No Bake English Muffins

No Bake, No Knead English Muffins {}

You and I… We’ve built a certain level of trust, don’t you think? Most of what I’ve told you is believable… Right?

I mean, I wouldn’t really lie to you. If I said, hey – You can have English muffins for breakfast tomorrow and you don’t even have to turn your oven on to do it… Would you believe me?

Well… It’s true. Scouts honor. OK – I’ve never been a scout. Just seems like something you would say.

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No bake English Muffins.

This situation is real, homie. You can make English muffins. Nooks and crannies and all that good stuff. You can impress your homies, homie…

Now I’m not going to lie to you – This is a yeasted dough situation. Yeast in dough means wait time. Did you know yeast is a living breathing, organism? Or something like that. Well, like any living, breathing organism – You need to wait for it to grow and whatnot.

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While the yeast does its thing, growing and whatever – Might I interest you in a game of Tetris? I can beat the pants off anyone. It’s the game I play when I’m really, really mad. It calms me down. OK – Fine – We can move out of the 80’s. I don’t know… Suggest a game. Are people still playing Angry Birds?

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OR we can talk about the upcoming Scandal episode! Lawd – That show!

Or House of Cards on Netflix? Lawd, that Kevin Spacey!

OK, OK – Let’s get back to the muffins.

Once they’ve risen, you turn on a griddle. You can use a skillet as well over very low heat. I have a set of English muffin rings, but if you don’t have them, feel free to freehand a circle with the dough. OR you can use a very small round skillet.

There. Solutions.

English muffin cooking is not unlike making a pancake. The muffin rings are filled with dough, and the batter cooks and bubbles a bit, like a pancake. Then you flip it. Like a pancake. Then you allow it cool. Unlike a pancake. You need to allow the muffin to cool in order to cut it open. Don’t cut it open before its completely cooled. You see, once you remove the muffin from the griddle the heat and steam continue to cook the muffin, building that nook and cranny situation we’re aiming for.

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I’m going to be honest. These are not like baked English muffins, or the muffins you get in the supermarket from the famous Thomas guy. You get the nooks and crannies, surely. Just don’t expect the same flavor profile. I haven’t cracked that code yet.

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BUT these hold their own in an English muffin contest. They’re delicious and slightly buttery. These muffins are perfect vehicle to hold your breakfast situations. Slather them with jam or pile them high with bacon, eggs and tomato. They’re strong enough to handle whatever you pile on them. Like a tow truck. Or something like that. They toast super crunchy and hold up very well days later. May I make a suggestion? Make yourself a double batch. You won’t regret it.

Listen – You and I are building a relationship here, a relationship based on trust and honesty. And real talk? A double batch is the way to go. These muffins are certainly where its at.

I wouldn’t lie to you.

Scouts honor.

OK, OK – I’ve never been a scout.


No Bake English Muffins


  • 2 tablespoons of butter melted
  • 1 1/3 cups milk warmed to 115 degrees Fahrenheit
  • 1 heaping tablespoon sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons instant yeast
  • 2 cups all-purpose flour spooned then leveled


  • In a large bowl, combine the flour and yeast. Set aside. Combine the milk, sugar, salt and melted butter in a separate bowl stirring until salt and sugar dissolve.
  • Add your milk mixture to the flour/yeast and stir gently. Do not over mix. You should have very wet dough. Cover the dough with plastic wrap and allow to rest for an hour or until the dough has doubled in size.
  • Set an electric griddle to no more than 250 degrees Farenheit. If using a skillet, be sure to set it on low heat. Place muffin rings if using, on the griddle or skillet. Coat the sides lightly with vegetable oil spray.
  • Sprinkle cornmeal inside the muffin rings. Unwrap your dough and using a large metal spoon, fill each muffin ring about 3/4 full and cook for 5-7 minutes. By now the batter should have bubbled, resembling pancake batter.
  • Carefully flip the muffins and cook the other side for another 5-7 minutes. Both sides should be golden brown. Remove the muffins from the griddle or skillet. Remove the rings carefully and allow the muffins to cool completely before splitting.
  • Makes about 5 muffins. Sometimes even 6

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