Soft and Pillowy Buttermilk English Muffins
Soft and Pillowy Buttermilk English Muffins
Ingredients
- 3 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 1/4 cups buttermilk, warm (105-115°F)
- 2 tablespoons unsalted butter, melted
- 1/2 cup cornmeal, plus more for dusting
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Whisk to combine.
⏱️ 2 min
- 2
Add the warm buttermilk and melted butter to the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 3 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead in a stand mixer for 6-8 minutes.
⏱️ 10 min
- 4
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it to about 1/2-inch thickness.
⏱️ 5 min
- 6
Using a 3-inch round cutter or an inverted glass, cut out English muffin rounds. Gather the scraps, gently knead them together, and re-roll to cut out more muffins until all dough is used.
⏱️ 5 min
- 7
Generously dust a baking sheet or tray with cornmeal. Place the cut dough rounds onto the prepared baking sheet, leaving some space between them. Sprinkle additional cornmeal on top of each dough round.
⏱️ 3 min
- 8
Cover the muffins loosely with plastic wrap or a clean kitchen towel and let them proof for another 30 minutes in a warm place, or until slightly puffy.
⏱️ 30 min
- 9
Heat a large cast iron skillet or griddle over medium-low heat. Once hot, generously dust the cooking surface with cornmeal.
⏱️ 2 min
- 10
Carefully transfer the proofed English muffins to the hot skillet, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 200-210°F.
⏱️ 14 min
- 11
Remove cooked English muffins from the skillet and place them on a wire rack to cool slightly. Repeat with the remaining muffins, dusting the skillet with more cornmeal as needed between batches.
⏱️ 6 min
- 12
Serve warm, split with a fork, and topped with your favorite butter, jam, or other spreads.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soft and Pillowy Buttermilk English Muffins
Ingredients
- 3 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 1/4 cups buttermilk, warm (105-115°F)
- 2 tablespoons unsalted butter, melted
- 1/2 cup cornmeal, plus more for dusting
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Whisk to combine.
⏱️ 2 min - 2
Add the warm buttermilk and melted butter to the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 3 min - 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead in a stand mixer for 6-8 minutes.
⏱️ 10 min - 4
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it to about 1/2-inch thickness.
⏱️ 5 min - 6
Using a 3-inch round cutter or an inverted glass, cut out English muffin rounds. Gather the scraps, gently knead them together, and re-roll to cut out more muffins until all dough is used.
⏱️ 5 min - 7
Generously dust a baking sheet or tray with cornmeal. Place the cut dough rounds onto the prepared baking sheet, leaving some space between them. Sprinkle additional cornmeal on top of each dough round.
⏱️ 3 min - 8
Cover the muffins loosely with plastic wrap or a clean kitchen towel and let them proof for another 30 minutes in a warm place, or until slightly puffy.
⏱️ 30 min - 9
Heat a large cast iron skillet or griddle over medium-low heat. Once hot, generously dust the cooking surface with cornmeal.
⏱️ 2 min - 10
Carefully transfer the proofed English muffins to the hot skillet, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 200-210°F.
⏱️ 14 min - 11
Remove cooked English muffins from the skillet and place them on a wire rack to cool slightly. Repeat with the remaining muffins, dusting the skillet with more cornmeal as needed between batches.
⏱️ 6 min - 12
Serve warm, split with a fork, and topped with your favorite butter, jam, or other spreads.
⏱️ 1 min