Homemade English Muffins (Griddle Method)

Why you’ll love it

• Real nooks and crannies from a soft dough and gentle griddle cooking.
• No oven needed: they cook in a skillet or on a griddle.
• Freezer-friendly: make a dozen and toast them straight from frozen all week.

Quick facts

Ingredients

For the dough

• 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
• 1/2 cup (120 ml) warm water
• 1 tbsp (12 g) granulated sugar
• 2 1/4 tsp (1 packet / 7 g) instant or active dry yeast
• 2 tbsp (28 g) unsalted butter, melted
• 3 3/4 cups (470 g) all-purpose flour, plus more as needed
• 1 1/4 tsp fine salt

For cooking

• 1/4 cup (35 g) cornmeal or semolina, for dusting
• 1 tsp vegetable oil or butter, for the griddle

Step-by-step method

1. Activate the yeast. In the bowl of a stand mixer (or a large bowl), stir together the warm milk, warm water, sugar and yeast. Let stand 5 minutes, until foamy.

2. Make the dough. Add the melted butter, flour and salt. Knead with the dough hook on medium-low speed for 6–8 minutes (or by hand 10 minutes) until the dough is smooth, soft and slightly tacky but pulls away from the sides of the bowl. Add flour 1 tablespoon at a time only if it is very sticky.

3. First rise. Place the dough in a lightly greased bowl, cover and let it rise in a warm place 1 to 1 1/2 hours, until doubled in size.

4. Shape the muffins. Line a baking sheet with parchment and sprinkle it with half of the cornmeal. Turn the dough onto a lightly floured surface and gently roll or pat it 3/4 inch (2 cm) thick. Cut out rounds with a 3-inch (7.5 cm) cutter, re-rolling the scraps once, to get about 12 muffins. Arrange them on the sheet and sprinkle the tops with the remaining cornmeal.

5. Second rise. Cover loosely with a kitchen towel and let rise 30–45 minutes, until puffy.

6. Cook on the griddle. Heat a large cast iron skillet or griddle over medium-low heat (about 300°F / 150°C) and brush it very lightly with oil. Cook the muffins in batches, without crowding, 6–8 minutes per side, until deep golden on both sides and cooked through. If they brown too fast before the centers are done, finish them in a 350°F (175°C) oven for 5–8 minutes.

7. Cool and split. Let the muffins cool on a wire rack at least 15 minutes. To keep the nooks and crannies, split them by poking a fork all around the sides and pulling them apart instead of cutting with a knife. Toast and serve.

How to know it is done

English muffins are done when both sides are deep golden brown, the sides feel springy instead of doughy when pressed, and they sound slightly hollow when tapped. An instant-read thermometer inserted from the side into the center should read about 200°F (93°C).

Tips for the best result

• Keep the dough soft and a little sticky; too much flour makes dense muffins with few holes.
• Cook over medium-low heat. High heat burns the outside before the inside sets.
• Handle the cut rounds gently after the second rise so they do not deflate.
• Always split with a fork, never a knife, for the classic craggy texture.

Variations and substitutions

• Cinnamon raisin: knead 3/4 cup (110 g) raisins and 1 1/2 tsp ground cinnamon into the dough.
• Whole wheat: replace 1 cup (120 g) of the all-purpose flour with whole wheat flour and add 1 extra tablespoon of milk.
• Honey: use 1 1/2 tbsp honey instead of the sugar.
• Sourdough: replace 1/2 cup (120 ml) of the water and milk with 1 cup (240 g) active sourdough starter and reduce the flour by 1/2 cup (60 g).

Make ahead

For fresh muffins in the morning, make the dough the night before through step 2, cover the bowl and let it rise slowly in the refrigerator for 8–12 hours. Let it sit at room temperature 30 minutes, then shape, let rise and cook as directed.

Storage and reheating

Store cooled muffins in an airtight bag at room temperature up to 3 days. To freeze, split them first, then freeze in a zip-top bag for up to 3 months. Toast them straight from the freezer in a toaster or under the broiler until golden and hot, 3–5 minutes.