Griddle-Cooked English Muffins

Name: Griddle-Cooked English Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup (240 ml) whole milk, warmed to 105–110°F (40–43°C); 1 tablespoon (13 g) granulated sugar; 2¼ teaspoons (7 g) instant or active dry yeast, one standard packet; 1 whole (50 g) large egg, at room temperature, lightly beaten; 3 tablespoons (42 g) unsalted butter, softened, plus 1 tablespoon (14 g) extra for the griddle; 3 cups (390 g) bread flour, plus extra for dusting; 1½ teaspoons (9 g) fine salt; ¼ cup (40 g) fine yellow cornmeal, for dusting

From the MyKitchenBank Kitchen

Tall, chewy homemade English muffins with a cornmeal crust and plenty of nooks and crannies. They're cooked slowly on a griddle, then split with a fork and toasted until crisp.

Prep: 30 min
Cook: 30 min
Wait: 1 hr 40 min
Total: 2 hr 40 min
Makes: 10 muffins (about 3-inch / 7.5 cm)

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Steps

Before you start

Take the butter and egg out so they come to room temperature, about 30 minutes ahead.
Check that your yeast is fresh. If it hasn't foamed after 5 minutes in step 1, start over with new yeast.
Use a thermometer for the milk. Above 115°F (46°C) can slow or kill the yeast.
You'll need a heavy skillet or griddle with a lid, and a 3-inch (7.5 cm) ring cutter or clean tuna cans with both ends removed.

1
Activate the yeast
- Pour the warm milk (105–110°F / 40–43°C) into the bowl of a stand mixer.
- Stir in the sugar and yeast.
- Let it sit for 5 minutes.
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Ready when: The surface is foamy and smells yeasty.
Tip: If there's no foam, the yeast is dead or the milk was the wrong temperature. Start over.
2
Mix the dough
- Add the beaten egg, 3 tablespoons softened butter, bread flour and salt.
- Mix with the dough hook on low speed for 2 minutes until a shaggy dough forms.
- Scrape down the bowl as needed.
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Ready when: No dry flour remains and the dough clumps around the hook.
Tip: Keep the salt away from the yeast until the flour is added, so it doesn't slow the yeast.
3
Knead until smooth
- Knead on medium-low speed for 6–8 minutes.
- The dough will be soft and slightly tacky.
- Or knead by hand on a lightly floured counter for 10 minutes.
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Ready when: The dough is smooth and elastic and pulls away from the bowl sides. A small piece stretches thin without tearing (windowpane).
Tip: Resist adding much more flour. A wetter dough gives a more open crumb.
4
First rise
- Shape the dough into a ball and place it in a lightly oiled or buttered bowl.
- Cover with plastic wrap or a damp towel.
- Let it rise in a warm spot for 60 minutes.
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Ready when: The dough has doubled in size and a floured finger leaves a dent that springs back slowly.
5
Roll and cut
- Line a baking sheet with parchment and dust it generously with cornmeal.
- Turn the dough onto a floured counter and roll it to ¾ inch (2 cm) thick.
- Cut out rounds with a 3-inch (7.5 cm) cutter.
- Gently gather the scraps, rest them for 5 minutes, then re-roll and cut.
- You should get about 10 muffins.
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Ready when: Rounds are an even ¾ inch (2 cm) thick.
Tip: Press the cutter straight down without twisting so the sides rise evenly.
6
Second rise
- Place the rounds on the cornmeal, spaced 2 inches (5 cm) apart.
- Dust the tops with more cornmeal.
- Cover loosely with a towel and let them rise for 35 minutes.
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Ready when: The muffins look puffy, about 1 inch (2.5 cm) tall, and are soft to the touch.
Tip: Don't let them over-proof. They will deflate when moved to the griddle.
7
Heat the griddle
- Heat a heavy skillet or griddle over medium-low heat for 3 minutes.
- Rub it lightly with a little of the extra butter.
- Test the temperature with a scrap of dough, which should sizzle gently and brown slowly.
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Ready when: A dough scrap browns in about 2 minutes without scorching.
Tip: If the pan is too hot, the outsides will burn before the centers cook.
8
Cook the first side
- Using a spatula, lift the muffins onto the griddle in batches of 3–4, leaving 1 inch (2.5 cm) between them.
- Cover and cook for 7 minutes without moving them.
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Ready when: The bottoms are deep golden brown and the sides look set.
Tip: Wipe out burnt cornmeal between batches and re-butter lightly.
9
Flip and finish
- Flip the muffins and cook, covered, for another 6–7 minutes.
- Check that the second side is golden brown.
- Transfer to a wire rack.
- Repeat with remaining muffins.
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Ready when: Both sides are golden brown, the sides feel firm, and the center reads 200°F (93°C) on an instant-read thermometer.
Tip: If a muffin feels doughy, bake it on a sheet at 350°F (175°C) for 5 minutes.
10
Cool and split
- Cool the muffins on the rack for at least 30 minutes.
- Split each one around the edge with a fork, then pull apart.
- Toast the halves until golden and crisp.
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Ready when: The halves pull apart with a craggy, open crumb and the toasted surface is golden.
Tip: Splitting with a fork, not a knife, creates the crags that catch butter.

Good to know

Tips

Cook low and slow. Patience on the griddle gives you cooked centers and an even golden color.
Always split with a fork so the interior has the signature nooks and crannies.
Keep the dough slightly sticky. Too much flour makes dense muffins.
Use a lid to trap heat so the muffins rise and cook evenly.

Make ahead

"After cutting, cover the muffins on the cornmeal-dusted tray and refrigerate for up to 12 hours. Let them stand at room temperature for 30 minutes before cooking."

Storage & reheating

"Room temperature in an airtight bag for 3 days. Freeze split or whole for up to 3 months, with parchment between halves. Toast straight from frozen until hot and crisp."

Substitutions

bread flour → all-purpose flour. The muffins will be a little less chewy. Add 2 tablespoons (30 ml) less milk if the dough feels too wet.
whole milk → unsweetened plant milk. Use warmed oat or soy milk. The flavor and browning will be slightly different.
fine yellow cornmeal → semolina flour or extra bread flour. Semolina gives a similar crunch. Flour works but doesn't give the classic crust.
unsalted butter → neutral oil. Use the same amount in the dough and for greasing the griddle.