The first two times I made english muffins, I thought they were delicious but I missed the nooks and crannies that you get with fork-split muffins that toast up nice and crispy and catch lots of butter and jam.
I also missed the little crunch of cornmeal that most store-bought english muffins had, so I decided to modify the recipe a bit to get what I wanted. So instead of dusting with flour before the muffins rise between two baking sheets, I dusted with corn meal. That was easy enough.
And for the nooks and cranies, I decided to try fork splitting. After much Googling, it seemed that the way to do it was to just poke the english muffin all around with a fork as soon as it came off the stove. I tested it out — it wasn’t too hard since the muffins don’t get too hot and can be handled by hand right off the stove. It worked perfectly. They’re now easy to separate by hand, and they have a great texture from pulling them apart.
They didn’t look quite as pretty with the sides mangled from the fork, but I could have probably been gentler. I just wasn’t sure what sort of pressure I needed to make sure they split easily.
So that’s it! The secret of how to make nooks and crannies revealed!
Also, to make whole wheat english muffins, just use the same recipe for regular english muffins and use 2 cups of whole wheat flour and 2 cups of regular bread flour. Maybe next time I’ll try honey wheat ones…