Homemade English Muffins with Perfect Nooks and Crannies

Homemade English muffins bring all those beloved nooks and crannies right to your kitchen counter. I’ve been making these fluffy breakfast treats for years, and they’re honestly better than anything you’ll find at the store.

There’s something magical about the way homemade English muffins transform simple pantry ingredients into golden, craggly perfection. The first time I made these in my own kitchen, I was amazed by how the slow overnight rise creates that signature texture we all love. Unlike store-bought versions that often taste flat and dense, these have real character and flavor that comes from patience and care.

My grandma always said the best bread comes from time, not rushing, and she was absolutely right about these muffins. The 12-hour fermentation develops incredible flavor while keeping the process surprisingly simple. You’ll mix the dough in just minutes, let it work its magic overnight, then shape and cook them the next day—similar to our method in these Sourdough Discard Bagels. The gentle skillet cooking method creates that perfect contrast between the crispy exterior and tender, airy interior that makes English muffins so irresistible.

Ready to try it? Let’s get cooking!

Why You’ll Love This Homemade English Muffins Recipe

These homemade English muffins have been a breakfast staple in my kitchen for years, and they never fail to impress. The long, slow rise creates that authentic tangy flavor and perfect texture that makes store-bought versions pale in comparison.

• Authentic nooks and crannies that hold butter and jam perfectly
• Simple ingredients you already have in your pantry
• Overnight rise means minimal hands-on time
• No special equipment needed – just a skillet and cookie cutter
• Freezer-friendly for quick breakfasts all week long
• Perfect for breakfast sandwiches with that ideal chewy texture—just like the ones featured in our Air Fryer Breakfast Ideas

Ingredient Note List

All-Purpose Flour: The foundation of these muffins, providing structure while staying tender enough to create those signature air pockets we love.

Instant Yeast: I always use instant yeast because it works directly in the dough without needing to bloom first, making the process foolproof.

Salt: Essential for flavor development and controlling the fermentation process during that long overnight rise.

Whole Milk: Creates richness and helps develop the tender crumb that makes homemade English muffins so much better than store-bought.

Water: Balances the milk to create the perfect hydration level for easy mixing and proper texture.

Butter: Adds flavor and creates a slightly richer dough that toasts beautifully—similar to our Cinnamon Sugar Bagels.

How to Cook Homemade English Muffins

Step 1. I usually start by combining the flour, yeast, and salt in a medium bowl, whisking them together to distribute evenly.

Step 2. In a separate measuring cup, I warm the milk and water in the microwave for just 15-30 seconds until lukewarm, then stir in the melted butter.

Step 3. My grandma always said to add wet ingredients to dry slowly, and I’ve found this creates the smoothest dough without overworking it.

Step 4. Once the dough comes together, I scrape down the bowl sides and cover tightly with plastic wrap and a clean towel.

Step 5. The overnight rise is where the magic happens – I let it sit at room temperature for 12-18 hours until doubled and bubbly.

Step 6. When ready to shape, I turn the risen dough onto a floured surface and let it rest for 10 minutes to relax the gluten.

Step 7. I’ve found that rolling to exactly 2cm thickness gives the perfect height after cooking, so I use a ruler to check.

Step 8. Using a floured 3-inch cookie cutter, I cut straight down without twisting to ensure the muffins rise evenly.

Step 9. After a 40-45 minute proof, the dough circles should look puffy and rounded – that’s when they’re ready to cook.

Step 10. My husband prefers when I cook these low and slow in a covered skillet, which creates the steam needed for that fluffy interior.

How to Store & Reheat

I usually store these homemade English muffins in an airtight container at room temperature, where they stay fresh for up to 4 days. Make sure they’re completely cool before sealing to prevent any moisture buildup that could make them soggy.

For longer storage, I recommend wrapping individual muffins tightly in plastic wrap and freezing for up to 8 weeks. In my experience, freezing works perfectly with these muffins – they actually toast better from frozen than fresh sometimes.

For best results, I always split them with a fork before toasting to preserve those nooks and crannies. You can toast them directly from frozen, or thaw at room temperature for about 30 minutes if you prefer.

What to Serve with Homemade English Muffins

Classic Eggs Benedict: The perfect foundation for this brunch favorite, with those nooks and crannies holding the hollandaise sauce beautifully. You can even swap in our Mini Bagels for a fun variation.

Breakfast Sandwiches: Layer with scrambled eggs, cheese, and bacon for a hearty morning meal that beats any drive-through version—especially with ideas from our Air Fryer Breakfast Ideas.version.

Butter and Jam: Sometimes simple is best – the traditional pairing that lets the muffin’s tangy flavor shine through.

Avocado Toast: Mash ripe avocado with lemon juice and sea salt for a modern twist on breakfast that feels both healthy and satisfying.

Peanut Butter and Honey: My family loves this combination, especially when the muffins are still warm from toasting.

Cream Cheese and Lox: Turn breakfast into something special with this classic New York-style pairing, or try our Vegan Lox Bagels for a plant-based twist.

FAQs

Print