Description
These homemade buttermilk English muffins are soft, lightly tangy, and cooked on the stovetop for classic nooks and crannies. Beginner-friendly, cozy, and perfect for breakfast sandwiches or a simple butter-and-jam moment.
Ingredients
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3 cups all-purpose flour
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2¼ teaspoons instant yeast (1 packet)
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1 tablespoon granulated sugar
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1 teaspoon salt
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1 cup buttermilk, lukewarm
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2 tablespoons unsalted butter, melted
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Cornmeal or flour, for dusting
Instructions
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In a large bowl, whisk together the flour, yeast, sugar, and salt.
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Add the lukewarm buttermilk and melted butter. Stir until a soft, slightly sticky dough forms.
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Cover the bowl and let the dough rise in a warm place for 60–90 minutes, until puffy and relaxed.
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Turn the dough out onto a lightly floured surface and gently pat it into a thick slab (do not roll).
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Cut or shape into rounds, handling the dough as gently as possible. Lightly dust with cornmeal or flour.
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Heat a skillet or griddle over low to medium-low heat.
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Cook the muffins for 6–8 minutes per side, until golden and cooked through.
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If muffins brown too quickly but feel doughy inside, transfer to a 350°F (175°C) oven for 5–7 minutes to finish cooking.
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Cool slightly, then split with a fork and serve.
Notes
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The dough should feel soft and slightly sticky—avoid adding too much flour.
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Low, steady heat is key to cooking the muffins through without burning.
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Always split English muffins with a fork (not a knife) to preserve nooks and crannies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170 kcal
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 12 mg