Watch our English Muffin Class: Learn how to make classic, homemade English muffins on the Baking Steel from start to finish.
How to Make Legendary English Muffins at Home
Let’s make legendary English muffins the kind with crispy edges, an airy open crumb, and a golden griddled crust. These aren’t the ones from the supermarket. They’re the real deal. Not your average muffins, these are built for serious breakfast people: think runny egg sandwiches, toasted butter bombs, or stacked sky-high with bacon and jam.
This is the exact recipe I’ve obsessed over for years now dialed in on a Baking Steel Griddle to get that signature bottom crust. If you’ve never made English muffins at home, this is the one that changes your game. You’ll never toast a store-bought muffin again after this.
Pro Tip for English Muffins at Home: Here’s something we figured out after tons of experimenting fry, don’t dry. Instead of just baking these in the oven, we “fry” the English muffins right on the Baking Steel Griddle in clarified butter or avocado oil. The result? Insane golden crust, rich flavor, and those epic, craggy interiors. Frying on the griddle is the move and once you try it, you’ll never go back.
“There’s really nothing that the Baking Steel Griddle can’t do.” — Bon Appétit
Clarified Butter Matters: This recipe calls for clarified butter—not just to sound fancy, but because it’s the real deal for high-heat cooking. When you remove the milk solids, you’re left with pure butterfat. That gives clarified butter a much higher smoke point, so you get that perfect, crispy crust without burning your English muffins. If you don’t have clarified butter on hand, just use avocado oil. It’s vegan-friendly and stands up to the heat just as well.
In a large bowl, whisk together the flour, salt, sugar, and yeast.
In a separate bowl, combine the melted butter and warm water. Slowly pour the wet mixture into the dry ingredients, stirring with a wooden spoon until a sticky dough forms.
Knead: Lightly flour your work surface, turn out the dough, and knead by hand for 4–5 minutes until smooth. Let the dough rest for 20 minutes.
For maximum flavor, cover the dough and refrigerate overnight for a cold ferment. A 24-hour fermentation is ideal.
Lightly coat a baking sheet with semolina flour and set aside.
Divide the dough into 12 equal portions (about 85 grams each). Or 10 equal portions at 100 grams each)
With floured hands, shape each portion into a smooth ball by rolling it in your palm. Coat each ball with semolina flour and place on the prepared baking sheet.
Cover the tray with plastic wrap and let the dough proof at room temperature (72°F) for 3 hours, until the balls have nearly doubled in size.
Place your Baking Steel or Griddle on the stovetop and preheat over medium heat for 10–15 minutes, aiming for a surface temperature of 275–325°F.
Generously brush the griddle with clarified butter or avocado oil. Place the dough balls onto the griddle and cook for 5-6 minutes until the bottoms are golden brown.
Flip each muffin, adding more butter or oil as needed. Gently press down with a spatula to flatten slightly. Cook for another 5-6 minutes until the second side is golden brown.
Transfer the muffins to a wire rack and let them cool to room temperature..
Recipe Note
Pro Tip for English Muffins: How to Split an English Muffin
You’ve probably heard you’re supposed to use a fork to open up an English muffin. I say—forget the fork! Grab a serrated knife and carefully score all the way around the muffin’s perimeter. Then, gently pull it apart with your hands. Take your time. That’s how you reveal those legendary nooks and crannies—the whole point of making these at home.
FAQ: Baking English Muffins at Home
Can I use a baking stone instead of a Baking Steel or Mini Griddle? No—don’t use a baking stone on direct heat like a stovetop or griddle; it will likely crack. The Mini Griddle or Baking Steel is designed for this kind of high, direct heat and gives you the best results for crispy, golden English muffins.
What if I don’t have clarified butter?
No problem—avocado oil is a great substitute, and it’s vegan-friendly too.
How should I store leftover English muffins?
Let them cool completely, then store in an airtight bag at room temperature for up to three days, or freeze for longer.
How do I get the most nooks and crannies?
Gently shape your dough and always “fry, not dry” on the griddle. And split them open by scoring with a serrated knife, then pulling apart by hand.
Can I ferment the dough overnight?
Absolutely. An overnight cold ferment will make your muffins even more flavorful and easier to handle.
