Homemade English Muffins are fun to make, even more so when you make them using mason jar lids on an electric griddle!
I have to know.
Do you like English muffins for the nooks or the crannies?
What really is the difference?
No mater what english muffins are delicious.
Homemade english muffins are even better.
Whether you had made them before, thought about making them, or would never dare to make them, I want to show you how I like to make English muffins.
How they are different
If you have made “regular” muffins before, you baked them.
What makes English muffins different is they are not baked. They are cooked on a griddle.
The other major difference is the batter itself is closer to a pancake batter than to a cake batter.
Why better on a griddle
Now could you make them in the oven. Sure I have seen baked English muffins recipes around.
But they are best on a griddle where you can create a flat browned surface on the outside. It makes them perfect to slice in half and make a sandwich out of it – such as the fast food stable that has been around for as long as I can remember.
So people do this using a frying pan. The problem I had before was not having enough space in the frying pan. Flipping the muffins was always a challenge.
A frying pan has edges that can make it difficult to get tongs into. An electric griddle has a nice, wide open service, so flipping the muffins is so much easier.
Good news, an electric griddle can be had for the same price as a decent nonstick frying pan! Plus you can cook a lot more muffins at one time.
There are two recipes that I have used to make English muffins. One I did using my sourdough starter. Here are the ingredients. They are from the site, Farmhouse on Boone.
Sourdough English Muffins
- 2 cups flour
- 1 cup water
- 1/2 cup fed sourdough starter
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- coconut oil
Last time we made these we actually doubled the recipe below with great results. We ended up with about 20-24 muffins, I didn’t actually count.
If you don’t have a sourdough starter or you just don’t like or want sourdough, the recipe I recommend is Alton Brown’s. I first learned from him how to make English muffins. Here are the ingredients used in his recipe.
When I haven’t done the sourdough method, I have opted to go for Alton Brown’s
Yeast Risen English Muffins
- 1/2 cup non-fat powdered milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon shortening
- 1 cup hot water
- 1 envelope dry yeast
- 1/8 teaspoon sugar
- 1/3 cup warm water
- 2 cups all-purpose flour, sifted
- Non-stick vegetable spray
🥣 Make the batter
My aim is to show you how I cook them on the electric griddle. Choose which recipe you want. In the photos below I am using the sourdough English muffin ingredients. If you want to use a different recipe, skip down to the section on how to cook the muffins on the griddle.
As I said earlier making English muffins is similar to make pancakes, so it starts with a batter.
The day before you want English muffins, mix together:
- 1/2 cup sourdough starter (that was fed a few hours earlier),
- 2 cups flour
- 1 cup water
You want to achieve a thick pancake batter consistency, so adjust your water as needed. A bread whisk or wooden spoon is the best tool for this.
Cover with a towel and let it sit at room temp for 12-24hrs (I did 24hrs).
In the morning, stir in 1 tablespoon of honey, 1 teaspoon salt, 1 teaspoon of baking soda.
You will want the batter to be somewhere between pancake batter and soft bread dough. It will be stretchy and scoopable. If you think it needs more flour or water, go with your gut!
👨🍳 How to cook
Besides choosing your batter, the next most important decision is deciding how your muffins will get their shape. If you just plop the batter down on the griddle, you are going to end up with a pancake.
Some people shape their dough ahead of time. This requires you to add more flour to the dough. I don’t believe that’s a good idea if you are trying to make the most tender muffin.
You need to cook them in something that will help them keep their shape. You could use rings meant for English muffins. These can also be used for cutting biscuits or as a cookie cutter.
If you don’t want to buy something extra, you could do what I did and simply use mason jar rings.
Lay your mason jar rings onto an electric griddle set to medium low and butter generously.
Sprinkle a pinch of semolina flour or cornmeal inside of each ring.
Using a disher, scoop one scoop into each ring. Cook 3-5 mintues until golden brown on bottom and then flip. Remove the ring and cook another 3-5 minutes.
Here is a short video you can watch on how to cook the muffins.
🥪 Make a sandwich
Or make a sandwich! Your homemade one will be better than anything the golden arches could offer.
My daughter made one with a fried egg and ham. You could even cook both of those on the griddle when the muffins are done. No reason to create more dishes.
Here are some other delicious ideas you might want to try:
- Pepperoni and mozzarella
- Ham and swiss
- Tuna melt
- Sausage patty and egg
- Bacon, egg, and avocado
- Pulled pork with BBQ sauce
- Ham, arugula, and spicy jam
- Chorizo and Mexican crema
- BLT – Bacon, lettuce, tomato slice
- Scrambled eggs and mushrooms
Electric Griddle Sourdough English Muffins
- Electric Griddle
- The day before you want English muffins, mix together, the sourdough starter, flour, and water
- You want to achieve a thick pancake batter consistency, so adjust your water as needed. A bread whisk or wooden spoon is the best tool for this.
- Cover with a towel and let it sit at room temperature for 12-24 hours.
- At the end of the time, stir in the honey, salt, and baking soda. You will want the batter to be somewhere between pancake batter and soft bread dough. It will be stretchy and scoopable.
- Set your electric griddle to medium low. Butter the griddle generously.
- Lay your mason jar rings onto the griddle, butter generously.
- Sprinkle a pinch of semolina flour or cornmeal inside of each ring.
- Using a disher, scoop one scoop into each ring. Cook 3-5 minutes until golden brown on bottom and then flip. Remove the ring carefully and cook another 3-5 minutes.
- Allow to cool before slicing.
Disclaimer: This post includes affiliate links. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.