Delicious Buttermilk English Muffin Recipe

Keyword: English Muffin Recipe

Servings: Muffins

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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

Knowing when and if the muffins are completely cooked can be tricky, so I have the oven preheated to 350 degrees with a sheet pan set on the center rack. I almost always find that while the muffins are browned enough on the outside, they are still a little underdone on the inside, mostly because I make huge muffins. So after they have browned on the griddle, I transfer them to the oven, cover them with foil, and allow them to bake for 15 -20 minutes.