Bake ahead
Buttermilk English Muffins
Soft, buttery, lightly tangy English muffins with a thin crisp griddled crust and plenty of nooks and crannies. No sourdough needed. These are what we use for our breakfast sandwiches.
65 min, plus an overnight restMakes 12 muffins
- 8g
- Protein
- 270
- Calories
- 45g
- Carbs
- 6g
- Fat
per muffin
- Bake ahead
- Freezer friendly
Ingredients
Dough
For dusting
Method
- 1
Warm the liquids
Combine the buttermilk and milk and bring them to 75–85°F. Slightly cool to room temperature, not hot.
- 2
Mix and rest
Mix the liquids, honey, sugar, yeast, egg and flour until shaggy with no dry flour left. Cover and rest 20 minutes.
- 3
Knead
Add the salt and soft butter. Knead until smooth, soft and slightly tacky: 10–14 minutes by hand, or 8–10 minutes on medium-low in a stand mixer. It may look greasy at first. Keep going, and don't add extra flour.
- 4
Rise
Cover in a lightly oiled bowl and let it rise 60–90 minutes, until roughly doubled.
- 5
Overnight
Cover tightly and refrigerate 12–24 hours. This is where the flavor comes from.
- 6
Roll and cut
Let the dough sit out 45–60 minutes. Roll it ¾ inch thick and cut 3½–4 inch rounds. Set them on parchment dusted with cornmeal, dust the tops, cover loosely and let them puff up for 45–75 minutes.
- 7
Griddle low and slow
Cook on cast iron or a griddle at 325–350°F, 6–8 minutes per side.
- 8
Finish in the oven
Bake at 325°F for 5–8 minutes so the middle sets (200°F inside).
- 9
Split with a fork
Let them cool a bit, then split them with a fork, not a knife.
From Dan. Cook them slowly. Too hot and the outside burns before the middle is done. That's the biggest difference between okay muffins and great ones.
Swaps. Add 5 g of diastatic malt powder for better browning and a more toasted flavor.
Storage. Freeze them split, then toast straight from the freezer.
Macros per muffin, calculated from USDA FoodData Central and product labels. Salt and spices aren't counted. Per muffin, when the batch makes 12. Dusting not included.