Rating: 3 stars
71 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 12
  • 2 star values: 18
  • 1 star values: 16

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.

Deb Wise

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
25 mins
total:
3 hrs 30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

104 calories; fat 2g; saturated fat 1g; protein 3.4g; carbohydrates 19.8g; fiber 2.1g; sugars 5.7g; cholesterol 4.8mg; sodium 218.8mg.
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