Let’s talk about the one breakfast recipe every home baker should master: English muffins. If you’ve only tried the store-bought kind, get ready—because homemade English muffins are a total game changer. When you use the Baking Steel (or especially the Mini Griddle), you get that signature crispy crust and the airy, craggy interior every English muffin lover dreams about.
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.
