English Muffins (Homemade, Soft & Nook-and-Cranny Style)
Introduction
Homemade English Muffins are soft, chewy, and filled with the classic “nooks and crannies” perfect for catching melted butter and jam. Unlike regular bread rolls, these are cooked on a stovetop skillet rather than baked (though a quick oven finish helps cook them through evenly).They’re perfect for breakfast sandwiches, eggs Benedict, or simple toasted snacks. Making them from scratch may sound fancy, but the process is surprisingly simple and beginner-friendly.
Prep Time: 15 minutes
First Rise: 1 hour
Shaping & Second Rise: 30–40 minutes
Cooking Time: 15–20 minutes
Total Time: About 2 hours 15 minutes
Ingredients (Makes 8–10 Muffins)
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2¼ teaspoons instant yeast (1 packet)
1 cup warm milk
2 tablespoons melted butter
1 large egg
2–3 tablespoons cornmeal (for dusting)
Instructions
Activate & Mix
In a large bowl, combine warm milk and yeast. Let sit for 5 minutes (if using instant yeast, you can mix directly).
Add sugar, salt, melted butter, and egg. Mix well.
Gradually add flour and mix until a soft dough forms.
Knead
Knead by hand for 8–10 minutes (or 5 minutes with a mixer) until smooth and elastic.
The dough should be soft but not sticky.
First Rise
Place dough in a lightly greased bowl.
Cover and let rise in a warm place for 1 hour or until doubled in size.
Shape the Muffins
Roll dough to about ½ inch thickness.
Cut circles using a round cutter or glass (about 3 inches wide).
Place on a tray sprinkled with cornmeal.
Dust tops lightly with cornmeal.
Cover and let rise again for 30–40 minutes until puffy.
Cook on Skillet
Heat a heavy skillet or non-stick pan over low-medium heat.
Place muffins on the pan and cook:
7–8 minutes per side
They should be golden brown.
If centers feel undercooked, finish in a preheated oven at 170°C (325°F) for 5–7 minutes.
Cool & Split
Let cool completely.
Use a fork to split around the edges (don’t use a knife!) to keep the classic texture.
Serving Ideas
Toast with butter & honey
Breakfast sandwich with egg & cheese
Eggs Benedict
Peanut butter & banana
Jam & cream cheese
Tips for Perfect English Muffins
Cook on low heat to prevent burning
Don’t skip second rise
Always split with a fork
Use a thermometer (inside temp should reach about 90–95°C / 190–200°F)
Storage
Room temp: 2–3 days (airtight container)
Refrigerator: 5 days
Freezer: Up to 2 months
Toast directly from frozen.
Nutrition (Approx. per muffin)
Calories: 160–190
Protein: 5–6g
Carbs: 28–30g
Fat: 4–5g
Final Thoughts
Homemade English Muffins are soft, golden, and far better than store-bought. Once you try them fresh, you’ll never go back! They’re versatile, freezer-friendly, and perfect for busy mornings.