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Fluffy Homemade English Muffins with Perfect Nooks and Crannies

A toasted english muffin cut in half, showing its airy, hole-filled interior and golden-brown crust.
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Make soft, fluffy English muffins at home using this simple stovetop method to achieve classic nooks and crannies.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Active Dry Yeast
  • 1 cup Buttermilk, lukewarm
  • 2 tablespoons Unsalted Butter, melted
  • Extra flour for dusting
  • Butter or oil for griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, baking soda, and yeast.
  2. Add the lukewarm buttermilk and melted butter to the dry ingredients. Mix until just combined into a shaggy dough. Do not overmix.
  3. Cover the bowl and let the dough rest at room temperature for 1 hour. The dough will become slightly bubbly.
  4. Lightly flour a clean surface. Turn the dough out onto the surface. Gently pat or roll the dough to about 1/2 inch thickness.
  5. Use a 3-inch round cutter to cut out the muffins. Rework the scraps once and cut more if possible.
  6. Dust the cut rounds lightly with flour and place them on a baking sheet lined with parchment paper, ensuring they do not touch.
  7. Cover the muffins loosely and let them proof for 30 minutes.
  8. Heat a dry cast-iron griddle or large skillet over medium-low heat.
  9. Place the proofed muffins on the hot griddle, leaving space between them. Cook for 6 to 8 minutes per side, until golden brown. Do not press down on them.
  10. Remove the muffins from the griddle and let them cool completely on a wire rack.
  11. To serve, split them open using a fork, not a knife, to preserve the nooks and crannies. Toast before serving.

Notes

  • For best texture, split the cooled muffins using a fork instead of slicing with a knife. This action creates the signature nooks and crannies.
  • These muffins freeze well. Cool completely, then place them in an airtight freezer bag for up to 3 months. Thaw overnight or toast directly from frozen.
  • If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://delishdreams.com/english-muffin-recipe-nooks-crannies/