English Muffins (Griddled, Nooks and Crannies)

Discover the joy of making homemade English muffins with golden crusts, soft interiors, and those iconic nooks and crannies that soak up butter and jam perfectly. Unlike store-bought muffins, griddled English muffins have a light, chewy texture that is satisfying and comforting for breakfast or brunch. With a simple set of ingredients—flour, yeast, milk, butter, and a touch of sugar—these muffins are surprisingly easy to prepare. The key is allowing the dough to rise, rolling them to the perfect thickness, and cooking slowly on a griddle or non-stick skillet. Whether you are an experienced baker or just starting out, these griddled English muffins will elevate your morning routine and impress family and friends.

This recipe is not only delicious but versatile. You can top them with classic butter and honey, creamy peanut butter, or even use them for breakfast sandwiches with eggs and bacon. Perfect for weekend mornings or special brunches, this recipe brings the café experience right to your kitchen.

Ingredients

• 3 ½ cups (440g) all-purpose flour
• 1 tablespoon sugar
• 1 ½ teaspoons salt
• 2 teaspoons instant yeast
• 1 ¼ cups (300ml) warm milk (110°F / 43°C)
• 3 tablespoons unsalted butter, melted
• Cornmeal for dusting

Directions

1. Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the dough: In a large mixing bowl, combine flour and salt. Add melted butter and yeast mixture. Mix until a sticky dough forms.
3. Knead the dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
4. First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1–1.5 hours, or until doubled in size.
5. Shape the muffins: Punch down the dough and roll it out to ½-inch thick. Use a round cutter (3 inches) to cut out muffins. Sprinkle a baking sheet with cornmeal and place the muffins on it. Cover and let rise for 30 minutes.
6. Griddle the muffins: Heat a non-stick skillet or griddle over medium-low heat. Sprinkle lightly with cornmeal. Cook muffins for 6–7 minutes per side until golden brown. Do not press down. Adjust heat if muffins are browning too quickly.
7. Cool and split: Allow muffins to cool slightly, then split with a fork to reveal the nooks and crannies. Serve warm with butter, jam, or your favorite toppings.