Breads & Doughs

No-Knead Homemade English Muffins (No Oven Needed)

4.7 from 85 votes
All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!
english muffin, english muffin recipe, homemade english muffins, how to make english muffins, making english muffins, english muffin help, making english muffins at home, easy english muffins, simple english muffin, english muffin recipes, bigger bolder baking

Hi Bold Bakers!

I’m so excited to introduce you the yet another no-knead bread recipe! Similar to making sourdough, this too is a fermented dough. You get an amazing crust, flavor, and bubbly texture, BUT you don’t need a starter! The result is a dough that is perfect for making into many breads — including ENGLISH MUFFINS!

If you thought English Muffins involve a lot of technique and baking experience, watch and learn as I show you how easy it can be!

What Gives English Muffins Their “Nooks and Crannies?”

English Muffins are all about the big pockets of air, that create the “nooks and crannies” inside the bread. If you’re like me you love loading yours up with butter, as it just seeps right into those nooks, making for the most comforting breakfast. In this recipe what creates these pockets of air are the bubbles formed during fermentation.

The longer you leave your dough before baking, the more bubbles you will create an even better flavor.

How Do You Store English Muffins?

After you make these from scratch, you will not feel the same about buying them at the store! I like to cover and store them at room temp for 3-4 days. Even better, make a big batch and freeze for them up to 8 weeks, so you always have them for breakfast and brunch!

Finished english muffin recipe, full batch.

Why Is My Dough So Sticky?

No bag of flour is the same from country to country or even town to town. Which means, your flour can absorb liquid differently to my flour. So, when making ANY bread doughs you always need to hold back liquid until you get the consistency that I show you.

This is a sticky dough, but it should not be really wet. Watch the video for a visual reference of the dough.

Is an English Muffin a Muffin or Bread?

Ok, so these are bread, not a muffin. They were originally called “English” muffins to distinguish them from the sweeter cupcake-like muffins that originated in the United States.

Simple english muffin recipe, cut to show texture.

Tips and Tricks to making Homemade English Muffins:

  • Use 1/2 whole wheat flour and 1/2 all-purpose flour for whole wheat English muffins
  • If you live in a cold climate and are worried your dough might not proof, heat your oven then turn it off and leave the door open to warm up your kitchen and create a warmer environment for proofing
  • Use dairy-free milk and coconut oil instead of butter for vegan English Muffins
  • You can bake these in the oven, but you’ll get a different result
  • These cannot be made in the microwave
  • Coat the bottom and top of your English Muffins in fine cornmeal before cooking off for a crispy textured crust
  • Wrap them up and freeze for up to 8 weeks. Defrost at room temperature, toast up and enjoy!
  • After the 18 hour fermentation period you can put your dough in the fridge for up to 3 days

Try My Other Breads!

Don’t forget to follow Bigger Bolder Baking on Pinterest!

 

Watch The Recipe Video!

Homemade English Muffins Recipe

4.7 from 85 votes
All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!
Author: Gemma Stafford
Servings: 8 English Muffins
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!
Author: Gemma Stafford
Servings: 8 English Muffins

Ingredients

  • 2 1/2 cups (12 1/2/355g) all-purpose flour
  • 1/4 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 2/3 cups (5floz/142ml) milk
  • 1/2 cups (4floz/115ml) water
  • 1 tablespoon butter

Instructions

  • In a medium bowl, add the flour, yeast, and salt. Mix briefly.
  • In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it's lukewarm and the butter has melted. Take care not to let it get too hot.
  • Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See video about holding back liquid until you get the right consistency of dough).
  • Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours) 
  • The next morning, the dough will have doubled in size. Turn it out onto a floured surface.  Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
  • After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly over an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
  • Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another a baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
  • Cover the muffins with plastic wrap and a tea towel and let it rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!

Cooking the English Muffins:

  • Heat a large nonstick frying pan over a steady, medium to medium-low heat.
  • Using a flat spatula, carefully move over the English muffins onto to a non stick frying pan and cover with a lid.
  • Leave at least a 2 inches between each muffin. It makes 8-10 muffins so you will probably need to cook them off in two batches. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.
  • Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.
  • Flip over and cook on the other side for another 3-4 minutes. 
  • Set the muffins aside to cool down before eating them fresh. These muffins also toast up really well. 
  • Store for 4 days at room temperature or freeze for up to 8 weeks. 

Recipe Notes

See video about holding back liquid until you get the right consistency of dough.

Submit your own photos of this recipe

15 Images

Patrick Musni

Cynthiamk

Katarina Pavićević

ChetR

ShamimaS

ShamimaS

115
Comments & Reviews

avatar

newest oldest most useful
GiaMamaMia
Member
GiaMamaMia
1 month ago

Well, my kids fancy these English muffins so much, that now quadruple the recipe, and I call it English Muffin Day. On English Muffin Day, my eldest stops by to pick up his batch, with enough so he can freeze a bunch. My next to eldest who lives on campus pops over to pick up her batch (onion & chive), which she now must hide from her roommate, as she devoured the entire last batch, leaving just one for my daughter. The last two batches are for my younger two, and myself. Some with raisins, some onion & chive, the… Read more »

Irem
Guest
Irem
2 months ago

Hi Gemma,

I was wondering if it would be OK to replace instant yeast with dry yeast for this one. Instead of mixing it with the dry ingredients, I was thinking of proofing it with water and then adding it in with the wet ingredients if you think that’ll work.

(Thank you so much for your lovely recipes and even lovelier demeanour!)

Craig Whitley
Guest
Craig Whitley
6 days ago

Spent the last 2 weeks trying various recipes for English Muffins. Some with many long steps and yours. I’ve always had great success with the no-knead methods for other breads and this one was the BEST of the 5 recipes I tried. 100 on the Nook and Cranny scale. 100 on the ease of preparation scale 100 on the texture scale 100 on the taste scale. I thought the 1/4 tsp of salt would be too little but they sure tasted fine. More salt is not needed. The only real issue we had was the dough was wet enough to… Read more »

Martha
Guest
Martha
7 hours ago

I forgot Gemma…I made the with whole wheat flour and 50 grms of apf……..WONDERFULL!!!!!

Martha
Guest
Martha
7 hours ago

The Best English muffins EVER!!!!!!! Thanks Gemma always any recipe of you is absolutely Amazing…..kisses from ATHENS!

judith1109
Member
judith1109
1 day ago

I tired another recipe from someone else and this is by far the best. It is a keeper. I made the dough last night and grilled them up this morning. I put a little bit of cranberry juice in with the water and added cranberries. I love the lightness of the dough. Very yummy. I plan on making cinnamon raisin muffins and pumpkin and spice. Can’t wait to try more combinations. Thanks for a fantastic recipe. This will be the only English muffin recipe I will use.

karen
Guest
karen
10 days ago

can you use whole wheat flour instead of the all purpose flour??? These English muffins look yummy.

Ursula
Guest
Ursula
28 days ago

After the 18 hour fermentation, can they be left to ferment longer, if so, how much longer?

Camila
Guest
Camila
1 month ago

can i replace the all purpose flour with oats flour? you think it might work?

joanne busso
Guest
joanne busso
1 month ago

The only way I could get eight muffins from this recipe was to make them quite thin — not thick enough to cut in half for toasting. I’m going to try doubling the recipe next time since it’s not worth the time to make only four muffins that are thick enough to cut in half.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford