Best English Muffins Recipe (with tons of nooks & crannies) (2024)

Homemade English Muffins - soft and chewy, loaded with tons of nooks and crannies. Perfect for sweet and savory breakfasts or as an afternoon snack!

This recipe for Homemade English Muffins is one of my favorites. English Muffins that are traditional, delicious, and made right in your very own kitchen!

Thin disks of yeast-leavened dough, cooked on a cast-iron skillet for that crisp, golden-brown crust. I love everything about these Homemade English Muffins. Soft and chewy texture, addictively delicious.

This recipe is simple and makes perfect English Muffins at home! If you make these fresh muffins at home, you will never go back to store-bought ones.

About English Muffins

English muffin is a small, round, flat bread, typically served split in half and toasted. They are a popular breakfast food in many parts of the world, including the United Kingdom, the United States, and Canada.

English muffin are cooked on a griddle or in a skillet, instead of baking them in an oven. The dough is usually made from flour, yeast, salt, sugar, and milk, and is rolled out into small circles before being cooked.

One of the most distinctive features of English muffins is the many small air pockets that are created during the cooking process. This gives the muffins a light, airy texture and makes them ideal for toasting and serving with butter or jam.

English muffins can be enjoyed in many different ways, from simple buttered toast to more elaborate breakfast sandwiches with eggs, bacon, and cheese. They can also be used as a base for mini pizzas or as a substitute for bread in other recipes.

What makes English Muffins different from bread

English muffins are different from other breads in several ways:

1. Cooking method: English muffins are typically cooked on a griddle or skillet, rather than being baked in an oven like many other breads. This cooking method gives the muffins a distinct texture and flavor.
2. Texture: English muffins are known for their light and airy texture, which comes from the many small air pockets that are created during the cooking process. This texture is different from other bread, which may be denser or have a more uniform crumb.
3. Shape and size: English muffins are typically small, round, and flat, with a diameter of around 4-5 inches. This shape and size are different from other bread, which may be loaf-shaped, oblong, or square.
4. Splitting: English muffins are designed to be split open before eating, which makes them ideal for toasting and spreading with butter or jam. This is different from other bread, which may be sliced or torn apart.

Overall, English muffins have a unique combination of texture, flavor, and shape that sets them apart from other breads.

Why do English Muffins have nooks and crannies

English muffins have nooks and crannies because of the way they are cooked. As the dough is cooked on a griddle or skillet, the heat causes the moisture in the dough to turn into steam. The steam expands the air pockets that were formed by the yeast during the rising process, causing them to become larger and more numerous.

When the muffins are flipped over to cook on the other side, the steam created by the heat causes the top of the muffin to rise up and form a dome shape. This creates even more air pockets inside the muffin, which results in the nooks and crannies that are characteristic of English muffins.

The nooks and crannies in English muffins make them ideal for toasting because the heat causes the edges of the pockets to become crispy and golden brown while the insides remain soft and moist. This creates a unique texture that makes them different from other breads.

Ingredients you'll need to make this English Muffins

Flour: Flour is the main ingredient in English muffins, providing structure and texture. I prefer bread flour for this recipe, as it gives muffins a nice chewy texture. You can use all-purpose flour or half bread flour and half all-purpose flour for this recipe.

Yeast: Yeast is a microorganism that feeds on sugar and produces carbon dioxide gas as a byproduct. This gas is what causes the dough to rise and creates the air pockets in English muffins.

Salt: Salt is added to English muffin dough for flavor.

Sugar: Sugar is added to feed the yeast and help it produce more carbon dioxide. It also adds a slightly sweet taste to the muffins.

Milk: Milk is used in English muffins to create a softer, more tender texture than muffins made with water alone.

Butter: Butter is added to the dough for additional richness and flavor.

Cornmeal or semolina: For dusting the surface to prevent the muffins from sticking and for easier handling.

How to make English Muffins

A classic breakfast recipe, Homemade English Muffins. These English muffins are addictively delicious and simple to make. Make a big batch of Homemade English Muffins and freeze them. It takes a few minutes to reheat and enjoy this classic breakfast, fresh at home.

Enjoy this simple, fool-proof recipe for Homemade English Muffins in just 5 - easy steps.

Step1: Proof the Yeast

In a cup, stir in lukewarm water [100F - 110F], lukewarm milk [100F – 110 F], sugar, and yeast. Let the mixture stand for 10 minutes, or it turns frothy and doubles in volume.

Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Step 2: Prepare the Dough (By Hand or Using a Stand Mixer)

In a bowl, add flour, salt, softened butter or olive oil, and yeast mixture. With the back of a spatula, mix all the ingredients until just combined.

Transfer the dough to a lightly floured work surface. Knead the dough for around 8-10 minutes or until the dough is soft, pliable, and springs back when pressed. Shape the dough into a ball.

If using a stand mixer, knead the dough for 5-7 minutes. The dough is soft and pliable (dough will start to leave the sides of the bowl and form into a smooth ball).

Note: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoons of warm milk.

Step 3: First Proofing

Grease the bowl and place the dough in. Turn the dough to grease the top. Cover the bowl with a kitchen towel and place it in a warm place for 60-90 minutes, or it double in volume.

If using Instant Pot, grease the inner pot. Place the dough, and turn the dough to grease the top. Place the lid and cover the pot. Turn ON YOGURT (less) for 30 minutes. I used a glass lid that fits to cover the inner pot.

Step 4: Shape English Muffins

Sprinkle some cornmeal or semolina on a large baking sheet. Set it aside.

Transfer the dough onto a floured work surface. Using a rolling pin, gently roll it to a half-inch thickness.

Use a 3-inch cookie cutter and cut your muffins. Transfer the muffins onto a prepared baking sheet. Gather all the leftover dough, roll it again into half an inch thickness, and cut the muffins. You should get around 12 muffins from the dough.

Sprinkle some semolina on top of the muffins. Cover muffins loosely with some plastic wrap. Place them in a warm place to rise again, around 45-60 minutes or it slightly puffs up.

Step 5: Cook English Muffins

Heat a cast-iron skillet at medium-low. Using a spatula, gently place 3 - 4 muffins in the pan. Cook for 5-6 minutes or the bottom is slightly brown. Flip the muffins and cook on another side for 5-6 minutes. Remove the muffins from the pan and transfer them onto a cooling rack.

Clean the pan to remove any cornmeal in-between the batches. Cook the remaining muffins. Enjoy warm with some butter and jam!

Directions for Make-ahead Dough

Follow STEP1 & STEP2 and prepare the dough. Place the dough in a lightly greased, air-tight container and place it in the refrigerator. The dough will rise slowly overnight in the refrigerator. In the morning, remove the dough from the refrigerator. Allow the dough to come to room temperature, or it doubles in volume. Continue with STEP 4.

Directions on How to Freeze the Dough

Follow the recipe through STEP 3. After the first proofing, deflate the dough. Tightly wrap the dough in a plastic wrap, and with an aluminum foil. Place it in a freezer-safe, Ziploc bag and freeze it for up to 3 months. Thaw overnight in the refrigerator, or on a kitchen counter. Continue with STEP 4.

Tips for Freezing English Muffins

You can freeze the baked muffins for up to 3 months. Thaw in the refrigerator or on the kitchen counter. Warm it up in the oven for 1-2 minutes and serve.

Tips for Best Homemade English Muffins

Here are some tips for making English muffins:

1. Measure the flour the right way: It is important to measure the flour right. You can measure the flour using a kitchen scale or with cup measurements. For measuring the flour using cup measurements, do not scoop the flour directly from the container. Lightly fill the measuring cup with the flour, and level it with the back of the spoon. See FAQ – How to measure Flour right way
2. Make sure the yeast is not expired: If the yeast is alive, it turns frothy and doubles in volume. If the mixture does not turn frothy or doubles in volume, discard the mixture and start again with fresh yeast.
3. Don't overwork the dough: Overworking the dough can lead to tough, chewy English muffins. Once the dough comes together, knead it only until it is smooth and elastic.
4. Check the consistency of the dough after kneading it for 4-5 minutes. If the dough feels too sticky, add some flour. If it is too dry, add 1-2 teaspoons of warm water.
5. Let the dough rise properly: The rising process is important for creating the air pockets that give English muffins their distinctive texture. Make sure to give the dough enough time to rise until it has doubled in size.
6. Sprinkle some semolina or cornmeal: on the baking sheet to prevent the muffins from sticking.
7. Use a cookie cutter for perfect muffins: I use a cookie cutter around 3 inches in diameter for the perfect muffins cutout. You can divide the dough into 12 equal portions, and roll out each portion into a 3-inch round disk. The thickness of the rolled muffins is around ½ inch in diameter.

More Tips for English Muffins

1. Allow the rolled muffins to rise again: For second proofing, allow the rolled muffins to puff up slightly, around 45-60 minutes.
2. Cook muffins on medium-low heat: Cooking them on high heat browns the crust quickly and the inside may not be cooked fully. It takes around 5-6 minutes on each side to cook muffins.
3. I prefer a seasoned cast iron skillet or griddle to cook the English muffins. The cast iron retains heat and gives the muffins a nice crust. If the muffins stick to the skillet, grease the skillet with a few drops of oil.
4. Do not overcrowd the skillet: work in batches to maintain the heat.
5. Clean the pan in-between cooking: Dust off any excess semolina in the pan in-between the batch cooking.
6. Cool the muffins on a cooling rack: Transfer the muffins to a cooling rack. Finish cooking the remaining muffins.
7. Use a fork to split the muffins: The best way to cut open the muffins is with the help of a fork. Simply run the fork around the muffin and open it with your hands. This way you can get those lovely nooks and crannies in the English Muffins for butter or jam to seep into.

Frequently Asked Questions

How to measure Flour the Right Way

It is important to measure the flour using the right method. To avoid over-measuring, do not scoop the flour straight from the container. First, loosen the flour by giving it a good stir with a spoon or a spatula. Next, spoon the flour into the measuring cup, and fill the cup slightly over the rim. Now, level the flour using the back of the spoon or a knife.

How should I store English muffins?

English muffins can be stored at room temperature for a few days or in the refrigerator for up to a week. They can also be frozen for longer storage. To thaw frozen muffins, let them sit at room temperature for a few hours or microwave them for a few seconds.

Can I make English muffins without a griddle?

While a griddle or skillet is the traditional way to cook English muffins, you can also bake them in the oven. Simply place the muffins on a baking sheet and bake at 375°F (190°C) for about 10-12 minutes.

Can I use a different type of flour for English muffins?

Yes, you can experiment with different types of flour, such as all-purpose flour or whole wheat flour. Keep in mind that using different flours may affect the texture and rise of the muffins.

Can I make English muffins ahead of time?

Yes, you can make English muffins ahead of time and store them in the refrigerator or freezer. To reheat, simply toast them in a toaster or under the broiler until they are warm and crispy.

What is the consistency of the dough?

The consistency of the dough is soft and pliable. Check the consistency of the dough after kneading it for 4-5 minutes. If the dough feels too sticky, add some flour. If it is too dry, add 1-2 teaspoons of warm water.

How long do you need the dough?

Depending upon the method used for kneading, the time will vary. If you are using a stand mixer to knead the dough, it takes somewhere from 5-7 minutes to knead the dough. If kneading the dough by hand, it takes around 10-15 minutes for a soft dough.

How do I know if the dough is kneaded enough?

A well-kneaded dough is soft, pliable, and springs back. If the dough does not pass this simple test, it means it needs more kneading.

How do I know if the English Muffins are cooked?

Depending upon the type of skillet used, and the temperature at which the muffins are cooked, the cooking time may vary. Typically, it takes around 5-6 minutes on each side, on medium to low heat in a cast-iron skillet. Here's how you can tell if the muffins are cooked right, as follows:

1. Appearance: Muffins will be visibly puffed, and the crust will be golden brown. Cooktop and bottom of the muffins to a golden brown.
2. Split the English Muffin: Split the muffin using a fork. Check the center of the muffin. If it feels doughy, it means it needs more time to cook. Return the muffin to the skillet and cook it for additional few minutes.

Why is my English Muffin dense?

The dough must be soft and pliable. Try not to add excess flour at the time of kneading.

For a soft and chewy muffin, the yeast needs to rise well. If the rising time is too short or too long, chances are the muffin will turn dense and heavy.

Why is the center of the English Muffin not cooked?

If the English Muffins are cooked on high heat, the top, and bottom brown quickly. It can sometimes be misleading based on the outer crust. It is important to cook the muffins on medium-low heat. Allow the center of the muffin to cook fully.

Why do English Muffins smell yeasty?

Cook the muffins fully. If the muffins are not cooked fully they will smell yeasty.

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Homemade English Muffins Recipe