Homemade Buttermilk English Muffins
Homemade Buttermilk English Muffins
Ingredients
For the Homemade Buttermilk
- 1 cup whole milk
- 1 tablespoon white vinegar, or fresh lemon juice
For the Dough
- 1/2 cup warm water, 105-115°F
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast, one packet
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For Coating and Serving
- 1/2 cup cornmeal
- as needed unsalted butter, for serving
Instructions
- 1
Prepare the homemade buttermilk: Pour the whole milk into a liquid measuring cup. Add the white vinegar or lemon juice and stir gently. Let it sit for 5-10 minutes until it slightly curdles and thickens. This is your buttermilk.
⏱️ 10 min
- 2
Activate the yeast: In a small bowl, combine the warm water (105-115°F) and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 3
Combine dry ingredients: In a large mixing bowl, whisk together the bread flour and salt.
⏱️ 2 min
- 4
Mix the dough: Create a well in the center of the flour mixture. Pour in the activated yeast mixture, the homemade buttermilk, and the melted unsalted butter. Stir with a sturdy spatula or wooden spoon until a shaggy dough forms and all ingredients are just combined.
⏱️ 5 min
- 5
Knead the dough: Transfer the dough to a lightly floured surface. Knead by hand for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Add a tiny bit more flour if necessary, but avoid adding too much.
⏱️ 10 min
- 6
First proof: Lightly grease the large mixing bowl. Form the kneaded dough into a ball and place it in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 7
Shape the muffins: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface. Roll the dough out to about 1/2-inch thickness. Use a 3-inch round biscuit or cookie cutter to cut out English muffins. Gather the scraps, gently knead them once or twice, and roll them out again to cut more muffins. You should get 8-10 muffins.
⏱️ 15 min
- 8
Second proof: Lightly dust a baking sheet or wooden board with cornmeal. Place the cut English muffins on the cornmeal-dusted surface, leaving some space between them. Sprinkle the tops with a little more cornmeal. Cover loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes, or until visibly puffy.
⏱️ 40 min
- 9
Cook the English muffins: Heat a large griddle or cast-iron skillet over medium-low heat. Do not grease the griddle. Once hot, carefully place the proofed English muffins on the griddle, ensuring they are well coated with cornmeal on both sides. Cook for 5-7 minutes per side, or until deeply golden brown and cooked through. The internal temperature should reach 200°F.
⏱️ 25 min
- 10
Serve: Transfer the cooked English muffins to a wire rack to cool slightly. When ready to serve, use a fork to split them open, revealing their characteristic 'nooks and crannies'. Toast lightly if desired and spread generously with butter.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Buttermilk English Muffins
Ingredients
For the Homemade Buttermilk
- 1 cup whole milk
- 1 tablespoon white vinegar, or fresh lemon juice
For the Dough
- 1/2 cup warm water, 105-115°F
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast, one packet
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For Coating and Serving
- 1/2 cup cornmeal
- as needed unsalted butter, for serving
Instructions
- 1
Prepare the homemade buttermilk: Pour the whole milk into a liquid measuring cup. Add the white vinegar or lemon juice and stir gently. Let it sit for 5-10 minutes until it slightly curdles and thickens. This is your buttermilk.
⏱️ 10 min - 2
Activate the yeast: In a small bowl, combine the warm water (105-115°F) and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 3
Combine dry ingredients: In a large mixing bowl, whisk together the bread flour and salt.
⏱️ 2 min - 4
Mix the dough: Create a well in the center of the flour mixture. Pour in the activated yeast mixture, the homemade buttermilk, and the melted unsalted butter. Stir with a sturdy spatula or wooden spoon until a shaggy dough forms and all ingredients are just combined.
⏱️ 5 min - 5
Knead the dough: Transfer the dough to a lightly floured surface. Knead by hand for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Add a tiny bit more flour if necessary, but avoid adding too much.
⏱️ 10 min - 6
First proof: Lightly grease the large mixing bowl. Form the kneaded dough into a ball and place it in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 7
Shape the muffins: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface. Roll the dough out to about 1/2-inch thickness. Use a 3-inch round biscuit or cookie cutter to cut out English muffins. Gather the scraps, gently knead them once or twice, and roll them out again to cut more muffins. You should get 8-10 muffins.
⏱️ 15 min - 8
Second proof: Lightly dust a baking sheet or wooden board with cornmeal. Place the cut English muffins on the cornmeal-dusted surface, leaving some space between them. Sprinkle the tops with a little more cornmeal. Cover loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes, or until visibly puffy.
⏱️ 40 min - 9
Cook the English muffins: Heat a large griddle or cast-iron skillet over medium-low heat. Do not grease the griddle. Once hot, carefully place the proofed English muffins on the griddle, ensuring they are well coated with cornmeal on both sides. Cook for 5-7 minutes per side, or until deeply golden brown and cooked through. The internal temperature should reach 200°F.
⏱️ 25 min - 10
Serve: Transfer the cooked English muffins to a wire rack to cool slightly. When ready to serve, use a fork to split them open, revealing their characteristic 'nooks and crannies'. Toast lightly if desired and spread generously with butter.
⏱️ 5 min