Can I make these without a stand mixer?

Yes! Knead by hand for about 8-10 minutes. It's a little bit of a workout, but totally doable.

Why cook them on the stovetop instead of baking them?

That's how English muffins are traditionally made. Cooking them on a griddle creates the texture and those iconic nooks and crannies. Baking them would give you more of a biscuit.

Can I use regular milk instead of buttermilk?

You can, but the buttermilk is what makes these special. It adds tanginess and keeps them tender. If you don't have buttermilk, make your own by mixing 1¼ cups milk with 1 tablespoon vinegar or lemon juice.

How do I know when they're done rising?

The dough should double in size. Do the "poke test"—gently poke the dough with your finger. If the indent stays, it's ready. If it springs back, give it more time.

Can I make these ahead?

Yes. Make the dough, let it rise, shape the muffins, and refrigerate them overnight on the cornmeal-dusted baking sheet (covered). Let them come to room temperature for 30 minutes before cooking.

Why are my English muffins dense?

Usually it's one of three things: the dough was too dry, they didn't rise long enough, or you cooked them over too high heat. Make sure the dough is soft and slightly tacky, give it plenty of time to rise, and keep the heat on medium-low.

How to Make Perfect English Muffins (with Buttermilk!)

Description

These homemade English muffins are made with buttermilk for extra tang and tenderness. They’re cooked on the stovetop (not baked!), freeze beautifully, and taste so much better than store-bought. Perfect for breakfast sandwiches, toast, or just slathered with butter and jelly.

Ingredients

Scale

3 cups all-purpose flour
1 tablespoon granulated sugar
2¼ teaspoons instant yeast (1 packet)
1 teaspoon salt
1¼ cups buttermilk, warmed to about 110°F
3 tablespoons butter, melted

Cornmeal for dusting

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Instructions

In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm buttermilk and melted butter. Stir until a shaggy dough forms, then knead (by hand or stand mixer with dough hook) for 5-7 minutes until smooth and slightly sticky.
Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for about 1 hour until doubled in size.
Punch down dough and roll out on a floured surface to about ½-inch thick. Cut into rounds using a 3-inch biscuit cutter or glass. Gather scraps, re-roll, and cut more rounds. You should get 10-12 muffins.
Place rounds on a baking sheet generously dusted with cornmeal. Dust tops with more cornmeal. Cover loosely and let rise 30 minutes.
Heat a griddle or large skillet over medium-low heat (about 325°F). Cook muffins for 7-8 minutes per side until golden brown.
Let cool completely, then use a fork to split them open by poking holes around the middle and gently pulling apart.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Bread
Method: Stovetop
Cuisine: American