English muffins are beloved for their unique texture—soft on the inside and crunchy on the outside. When it comes to the debate between homemade and store-bought, there is no contest. homemade buttermilk English muffins boast a unique flavor that adds just the right amount of tang. The slow rising and fermenting process contributes to a rich-tasting muffin with a lovely texture that store-bought versions simply cannot match. Once you make this delicious buttermilk English muffin recipe, you may never go back to store-bought.
The Yummy History of English Muffins
When most Americans hear the term “English muffins,” they immediately think of the well-known Thomas’ brand. However, the delightful history of these bread rounds stretches back much further, with notable mentions in literature and nursery rhymes. Jane Austen acknowledges the muffin man in her novel Persuasion, and the famous English nursery rhyme “The Muffin Man” from the early 19th century immortalizes this charming character. The muffins sold by the muffin man of Drury Lane were what we now recognize as English muffins—a yeast-leavened bread cooked on a griddle.
The Unique Appeal of the Homemade Buttermilk English Muffin Recipe
Store-bought English muffins may be convenient, but they cannot compete with the flavor and texture of homemade versions. Making your own buttermilk English muffins allows you to control the ingredients and avoid preservatives in commercial products. Additionally, the satisfaction of biting into a fresh, warm muffin you made yourself is unparalleled. Homemade English muffins are versatile and can be used in various dishes, from breakfast sandwiches to eggs Benedict. Once you experience the joy of baking and the unmatched flavor of homemade buttermilk English muffins, you’ll never want to return to the store-bought variety again.
Tips for Perfect Buttermilk English Muffins
- Use a thermometer to ensure your buttermilk and water are at the correct temperature for yeast activation.
- Don’t rush the rise; giving the dough ample time to ferment enhances the flavor and texture.
- Maintain even heat while cooking to avoid burning the muffins.
- To achieve the traditional English muffin shape, use stainless cooking forms.
- Cook using a large skillet or griddle.
- Freeze extra English muffins to keep them fresh. They defrost quickly and can be warmed in a toaster oven or microwave.
Delicious Buttermilk English Muffin Recipe
Ingredients
- 3½ cups bread flour
- 1½ tablespoons sugar
- 2 teaspoons instant yeast
- 3 tablespoons melted butter
- 1½ cups buttermilk at room temperature (I always keep a bag of Bob’s Red Mill Sweet Cream Buttermilk powder on hand and use it for recipes that call for buttermilk)
- 1¼ teaspoons salt
- ½ cup cornmeal for dusting
Instructions
- In a small bowl, add melted butter to buttermilk, stir, and set aside.
- Combine the bread flour, sugar, salt, and yeast in a bowl of a stand mixer or in a large bowl if you're making the muffins by hand.
- With the paddle attachment on low, slowly mix in the buttermilk and butter mixture to form a soft dough.
- Switch to the dough hook attachment and knead the dough on medium-low for about 5 minutes until smooth and pulls away from the sides. If the dough is too wet, add bread flour 1 tablespoon at a time until manageable.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or foil, and let it sit at room temperature for 1 hour. Then refrigerate overnight.
- About 2 hours before cooking, remove the dough from the refrigerator and let it come to room temperature.
- With greased hands, divide the dough into 6-8 portions. Form each portion into a ball, then flatten into a disk about 1-1/2 inches thick.
- Using a serrated knife, cut each disk in half horizontally, then place the top half back on and gently press together.
- Sprinkle cornmeal on a parchment-lined sheet pan. Place the disks on the baking sheet and let them rise in a warm location for 1 hour.
- Heat a griddle or skillet over medium-low heat and lightly grease it.
- Gently place the muffins on the griddle, leaving space between each. Cook for 5-8 minutes on one side until set, lightly browned, and risen. Flip and cook the other side for about 5 minutes until lightly browned. Use 4½ inch round baking forms to maintain shape if desired.
- Cool the muffins on a rack.
Notes
Enjoy the process and delight in the delicious results of making your own buttermilk English muffins. Your breakfast will never be the same again!
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These look amazing – I am going to test out this recipe in the new year!
Thank you! These are really good – I hope you like them! We’ve even made these English muffins and cooked them on an outdoor grill during the Boulder floods when we had no power for a week. Happy New Year!