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In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Whisk to combine.

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.

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.

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.

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.

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.

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.

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.

Heat a large cast iron skillet or griddle over medium-low heat. Once hot, generously dust the cooking surface with cornmeal.

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.

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.

Serve warm, split with a fork, and topped with your favorite butter, jam, or other spreads.


In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Whisk to combine.

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.

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.

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.

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.

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.

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.

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.

Heat a large cast iron skillet or griddle over medium-low heat. Once hot, generously dust the cooking surface with cornmeal.

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.

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.

Serve warm, split with a fork, and topped with your favorite butter, jam, or other spreads.
