Description
Soft, fluffy homemade English muffins with perfect nooks and crannies, made easy with a no-knead method that yields bakery-quality results right in your own kitchen.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 – 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon salt
- 2 tablespoons sugar
- Cornmeal for dusting
Instructions
- Combine warm water, yeast, and sugar, let sit 5 minutes until foamy
- Add flour and salt, mix until dough comes together
- Cover and let rise 1 hour until doubled
- Turn dough onto floured surface, divide into 8-12 balls
- Place on cornmeal-dusted baking sheet, rise 25-30 minutes
- Cook in skillet 5 minutes per side until golden brown
- Bake at 350°F (175°C) for 10-15 minutes until cooked through
Notes
- Dough should be slightly sticky for best texture
- Don’t overwork dough when shaping
- Use medium heat for even cooking
- Store in airtight container for 3 days
- Freeze for up to 3 months
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Griddle/Baked
- Cuisine: British
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg