Ingredients
Dough Ingredients
- 2 ¼ teaspoons instant yeast (1 packet)
- 1 3/4 cups buttermilk, warmed (or use regular milk)
- 2 tablespoons honey
- 1 egg, lightly beaten
- 3 tablespoons butter, melted
- 1 teaspoon kosher salt
- 3 1/3 cups all-purpose flour
Coating
- 1/3 cup cornmeal, for coating on the outside of the muffins
Instructions
- Mix dough: Add yeast, warmed buttermilk, honey, beaten egg, melted butter, salt, and 1 cup flour to a mixing bowl. Mix well to combine. Add the remaining flour and stir until a soft, sticky dough forms. Cover the bowl and let the dough rest for 20 minutes.
- Scoop onto baking sheets: Line two sheet pans with parchment paper and sprinkle cornmeal generously between the two sheets. Grease a ¼ cup measuring cup with non-stick cooking spray. Scoop equal portions of dough and place as blobs onto the cornmeal-coated parchment papers.
- Press and shape: Flatten each dough blob into a 3-inch diameter round disk. Flip each disk to coat both flat sides lightly with cornmeal. Space the disks at least one inch apart on the pans to allow room for rising.
- Rise: Cover the pans lightly with a kitchen towel or plastic wrap. Let the dough rise for 1 ½ hours until puffy.
- Cook: Heat a griddle, cast iron skillet, or nonstick pan over medium to medium-low heat, aiming for about 325°F. Gently place the risen English muffin disks onto the hot pan. Cook for 7-10 minutes until the bottom is golden and they puff up. Flip and cook for another 7-12 minutes until golden on the other side and no longer doughy when pressed gently. Optionally, check the center temperature with an instant-read thermometer; it should be around 200°F.
- Cool and serve: Transfer cooked muffins to a wire rack to cool completely. To split, run the tines of a fork around the muffin’s outside center to expose the nooks and crannies, then pull apart.
- Serve suggestions: Toast and enjoy with butter, jam, marmalade, or peanut butter. Use for breakfast sandwiches or Eggs Benedict.
- Storage: Store English muffins in an airtight container at room temperature for 3-4 days.
Notes
- Using buttermilk adds a subtle tang and tender crumb, but regular milk can be substituted if needed.
- Make sure the pan is at the right temperature to avoid burning or undercooking the muffins.
- Allow muffins to cool completely before splitting to preserve the texture and prevent tearing.
- Fork-splitting exposes the characteristic nooks and crannies of English muffins, enhancing texture and spreadability.
- Reheat toasted muffins for best flavor and texture if stored.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
