Thank you for sharing your tips, Donna!

I made these today. 1st time making English muffins. All was good. Until I cooked them in cast iron pan. Med was way too hot. They burned. And 5 min too long. 2nd batch lowered temp and time. Next time I will set temp you low #2 and cut time to 4 min ans 3 min…they temped at 210.. I we loved the flavor .I will try this again..thank you Donna

Great question! I haven’t personally tried baking these on stoneware, so I can’t say for sure how it’ll turn out — but here’s what I can tell you based on how the recipe works.

Stoneware holds heat really well and gives a nice bottom crust, kind of like a pizza stone. If you want to try it, I’d suggest:

Preheat your stoneware in the oven at 375°F (just like you would for regular baking)
Sprinkle the stone with a little cornmeal so the muffins don’t stick
Bake for about 12–15 minutes, flipping halfway through
Check that they hit 190°F inside — that’s how you know they’re done

One thing to watch for: stoneware gets very hot, so the bottoms might brown faster than the tops. Keep an eye on the first batch so you know how your oven and stone behave together.

If you give it a try, I’d love to hear how it turns out — it might help other readers too!

Thank you, Jasmin! I really appreciate you letting me know that you enjoyed it.

Please see step 3 in the recipe card, Sage.

https://imgur.com/a/TjDB7Ev

Leftovers do not need refrigerated and they freeze great in a freezer safe bag for up to 3 months.