English Muffins

Unlike other muffins, English muffins are yeast-risen and are griddled instead of baked. Use your Wolf Griddle to make these fresh English muffins for the perfect start to your day!

LEVEL: Intermediate
YIELD: Approximately two dozen English muffins


  • 1 cup milk
  • 1 cup water
  • 2 ¼ tsp. (one packet) active dry yeast
  • 2 tbsp. granulated sugar
  • ¼ cup vegetable shortening, melted
  • 6 cups all-purpose flour
  • 1 tsp. Kosher salt

Method of Preparation

  1. Add milk and water into a small saucepan and warm to approximately 110F.
  2. Add sugar to milk and stir, then add the yeast and stir. The yeast should activate; you will know this is completed when there are no more clumps of yeast after stirring a few times.
  3. Add milk/water/yeast mixture to a stand mixer with a dough hook and add the rest of the ingredients.
  4. Knead on a low speed until a dough is formed and is no longer sticky to the touch, about 10 minutes.
  5. Place dough in a greased bowl, cover with a damp towel and let rise in your Wolf oven on proof mode for one hour or till doubled in size.
  6. Punch down dough and on a lightly floured surface, roll the dough out to a half-inch thickness. Using a cookie cutter with a 3-inch diameter, cut out approximately 24 muffins. Place them on a baking sheet lined with parchment paper spaced about one inch apart.
  7. Proof the muffins for another 30 minutes, covered.
  8. Preheat your Wolf Griddle to 450F (highest heat.)
  9. Griddle muffins until golden brown and crisp, about 3-5 minutes on each side. Do not flatten the muffins with a spatula while on the griddle.
  10. Toast your English muffins and spread on butter or jam for the perfect morning bite to eat! These muffins also freeze very well!

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