Homemade English Muffins with Perfect Nooks and Crannies
Soft, chewy English muffins with classic nooks and crannies. Easy to make at home with an overnight ferment.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 12 hours 45 minutes
- Yield: 8 English muffins 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 2½ cups (355g) all-purpose flour
- ¼ teaspoon instant yeast
- ¼ teaspoon salt
- ⅔ cup (142ml) whole milk
- ½ cup (120ml) water
- 1 tablespoon (14g) butter, melted
Instructions
- In a bowl, mix flour, yeast, and salt. Microwave milk and water to lukewarm, stir in melted butter.
- Combine wet and dry ingredients to form a soft dough. Cover and rest at room temperature for 12-18 hours.
- Next day, turn dough onto floured surface. Rest 10 minutes covered.
- Roll dough to 2cm thickness. Cut out 3-inch rounds. Transfer to lined tray. Proof 40-45 minutes.
- Preheat a nonstick pan over medium heat. Cook muffins in batches, covered, 6-7 minutes per side.
- Cool on wire rack before serving.
Notes
- Store in airtight container up to 4 days or freeze for 8 weeks.
- Toast well and great for breakfast sandwiches.
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
Find it online: https://www.benefitiany.com/homemade-english-muffins/