Blackstone English Muffins (2024)

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Homemade English Muffins are much easier than you might think! Using your Blackstone Griddle makes them even easier. Once you’ve had a fresh, hot-off-the-griddle English Muffin, you’ll never want to go back to the half-stale store-bought variety!

Homemade Blackstone English Muffins

I have been wanted to make homemade English Muffins for a LONG time, but I was always a little intimidated by the process. No only are we dealing with yeast and rising dough and all of that, but also the actual forming of the muffin itself.

Thankfully, it wasn’t nearly as hard as I was imagining it would be!

There are definitely some tools that make this exceedingly faster and easier if you have them around, but don’t let that stop you from giving it a go!

Tools that make English Muffin baking MUCH easier

My favorite tool for bread is obviously my mixer. It makes kneading dough a snap, and lets you do a large batch in no time at all. My personal favorite is the Bosch line of Universal Plus mixers. They are amazing workhorses, and it is so much easier to add in additional ingredients in this style of mixer.

Another great tool to have is a Blackstone Griddle. These make the skillet part of the process SO much faster than if you have to do cast iron on the stove.

English Muffin Dough

This dough was different than any other dough I have ever worked with. With my bosch mixer, I used the cookie dough attachments. If you have a Kitchen Aid, I suggest using the paddles.

This dough is really really soft and smooth and elastic when it’s done being kneaded. I didn’t find it hard to work with at all though. Your mileage may vary, as specific measurements can make this dough different consistencies.

Use a scale when making English Muffins for the best, most consistent results

When you are baking, especially bread, using weight to measure gives you much more accurate results. Make sure you are using proper flour measuring techniques if you aren’t weighing your ingredients. You need to fluff the flour and gently scoop it into your measuring cup with a spoon, and then level off carefully with the flat side of a knife.

How to make homemade English Muffins

Mix the dough.
Let it rise.
Form into balls.
Prep your cooking surface.
Flatten balls into discs and place onto prepped cooking surface.
Cook until browned. Flip.
Cook until the other side is browned and the dough is cooked through.
Let sit and then split gently with a fork.

I call these {relatively} quick and easy English Muffins because even though it is bread baking from scratch, which some people would disqualify from the “quick and easy” label immediately, there are a lot more difficult variations out there which would probably improve on these quite a bit such as the fridge slow rise, using a sponge starter, or using a sour dough starter.

I haven’t dabbled in any of those yet, but they are on the “to-do” list, for sure. Until then, these definitely did the trick!

What should you serve with homemade English Muffins?

These are amazing for breakfast, and if you are going through all the trouble to make scratch English Muffins, you might as well really go all out and serve them with Eggs Benedict. Want to REALLY impress someone? Do our homemade Smoked Salmon Eggs Benedict.

Ingredients

1 3/4 cups whole milk, lukewarm
4 tablespoons salted butter, room temperature
1 1/2 teaspoons salt
2 1/2 tablespoons sugar
1 large egg, lightly beaten
4 1/2 cups (539g) Unbleached Bread Flour
2 teaspoons instant yeast
cornmeal for sprinkling

Instructions

Put the milk, yeast, butter, egg, sugar, salt, and flour into the mixer. Mix on low until everything is incorporated, and then turn up to medium and mix for about 5 minutes.
When you pull the dough out it will be super smooth and elastic. Put the kneaded dough into a well-oiled bowl and turn to coat.
Let the dough rise, covered, until it is about double in size. Mine took about an hour, but I had it on my warm stove. The slower it rises, the more flavor develops.
Next, you are going to gently deflate the dough.
Form the dough into smooth balls. Sprinkle your cornmeal into your cold pans or onto the surface of your cold Blackstone. If your pans aren't non-stick, first spray them with some cooking spray, or lightly oil your Blackstone if it isn't well-seasoned.
Once your griddle or pans are prepped, take your dough balls and flatten them into discs, about 3/4 inch thick, and 2-3 inches across. Place them onto the cold griddle/pan, and then turn the heat to medium-low heat. Sprinkle some more corn meal on the tops of the muffins.
Cook for about 10 minutes per side. Check them after 5 minutes though to make sure they aren't over-browning. It takes some practice to get the heat right.
If your muffins are browning too fast on the outside and not cooking fully on the inside, pop them onto a baking sheet and into a 350 degree oven for 15 minutes.
Let them cool for about 10-15 minutes, and then split with a fork, toast if desired, and enjoy!

Notes

Original recipe by King Arthur Flour. Small alterations have been made.

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Nicole Johnson

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Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.