Buttermilk English Muffins
I’ve had so many requests for a plain English Muffin recipe, and for good reason! They are so good toasted with butter and honey, peanut butter or jam. I had to experiment a few times to get this recipe just right, and after discovering a secret ingredient, they are perfected!
Buttermilk is key in creating flavorful, rich English Muffins! They offer a slight tanginess that reminds me of sourdough, and brings a deeper flavor profile!
Buttermilk English Muffins
Buttermilk brings a richness to these plain English muffins that are next level!
Ingredients
- ¼ cup warm water
- 2 tsp dry active yeast
- 1 tbsp maple syrup or honey or granulated sugar
- 1¼ cups buttermilk
- 3 tbsp melted butter salted
- 3½ cups all purpose flour
- 1½ tsp salt
- corn meal for griddling
Instructions
- In a large mixing bowl, combine ¼ cup of warm water with 2 tsp of dry active yeast and 1 tbsp of maple syrup or honey. Stir until sugar is dissolved and let stand 5 mins until foamy. If your house is cold, you may need to set it it in the oven TURNED OFF but with the oven light on to activate.
- Once the yeast has bloomed, add 1 ¼ cup buttermilk, 3 tbsp melted butter, 3½ cups all purpose flour and 1½ tsp salt. Stir until combined, gently bringing together with your hands if needed until a dough ball forms, do not knead the dough!
- Add a drizzle of olive oil to your mixing bowl and return your dough ball to the oiled bowl. Cover with plastic wrap and let rise in a warm, dry place for an hour, it should have doubled in size.
- Carefully remove the risen dough from the bowl and place on a lightly floured counter. Gently cut the dough into 8 even pieces and gently tuck edges into the shape of a ball. Cover dough balls with plastic wrap to let rise for another 30 minutes.
- Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
- Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.
Notes
Because I live in a cold climate, I often let my dough rise in the oven TURNED OFF but with the oven light on. I cover my bowl with a sheet of plastic wrap, followed by a dish towel. Be careful your oven rack is not positioned too close to the light bulb that the towel can touch.
These are delicious! Will be making them again and doubling the recipe.
I made a double batch of these. They are phenomenal. I was deeply impressed with my baking skills but truthfully, that’s a really great recipe you have!
These were abundantly delicious!!! Such a warm and comforting English Muffin and you are so right about that flavor—Oh my! I used cultured buttermilk and they had an irresistible aroma and taste. Perfect with a slather of freshly made butter.
I had NO idea English Muffins were this easy to make! These are an absolute staple in our home – thank you for sharing the recipe!
Just made 2 batches of these and will make again! Thank you for writing such a simple and easy to use recipe!
Hubby & I loved these! So much so I keep wanting to try your other ones, but these are so good, I keep making these. I’ve been making a batch every week for a couple months now!!! Thank u 🙏🏼