No-Knead English Muffins Dessert Recipe
These soft and chewy English muffins are perfect for a dessert twist. With a simple no-knead method and minimal effort, these muffins develop a golden, crisp exterior and a tender crumb inside, featuring the classic nooks and crannies. Serve toasted with a sweet topping of apple butter or your favorite dessert spreads for a delightful treat.
Ingredients
- 3½ cups bread flour
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1¼ teaspoons instant dry yeast
- 2 cups milk
- 4 tablespoons unsalted butter melted
- ½ cup fine-ground cornmeal
- 2 tablespoons melted butter or neutral oil for griddling
- Whole-Wheat Variation:
- Replace 2½ cups bread flour with 1½ cups whole-wheat flour.
Instructions
Prepare the Dough:
- Sift bread flour into a large bowl.
- Add sugar, salt, and yeast, mixing with a spatula.
- Stir in milk and melted butter until combined.
- Cover with plastic wrap and let rise at room temperature (60–70°F) until tripled in volume, about 10–12 hours.
Shape and Second Rise:
- Without deflating, scoop ⅓-cup portions of dough onto a baking sheet dusted with cornmeal.
- Lightly shape with damp fingers and sprinkle more cornmeal on top.
- Cover loosely and refrigerate for 10–24 hours.
Cook the Muffins:
- Preheat a griddle or skillet over medium heat to 350°F.
- Brush the surface with melted butter or neutral oil.
- Gently transfer portions to the griddle, spreading them into 3½-inch rounds.
- Cook for 8 minutes until golden brown on the bottom. Flip and cook for 8 minutes more.
- Cool on a wire rack for 10 minutes before splitting by hand.
Notes
Storage: Store muffins in an airtight container for up to 1 week at room temperature or freeze for up to 1 month.
Serving: Always toast before serving to enhance flavor and texture.
Whole-Wheat Tip: Serve the whole-wheat version with a generous dollop of apple butter for a nostalgic dessert pairing.
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