English Muffins full of Nooks and Crannies
My English muffins recipe totally delivers when it comes to getting those perfect nooks and crannies (no kneading and no special tools required)! This recipe is simple and quick to make (for a yeast dough, anyway!), and is a perfect easy breakfast option!
Recipe:
Ingredients
½ cup water (118ml)
½ cup milk (118ml)
2 ½ teaspoons active dry yeast
2 Tablespoons granulated sugar (25g)
¾ teaspoon salt
3 Tablespoons unsalted butter, melted
1 large egg, lightly beaten, room temperature preferred
2 cups all-purpose or bread flour (250g)
3 Tablespoons unsalted butter
2 Tablespoons cornmeal
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Instructions
00:00 Introduction
00:29 Combine water and milk in a heat-proof dish (I use my Pyrex measuring cup) and heat until temperature is between 105-115F (40-46C) (make sure to stir before checking the temperature).
00:58 Pour into a large mixing bowl and add yeast and a teaspoon of your sugar. Stir and let sit until foamy, approximately 5-10 minutes.
01:17 Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined.
01:50 Cover and place in a warm, draft-free place to rise for 30 minutes.
01:59 Once dough has risen, preheat oven to 350F and dust a baking sheet with cornmeal. Set aside.
02:20 Meanwhile, Place a skillet over medium heat and melt ½ Tablespoon of butter.
02:35 Once butter is melted and skillet is warm, place two english muffin rings on the pan (if using) and portion approximately ⅓ of the batter into the center of the ring (batter will deflate and be similar to a sticky pancake batter). Use the back of a spoon to nudge the batter gently towards the edges of the ring so it is evenly distributed.
03:34 Cook until golden brown (about 45-60 seconds) then remove the ring and carefully flip. Cook until golden brown on the other side and then remove to cornmeal-dusted baking sheet.
04:08 Repeat until you have cooked all of your batter, spacing english muffins at least 2” apart.
04:18 Transfer baking sheet to oven and cook 10-15 minutes or until internal temperature reaches 205F (96C). Allow to cool then use the tines of a fork (don’t use a knife) to split open each muffin.
Recipe Notes:
Storing: Store English muffins in an airtight container at room temperature for 3-5 days.
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Professional Baker Teaches You How To Make ENGLISH MUFFINS!
Chef Anna Olson demonstrates how to make her delicious English Muffins recipe and her Eggs Beneict with Avocado Hollandaise recipe! Follow along with the recipes below and you'll enjoying these breakfast classics in no time flat!
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Recipe
Makes 16 muffins
Ingredients
Starter:
2 cups (500 mL) lukewarm water
2 2/3 cups (400 g) bread flour
1 ¼ tsp (5 g) dry instant yeast
1 tsp (6 g) honey
Dough:
4 cups (600 g) bread flour
2 Tbsp (30 g) unsalted butter, at room temperature
1 ¼ cup (310 mL) lukewarm water
1cup + 2 Tbsp (300 g) starter
2 ¼ tsp (1 pkg) (8 g) instant dry yeast
1 Tbsp (15 g) salt
1 Tbsp (12 g) sugar
cornmeal, for sprinkling
Directions
1. Prepare the starter 12 to 24 hours ahead of making the dough. In a mixing bowl, stir the water, flour, yeast and honey together using a wooden spoon until blended (the mixture will be soft and stretchy). Cover (leave lots of space for the bubbles to grow) and leave on the counter to rise for a day. It will make more than you need for this recipe, but once the muffins are made, you can add more flour & water and keep the starter going – it will improve over time (and needs feeding every other day) and should be stored in the fridge after the first 2 days.
2. For the dough, place the flour in the bowl of a stand mixer fitted with the hook attachment and add the butter. Use a pastry cutter to work in the butter by hand, until pieces of butter are no longer visible.
3. Add the water, starter, yeast, salt and sugar and mix the dough on low speed until blended and continue to mix on low speed for about 5 minutes, until the dough is smooth and elastic. Place the dough in a bowl, cover the bowl with plastic wrap and let it sit on the counter for about an hour, until doubled in size.
4. Turn the dough out onto a lightly floured work surface and roll it out with a rolling pin (sprinkling with flour as needed) to just over ½-inch (12 mm) thick. Use a 3 ¼- 3 ½ -inch (8 - 8.5cm) round cookie cutter to cut out circles. Sprinkle a parchment-lined baking tray with cornmeal and place the muffins on the tray. Sprinkle the tops of the muffins with cornmeal, cover with a tea towel and let rest 20 minutes.
5. Preheat the oven to 400 F (200 C). Heat a griddle pan over medium high heat and grease lightly. Griddle the muffins (don’t overcrowd the pan – you may have to do this in batches) 2 minutes on each side, until browned. Once all the muffins are griddled, bake them for about 10 minutes, until browned a little further. Cool the muffins for at least 30 minutes before enjoying.
The muffins can be enjoyed the day they are made, or they can be toasted the next day. To serve, use a fork to split the muffin in half before toasting.
Eggs Benedict with Avocado Hollandaise
Serves 4
Ingredients
Avocado “Hollandaise:
1 ripe avocado
½ cup (125 mL) water
½ cup (125 mL) Greek Yoghurt
¼ cup (60 mL) vegetable oil
2 Tbsp (30 mL) lime juice
salt & pepper to taste
Eggs & Assembly:
4 English Muffins, split and toasted
8 slices ripe tomatoes
1 Tbsp (15 mL) white vinegar
8 eggs
2 Tbsp (15 mL) chopped fresh chives
salt & pepper
1. For the “hollandaise”, puree the avocado with the water, yoghurt, oil and lime juice in a blender on high speed until creamy and smooth. Season to taste and set aside until ready to serve (only chill if making ahead of time.)
2. Arrange the toasted English muffins (buttered, if you wish) on a baking tray lined with parchment paper and place a tomato slice on each. Hold the tray in a 300 F (150 C) oven to keep warm while preparing the eggs.
3. For the poached eggs, bring a medium saucepan filled with water to just below a simmer (you should see bubbles forming at the bottom of the pot, but not breaking the surface of the water). Add the vinegar. Break an egg, one at a time, into a small dish. Give the water a stir to create a swirling motion and then drop the egg in close to the centre of the pot – the swirling motion will help shape the poached egg nicely. You can add up to 4 eggs in one poaching session, but add them one at a time. Poach the eggs to the desired doneness (2 to 4 minutes) and lift them out with a slotted spoon and place each onto an English muffin. Put the tray back in the oven to keep warm while finishing the eggs.
4. To serve, arrange 2 muffins on each plate and spoon the avocado “hollandaise” overtop. Sprinkle the dish with chives and a little salt & pepper and serve immediately.
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Homemade English Muffins | Straight Dough Method
Homemade English Muffins Full Recipe and Directions:
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Split open with a fork reveals the nooks and crannies and regular holes throughout the crumbs interior, just waiting to be toasted to a golden perfection and slathered with butter and enjoyed with your favorite fruit preserve and morning coffee or tea. You'll be one happy person as you take that first delicious bite of crisp, crunchy, chewy, and flavorful toasted Homemade English Muffin. Your world will never be the same.
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Turkey melt on cinnamon raisin English muffin
Easy English Muffins - How to Make English Muffins
Learn how to make English Muffins! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy English Muffins recipe!
English Muffins
Recipe for English Muffins
2 cup warm water
2 packets instant yeast
4 t oil
2 eggs
1/2 cup brown sugar
4 T cinnamon (yes, 4 tablespoons, trust me)
2 t salt
4 to 4.5 cups all purpose or bread flour
1 1/2 c raisins, if using
Corn meal (one cup or more, for dough pieces, and dusting parchment paper). This is a sticky sticky dough, so the corn meal helps save you from problems.
Whisk warm water, yeast, oil, eggs, sugar, salt and cinnamon together. Add to flour in the bowl of stand mixer. Mix on slow with paddle attachment of stand mixer until well combined. (you don’t need a dough hook for this because the dough is real goopy… paddle works fine).
Don’t add more flour unless you really need to and don’t be scared. This dough needs to be high hydration (super wet) so it will develop nooks and crannies! English muffins with no nooks and crannies are not English muffins ok.
Rest 5 mins.
Mix (with the same paddle attachment) for 5 mins on slow speed. In the final minute of mixing, add raisins (if using) and mix till well distributed.
Let rise for 1 h, depending on how warm it is.
Form into 24 pieces, using a spoon or bowl scraper. Drop the pieces, one by one, into a small bowl with corn meal. Form the pieces and set on parchment lined and generously corn-meal-dusted pan to rest for 15 to 20 mins.
Preheat cast iron skillet (use two to halve the cook time!) on low/med for 3 or so minutes. Turn to lowest heat and Cook for 5-ish minutes per side, if the heat is not even over the entire pan, rotate at the half time point (give them a 180 degree spin) so it cooks evenly on low. Turn and repeat, checking on the doneness. If at any point they are browning too fast, just turn off for 2 minutes.
Let cool completely. Eagerly anticipate how well the nooks and crannies developed.
Toast, butter, eat. Repeat.