
  11. Cool completely on a wire rack before splitting them with a fork to reveal the nooks and crannies.

Notes

  • Use cornmeal liberally when dusting your surfaces and pans; this creates the signature texture on the outside of the English muffin.
  • To get the best nooks and crannies, split the cooled muffins using a fork rather than slicing them with a knife.
  • These are excellent for making quick English muffin breakfast sandwiches.

Nutrition

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