Forget the grocery store; these homemade buttermilk English muffins are incredibly soft and tangy, with those iconic nooks and crannies perfect for catching pools of melted butter. They are the ultimate base for a toasted breakfast sandwich or a simple morning treat!
So I’ll be honest here. I was never an English Muffin fan growing up; however, one of the things I had to learn really fast once Mr. Fantabulous and I became a couple years ago is that he LOVES them. So, like the good wife, I would buy them every 2 weeks, pre-packaged, no muss/no fuss. Right?
TKW Family Love
Hello, I found your recipe when I was trying to use up my buttermilk. This is the second time making these & they are wonderful. I followed the recipe exactly & turned out great. Thank you for sharing this with us. It’s a keeper!!!
Well, one day he said to me, “Honey, you can bake and cook anything, so why do you keep buying them? Haven’t you ever tried making them?” Frankly, no, I hadn’t. As I said, I was never really a fan. They were just ‘ok’ for me, which is funny considering how much I LOVE bread.
Since I had no clue how to make them a Googling-I-went. The ingredients are pretty basic for making bread, except for the part about griddling them. This kind of scared me as I was so sure the dough would stick. But then I thought about it: pizza dough doesn’t stick to pans or stones, so I decided to give it a shot.
TKW Family Love
I’ve used your recipe at least 5 times. Everytime the muffins come out perfect. The batch is just right for my husband and myself. I culture my own buttermilk and makes these muffins richer and they have more of a buttermilk tang.
This recipe was literally a make-it-up-as-you-go. Sometimes, it’s those types of recipes that turn out to be some of the best. Right?
Get up a little early this weekend and make them for the family. Once you make these, you will NEVER buy pre-made again!
Now, I know some of you are still pretty intimidated by making bread, but honestly, these are so easy they practically make themselves! Give it a shot! You are going to LOVE these!!!
TKW Family Love
Finally found an English muffin that is good. I’ve tried so many different recipes for English muffins and never happy with the results. Your recipe was perfect.. Thank you.
The Best Buttermilk English Muffins Recipe
Forget the grocery store; these homemade buttermilk English muffins are incredibly soft, tangy, and boast those iconic nooks and crannies perfect for catching pools of melted butter. They are the ultimate base for a toasted breakfast sandwich or a simple morning treat!
- Prep Time: 15 minutes
- Rising Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 English Muffins
- Category: Bread
- Method: stove top
Ingredients
- 2 1/4 cup bread flour
- 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1 1/4 teaspoon instant yeast
- 1 tablespoon vegetable shortening
- 1 cup Buttermilk – Just make your own!
- 3 tablespoons unsalted butter, cubed and at room temperature
- Cornmeal for dusting
Instructions
- In a large bowl, mix together flour, sugar, salt, and yeast. Add shortening and 3/4 cup buttermilk. Mix in your stand mixer. fitted with a dough hook. Add the remaining 1/4 cup of buttermilk, a little at a time, until the dough comes together. Knead dough in the stand mixer for 7 minutes.
- Add in the butter and mix for 1 minute until it passes the window pane test. The dough should be tacky, but not sticky.
- Lightly coat with vegetable oil in a large bowl and add the dough. Turn dough into the bowl to coat in oil. Cover with plastic wrap, lid, or clean linen. Let dough sit until doubled in size, it should take about 60 to 90 minutes.
- Prepare a sheet pan with parchment paper and sprinkle with cornmeal. Divide dough into 6 equal pieces. Shape pieces into balls and place them on the prepared baking sheet. *Now if you want them uniform in shape, spray muffin rings with cooking spray and place the dough in them.
- Spray with cooking spray and sprinkle with cornmeal. Cover with plastic wrap and let the muffins rise for about an hour. Heat a griddle to medium heat and preheat the oven to 350F. Add 4 muffins to the griddle and cook for 5 minutes on each side. ~10 minutes total.
- When those 4 are done, place them on the sheet pan and bake for 6 minutes. When you remove them from the oven, allow to cool for a minute then gently remove the muffin ring (if you use one).
- While those are baking, place the remaining muffins on the griddle and cook for 5 minutes on each side. ~10 minutes. When the remaining ones are done on the griddle, place them on the baking sheet and bake for 6 minutes. When you remove them from the oven, allow to cool for a minute then gently remove the muffin ring (if you use one).
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