Homemade English Muffins on the Griddle
English muffins are typically “baked” in a skillet on the stovetop, NOT in the oven like most dough products. And since an outdoor griddle is basically just a large skillet, homemade English muffins are the perfect breakfast recipe to make on your Blackstone griddle or other flat top grill!
Servings: 14 English muffins
Ingredients
- 1 packet instant yeast
- ½ cup heavy cream
- ½ cup water
- ¼ cup milk
- 2 ½ tablespoons sugar
- 3 ⅔ cup all purpose flour
- 3 tablespoons melted butter
- ¼ cup sour cream
- 1 large egg beaten
- 1 teaspoon salt
- cornmeal for dusting
Instructions
- In a microwave-safe bowl, heat water, cream, and milk to about 110℉. Add 2 pinches of the granulated sugar, reserving the rest for the dough. Stir to dissolve the sugar. Sprinkle the yeast on top of the liquid and stir together. Set to the side for about 7-10 minutes, or until a foam develops on top of the mixture.
- While the yeast is activating, add flour, salt, melted butter, a beaten egg, sour cream, and the remaining sugar to the bowl of a mixer fitted with a paddle attachment. When the yeast is ready, pour the yeast/milk mixture into the bowl with the other ingredients. Mix on low speed for about 2-3 minutes. Then increase the speed to medium and mix for an additional 6-7 minutes until the dough is smooth, scraping down the sides as necessary.
- Transfer the dough to a large oiled bowl, and cover with plastic wrap. Allow the dough to proof for about 1 ½ hour in a warm area. After that time, the dough should have doubled in size.
- Cover a large baking sheet (or two baking sheets) with parchment paper. Sprinkle the parchment with a thin even layer of cornmeal. Set to the side.
- Turn the dough out on to a floured surface, and pat it out with floured hands into an even layer about ¾" thick. Use a floured 3" biscuit cutter to cut/portion out the dough. *NOTE - The dough will be very sticky, and you will not be able to pick up the cut dough circles. The biscuit cutter is more for equally-sized muffin portions.
- Use a thin spatula to scrape up the muffin dough circles and transfer to the prepared parchment paper, leaving about 1-2 inches of space in between each muffin. If needed, you can re-shape the cut dough portions into circles on the parchment paper. Sprinkle the tops with more cornmeal, and loosely cover with plastic wrap. Allow to proof for 30-45 minutes.
- Heat griddle on lowest setting to about 325-350℉. *Depending on what griddle you have, you may need to alternate burners or only turn 1-2 burners on.
- Gently place the english muffins on the warm, dry griddle. Cook on the first side for about 5-7 minutes, or until the bottoms are lightly golden brown. Then flip to the second side and cook an additional 5-7 minutes, or until cooked through. *If needed, you can place an aluminum pan or dome on top of the muffins to create an oven effect.
- Once English muffins are lightly golden brown on both sides and cooked through, remove from the griddle. Use a fork to split the muffin in half, not a knife to cut them in half. Serve with butter and your favorite jam, or add your favorite breakfast meat and eggs for a homemade English muffin breakfast sandwich. Enjoy!
Video
Notes
- This dough is very sticky, much different than typical bread or biscuit dough. Don't be alarmed!
- When you’re placing the individual muffins on the parchment paper, be sure to leave about 1-2″ in between for the dough to proof and expand a bit. That way your English muffins don’t stick together.
- For best results, start with a dry oiled griddle. Just take a wad of paper towels and dry off any excess oil on the griddle surface so that the muffin dough does not spread.
- Allow the dough to proof in a warm or room temperature spot, like outside or on the counter. However, don't place the dough in direct sunlight.