These classic stovetop English muffins are fluffy on the inside, lightly crisp on the outside, and full of those signature nooks and crannies. No oven required — they cook right on a skillet.

Ingredients (Makes 10–12 muffins)

• 3 ½ cups (440 g) all-purpose flour
• 1 ¼ cups (300 ml) warm milk (not hot, about 105–110°F / 40–43°C)
• 2 tablespoons sugar
• 2 tablespoons melted butter or neutral oil
• 1 large egg (room temperature)
• 2 teaspoons instant yeast (or 2 ¼ teaspoons active dry yeast)
• 1 teaspoon salt
• 2–3 tablespoons cornmeal (for dusting)

Equipment

• Large mixing bowl
• Wooden spoon or dough hook
• Clean kitchen towel
• Rolling pin
• Round cutter (3–4 inches wide)
• Large skillet or griddle with lid

Step 1: Activate the Yeast (Skip if Using Instant Yeast)

If using active dry yeast:

1. Pour warm milk into a bowl.
2. Add sugar and yeast.
3. Stir gently and let sit for 5–10 minutes until foamy.

If it doesn’t foam, the yeast may be inactive — start again.

If using instant yeast, you can mix it directly with the flour.

Step 2: Make the Dough

1. In a large bowl, combine flour and salt.
2. Add yeast mixture (or instant yeast + warm milk), melted butter, and egg.
3. Mix until a soft dough forms.
4. Knead by hand for 8–10 minutes (or 5–6 minutes with a mixer) until smooth and elastic.

The dough should be slightly soft but not sticky. Add a little flour if too wet, or a teaspoon of milk if too dry.

Step 3: First Rise

1. Place dough in a lightly greased bowl.
2. Cover with a towel.
3. Let rise in a warm place for 1–1½ hours, or until doubled in size.

Step 4: Shape the Muffins

1. Lightly flour your work surface.
2. Roll dough to about ½ inch (1.25 cm) thickness.
3. Cut into rounds using a biscuit cutter or glass.
4. Place rounds on a tray sprinkled with cornmeal.
5. Sprinkle a little cornmeal on top.
6. Cover loosely and let rest for 30–45 minutes.

They should puff slightly.

Step 5: Cook on the Stovetop

1. Heat a large skillet over low to medium-low heat.
2. Lightly grease the pan.
3. Place muffins in the skillet (do not overcrowd).
4. Cover with a lid.
5. Cook for 6–8 minutes per side.

Flip carefully when the bottoms are golden brown. Cook slowly to ensure the center cooks fully without burning the outside.

If they brown too fast, lower the heat.

Optional: If you want extra assurance, you can finish them in a 300°F (150°C) oven for 5 minutes.

Step 6: Cool and Split Properly

Let muffins cool completely.

For classic “nooks and crannies,” use a fork to split them around the middle instead of a knife. This preserves the texture.

Storage

• Room temperature: 2–3 days in airtight container
• Refrigerator: Up to 1 week
• Freezer: Up to 2 months (slice before freezing for easy toasting)

Serving Ideas

• Toast with butter and honey
• Breakfast sandwich (egg + cheese + bacon or sausage)
• Avocado and poached egg
• Eggs Benedict
• Peanut butter and banana

Tips for Perfect English Muffins

• Low heat is key — high heat will burn the outside before the inside cooks.
• Don’t skip the second rise; it creates the airy texture.
• Use a fork to split, not a knife.
• For whole wheat version, replace 1 cup of flour with whole wheat flour.