How to Make Easy English Muffins • the BEST recipe! (2024)

What are nooks and crannies?

English muffins are known for their distinctive texture, which includes lots of small air pockets, also known as “nooks and crannies.” The reason English muffins have these nooks and crannies is due to their unique cooking process on the stovetop, where the high heat heat causes the moisture inside the dough to evaporate and create steam. This steam causes the muffins to rise and create air pockets throughout the dough.

Why didn’t my dough rise?

Dough rises faster in warmer temperatures. If your kitchen is cold your dough might not rise in the 1-2 hours allowed. Look for a warmer place to set your bowl or invest in a proofing box, which I love. I plug it in, set it to the temperature I want, and set my dough inside. It always rises beautifully and the box folds flat when not in use. Also be sure to check the dates on your yeast packets and make sure your ingredients were at the recommended temperatures in the recipe.

The bottoms of my muffins burned!

Your heat was too high. I cook my muffins on low heat. The bottoms don’t take on color until the latter part of cooking. You need to be patient and cook low and slow so the insides can cook through before the outside gets too brown. It takes up to 15 minutes on each side. If your semolina is getting dark brown or burned, your heat is too high. Wipe out the pan and set your heat a little lower.

Can I just bake these in the oven?

No, they won’t get nice and brown or take on the right shape in the oven. You can finish cooking them in the oven, though, if necessary to get the inside thoroughly done.

What if I don’t have a thermometer, how can I tell if my muffins are done?

All cooks need an instant read thermometer in the kitchen, so get one asap. If you don’t have one, cook the muffins for the full time, and then give their sides a squish with your fingers…if they feel very soft you may want to pop them in a 350F oven for a few minutes to cook through.

How do you ‘fork split’ an English muffin?

Take the tines of a fork and pierce the soft sides of the muffin all the way around the perimeter. Then gently pry the muffin apart into 2 halves. This will reveal all those famous nooks and crannies! Alternatively you can use a serrated bread knife to slice the muffins, but I highly recommending fork splitting them.

How long will English muffins last?

They’ll last for up to a week. Keep them in a zip lock baggie on the counter, or in the fridge. Since you are going to be toasting them, they will still be good even after several days.

Can these English muffins be frozen?

Yes, they freeze beautifully. Wrap them well and use within 3 months.

Can I make this dough ahead of time?

Yes, you can make the dough up to step 3, then cover well and refrigerate overnight. Bring to room temperature before proceeding with the recipe.

• 1 3/4 cups lukewarm milk, about 110F
• 3 tablespoons softened butter
• 1 1/2 teaspoons salt, to taste
• 2 tablespoons granulated sugar
• 1 large egg at room temperature, lightly beaten
• 4 1/2 cups bread flour
• 2 teaspoons instant yeast (one packet)
• semolina or corn meal, for sprinkling on the griddle or pan

• Put everything except the semolina into the bowl of a stand mixer fitted with the paddle attachment (not the bread hook.) Alternatively, if you have a bread machine you can set it to the dough cycle.

• Mix the dough on medium speed for about 5 minutes, The dough should come away from the sides of the bowl and be smooth and quite elastic. I had to scrape the sides of my bowl a couple of times.

  

• Scrape the dough down into a rough ball and cover with plastic wrap. Let rise in a warm place for about 2 hours until risen and puffy.

  

• After the rise, gently deflate the dough. This dough will be soft and sticky. Turn it out onto a surface that has been dusted with the semolina, or corn meal, and form it into 16 pieces. (First cut the dough in half, then cut each half in half, and again and again until you have 16 (more or less) equal blobs.

  

• Form the pieces into rounds, and then lightly pat them into disks about 3 inches in diameter. Make sure they are dusted on both sides with the semolina. Cover loosely with plastic and let rest for about 20 minutes. They will puff gently.

  

• Sprinkle your griddle or skillet with a little semolina or corn meal. Cook the muffins on a low to medium low heat for about 15 minutes on each side, until they are golden browned and done. They will puff up initially, and when you flip them you'll see them take on the traditional English muffin shape.

  

• You can test for doneness with an instant read thermometer…the inside should register 200 degrees F when they are completely cooked through. If they are very brown before getting thoroughly done on the inside, transfer them to a 350F oven to finish cooking for 5-10 minutes. Note: your muffins should not be getting brown right away, if they do, your heat is too high.

  

• Be sure to use a fork to split the muffins before toasting to bring out that famous English muffin texture.

  

• If you have an electric griddle, set it to 300F. Otherwise, use low to moderate heat on the stove. A griddle pan, or heavy bottomed pan, like cast iron, works well to modulate the heat. The muffins have to cook through, so you don’t want them to get too brown too quickly.
• Work in batches so you don’t crowd your pan.

This post was first published in 2013, and has been updated and re-photographed in 2022. Recipe is from King Arthur Flour

Course: bread

Cuisine: American

Keyword: baking, bread, breakfast, no yeast