Homemade English Muffins with Perfect Nooks and Crannies

Making your own English muffins transforms breakfast from ordinary to extraordinary. You’ll never go back to store-bought once you taste these golden, chewy rounds with their signature texture.

Contents

Homemade English Muffins with Perfect Nooks and Crannies

Modern kitchen setup with ingredients for English muffin preparation arranged neatly on marble countertop, shot in natural daylight

KEY INFO

Prep time: 30 minutes active
Cook time: 10-15 minutes per batch
Total time: 2-3 hours (including rising)
Servings: 10-12 muffins
Difficulty level: Moderate (beginner-friendly with attention to detail)

Dietary tags: Vegetarian, easily adaptable for vegan

EQUIPMENT NEEDED

Large mixing bowl
Measuring cups and spoons
3-inch round cutter (or large drinking glass)
Cast iron skillet or griddle
Rolling pin
Clean kitchen towels
Wire cooling rack

Simple alternatives: Use a cookie cutter instead of a round cutter, any heavy-bottomed pan works for cooking

Hands kneading elastic English muffin dough on a floured white marble counter in a modern kitchen with red subway tiles and copper pot rack, shot from above in natural daylight.

INGREDIENTS

Main dough:

3½ cups (420g) all-purpose flour
2¼ teaspoons (1 packet) active dry yeast
2 tablespoons sugar
1½ teaspoons salt
1 cup (240ml) warm milk (105-115°F)
3 tablespoons melted butter
⅔ cup plain Greek yogurt, room temperature
1 large egg, room temperature

For dusting:

½ cup fine cornmeal or semolina flour

Common substitutions: Non-dairy milk and vegan butter for dairy-free version, bread flour for chewier texture

METHOD

Test your yeast
Mix yeast with 2 tablespoons warm milk and 1 teaspoon sugar. Wait 5 minutes until foamy – no foam means dead yeast.
Build the dough
Combine flour, remaining sugar, and salt in large bowl. Add foamy yeast mixture, remaining warm milk, melted butter, yogurt, and egg. Mix until shaggy dough forms.
Knead until smooth
Knead by hand for 8-10 minutes until dough is smooth and elastic. Dough should feel slightly tacky but not sticky.
Test: Stretch a small piece – it should form a thin window without tearing.
First rise
Place dough in greased bowl, cover with damp towel. Rise in warm spot until doubled in size, 60-90 minutes.
Shape the muffins
Turn dough onto lightly floured surface. Roll to ½-inch thickness – this is crucial for proper texture. Cut straight down with 3-inch cutter – no twisting motion.

Professional food photography of dough prepared on a floured marble counter in a modern kitchen with red subway tile backsplash, clear prep bowls, and wooden utensils

Coat and proof
Dip both sides of each round in cornmeal. Place on parchment-lined baking sheet, cover with towel.
Second rise: 30-45 minutes until puffy but not doubled.
Cook on griddle
Heat cast iron skillet or griddle to medium-low heat (300°F). Cook muffins 6-8 minutes per side until deep golden brown.
Visual cue: They should sound hollow when tapped on bottom.

Golden-brown English muffins cooking on cast iron skillet in a modern kitchen with red subway tile backsplash and warm, earthy color grading

Cool properly
Transfer to wire rack immediately. Cool at least 15 minutes before splitting.

Golden-brown English muffins cooling on a wire rack in a modern kitchen with red subway tiles and natural daylight

Split with fork
Pierce around the middle with fork tines. Gently pull apart – this creates the signature nooks and crannies.

CRUCIAL TIPS

Temperature matters:

Milk too hot kills yeast (never above 140°F)
Griddle too hot burns outside before inside cooks
Use instant-read thermometer if unsure

Rising secrets:

Cold kitchen? Place bowl near (not on) warm oven
Over-proofed dough makes flat muffins
Under-proofed dough stays dense and gummy

Cooking perfection:

Don’t crowd the pan – cook in batches
Resist flipping too early – let that golden crust develop
If outsides brown too fast, finish in 350°F oven for 5 minutes

STORAGE & SCALING

Storage: Cool completely, store airtight up to 3 days or freeze up to 3 months

Scaling: Recipe doubles perfectly – just cook in more batches

Reheating: Always split first, then toast for best texture

COMMON MISTAKES TO AVOID

Rolling dough too thin (makes tough muffins)
Cutting with twisting motion (seals edges, prevents rising)
Skipping cornmeal coating (loses authentic texture)
Not letting them cool before splitting (gummy interior)

DELICIOUS VARIATIONS

Overnight tanginess: After first rise, refrigerate dough up to 24 hours for complex sourdough-like flavor
Whole wheat: Replace 1 cup all-purpose flour with whole wheat flour
Vegan version: Use non-dairy milk, vegan butter, and skip the egg (slightly less rich but still delicious)
Cinnamon raisin: Add 1 teaspoon cinnamon and ½ cup raisins to dry ingredients

These homemade English muffins beat any store-bought version hands down. The satisfaction of splitting open that first muffin and seeing those perfect nooks and crannies makes every minute worthwhile. Toast them up, slather with butter, and prepare for breakfast bliss.