The Easiest Homemade English Muffins (No Kneading, No Second Rise)

These no knead English muffins start with a dough you stir together in about 2 minutes: bread flour, warm milk and butter, a little sugar and salt, and just ⅛ teaspoon of instant yeast. It rests on the counter for about 12 hours, then the muffins cook in a covered skillet on the stovetop in under 20 minutes. No kneading, no mixer and no second rise, and you still get those delicious nooks and crannies.

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First the milk and butter are warmed together to about 110°F and stirred into the flour, sugar, salt and yeast, then one tablespoon of water goes in to make a very wet, shaggy dough. Overnight on the counter, time and that extra water build the gluten so your hands do not have to, and the dough doubles and fills with bubbles. In the morning I divide it into 4 pieces, seal each one into a ball, press it into cornmeal, and set the muffins in a hot pan under a lid so the steam lifts them while the bottoms brown. After the first flip the lid comes off for good, and an instant-read thermometer tells you exactly when the centers are done.

✅ What You'll Learn in This Video:
✅ Why bread flour matters when you skip the kneading
✅ How such a tiny amount of yeast raises the dough over 12 hours
✅ How to seal and shape each muffin so it does not split as it rises
✅ Why the lid goes on at the start and comes off after the first flip
✅ How to tell they are cooked through, and how to split them for the best nooks and crannies

🌡️ KEY TEMPS & TIMES:
Milk and butter: warm to about 110°F/43°C, no hotter than 120°F/49°C
Counter rise: about 12 hours at 68-72°F/20-22°C (check at 8 hours in a warm kitchen)
Covered start: medium-high heat, lid on, 5 to 6 minutes
First flip: medium heat, lid off, about 5 minutes
Second flip: about 5 more minutes
Done: 200-205°F/93-96°C in the center
Yield: 4 English muffins (or 5 smaller ones)
Storage: cool completely, then keep in an airtight container

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