Soft, fluffy, and bursting with that signature nook-and-cranny texture, these No-Knead Homemade English Muffins are a game-changer for breakfast lovers.
With just 25 minutes of prep and 10 minutes of cooking, you’ll have golden, toasty muffins ready to slather with butter or jam. The dough’s simplicity means no fuss, no oven, and no kneading—just pure, homemade goodness.
Each bite offers a delightful contrast of crispy edges and tender, airy centers, perfect for soaking up your favorite toppings. The subtle tang of the dough pairs beautifully with sweet or savory flavors, making these muffins endlessly versatile.
In just 35 minutes, you’ll have a batch of warm, freshly cooked muffins that rival any store-bought version. It’s comfort food made easy and irresistibly delicious.
What You’ll Need: Ingredients for No-Knead English Muffins
- 2 1/2 cups (12 1/2 oz / 355g) all-purpose flour (plus extra for dusting)
- 1/4 teaspoon instant yeast (active dry yeast can be used as a substitute)
- 1/4 teaspoon salt
- 2/3 cups (5 fl oz / 142ml) milk (whole milk works best, but any type will do)
- 1/2 cups (4 fl oz / 115ml) water
- 1 tablespoon butter (unsalted preferred, but salted works too)
Step-by-Step Instructions for Perfect English Muffins
- Mix the dry ingredients: In a medium bowl, combine the flour, yeast, and salt. Mix briefly to distribute evenly.
- Prepare the wet ingredients: In a microwave-safe jug, add the milk, water, and butter. Heat in the microwave for 15-30 seconds until lukewarm and the butter has melted. (Be careful not to overheat!)
- Combine wet and dry ingredients: Pour the warm liquid mixture into the dry ingredients. Mix until a soft, slightly sticky dough forms. (Tip: Add liquid gradually to achieve the right consistency.)
- Let the dough rest: Scrape down the sides of the bowl, cover tightly with cling wrap and a clean kitchen towel. Let it sit at room temperature for 12-18 hours. (For later use, refrigerate after 18 hours.)
- Shape the dough: The next day, turn the dough onto a floured surface. Cover with cling wrap and a towel, and let it rest for 10 minutes.
- Roll and cut: Roll the dough to about 2 cm (just under an inch) thickness. Use a 3-inch floured cookie cutter to cut out rounds. Re-roll scraps for additional muffins.
- Second rest: Place the rounds on a parchment-lined baking tray. Cover with plastic wrap and a tea towel, and let them rest for 40-45 minutes until slightly puffed.
- Cook the muffins: Heat a large nonstick frying pan over medium-low heat. Carefully transfer the muffins to the pan, leaving 2 inches between each. Cover with a lid and cook for 6-7 minutes.
- Flip and finish: Flip the muffins and cook the other side for 3-4 minutes until golden brown and cooked through.
- Cool and enjoy: Let the muffins cool before serving. They toast beautifully and can be stored at room temperature for 4 days or frozen for up to 8 weeks.
Perfect Pairings: Sauce and Topping Ideas
These no-knead English muffins are incredibly versatile! For a classic breakfast, slather them with butter and jam or drizzle with honey. If you’re feeling savory, try topping them with avocado, poached eggs, and a sprinkle of chili flakes.
For a sweet treat, spread on some Nutella or peanut butter and add banana slices. The possibilities are endless!
Storage and Reheating Tips
Store your English muffins in an airtight container at room temperature for up to 4 days. To freeze, wrap them individually in plastic wrap and place in a freezer-safe bag for up to 8 weeks. When ready to enjoy, toast them straight from the freezer for a warm, crispy texture. They’ll taste just as fresh as the day you made them!
Time-Saving Tricks for Busy Bakers
Short on time? Prepare the dough the night before and let it rest in the fridge overnight. In the morning, simply roll, cut, and cook! You can also pre-cut the muffins and refrigerate them before cooking, making breakfast prep a breeze. This recipe is perfect for planning ahead without sacrificing flavor.
Equipment Guidance for Perfect Muffins
For best results, use a nonstick frying pan with a tight-fitting lid to trap steam and help the muffins rise. A 3-inch cookie cutter ensures uniform size, but a glass or jar works in a pinch. Keep a flat spatula handy for flipping the muffins gently to preserve their airy texture.
Common Questions Answered
Wondering if the dough is too sticky? It’s supposed to be! Just flour your hands and work surface lightly. Can you skip the long rest? Unfortunately, no—the 12-18 hour fermentation is key to developing flavor and texture. For a quicker version, try increasing the yeast slightly, but the results won’t be quite the same.
No-Knead Homemade English Muffins (No Oven Needed)
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1/4 teaspoon salt
- 2/3 cups milk
- 1/2 cups 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 the 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 under 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 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 them 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 a nonstick frying pan and cover with a lid.
- Leave at least 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.