Directions
- 1Combine the warm water, active dry yeast, and maple syrup in a large mixing bowl.
- 2Let the mixture sit for 5-10 minutes until it becomes bubbly and the yeast is active.
- 3Add the melted butter (reserve about 1 tsp for coating the bowl), buttermilk, flour, and salt to the yeast mixture.
- 4Mix until a shaggy dough is formed.
- 5Turn the dough out onto a clean surface and gently bring it together with your hands to form a cohesive ball of dough (no kneading required).
- 6Add the reserved melted butter to a large bowl, then add the dough ball and coat it in the butter.
- 7Cover the bowl with a towel and let the dough rise in a warm, dry place for 1.5 hours until it has nearly doubled in size.
- 8Once the dough has risen, remove it from the bowl and cut it into 8 even pieces using a sharp knife.
- 9Form the dough wedges into balls by tucking the dough under and rolling it in your hands or on your work surface.
- 10Place the dough balls on a baking sheet dusted with cornmeal and cover for 30 minutes to rise again.
- 11Heat your oven to 350 degrees Fahrenheit. Spray a cast iron griddle or frying pan with non-stick spray (or use butter/avocado oil spray) and heat to medium-low.
- 12Coat each side of the dough in cornmeal, then place on the griddle.
- 13Cook for 1-2 minutes per side until golden brown.
- 14Place the griddled English muffins on a baking sheet and bake at 350 degrees Fahrenheit for 15 minutes to cook them all the way through.
- 15Let them cool for at least 10 minutes.
- 16Poke the perimeter of the English muffins all the way around with a fork and pull them apart (do not cut with a knife).
- 17Serve with butter and jam or honey, or use for breakfast sandwiches.
Ingredients
- 0.25 cup Warm Water
- 1 packet Active Dry Yeast
- 2 tbs Maple Syrup
- 1.33 cup Buttermilk
- 4 tbs Melted Butter
- 3.75 cup All Purpose Flour
- 1.5 tbs Salt
- 0.5 cup Cornmeal
Equipment
Large Mixing BowlWooden SpoonBaking SheetCast Iron Griddle
Tips
- To achieve the jagged, fluffy interior, poke the perimeter of the English muffins with a fork all the way around instead of cutting them with a knife.
- English muffins are best served warm with butter and jam or honey, and are also great for breakfast sandwiches.
- Store on the counter in an airtight container for 3-4 days or in the fridge for up to a week.
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