Homemade English Muffins (Griddle-Cooked, No Oven Needed)
These English muffins are soft inside, crisp outside, and full of those signature nooks and crannies, all made on a stovetop griddle without an oven. The dough comes together with pantry staples, and after a short rise, you shape and cook them right on the hob.
They toast up better than anything from a package, and you get to pull apart that first split to see the craggy crumb you built yourself.
What Makes These Muffins So Good
A wet dough and a plain cast iron pan give the muffins their deep golden crust without a single grain of cornmeal on the griddle surface. The steam inside lifts the dough just enough to create the open texture that catches melted butter.
The dough requires only one short rise, and shaping is simple: pat it out, cut rounds, and cook. No second rise, no twisting, no fuss.
Ingredients
- 3 cups (375g) bread flour: all purpose works too, but bread flour gives a chewier crumb.
- 1 cup (240ml) whole milk, lukewarm: 2% is fine in a pinch, whole milk adds tenderness.
- 1/4 cup (60ml) warm water: about 110°F (43°C), not hot.
- 2 tbsp sugar: feeds the yeast and helps browning.
- 2 1/4 tsp instant yeast: one standard packet.
- 1 tsp salt
- 2 tbsp unsalted butter, melted and cooled slightly
- 1/4 cup (30g) fine cornmeal or semolina, for dusting: gives the muffins their classic dusty bottoms and a little crunch.
Variations / Substitutions
- Whole wheat flour: swap up to half the bread flour for whole wheat. The muffins will be denser with a nuttier flavour.
- Dairy free: use oat milk and melted coconut oil instead of the milk and butter. The crumb stays tender and the taste is slightly sweeter.
- Sourdough: replace the yeast with 1/2 cup (120g) active sourdough starter and increase the rise time to 4 to 6 hours.
If you love homemade breads, try our no knead artisan loaf.
How To Make English Muffins
Step 1: Mix the Dough
In a large bowl, whisk together the 3 cups bread flour, 2 tbsp sugar, 2 1/4 tsp yeast, and 1 tsp salt. Pour in the lukewarm milk, warm water, and melted butter, and stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes. The dough should feel smooth, slightly tacky, and elastic, and it will pull away cleanly from an unfloured board. If it seems dry and tight, work in 1 extra tablespoon of water.
Step 2: Let the Dough Rise
Place the dough in a clean, lightly oiled bowl and cover with a tea towel. Leave it in a warm spot for about 1 hour, until it has doubled in size.
Press a fingertip gently into the surface. If the indent fills back slowly, the dough is ready. A quick fill means it could use another 15 minutes.
Step 3: Shape the Muffins
Tip the dough onto a surface dusted with flour and gently pat it out to a thickness of 1/2 inch (1.3 cm). Use a 3 inch round cutter to stamp out 8 to 10 rounds, dipping the cutter in flour between each cut to stop sticking.
Avoid twisting the cutter. Press straight down for muffins with higher sides and a better internal tear when you split them later. Gather any scraps, pat them together, and cut the last rounds. Place the rounds on a parchment lined baking sheet and let them rest for 10 minutes while you heat the pan.
Step 4: Griddle the Muffins
Heat a large cast iron skillet or griddle over medium low heat. Lightly scatter a thin layer of cornmeal onto the hot, dry pan, then lay the dough rounds in the pan with an inch of space between them. Cook the first side for 7 to 8 minutes.
The bottoms will turn a deep golden brown and the tops will start to look puffed and matte around the edges. Flip each muffin carefully with a spatula and cook the second side for another 6 to 7 minutes. If they dome too much, press very gently with the back of the spatula. A thermometer pushed into the centre should read about 200°F (93°C).
Step 5: Split and Serve
Let the muffins cool on a wire rack for at least 10 minutes so the crumb can set. Split them open with a fork, not a knife, to reveal the craggy interior. Pop them in the toaster and slather with butter, jam, or a poached egg.
A Few Tips for Perfect English Muffins
- The dough should be on the wetter side. A stiff dough will never open up into those airy pockets you want.
- A heavy cast iron pan or thick skillet spreads the heat evenly. Thin pans scorch the bottom before the inside cooks through.
- Keep the heat at medium low. A high flame turns the outside dark while the middle stays doughy.
- If you do not own a 3 inch cutter, a wide drinking glass works just as well. Dip the rim in flour first.
- The cornmeal is not just for looks. It stops the dough from sticking and adds a gentle crunch to the crust.
Griddle times can vary by pan:
| Pan Type | First Side | Second Side |
|---|---|---|
| Cast iron skillet | 7-8 minutes | 6-7 minutes |
| Nonstick skillet | 6-7 minutes | 5-6 minutes |
| Electric griddle (350°F) | 8-9 minutes | 7-8 minutes |
Storing Leftovers
Store the muffins in an airtight container at room temperature for up to 3 days. Split and toast them before serving, and they will taste freshly made. Freeze unsplit muffins for up to 2 months. Thaw on the counter, then split and toast straight from frozen.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. After the first rise, punch the dough down, cover tightly, and refrigerate overnight. The next morning, shape, rest, and griddle the muffins cold.
Can I bake English muffins in the oven?
You can, though the crust will not be the same. Place the rounds on a baking sheet and bake at 350°F (175°C) for 15 to 18 minutes. They will be pale and soft, not deeply browned.
Do I have to use cornmeal?
No. You can dust the pan with a little more flour or semolina instead. The muffins will still release easily, but you miss that bit of crunch on the bottom.
Can I make these gluten free?
Yes. Use a good 1 to 1 gluten free flour blend that contains xanthan gum. The dough will be a little trickier to handle, and the crumb will be tighter, but the griddle method still works.
English Muffin Recipe
Ingredients
Method
- Whisk flour, sugar, yeast, and salt in a large bowl. Add milk, water, and butter, and stir to a shaggy dough.
- Knead on a floured surface for 8 to 10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and rise in a warm spot for 1 hour, until doubled.
- Pat dough to 1/2 inch thick, cut out 8 to 10 rounds with a 3 inch cutter (no twisting). Rest 10 minutes.
- Heat a cast iron skillet over medium low heat, dust with cornmeal, and cook rounds 7 to 8 minutes per side. Cool 10 minutes, then split with a fork and toast.
