Weekend Project: Homemade English Muffins

Baking, Cook, Weekend Project

Make a batch of these thick-cut English muffins this weekend, and you’ll be rewarded with tender, slightly chewy treats that taste nothing like what you buy at the grocery store. With the rich tang of buttermilk, they’re delicious straight out of the oven or toasted during the week, with plenty of butter and jam.


Homemade English Muffins


2 cups (16 fl. oz./500 ml.) buttermilk

3 3/4 cups (1 lb. 5 oz./620 g.) bread flour, plus more as needed

2 packages (4 1/2 tsp.) instant dry yeast

2 Tbs. sugar

1 1/2 Tbs. kosher salt

2 Tbs. honey

1 Tbs. unsalted butter, at room temperature


In a saucepan, warm the buttermilk over low heat to 120 degrees F (49 degrees C). Set aside.


In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, yeast, sugar and salt and mix together on low speed. Add the buttermilk in a steady stream, then add the honey and butter, and mix on low speed until the dough is almost smooth but still a little shaggy, about 3 minutes. Add a little more flour if the dough is very sticky.


Form the dough into a ball, place it back in the mixing bowl, cover with plastic wrap, and let rise in the refrigerator for at least 2 hours and up to 24 hours.


Line a rimmed baking sheet with parchment paper. Place the dough onto a work surface generously dusted with cornmeal and roll it out to about 3/4 inch (2 cm.) thick. Using a 3-inch (7.5 cm.) biscuit cutter (or a glass or empty can), but the dough into rounds (you’ll have to knead the scraps together and re-roll the dough to cut the last few). Transfer the dough rounds to the prepared baking sheet. Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.


Position a rack in the middle of the oven and preheat to 350 degrees F (190 degrees C). In a large dry skillet or griddle, preferably cast-iron, over medium heat, brown both sides of half the dough rounds, then quickly return them to the baking sheet. Repeat with the remaining dough rounds. Bake until puffed and golden brown, about 15 minutes. Let cool slightly, then split and serve with plenty of butter and jam. Makes about 8 muffins.

6 comments about “Weekend Project: Homemade English Muffins

  1. Laurie Elmer

    I made these today. They were really fun and not too difficult to make. I let them rise for two hours and they came up nicely . I think the next time I make them , I will start them the night before so I can bake them in the morning. We had them right out of the oven with a little butter. Yummy !
    Oh and for some reason, they made a lot more than the recipe described…I got 21.

  2. eggs florentine for justice | beets and blue cheese— simple recipes & ramblings...

  3. Laura

    Mine did not look like these at all! I made a batch with my sister yesterday and both of our batches looked like pita bread – really flat!

  4. Make Your Own English Muffins (Otherwise Known As: My Greatest Bread-Making Success!) |

  5. Trish Sewell

    Muffins turned out perfect …except way too salty.Iwonderedabout1 1/2tblssaltbutfollowthe recipe as written. Will cut salt back by 1/2 next time.

  6. Make Your Own English Muffins (Otherwise Known As: My Greatest Bread-Making Success!) - Pretty Hungry

Leave a Reply

Your email address will not be published. Required fields are marked *