Print

The Easiest No-Knead Homemade English Muffins with Perfect Nooks and Crannies

Close-up of a homemade english muffin split open, showing its signature nooks and crannies texture, toasted golden brown.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic, soft English muffins from scratch using a simple, one-bowl, no-knead method. These skillet-cooked muffins develop the signature nooks and crannies that hold melted butter perfectly.

Ingredients

Scale
  • 3 cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Salt
  • 1 packet Active Dry Yeast (2 1/4 teaspoons)
  • 1 1/2 cups Warm Water (about 105-115°F)
  • 2 tablespoons Unsalted Butter, melted, plus more for greasing
  • Cornmeal or Semolina, for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt.
  2. In a separate small bowl, dissolve the yeast in the warm water. Let it sit for 5 minutes until foamy.
  3. Pour the yeast mixture and the melted butter into the dry ingredients. Mix with a wooden spoon until just combined into a shaggy, sticky dough. Do not knead.
  4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. This is your no-knead bread dough.
  5. Lightly dust a clean surface with flour. Gently scrape the dough out and pat it into a rough rectangle about 3/4 inch thick.
  6. Use a 3-inch round cutter (or a glass rim) to cut out the muffins. Reroll scraps once if needed.
  7. Generously dust a baking sheet or pizza peel with cornmeal or semolina. Place the cut dough rounds on the prepared surface, leaving space between them.
  8. Cover the rounds loosely with plastic wrap and let them rest for a second proof for 30 minutes.
  9. Heat a large, dry cast-iron skillet or griddle over low heat. The temperature must remain low to cook the inside thoroughly without burning the outside.
  10. Carefully place the muffins onto the warm skillet, ensuring they do not touch. Cook for 8 to 12 minutes per side, until golden brown. If they brown too fast, reduce the heat.
  11. Once cooked, remove the muffins from the skillet. For the best nooks and crannies texture, split them open using a fork rather than slicing with a knife.
  12. Toast before serving with your favorite toppings.

Notes

  • Use low heat when cooking on the skillet; slow cooking is key to developing the internal structure and those famous crannies.
  • Do not use oil or butter in the skillet for cooking; cook them dry.
  • Split the muffins with a fork to maximize the surface area for butter absorption.

Nutrition

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