Greg DuPree
Hands-On Time
25 Mins
Total Time
3 Hours 30 Mins
Yield
12

You may ask yourself, what’s the point of homemade English muffins? The store-bought ones are pretty darn delicious. But this recipe makes English muffins that are twice as delicious. You cook each muffin in a skillet (we recommend cast iron) until its deep golden brown. The results are tender but toasted, full of good wheat flavor and cloud-like pockets for melted butter to pool in. Be sure to split the muffins with a fork and not with a knife to keep the nooks and crannies open. Serve with plenty of butter and your favorite jam.

How to Make It

Step 1

Microwave buttermilk until warm, about 30 seconds. Stir in sugar and yeast. Set aside until bubbly, about 15 minutes.

Step 2

Pour yeast mixture into the bowl of a stand mixer fitted with the dough hook attachment. Stir in honey, butter, flour, and salt. Beat on low for 2 minutes, scraping down sides after 1 minute. Increase speed to medium and beat until smooth, 7 minutes. (Dough will be sticky.) Transfer to a lightly oiled bowl. Cover with plastic and set in a warm, draft-free place until doubled, 1½ to 2 hours.

Step 3

Turn dough onto a lightly floured work surface and roll out into a 1-inch-thick rectangle. Fold into thirds like a letter, cover with plastic, and let rest for 10 minutes.

Step 4

Dust a baking sheet with cornmeal. Cut dough into 12 pieces. Roll each into a ball, place on baking sheet, and pat into a 1-inch-thick disk, turning to coat in cornmeal. Cover with plastic; let rest until puffy, 30 to 40 minutes.

Step 5

Heat a large nonstick skillet over medium; lightly brush with oil. Cook muffins until golden brown and firm, about 5 minutes per side.

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