How to Make English Muffins on a Blackstone Griddle

Homemade English Muffins are simpler to make than you might expect, and using a Blackstone griddle speeds the cooking step. Once you try a warm muffin straight off the griddle, you’ll likely prefer them to store-bought varieties.

Homemade Blackstone English Muffins

I’d been meaning to make homemade English muffins for a long time but felt intimidated by working with yeast, rising dough, and shaping each muffin. The process is much less daunting than I imagined, and with a few straightforward tools, it becomes fast and repeatable.

You don’t need every specialty tool to succeed. A simple setup and a little practice produce tender, airy muffins with the classic nooks and crannies.

Tools that make English Muffin baking MUCH easier

A stand mixer is my favorite tool for bread dough because it speeds kneading and handles larger batches easily. The Bosch Universal Plus line is a strong workhorse, and paddle or dough hook attachments make mixing straightforward. If you don’t have a mixer, simple hand-kneading works too.

A Blackstone griddle speeds the skillet step and cooks multiple muffins at once. If you don’t own one, a well-seasoned cast-iron skillet on the stovetop gives excellent results.

English Muffin Dough

This dough is softer and more elastic than many basic bread doughs. If you use a Bosch mixer, the cookie dough attachments or dough hook work well; for KitchenAid, use the paddle or dough hook as recommended. After kneading the dough should feel smooth, slightly tacky, and elastic. Exact textures can vary with flour type and humidity, so adjust lightly if needed.

Use a scale for consistent results

Weighing ingredients gives far more consistent baking outcomes than volume measurements. If you must use measuring cups, fluff the flour and spoon it into the cup, then level with a knife—don’t scoop straight from the bag. Proper measuring avoids dense or overly dry dough.

How to make homemade English Muffins

1. Mix the dough.
2. Let it rise until nearly doubled.
3. Form into smooth balls.
4. Prepare the cooking surface with cornmeal and a little oil if needed.
5. Flatten the balls into discs and place them on the cold griddle or pan, then bring heat to medium-low.
6. Cook until the underside is golden, then flip.
7. Cook the second side until browned and cooked through.
8. Cool briefly, then split gently with a fork to preserve the interior texture.

I call these relatively quick and easy because, despite being bread made from scratch, the steps are straightforward and don’t require advanced techniques like a long refrigerator ferment, sponge starters, or sourdough. Those methods can deepen flavor and texture, and I hope to try them in the future, but this version produces excellent muffins with classic flavor and texture.

These muffins pair beautifully with breakfast classics: eggs Benedict, smoked salmon and poached eggs, or simply fluffy scrambled eggs and homemade jam. They also make excellent sandwiches and toast well for a crisp exterior and soft interior.

Yield: 18 muffins

Blackstone English Muffins

4.5 Stars (11 Reviews)

Make homemade English muffins right in your kitchen. The Blackstone griddle works wonderfully for even, gentle cooking, but a cast-iron pan on the stovetop will also produce great results.

Prep Time: 20 minutes

Rise Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 40 minutes

Ingredients

• 1 ¾ cups whole milk, lukewarm
• 4 tablespoons salted butter, room temperature
• 1 ½ teaspoons salt
• 2 ½ tablespoons sugar
• 1 large egg, lightly beaten
• 4 ½ cups (539g) unbleached bread flour
• 2 teaspoons instant yeast
• Cornmeal for sprinkling

Instructions

1. Place milk, yeast, butter, egg, sugar, salt, and flour in the mixer. Mix on low until combined, then increase to medium and mix about 5 minutes until the dough is smooth and elastic.
2. Transfer the kneaded dough to a well-oiled bowl and turn to coat all sides.
3. Cover and let the dough rise until roughly doubled in size. This can take about an hour in a warm spot; a slower rise develops more flavor.
4. Gently deflate the dough, then divide and form into smooth balls.
5. Sprinkle cornmeal into cold pans or onto the cold surface of the Blackstone. If your cooking surface is not non-stick, lightly oil or spray it.
6. Flatten each dough ball into a disc about ¾ inch thick and 2–3 inches across. Arrange them on the cold griddle or pan, then set heat to medium-low. Sprinkle a little cornmeal on top of each muffin.
7. Cook approximately 10 minutes per side, checking after 5 minutes to prevent over-browning. Adjust the heat as needed to achieve a golden exterior and fully cooked interior.
8. If the outside browns too quickly before the centers are done, transfer the muffins to a baking sheet and finish in a 350°F (175°C) oven for 15 minutes.
9. Cool for 10–15 minutes, then split gently with a fork to preserve the nooks and crannies, toast if desired, and enjoy.

Notes

Original recipe adapted from King Arthur Flour with small alterations for the Blackstone griddle method.

Recommended Equipment

• 
  Cast iron skillet
• 
  Stand mixer (Bosch or similar)
• 
  Large flat griddle

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 355
Total Fat: 8g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 35mg
Sodium: 385mg
Carbohydrates: 60g
Fiber: 3g
Sugar: 6g
Protein: 11g

Nutrition data provided here is an estimate.

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