Golden, fluffy, and just the right amount of sweet — these Cranberry English Muffins made on the Blackstone Griddle are a must-try for breakfast lovers. The rehydrated craisins add a tart-sweet pop that takes classic English muffins to the next level. Perfect for toasting with butter, slathering with jam, or building the ultimate breakfast sandwich.

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Ingredients

Yield: 8 muffins
Total Time: ~2 hours (includes rise time)

• 1¾ cups warm milk (120–130°F)
• 3 tbsp melted butter (cooled)
• 1¼ tsp salt
• 2 tbsp sugar
• 1 large egg
• 4½ cups all-purpose flour
• 2 tsp instant yeast
• ¾ cup craisins (rehydrated 20 minutes in warm water & drained)
• Cornmeal (for dusting)

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Instructions

1. Rehydrate the Craisins
   • Place craisins in a bowl of warm water for 20 minutes, then drain.
2. Make the Dough
   • In a stand mixer, combine warm milk, yeast, melted butter, egg, salt, sugar, and flour. Mix until a cohesive dough forms.
3. Add the Craisins
   • Gently fold in the rehydrated craisins until evenly distributed.
4. First Rise
   • Cover the dough and let rise for about 1 hour, or until doubled in size.
5. Shape the Muffins
   • Divide the dough into 8 equal pieces and shape into rounds.
   • Coat both sides of each round in cornmeal.
6. Cook on the Griddle
   • Lightly grease the Blackstone Griddle and heat on low.
   • Cook muffins for 7–10 minutes per side, until golden brown and cooked through.
7. Cool & Serve
   • Transfer muffins to a wire rack to cool before slicing.
   • Serve toasted with butter, jam, or as the base for a breakfast sandwich.

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Tips & Variations

• These muffins freeze well — let cool completely, then store in an airtight container for up to 3 months.
• Add orange zest for a festive flavor twist.
• Swap craisins for dried cherries or blueberries for variety.