# Buttermilk English Muffins

These pillow-soft buttermilk English muffins are an easy-to-make bread for beginners, requiring no special equipment or long proofing times.

- Total time: 180 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Combine the warm water, active dry yeast, and maple syrup in a large mixing bowl.
2. Let the mixture sit for 5-10 minutes until it becomes bubbly and the yeast is active.
3. Add the melted butter (reserve about 1 tsp for coating the bowl), buttermilk, flour, and salt to the yeast mixture.
4. Mix until a shaggy dough is formed.
5. Turn 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).
6. Add the reserved melted butter to a large bowl, then add the dough ball and coat it in the butter.
7. Cover 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.
8. Once the dough has risen, remove it from the bowl and cut it into 8 even pieces using a sharp knife.
9. Form the dough wedges into balls by tucking the dough under and rolling it in your hands or on your work surface.
10. Place the dough balls on a baking sheet dusted with cornmeal and cover for 30 minutes to rise again.
11. Heat 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.
12. Coat each side of the dough in cornmeal, then place on the griddle.
13. Cook for 1-2 minutes per side until golden brown.
14. Place the griddled English muffins on a baking sheet and bake at 350 degrees Fahrenheit for 15 minutes to cook them all the way through.
15. Let them cool for at least 10 minutes.
16. Poke the perimeter of the English muffins all the way around with a fork and pull them apart (do not cut with a knife).
17. Serve with butter and jam or honey, or use for breakfast sandwiches.

## Equipment

- Large Mixing Bowl
- Wooden Spoon
- Baking Sheet
- Cast 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.

## Source

- Original video: https://vt.tiktok.com/ZSSvUn85P/
- Recipe page: https://www.cliprecipe.com/recipe/77780af1-a853-4951-8592-61a540b806e3
- Extracted: 2025-08-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt