Breads & Doughs

No-Knead Homemade English Muffins (No Oven Needed)

4.68 from 58 votes
All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!
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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

4.68 from 58 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.

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Comments & Reviews

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Annalize
Guest
Annalize
6 days ago

Hi there,
Love all your recipes!
I want to try this but don’t have a non-stick frying pan/skillet. Would that be a problem? If so, do you have any advice for using a normal stainless steel pan?

Linda Faehnrich
Member
Linda Faehnrich
11 days ago

Thank you so much for sharing your recipes and the great video’s! Love everything I’ve tried!

Irem
Guest
Irem
14 days 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!)

GiaMamaMia
Member
GiaMamaMia
16 days ago

Hi Gemma! Thanks so much for all of your wonderful videos. I have made these English Muffins several times, and we love them! So, my daughter helped herself to several of my best pots and pans when she recently got her own place. That said, I do have a very large electric skillet, but there is a very small dent on the rim of the pan, leaving a very tiny space on one side between lid and pan. Will that cause a problem in how my muffins turn out, and if so, would laying a sheet of parchment paper between… Read more »

John Gray
Guest
John Gray
19 days ago

I’m a guy with little baking experience. Our (yours and mine) muffins turned out great, though a bit misshapen….still eat just fine. If all your recipes are this good, sign me up.

Susanjl
Member
Susanjl
21 days ago

struggling with my third attempt at your rnglish muffins, i will keep at it. just bought a package of red star sourdough yeast. it says use the same as regular yeast, do you think it will work. love your book….
no recipes for scones! after I conquer english muffins, they are next on the list… will print out from your website.
thank you so much for delicious good and easy recipes. Not totally intimidated anymore.
susan

Sarah
Guest
Sarah
1 month ago

Hello! Is it possible to ferment the dough for more than 18hrs?

Tammy Jinariu
Guest
Tammy Jinariu
1 month ago

Hi Gemma, would this recipe work with a regular gluten free flour mix? Thanks

Coopsta
Member
Coopsta
3 months ago

I’m going to make up the dough today and cook them tomorrow. I don’t have a really big pan and was wondering if I could use my electric pan instead. If so, what temp should I put it at? It has temps from 200-400f and all in between temps. Also how do you save recipes on here?

Gazala wasim
Member
Gazala wasim
3 months ago

Hi Gemma . I am your great fan. I love your recepies.
I want to know if I could bake these muffins in oven.

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!

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