Usually, to bake an English muffin, you riddle your dough on a heavy-bottom pan preheated to medium-low. However, author Claire Saffitz, shared a trick for getting a better result.

Food show host Saffitz shared on YouTube that the trick is to use a cold, dry pan instead of one preheated to medium-low. She also suggests using low heat once the process starts.

She rotates the pan, rather than the muffins, to avoid an undercooked center, spotty browning, or flat rise. She also eschews the hot oven bake entirely to streamline things.