Name: Old-Fashioned, No-Knead English Muffins Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 5 h 35 min
Cuisine: English
Ingredients: 10 ounces bread flour (2 cups; 285 g); 5 ounces whole wheat flour (1 cup; 140 g); 2 3/4 teaspoons (11 g) Diamond Crystal kosher salt; 1 1/4 teaspoons (4 g) instant dry yeast; 12 ounces cold milk (1 1/2 cups; 340 g); 3 1/2 ounces honey (1/4 cup; 100 g); 1 large egg white, cold; 5 ounces fine cornmeal (1 cup; 145 g); Roughly 1 ounce bacon fat, unsalted butter, or oil (2 tablespoons; 30 g)

Jump to Recipe

If you’ve ever craved the nooks and crannies of a classic English muffin, the Old-Fashioned, No-Knead English Muffins Recipe is about to revolutionize your breakfast routine. With its deeply satisfying flavor, chewy crumb, and super simple process, these muffins taste worlds better than anything store-bought. Even better, they’re achievable for bakers of every skill level thanks to the forgiving no-knead method. Once you bite into a golden, toasted muffin—especially when it’s slathered with good butter and honey—you’ll understand why this breakfast staple has stood the test of time.

Old-Fashioned, No-Knead English Muffins Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on a handful of simple, essential ingredients that work harmoniously together. Each one has a purpose, building the structure, taste, and beloved pillowy texture that make these muffins irresistible.

Bread flour: Brings the strength and chew that creates those signature airy holes.
Whole wheat flour: Lends a nutty depth and beautiful color to your muffins.
Kosher salt: Balances sweetness and intensifies the bready flavor. Use less if substituting table salt.
Instant dry yeast: No need to bloom or proof; just stir it in for the gentlest rise.
Cold milk: Hydrates and softens the dough for that perfect, tender bite.
Honey: Adds subtle sweetness and helps the muffins brown to golden perfection.
Egg white: Provides lightness and helps with structure without overpowering richness.
Fine cornmeal: Ensures maximum crunch and zero sticking during the griddle process.
Bacon fat, butter, or oil: Gives your muffins that irresistible, crispy crust and extra flavor boost.

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

Step 1: Mix the Dough

Begin by grabbing your largest bowl and mixing together the bread flour, whole wheat flour, salt, and instant dry yeast. Stir these dry ingredients thoroughly—this step ensures even distribution, so every muffin rises beautifully. Next, add in the cold milk, honey, and egg white. Using a flexible spatula, gently mix everything together until no dry spots remain and the mixture is smooth. The dough will be very sticky and shaggy, which is exactly what you want. Cover the bowl tightly with plastic wrap and set it aside in a warm, draft-free place.

Step 2: Let It Rise

Now comes the transformative magic of the Old-Fashioned, No-Knead English Muffins Recipe. Let your dough rise for 4 to 5 hours—a leisurely process where the yeast slowly works its way through the dough, resulting in sweetness and depth of flavor. You’ll know it’s ready when the dough looks spongy, puffy, and more than doubled in size. Don’t worry if your timing isn’t perfect; this dough is wonderfully forgiving, and a few extra hours won’t hurt.

Step 3: Portion and Second Rise

Generously cover a rimmed baking sheet with an even layer of cornmeal. Using a large spoon, scoop out twelve blobs of dough directly onto the cornmeal—aim for roughly equal size (about 2 2/3 ounces each) but don’t stress about precision. If you’d like tidier muffins, pinch and tuck the dough here and there. Shower the tops with more cornmeal, cover with plastic wrap, and refrigerate for at least 12 hours or up to 42. This chilly rest develops an even richer flavor and makes the sticky dough easier to handle.

Step 4: Griddle to Golden Perfection

Heat your electric griddle to 325°F, or set a heavy skillet or cast iron pan over medium-low heat. Once it’s shimmering hot, melt half your chosen fat (butter, oil, or bacon fat). Gently transfer the muffin rounds onto the hot surface—six at a time works well—taking care not to deflate their airy rise. Griddle slowly for about 8 minutes on one side, until richly browned, then flip with a flat spatula and griddle the second side. When both sides are golden, move the muffins to a wire rack to cool just enough to handle.

Step 5: Split, Toast, and Savor

Here’s the secret: never slice these beauties with a knife! Instead, gently work your thumbs around each muffin’s seam and pull them apart, revealing the signature nooks and crannies inside. Toast before serving to get that irresistible crunch. The Old-Fashioned, No-Knead English Muffins Recipe truly shines in this final stage—wait until you smell the toasty aroma!

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

Garnishes

The simplest way to fall in love with these muffins is to slather them warm from the toaster with salted butter. But you can take it further: try honeycomb, homemade berry preserves, even herbed cream cheese for a savory touch. Fresh herbs or edible flowers can add color for brunch gatherings.

Side Dishes

Their versatility is endless. Pair your Old-Fashioned, No-Knead English Muffins Recipe with crispy bacon or sausages, soft scrambled eggs, or a salad of ripe tomatoes and greens. For a weekday treat, they make outstanding foundations for breakfast sandwiches piled with eggs, avocado, or smoked salmon.

Creative Ways to Present

Stack muffins in a vintage bread basket lined with a linen towel for a cozy farmhouse vibe. For parties, arrange them on a wooden board with small jars of unique jams, flavored butters, and a sprinkle of flaky salt. Mini versions make adorable bases for canapés or sliders, stunning at any brunch or tea party.

Make Ahead and Storage

Storing Leftovers

To keep your muffins at their freshest, store them in an airtight container or resealable bag at room temperature for up to one week. A brief toasting revives the texture and flavor, making even last-day muffins taste freshly baked.

Freezing

If you’d like to stash some away, the Old-Fashioned, No-Knead English Muffins Recipe freezes beautifully. Let the muffins cool fully before freezing in a single layer, then transfer to a freezer bag. They’ll stay in top condition for up to a month.

Reheating

When ready to enjoy, split and toast muffins straight from the freezer or fridge. The toaster brings back their signature crunch. For larger batches, warm split muffins in a preheated 350°F oven for about 10 minutes.

FAQs

Can I use all-purpose flour instead of bread flour?

You can substitute all-purpose flour in the Old-Fashioned, No-Knead English Muffins Recipe, but bread flour gives the best texture and those iconic holes. If you swap, expect a slightly denser crumb, but still delicious results.

What milk works best here?

Any percentage of milk will work, from skim to whole. Whole milk delivers the richest taste. If you’re using plant-based milk, choose unsweetened and mild-flavored for the closest texture and flavor.

Why does the dough need such a long rest in the fridge?

The extended cold rise lets flavors develop and dough hydrate fully. In the Old-Fashioned, No-Knead English Muffins Recipe, this wait is key for deep flavor and those picture-perfect nooks and crannies.

How can I split muffins without squishing them?

For best results, avoid a knife and use your thumbs to gently pry the muffins apart. Work around the middle seam; this natural split protects their texture and preserves the uneven interior.

Is there a gluten-free option?

While this recipe is based on wheat flour, you can experiment with a high-protein gluten-free bread blend and a touch of xanthan gum. The results may not be identical, but you’ll get homemade English muffin joy with a gluten-free twist.

Final Thoughts

Baking the Old-Fashioned, No-Knead English Muffins Recipe is a joyful kitchen adventure you’ll want to repeat again and again. I can’t wait for you to experience just how easy and rewarding homemade English muffins can be—your toaster will thank you, and your breakfasts will never be the same!

Old-Fashioned, No-Knead English Muffins Recipe

★★★★★

5.3 from 23 reviews

Author: Lila
Total Time: 5 hours 35 minutes
Yield: 12 English muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Old-Fashioned, No-Knead English Muffins are a delightful breakfast treat that can be made ahead of time for convenience. The dough is easy to prepare and results in perfectly fluffy and flavorful muffins that are great for toasting and enjoying with your favorite toppings.

Ingredients

Scale

For the Dough:

10 ounces bread flour (2 cups; 285 g)
5 ounces whole wheat flour (1 cup; 140 g)
2 3/4 teaspoons (11 g) Diamond Crystal kosher salt
1 1/4 teaspoons (4 g) instant dry yeast
12 ounces cold milk (1 1/2 cups; 340 g)
3 1/2 ounces honey (1/4 cup; 100 g)
1 large egg white, cold

For Dusting:

5 ounces fine cornmeal (1 cup; 145 g)
Roughly 1 ounce bacon fat, unsalted butter, or oil (2 tablespoons; 30 g)

Instructions

Make the Dough and Let Rise: In a large bowl, mix bread flour, whole wheat flour, kosher salt, and yeast. Add milk, honey, and egg white, stir until smooth. Cover and let rise until doubled in size, about 4-5 hours.
For the Second Rise: Cover a baking sheet with cornmeal. Portion out dough, sprinkle with cornmeal, cover, and refrigerate for 12-42 hours.
To Griddle and Serve: Preheat griddle, griddle muffins until golden brown on both sides. Split, toast, and store leftovers.

Notes

This recipe was developed and tested with King Arthur’s bread flour and classic whole wheat flour. Differences in flour types may require adjustments in hydration levels.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast, Bread
Method: Griddling
Cuisine: English