Homemade English Muffins (Easy No‑Knead)
These homemade English muffins are soft, fluffy, and easy to make with a no-knead dough. Cooked on a skillet for a golden crust and chewy interior, they are perfect for breakfast or brunch.
- Prep Time: 15 minutes (plus 12–18 hours rise time)
- Cook Time: 15 minutes
- Total Time: 13–19 hours
- Yield: 8–10 muffins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast
- 1 ½ cups warm milk (110°F)
- 2 tablespoons melted butter
- 1 teaspoon salt
- 3 cups all-purpose flour
- Cornmeal for dusting
Instructions
- In a large bowl, mix the sugar, yeast, and warm milk. Let sit for 5–10 minutes until foamy.
- Add melted butter, salt, and flour. Mix until a shaggy dough forms.
- Cover the bowl and let the dough rise at room temperature for 12–18 hours, or overnight.
- Turn the dough out onto a floured surface and gently deflate. Roll it out to about ¾-inch thickness.
- Cut out circles using a biscuit cutter or glass. Place on a parchment-lined baking sheet dusted with cornmeal. Sprinkle more cornmeal on top.
- Cover and let rest for 30–60 minutes until slightly puffy.
- Heat a skillet or griddle over medium-low heat. Cook muffins for 5–7 minutes per side until golden brown and cooked through.
- Cool on a wire rack. Split with a fork and toast before serving.
Notes
- Use a thermometer to ensure the milk is warm but not hot to activate the yeast.
- Do not skip the overnight rise—it develops flavor and texture.
- Store in an airtight container at room temperature for a few days or freeze for longer storage.
- For best texture, split muffins with a fork rather than a knife.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
