Description
Make authentic, fluffy English muffins at home using a simple stovetop cooking method to achieve ideal nooks and crannies for butter.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 packet active dry yeast
- 1 1/2 cups buttermilk, lukewarm
- 2 tablespoons melted butter, plus more for greasing
- Extra flour for dusting
Instructions
- In a large bowl, whisk together the flour, sugar, salt, baking soda, and yeast.
- Add the lukewarm buttermilk and melted butter to the dry ingredients. Mix with a wooden spoon until just combined into a shaggy dough. Do not overmix.
- Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour until it has doubled in size.
- Lightly flour a clean work surface. Gently turn the dough out onto the surface. Dust the top of the dough lightly with flour.
- Pat the dough out gently to about 3/4 inch thickness. Avoid punching down the dough completely.
- Use a 3-inch round cutter to cut out the muffins. Reroll scraps once to cut more if needed.
- Lightly dust a baking sheet or large platter with flour or cornmeal and place the cut rounds on top, leaving space between them. Cover loosely and let them rest for 30 minutes.
- Heat a dry, heavy-bottomed skillet or griddle over medium-low heat.
- Carefully place the dough rounds onto the warm griddle, working in batches. Do not add oil or butter to the griddle.
- Cook for 8 to 10 minutes per side, until golden brown. The internal temperature should reach 200 degrees Fahrenheit.
- Remove from the griddle and cool completely on a wire rack.
- To serve, split the muffins using a fork to preserve the nooks and crannies, then toast lightly.
Notes
- For best results and maximum nooks and crannies, split the cooled muffins with a fork rather than slicing with a knife.
- These muffins freeze well. Cool completely, then place them in a freezer-safe bag for up to 3 months. Thaw overnight or toast directly from frozen.
- If you do not have buttermilk, mix 1 1/2 cups of regular milk with 1 1/2 tablespoons of white vinegar or lemon juice and let it sit for 10 minutes before using.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 10