No-Knead English Muffins
Better than store-bought. These English muffins have all the nooks and crannies without the kneading.
Details
Ingredients
- 4 cups flour
- 2 tsp sugar
- 2 tsp salt
- 2.25 tsp instant yeast
- 2 cups warm milk
- 3 tbsp melted butter
- Cornmeal for dusting
Instructions
- 1
Whisk flour, sugar, salt, and yeast.
- 2
Stir in warm milk and butter until a sticky dough forms.
- 3
Cover and let rise for 1-2 hours until bubbly.
- 4
Heat a griddle or skillet over low heat.
- 5
Scoop dough onto cornmeal-dusted surface. Pat gently.
- 6
Cook muffins on the griddle for 7-9 minutes per side until golden and cooked through.
- 7
Fork-split for maximum nooks.
About This Recipe
The iconic English muffin, with its signature craggy texture and golden griddled exterior, holds a cherished place in British breakfast tradition. Originating in the 19th century, these yeasted flatbreads were traditionally cooked on a griddle, their unique 'nooks and crannies' engineered to perfectly cradle butter, jam, or the rich hollandaise of an Eggs Benedict. This no-knead rendition brilliantly captures that authentic experience without the labor-intensive dough development. The secret lies in a high hydration dough and an extended, slow fermentation, which allows gluten to develop naturally while producing a complex flavor profile. Warm milk activates the instant yeast, ensuring a fluffy interior, while a touch of melted butter adds richness and a tender crumb. The final griddle cooking provides the distinctive crisp crust and ensures those highly coveted nooks and crannies that elevate it far beyond any store-bought impostor. Serve them split and toasted, a blank canvas for both sweet and savory toppings.
Tips & Tricks
- • Achieve the perfect nooks and crannies by cooking the muffins over medium-low heat on a preheated griddle; this allows them to cook through slowly without burning and encourages the characteristic internal structure.
- • For a heartier, nuttier flavor, you can substitute up to half of the all-purpose flour with whole wheat flour. Ensure your milk is still warm enough to activate the yeast.
- • English muffins freeze exceptionally well. Once completely cooled, store them in an airtight bag for up to 3 months. Reheat by splitting and toasting directly from frozen.
- • While excellent with butter and jam, these muffins are the quintessential base for Eggs Benedict. They also make fantastic miniature pizza bases or savory breakfast sandwiches.
Nutrition Facts
Per serving (approximate)