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Ultimate Homemade English Muffins with Perfect Nooks and Crannies (Stovetop Option)

Close-up of homemade english muffins, one sliced to show the open, airy crumb structure.
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Create bakery-style, fluffy homemade English muffins from scratch. This reliable recipe guarantees the classic ‘nooks and crannies’ texture, perfect for toasting or making breakfast sandwiches. You can cook these right on your stovetop.

Ingredients

Scale
  • 1 cup warm milk (about 105-115°F)
  • 2 teaspoons granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • Extra flour or cornmeal for dusting/cooking

Instructions

  1. Combine the warm milk and sugar in a large bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy. This confirms the yeast is active.
  2. Add the flour, salt, and melted butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It will remain slightly soft.
  4. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Gently punch down the risen dough. Turn it out onto a surface dusted generously with flour or cornmeal. Pat or lightly roll the dough out to about 3/4-inch thickness.
  6. Use a 3-inch round biscuit or English muffin cutter to cut out the rounds. Do not twist the cutter; press straight down to maintain the edges, which helps create the nooks and crannies. Reroll scraps once.
  7. Place the cut rounds on a baking sheet lined with parchment paper and lightly dusted with cornmeal. Cover loosely and let them rest for a second rise for 30 minutes.
  8. Heat a large, heavy-bottomed skillet or griddle over medium-low heat. You do not need oil or butter for cooking.
  9. Place the dough rounds on the dry, preheated skillet, leaving space between them. Cook for 8 to 12 minutes per side. The heat must be low enough to cook the inside thoroughly without burning the exterior. They should be golden brown.
  10. Once browned, remove the muffins. For the best texture, immediately place them on a wire rack to cool completely.
  11. To open, use a fork to split the cooled muffins in half horizontally. Toast them well before serving with butter or jam.

Notes

  • For the best ‘nooks and crannies,’ press the cutter straight down without twisting, and cook them slowly on the griddle.
  • You can freeze baked English muffins for up to three months. Cool completely, then store them in an airtight freezer bag.
  • If you prefer an oven method, bake the proofed muffins at 375°F (190°C) for 15 minutes instead of cooking on the stovetop.

Nutrition

Find it online: https://alchemychef.com/english-muffins-homemade-nooks-and-crannies/