Homemade English Muffins

Ingredients

60 g (¼ cup) warm water
​6 g (2 tsp) active dry yeast
15 g (1 Tbsp) honey
315 g (1¼ cups + 1 Tbsp) buttermilk
43 g (3 Tbsp) melted butter
312 g (2½ cups) all-purpose flour
120 g (1 cup) bread flour
Or use all AP flour: 332 g / 3½ cups total
​12 g (1½ tsp) salt
Cornmeal, for dusting
Equipment: Cast iron skillet, parchment paper, kitchen scale (optional but helpful)

Instructions

1. Activate the yeast
   In a medium bowl, combine warm water, honey, and yeast. Let sit for 5 minutes, until foamy. This step ensures your yeast is alive and ready to work.
2. Mix the wet ingredients
   Whisk in the melted butter and buttermilk.
3. Add the dry ingredients
   Stir in the flours and salt using your hand, a wooden spoon, or a dough whisk. Mix until just combined.
   Do not knead—this dough should stay shaggy and sticky.
4. First rise
   Transfer the dough to a lightly oiled bowl. Cover with a clean towel and let rise in a warm spot for about 1 hour, or until doubled in size.
5. Shape the muffins
   • Turn the sticky dough onto a floured surface.
   • Divide into 8 equal pieces (a scale helps keep them uniform).
   • Shape each piece into a ball by tucking the edges under. Use a little flour on your hands if needed.
   • Place on a parchment-lined tray, spacing them a couple of inches apart. Cover loosely with plastic wrap.
   • Let rest for 30 minutes.
6. Prepare for cooking
   • Preheat the oven to 350°F (175°C).
   • Heat your cast iron skillet over medium-high heat.
   • Pour about ½ cup of cornmeal into a bowl. Coat each dough ball in cornmeal on both sides.
7. Cook on the skillet
   • Place 3–4 muffins in the hot skillet.
   • Cook 4–5 minutes per side, until golden brown. Adjust heat as needed to avoid burning.
8. Bake to finish
   • Transfer the skillet (with muffins) to the oven.
   • Bake for 4–5 minutes, until the internal temp is 190–200°F.
   • Remove to a cooling rack.
9. Repeat
   Reheat the skillet and repeat with remaining muffins.
10. Final touch
    While muffins are cooling, pierce around the sides with a fork. This creates the classic “nooks and crannies” when you split them open.

Notes & Tips

• For best texture, don’t skip the fork-splitting step—it’s what makes them look and feel like traditional English muffins.
• These freeze well. Split, toast straight from frozen, and enjoy.
• If your dough feels too sticky to handle, lightly flour the surface and your hands, but avoid adding too much extra flour.