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Traeger English Muffins

Traeger English Muffins

By Mandy Tanner

Start your day with Traeger-baked English muffins. Slather them with jam hot off the grill or top with an egg–there's no wrong way to enjoy this breakfast classic.

Prep Time

10 Min

Cook Time

15 Min




Number of People Serving


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Units of Measurement:
1 3/4 Cup whole milk, warm
1 packet instant yeast
2 Tablespoon sugar or honey
3 Tablespoon butter, softened
1 Large egg
4 1/2 Cup bread flour
1 1/2 Teaspoon kosher salt
3 Tablespoon semolina flour


  • 1

    Place milk, yeast, sugar, butter, egg, bread flour and kosher salt in the bowl of an electric mixer with the paddle attachment, and mix on low for 1 to 2 minutes.

  • 2

    Increase the speed and mix on medium for 4 minutes, or until the dough is shiny and pulls away from the sides of the bowl. Place the sticky dough into a lightly oiled bowl and cover with a kitchen towel and let rise for 90 minutes.

  • 3

    When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.

    325 ˚F / 163 ˚C

  • 4

    Turn the dough out onto a lightly floured board, portion into 15 balls, and let them sit for 5 minutes before shaping. Line a sheet pan with parchment paper and sprinkle with semolina flour.

  • 5

    Gently pat the dough into round discs about 3 to 4 inches in diameter, and place onto the prepared sheet pan, and cover with a kitchen towel until ready to bake.

  • 6

    Place 4 to 6 muffins directly onto the preheated grill plate, and cook with the lid closed for 8 to 9 minutes.

    325 ˚F / 163 ˚C


  • 7

    With a spatula, flip the English muffins over and press down slightly if the centers have risen more than the sides. Cook for another 8 to 9 minutes, until the outside is golden brown and the center is cooked through (at least 200°F).

    325 ˚F / 163 ˚C

    200 ˚F / 93 ˚C

  • 8

    Let cool for a bit before splitting with a fork. Enjoy! Notes: Insert the fork prongs on the side towards the center of the muffin and remove. Continue around the muffin and then separate with your hands. If using a knife to cut them, you will lose all the beautiful pockets inside. These store well in the freezer. Keep them whole if freezing, then defrost before splitting with a fork and toasting.

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