English Muffins

There is nothing like homemade nooks and crannies. If your griddle is not seasoned, oil it lightly with some vegetable oil or pan spray.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 8


  • 1 1⁄2 cups water
  • 1 Tbsp. granulated sugar
  • 1 3⁄4 tsp. active dry yeast (1 package)
  • 1 Tbsp. unsalted butter
  • 1 tsp. kosher salt
  • 2 cups all-purpose flour


  • In a large bowl, combine water, sugar, and yeast. Mix well and set aside until foamy, about 10 minutes.
  • Add butter, salt, and flour. Beat together 8 to 10 minutes, until a smooth dough is formed. Cover with plastic wrap and set aside to rise in a warm spot until doubled in volume, about 1 hour.
  • Heat griddle over high heat. Test griddle by sprinkling on a little water. If it sizzles and evaporates, it’s ready. Lower heat to medium-low. Place muffin rings on the griddle and fill them halfway with batter. Cover loosely with foil and cook until muffins are browned on the bottom, about 5 minutes. Using a spatula or tongs, flip over each muffin and ring. Cover and cook another 5 minutes. Cool completely before splitting and serving.