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Homemade English Muffins with Perfect Nooks and Crannies

Close-up of homemade english muffins cut in half, revealing a light, airy interior texture full of characteristic nooks and crannies.
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Make classic, bakery-style English muffins at home using this straightforward recipe, cooked entirely on the stovetop for a soft interior and slightly crisp exterior.

Ingredients

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  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 1/4 cups warm milk (about 105-115°F)
  • 1/4 cup melted butter, plus more for griddle
  • 1 teaspoon baking soda
  • Extra flour or 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 and 115 degrees Fahrenheit. Pour the warm milk and melted butter into the dry ingredients. Mix until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Gently punch down the risen dough. Mix the baking soda into the dough by folding it in a few times. Do not overmix.
  6. On a surface dusted with flour or cornmeal, roll the dough out to about 1/2 inch thickness.
  7. Use a 3-inch round cutter to cut out the muffins. Place the cut rounds on a baking sheet lined with parchment paper, lightly dusted with cornmeal.
  8. Cover the cut muffins loosely and let them rest for 30 minutes.
  9. Heat a dry, heavy-bottomed skillet or griddle over medium-low heat.
  10. Cook the muffins for 8 to 10 minutes per side. You are looking for a golden brown color. Do not press down on them while cooking; this prevents the nooks and crannies from forming.
  11. Remove the muffins from the griddle and let them cool completely on a wire rack.
  12. To serve, split them open using a fork, rather than a knife, to maximize the nooks and crannies. Toast before serving.

Notes

  • For the best texture, split the cooled muffins using a fork instead of slicing with a knife. This action pulls apart the interior structure, creating more pockets for butter.
  • If you prefer a slightly crispier exterior, lightly brush the griddle with melted butter before cooking each batch.
  • These muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Toast directly from frozen.

Nutrition

Find it online: https://savoryskies.com/best-english-muffins-nooks-and-crannies-recipe/