Buttermilk English Muffins
Directions
- 1Combine the warm water, active dry yeast, and maple syrup in a large mixing bowl.
- 2Combine the warm water, active dry yeast, and maple syrup in a large mixing bowl.
- 3Combine the warm water, active dry yeast, and maple syrup in a large mixing bowl.
- 4Let the mixture sit for 5-10 minutes until it becomes bubbly and the yeast is active.
- 5Let the mixture sit for 5-10 minutes until it becomes bubbly and the yeast is active.
- 6Let the mixture sit for 5-10 minutes until it becomes bubbly and the yeast is active.
- 7Add the melted butter (reserve about 1 tsp for coating the bowl), buttermilk, flour, and salt to the yeast mixture.
- 8Add the melted butter (reserve about 1 tsp for coating the bowl), buttermilk, flour, and salt to the yeast mixture.
- 9Add the melted butter (reserve about 1 tsp for coating the bowl), buttermilk, flour, and salt to the yeast mixture.
- 10Mix until a shaggy dough is formed.
- 11Mix until a shaggy dough is formed.
- 12Mix until a shaggy dough is formed.
- 13Turn 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).
- 14Turn 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).
- 15Turn 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).
- 16Add the reserved melted butter to a large bowl, then add the dough ball and coat it in the butter.
- 17Add the reserved melted butter to a large bowl, then add the dough ball and coat it in the butter.
- 18Add the reserved melted butter to a large bowl, then add the dough ball and coat it in the butter.
- 19Cover 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.
- 20Cover 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.
- 21Cover 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.
- 22Once the dough has risen, remove it from the bowl and cut it into 8 even pieces using a sharp knife.
- 23Once the dough has risen, remove it from the bowl and cut it into 8 even pieces using a sharp knife.
- 24Once the dough has risen, remove it from the bowl and cut it into 8 even pieces using a sharp knife.
- 25Form the dough wedges into balls by tucking the dough under and rolling it in your hands or on your work surface.
- 26Form the dough wedges into balls by tucking the dough under and rolling it in your hands or on your work surface.
- 27Form the dough wedges into balls by tucking the dough under and rolling it in your hands or on your work surface.
- 28Place the dough balls on a baking sheet dusted with cornmeal and cover for 30 minutes to rise again.
- 29Place the dough balls on a baking sheet dusted with cornmeal and cover for 30 minutes to rise again.
- 30Place the dough balls on a baking sheet dusted with cornmeal and cover for 30 minutes to rise again.
- 31Heat 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.
- 32Heat 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.
- 33Heat 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.
- 34Coat each side of the dough in cornmeal, then place on the griddle.
- 35Coat each side of the dough in cornmeal, then place on the griddle.
- 36Coat each side of the dough in cornmeal, then place on the griddle.
- 37Cook for 1-2 minutes per side until golden brown.
- 38Cook for 1-2 minutes per side until golden brown.
- 39Cook for 1-2 minutes per side until golden brown.
- 40Place the griddled English muffins on a baking sheet and bake at 350 degrees Fahrenheit for 15 minutes to cook them all the way through.
- 41Place the griddled English muffins on a baking sheet and bake at 350 degrees Fahrenheit for 15 minutes to cook them all the way through.
- 42Place the griddled English muffins on a baking sheet and bake at 350 degrees Fahrenheit for 15 minutes to cook them all the way through.
- 43Let them cool for at least 10 minutes.
- 44Let them cool for at least 10 minutes.
- 45Let them cool for at least 10 minutes.
- 46Poke the perimeter of the English muffins all the way around with a fork and pull them apart (do not cut with a knife).
- 47Poke the perimeter of the English muffins all the way around with a fork and pull them apart (do not cut with a knife).
- 48Poke the perimeter of the English muffins all the way around with a fork and pull them apart (do not cut with a knife).
- 49Serve with butter and jam or honey, or use for breakfast sandwiches.
- 50Serve with butter and jam or honey, or use for breakfast sandwiches.
- 51Serve with butter and jam or honey, or use for breakfast sandwiches.
Ingredients
- 0.25 cup Warm Water
- 0.25 cup Warm Water
- 0.25 cup Warm Water
- 1 packet Active Dry Yeast
- 1 packet Active Dry Yeast
- 1 packet Active Dry Yeast
- 2 tbs Maple Syrup
- 2 tbs Maple Syrup
- 2 tbs Maple Syrup
- 1.33 cup Buttermilk
- 1.33 cup Buttermilk
- 1.33 cup Buttermilk
- 4 tbs Melted Butter
- 4 tbs Melted Butter
- 4 tbs Melted Butter
- 3.75 cup All Purpose Flour
- 3.75 cup All Purpose Flour
- 3.75 cup All Purpose Flour
- 1.5 tbs Salt
- 1.5 tbs Salt
- 1.5 tbs Salt
- 0.5 cup Cornmeal
- 0.5 cup Cornmeal
- 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.