Easy Buttermilk English Muffins Recipe

These homemade buttermilk English muffins are way better than store bought and are very easy to make! Enjoy them toasted with a spread of butter and a sprinkle of flaky salt. My preferred way to enjoy them is making breakfast sandwiches. Add hash browns, chicken breakfast sausages, an over easy egg, a drizzle of honey, hot sauce and ketchup for dipping. You can also make personal pizzas with English muffins —- this also works great with tortillas too. All you do is open the English muffin, add some tomato sauce, mozzarella cheese and some pepperoni to each side. Place them in the toaster oven for a few minutes and now you have yourself a super simple meal! So many ways to enjoy this easy bread recipe! If you’re looking to try a simple bread recipe, give this one a try!

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Tools you will need to make English muffins

Every home cook needs a variety of tools that help cooking and baking feel fun and easy!  To make this English muffin recipe, you will need a large cutting board. You will need measuring spoons and measuring cups. Have a few sizes of mixing bowls ready. You will also need a large cooking skillet. A large baking sheet is essential. You will need a rolling pin. I do sometimes substitute a rolling pin with a sturdy cup. To form the muffins I use a round glass cup or mug. You will want a wire rack to cool the bread before eating them! The nice thing about this recipe is it does not require baking, which is perfect for the summer time! You will need a stove top to cook the English muffins, 5 minutes per side on medium heat. So simple and so delicious!

Making this recipe is pretty easy. Having the correct equipment makes it a more enjoyable baking experience too. When making batter and dough for breads, cakes, cookies, and other baked goods, precision is crucial. You must be very precise with your measurements to achieve your desired results. That’s where having measuring spoons and cups are essential. Versus cooking where ingredients can be adapted more easily.

Step 1: How to prepare to make English muffins

This recipe is very easy to make. It will take about 2 to 3 hours for letting the dough rise and cooking the English muffins. This recipe is very simple to make and uses only 7 ingredients; many of them you may already have! You will need all-purpose flour, salt, buttermilk, unsalted butter, white sugar, fast acting instant yeast and cornmeal. Many of these items, you probably already have in your kitchen. They are ingredients that definitely come in handy when creating delicious food, especially bread! Full recipe measurements are below.

Step 2: How to make English muffin dough

In a medium size microwavable bowl, add the buttermilk and butter. Heat the mixture in microwave for 1 minute or until the butter is melted. Mix in the sugar and yeast. Cover the bowl with a clean kitchen towel for 5 minutes. In a large bowl, whisk the flour and salt until completely mixed. Pour the yeast mixture into the flour bowl. Mix well with a wooden spoon. Continue mixing until a dough texture starts to form. Once the dough comes together, knead using your hands for another 6-8 minutes. Transfer the kneaded dough into a bowl lightly coated with cooking oil. Cover the dough with the kitchen towel and place the bowl in a warm area. Let the dough rise for 1 hour until it’s doubled in size.

Step 3: How to roll out the English muffin dough

Once the dough has risen, flour a clean, flat surface to roll out your dough. Sprinkle a little flour on top of the dough and the rolling pin. Gently roll out dough to 1/2 inch thickness. Use a little more flour if the dough is sticking to much to the surface.

Step 4: How to form the English muffins

Sprinkle 1/4 cup of cornmeal over a large baking sheet, making a thin layer. Set the baking sheet aside for a future step. Use a 3 inch in diameter round cup as a “cookie cutter.” Press the edge gently into the rolled out dough. Cut out circles of dough pieces, you should have enough dough for about 12 muffins. Gently transfer each English muffin to the prepared baking sheet. Sprinkle a light, even layer of cornmeal on top the English muffins. Cover the muffins with a clean towel and let them rise for 1 hour.

Step 5: How to cook English muffins in a skillet

Once the muffins have risen, heat a large dry skillet over medium heat until the pan is hot. In batches, add the English muffins on the skillet, keeping them separated (or they’ll stick together). Cook one side of the English muffins for 5 minutes, then flip and cook the other side for 5 minutes. In between batches, use a dry paper towel to clean out the burnt cornmeal on the pan. When they are finished cooking, place on a cooling rack. Let them cool completely until eating or opening. Once cooled, take a fork and insert in the outside edges evenly around the muffin. Gently lift up and separate the muffin into two pieces. Enjoy them toasted with a spread of butter and flaky sea salt!

Checkout these bread recipes next!

• Olive Gardens Breadsticks
• Small Batch Focaccia Recipe
• Go-To White Bread Recipe

Buttermilk English Muffins Recipe

Yield: 12 muffins

Ingredients

• 1 cup buttermilk
• 1 Tbsp unsalted butter
• 1 tsp white sugar
• 1 packet of Fast Acting Instant yeast (2 tsp + 1/4 tsp)
• 2 1/4 cup all-purpose flour, plus more for dusting
• 1/2 tsp salt
• 1/2 cup cornmeal

Instructions

1. In a microwaveable bowl add the buttermilk and butter. Heat the mixture in the microwave for 1 minute or until the butter is melted.Mix in the sugar and yeast. Cover with a clean kitchen towel and let the mixture rest for 5 minutes.
2. In a large bowl, whisk in the flour and salt until completely mixed. Pour the yeast mixture into the flour bowl and mix well using a wooden spoon. Once the dough starts to comes together. Knead the dough using clean hands for an additional 6-8 minutes; until you form a dough ball.
3. Transfer the kneaded dough ball to a large bowl that is lightly coated in cooking oil. Cover the bowl with the kitchen towel and place the bowl in a warm area. Let the dough rise for 1 hour until its about doubled in size.
4. Towards the end of the dough is rising, prepare a large baking sheet. Sprinkle 1/4 cup of cornmeal over the baking sheet, making a thin layer. Set it aside for a future step.
5. Once the dough has risen, sprinkle flour on a clean, flat surface. Use this surface or a cutting board to roll out your dough. Sprinkle flour on top of the dough and a rolling pin. Gently roll out the dough to 1/2 inch thick. Use a little more flour if the dough is still sticky.
6. Using a round cup or mug as a mold, press into the dough while twisting/cutting the  English muffins out. You should have enough dough for about 12 muffins. Gently transfer each English muffin to the prepared cornmeal baking sheet.Sprinkle a light layer of cornmeal on top of the English muffins. Cover the muffins with a clean towel and let them rise for 1 hour.
7. Once the muffins have risen, heat a large cooking skillet over medium heat. Once the pan is hot, add the English muffins on the dry skillet. Cook them in batches and keep them separated or they’ll stick together. Cook one side of the English muffins for 5 minutes, then flip and cook the other side for 5 minutes. In between batches, use a dry paper towel to clean out the burnt cornmeal on the pan.
8. When they are done cooking, place the English muffins on a cooling rack. Let them cool completely before eating. Take a fork and insert on the outside edges evenly around the muffin. Gently lift up and separate the muffin into two pieces. Enjoy!

How to store homemade English muffins room temperature and freezing

Allow the English muffins to cool completely before adding them to an airtight container lined with paper towels. Storing the English muffins while they are still warm will create condensation which can lead to mold.  They can be stored at room temperature for at most 5 days or frozen for up to 3 months. I would not recommend refrigerating the English muffins as it can cause them to stale faster. (Paraphrased from ChatGPT June 17, 2025)

A few ways to eat English muffins

As I’m writing this post, I’m munching on a toasted English muffin. I have added a hefty spread of Trader Joe’s hatch Chili cheddar cheese spread. That honestly is my preferred way to enjoy them, along with making breakfast sandwiches. I’ll add hash browns. I’ll include chicken breakfast sausages and one egg. I finish it with a drizzle of honey, my favorite hot sauce, and ketchup for dipping. My husband loves when I make pizzas with English muffins —- this also works great with tortillas too. All you do is open a English muffin, add some tomato sauce, mozzarella cheese and some pepperoni to each side. Place them in the toaster oven for a few minutes and now you have yourself a very easy meal! The most classic way to enjoy an English muffin is toasting it. Add a hefty spread of butter. Finish with some flaky salt on top! So many ways to enjoy this simple bread recipe!

Make a sweet and savory English muffin breakfast sandwich using this strawberry compote recipe

This easy, 3 ingredient strawberry compote has a delicious burst of sweetness! Its perfect for topping desserts, cocktails, breakfast pastries and so much more! Compote is French for “mixture” and is a fruit cooked in a sugary syrup. It basically is a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit. In this recipe you only need 3 ingredients; 1 lb strawberries, 1 lemon and sugar. There are endless possibilities for how and when to enjoy a strawberry compote. My favorite way is on top of desserts of course — but I do love the sweet and savory combo.

All you need for a sweet and savory breakfast sandwich is English muffins. Cook eggs to your preference. Add sausage or bacon, cheese, and a nice spread of this strawberry compote! It also is a great substitute for syrup on pancakes and waffles. For brunch or special occasions, add a spoonful of compote to a glass. Then, pour champagne, and you now have a fancy mimosa! My recipe yields about 12 servings. This is perfect for a cheese and wine night, a brunch party, or a dessert topping for a birthday party! One of my favorite ways recently to enjoy this strawberry compote recipe has been on top of a Creme Brûlée!

Ingredients

• 1 lb stemless strawberries fresh or frozen (clean fresh strawberries)
• 1/3- 1/2 cup granulated sugar(depending on sweetness preference)
• Juice from 1 lemon

Instructions

• Simmer all the ingredients in a medium saucepan over medium heat until they are soft, about 8 to 10 minutes. I use a potato masher to mash up the strawberries halfway through. If you like a more textured sauce you can leave it as is! Let cool completely before refrigerating.
• Enjoy on your favorite dessert, with your favorite cheese and crackers, with a brunch pastry or in a fancy cocktail! So many ways to enjoy this fruity compote.

Note: Store the strawberry compote in a airtight glass container with a lid. It will last in the fridge for 3-5 days or in the freezer for up to 3 months.

Try these easy baking recipes next…

• Olive Gardens Breadsticks
• Small Batch Focaccia Recipe
• Go-To White Bread Recipe
• Savory Parmesan Cookies Recipe

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My name is Hannah and I’m a home cook who loves to share my favorite recipes! My dad is from Pakistan and my mom from Utah. Both are extremely amazing home cooks and have taught me how to create delicious recipes they had growing up. I believe sharing recipes or cooking food at home creates a beautiful community AND helps to keep you creative! It allows for personal expression through your combination of flavors, textures, and how you present the dish.

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