Refrigerate overnight for deeper flavor and better texture, or let them rest at room temperature for 15–30 minutes if making the same day. To open, use a fork around the edges and gently pull apart—do not slice with a knife or you’ll lose those beautiful nooks & crannies.

Storage
Store cooled muffins in an airtight container at room temperature for 1–2 days.
For longer storage, freeze the same day they’re made in a freezer-safe container
for up to 3–4 months. Thaw at room temperature before toasting.
Making Them More Sour
For a tangier flavor, add 1 tablespoon sourdough starter to the dough.
If you don’t have starter, substitute the milk with buttermilk for a mild sour
note.

Cutting Tip
Always split English muffins with a fork instead of a knife to preserve texture
and maximize those nooks & crannies you worked so hard to create.