Homemade English Muffins
- 30m Prep Time
- 25m Cook Time
- 2h Ready In
Homemade English muffins with a tangy buttermilk flavor, cooked on a griddle for a crisp exterior and soft interior. Perfect for breakfast sandwiches or toasted with butter.
Ingredients
- 1 3/4 cup buttermilk
- 1/2 cup water
- 1/4 cup sugar
- 1 1/2 tbsp active dry yeast
- 4 cup bread flour
- 1 tbsp kosher salt
- 6 tbsp unsalted butter at cool room temperature
- coarse cornmeal for dusting
- 2 tbsp canola oil for brushing
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 50.9 mg
- Iron: 2.08 mg
- Magnesium: 16.6 mg
- Phosphorus: 89.6 mg
- Potassium: 119 mg
- Zinc: 0.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 3/4 cup buttermilk
- 1/2 cup water
- 1/4 cup sugar
- 1 1/2 tbsp active dry yeast
- 4 cup bread flour
- 1 tbsp kosher salt
Prepare
- 6 tbsp unsalted butter, at cool room temperature
- coarse cornmeal, for dusting
- 2 tbsp canola oil, for brushing
Let's Cook
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Step 1.
In a small saucepan over low heat, warm the buttermilk and water to lukewarm (105 to 115°F) on an instant-read thermometer. Pour the mixture into the bowl of a stand mixer fitted with a dough hook. Whisk in the sugar and yeast, and let stand for 10 minutes until the yeast is activated and foamy.
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Step 2.
Add the flour and salt to the yeast mixture and mix on low speed until combined, about 1 minute. With the mixer running, add the butter 1 tablespoon at a time. Increase to medium speed and knead until the dough is well combined, soft, and springy, about 8 minutes. The dough will be quite soft and a little sticky but should clear the sides of the bowl. (Alternatively, mix by hand and knead on a lightly floured surface.)
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Step 3.
Spray a large bowl with cooking spray and transfer the dough to the bowl. Cover with plastic wrap or a damp kitchen towel and set in a warm, draft-free place (such as a turned-off oven) until the dough doubles in size, about 1 hour.
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Step 4.
Punch down the dough in the bowl, cover again, and refrigerate for at least 30 minutes or up to overnight. If refrigerated for more than about 3 hours, remove from the refrigerator about 30 minutes before proceeding.
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Step 5.
Turn the dough out onto a lightly floured work surface and roll into a ½-inch-thick round. Use a 3½-inch round biscuit cutter to cut out as many rounds as possible. Press together the dough scraps, reroll, and cut out more rounds until you have 12 total.
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Step 6.
Dust two rimmed baking sheets with a thin layer of cornmeal and place the dough rounds on them, spacing at least 1 inch apart. Cover loosely with a damp kitchen towel and let rise in a warm spot until doubled in height and spongy, about 25 minutes (time depends on room temperature).
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Step 7.
When the muffins are nearly ready, preheat the oven to 250°F. Heat two large cast-iron pans or a large cast-iron griddle over medium-high heat until warm. Brush each pan evenly with about 1 tablespoon canola oil, then reduce the heat to medium-low.
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Step 8.
Gently place as many muffins as will fit in the hot pans, being careful not to deflate them. Cook until golden brown on the first side, then carefully turn and brown the other side, about 15 minutes total. Adjust the heat as needed and turn/rotate the muffins to ensure even browning without burning.
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Step 9.
Transfer the cooked muffins to a clean baking sheet and bake in the preheated oven until cooked through, 10 to 15 minutes. Transfer the muffins to a wire rack and let cool completely.
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Step 10.
Use two forks to split the muffins around the 'equator,' pulling them apart into halves. Toast the muffins before serving. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.