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Fluffy Homemade English Muffins with Signature Nooks and Crannies

Close-up of a homemade english muffin split in half, showing its airy, open crumb structure.
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Make superior homemade English muffins on the stovetop. This easy recipe yields soft, fluffy breakfast bread with the classic nooks and crannies that hold melted butter perfectly, proving that from-scratch baking is better than store-bought.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup buttermilk, room temperature
  • 2 tablespoons unsalted butter, melted
  • Extra flour for dusting
  • Cooking oil or butter for the griddle

Instructions

  1. In a large bowl, combine the warm water, yeast, and sugar. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Add the buttermilk, melted butter, and salt to the yeast mixture. Stir to combine.
  3. Gradually add the flour, mixing until a shaggy, soft dough forms. You may not need all the flour. The dough will be sticky.
  4. Turn the dough out onto a lightly floured surface. Knead the dough gently for about 5 minutes until it becomes smooth but still soft. Avoid over-kneading; you want a tender crumb.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the risen dough. Turn it out onto a lightly floured surface. Pat or lightly roll the dough to about 1/2 to 3/4 inch thickness.
  7. Use a 3-inch round biscuit or English muffin cutter to cut out the rounds. Gather the scraps, gently re-knead them, and cut out more rounds.
  8. Place the cut rounds on a baking sheet heavily dusted with cornmeal or semolina (this prevents sticking and adds texture). Let them rest for 30 minutes.
  9. Heat a large, heavy-bottomed skillet or griddle over medium-low heat. Lightly grease the surface with oil or butter.
  10. Cook the English muffins in batches for about 8 to 12 minutes per side, turning only once. The heat must remain low enough so the muffins cook through without burning the exterior. They should be golden brown.
  11. Remove the cooked muffins and let them cool completely on a wire rack.
  12. To achieve the signature nooks and crannies, split the cooled muffins using a fork around the edges, rather than slicing with a knife. Toast before serving.

Notes

  • For the best texture, split the cooked English muffins with a fork instead of slicing them with a knife. This opens up the internal air pockets, creating the classic nooks and crannies.
  • These homemade English muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Toast directly from frozen.
  • If you want to use these for breakfast sandwiches or Eggs Benedict, toast them well after splitting.

Nutrition

Find it online: https://pureplatepath.com/homemade-english-muffin-nooks-and-crannies/