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Classic Griddle Muffins Recipe

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4.3 from 2 reviews

Classic Griddle Muffins are soft, chewy English muffins made from a yeast dough, cooked gently on a griddle and finished in the oven for the perfect texture. These homemade muffins have a slight honey sweetness and a tender crumb, perfect for toasting and serving with butter or jam.

  • Total Time: 2 hours 55 minutes
  • Yield: 16 muffins

Ingredients

Wet Ingredients

  • 2 cups whole milk
  • 3 tablespoons honey
  • 1 large egg
  • 4 tablespoons unsalted butter (melted)

Dry Ingredients

  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 5 cups bread flour
  • 1 ½ teaspoon salt
  • Cornmeal (for dusting)

Instructions

  1. Activate Yeast: In a small saucepan, heat the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the active dry yeast, and let it sit for 5 minutes to activate the yeast. Then whisk in the egg and melted butter to combine.
  2. Combine Dry Ingredients and Add Wet: Place bread flour and salt into the bowl of a stand mixer fitted with a dough hook. With the mixer on low speed, gradually pour the milk mixture into the flour.
  3. Knead the Dough: Continue mixing on low speed until the flour is mostly incorporated. Scrape down the sides and bottom of the bowl as needed. Increase speed to medium and knead for about 4 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
  4. First Rise: Transfer the dough into a lightly oiled bowl. Brush a little oil over the dough’s surface. Cover and place in a warm spot to rise for 1 hour or until doubled in size.
  5. Shape the Muffins: Gently punch down the dough and turn it out onto a lightly floured surface. Knead gently into a ball and divide into two halves. Each half is divided into 8 equal pieces (for a total of 16 muffins). Roll each piece into a ball and flatten into a disk shape, oiling hands if dough is sticky.
  6. Second Rise: Arrange the disks on a cornmeal-dusted parchment-lined baking sheet. Dust the tops with more cornmeal. Cover with a lint-free towel and let rise in a draft-free place for 1 hour until doubled in size.
  7. Preheat Oven: Preheat your oven to 325ºF (163ºC).
  8. Cook on Griddle: Heat a griddle over medium-low heat. Using a spatula, carefully transfer each risen dough disk onto the griddle. Cook for approximately 2 minutes on each side, until lightly browned. Work in batches to avoid overcrowding.
  9. Bake the Muffins: Place the griddled muffins back on the baking sheet and bake for 10-15 minutes until the internal temperature reaches about 200ºF (93ºC), ensuring they are fully cooked through.
  10. Cool Down: Transfer the muffins to a wire rack and allow them to cool completely.
  11. Serve: Split the English muffins with a fork to reveal the classic nooks and crannies. Toast them in a toaster until edges are lightly browned. Serve warm with butter, jam, or your favorite topping.

Notes

  • Ensure the milk temperature is between 105-115ºF for optimal yeast activation; too hot will kill the yeast.
  • Use bread flour for better gluten development, which creates the chewy texture characteristic of English muffins.
  • Be gentle while handling the dough to maintain air bubbles for the classic muffin texture.
  • Dusting with cornmeal prevents sticking and adds a subtle texture to the exterior.
  • Check the internal temperature with an instant-read thermometer to ensure muffins are fully baked.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes (plus 4 minutes kneading on mixer and 2 minutes per side on griddle)
  • Category: Breakfast
  • Method: Griddle Cooking and Baking
  • Cuisine: American

Find it online: https://dishiary.com/classic-griddle-muffins-recipe/