Old-Fashioned, No-Knead English Muffins Recipe

There is something utterly charming and deeply satisfying about homemade English muffins, especially when made with a simple process that skips the fuss of kneading altogether. The Old-Fashioned, No-Knead English Muffins Recipe captures that rustic homemade essence with a tender crumb, a slightly tangy bite, and those beloved nooks and crannies that soak up butter and jam like little sponges. If you’ve ever wanted to make bakery-quality English muffins right in your kitchen without the backbreaking dough work, this recipe is your perfect, trusty companion.

Ingredients You’ll Need

With just a handful of pantry staples, this recipe combines the right flours, sweetener, and dairy to create a soft, flavorful dough that rises beautifully without kneading. Each ingredient has a star role, shaping the taste, texture, and even the crust.

• Bread flour (10 ounces): Gives structure and chew for that signature muffin texture.
• Whole wheat flour (5 ounces): Adds a subtle nuttiness and wholesome depth, making the muffins heartier.
• Kosher salt (2 3/4 teaspoons): Balances flavor and controls yeast activity for the perfect rise.
• Instant dry yeast (1 1/4 teaspoons): The magic agent that makes the dough rise delightfully without needing kneading.
• Cold milk (12 ounces): Moisturizes and enriches the dough, contributing to tenderness and subtle sweetness.
• Honey (3 1/2 ounces): Natural sweetness that enhances browning and flavor complexity.
• Egg white (1 large): Adds lightness and improves the dough’s binding without heaviness.
• Fine cornmeal (5 ounces): Coats the muffins for that classic crunchy, textured bottom and helps prevent sticking.
• Bacon fat, unsalted butter, or oil (about 1 ounce): Used for griddling, it creates a beautiful golden crust with rich flavor.

How to Make Old-Fashioned, No-Knead English Muffins Recipe

Step 1: Make the Dough and Let It Rise

Begin by combining the bread flour, whole wheat flour, kosher salt, and instant dry yeast in a spacious mixing bowl. Stir them together until fully incorporated so the salt and yeast disperse evenly. Next, add the cold milk, honey, and cold egg white. Mix gently with a flexible spatula or wooden spoon until the batter is smooth and sticky, which usually takes about five minutes. Cover the bowl tightly with plastic wrap and let it rest at room temperature, ideally around 70°F (21°C), for four to five hours. You’ll know it’s ready when it has become spongy, light, and has more than doubled in size. This slow rise is the secret to developing flavor and that perfect texture, without needing to knead or punch the dough.

Step 2: Portion and Refrigerate for Second Rise

Once your dough has risen, prepare a rimmed baking sheet by generously coating it with fine cornmeal to prevent sticking and add texture. Using a large spoon or ice cream scoop, drop twelve generous spoonfuls of dough—about 2 2/3 ounces each—onto the cornmeal layer. Don’t worry about making them perfectly round; gentle pinches to neaten the shape are fine but no heavy handling is required. Sprinkle more cornmeal over the tops, cover with plastic wrap, and place the tray in the refrigerator for at least 12 hours, and up to 42 hours if your schedule demands it. This extended, cold second rise deepens the flavor and firms the dough for cooking.

Step 3: Griddle to Golden Perfection

When it’s time to cook, preheat a cast iron skillet, griddle, or electric griddle to around 325°F (160°C). Add half of your chosen fat—bacon fat, butter, or oil—and let it melt until it sizzles softly. Place as many muffins as you can comfortably cook without crowding and allow them to cook gently until the bottoms develop a rich golden-brown color, about eight minutes. Flip carefully using a square-end spatula and cook the other side just as long. Transfer cooked muffins to a wire rack to cool so the bottoms stay crisp. Once cool enough to handle, split each muffin by working your thumbs around the edge, coaxing apart those signature nooks and crannies. Toast before serving for the best experience.

How to Serve Old-Fashioned, No-Knead English Muffins Recipe

Garnishes

The real joy in these classic muffins is how beautifully they take on toppings. Spread a generous pat of salted butter and watch it melt into the craggy nooks, or drizzle with homemade jam, honey, or marmalade for a fresh burst of sweetness. For a savory twist, smear cream cheese or layer with avocado and smoked salmon, turning breakfast into a luxurious treat.

Side Dishes

English muffins shine alongside eggs any style—from scrambled to poached—and crispy bacon or sausage. They’re also fantastic companions to fresh fruit salads or a bowl of yogurt with granola, creating a balanced, hearty breakfast or brunch that feels both special and satisfying.

Creative Ways to Present

If you want to impress guests, slice the muffins thick, toast until golden, then top with savory spreads such as pesto and ricotta or sweet ricotta and sliced figs. You can also transform these muffins into mini sandwiches, layering deli meats and cheeses for a chic lunch option. The possibilities are endless with this delightfully versatile Old-Fashioned, No-Knead English Muffins Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover English muffins keep beautifully in an airtight container on the countertop for up to one week. This makes them a reliable option for quick breakfasts or snacks throughout the week without losing their tender crumb or delicious flavor.

Freezing

If you want to make a big batch, these muffins freeze exceptionally well. Wrap each one tightly in plastic wrap or foil, then place in a freezer-safe bag. They will keep up to a month in the freezer. When you’re ready, just thaw overnight at room temperature or in the fridge, and they’ll be ready to toast.

Reheating

To bring your muffins back to life, split them and toast on a baking sheet or in a toaster until edges are crispy and interiors are warm. You can also reheat them on a griddle with a little butter for that fresh-cooked flavor and texture. Avoid microwaving as it tends to make the texture rubbery.

FAQs

Can I use all bread flour instead of mixing with whole wheat?

Absolutely! Using only bread flour will yield a lighter, more traditional English muffin, but you’ll miss out on the nutty flavor and slight chew that whole wheat adds. Feel free to adjust according to your preference.

What if I don’t have cornmeal for dusting?

Cornmeal is key for that crunch and to prevent sticking, but if you’re in a pinch, you can try semolina or just flour. Keep in mind that the texture will be less authentic.

How important is the cold second rise in the refrigerator?

This slow, cold fermentation really helps develop flavor and firms up the dough for cooking. If you’re short on time, a shorter rise is possible, but the muffins may be less flavorful and a bit harder to handle.

Can I make this recipe with plant-based milk?

Yes! Unsweetened almond, soy, or oat milk work fine. Just be sure to keep it cold to match the recipe’s fermentation timing and texture.

Why does this recipe not require kneading?

The higher hydration and long fermentation allow the dough’s gluten to develop gently on its own, giving it structure without the need for kneading. This makes the process much easier and faster without sacrificing quality.

Final Thoughts

I can’t recommend this Old-Fashioned, No-Knead English Muffins Recipe enough if you’ve ever dreamed of homemade muffins with minimal effort but maximum reward. The combination of slow fermentation, simple ingredients, and a hands-off approach creates muffins that taste like a warm, comforting hug from your own kitchen. Grab some butter, your favorite jam, and enjoy the homey magic you’ve just whipped up. Your mornings will never be the same!

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