Simply perfect, buttermilk English muffins are way better than store bought and are very easy to make! If you’re looking to try a simple bread recipe, give this a try!

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English muffins have been a guilty pleasure of mine since I was a kid. I love a good muffin, toasted with a bit of salted butter. “English muffins are a type of small, round bread often served with breakfast. They are usually sliced horizontally, toasted, and paired with butter or other toppings, such as eggs, meat, cheese, fruit, or jam”. Healthline

If you love making bread or the idea of making your own English muffins, you should give this recipe a try! You do NOT need a stand mixer to make this recipe. All you need is strong hands, 7 ingredients and a few hours of your time.

All you need to make this recipe is

This recipe uses 7 ingredients and many of them are pantry items. You will need the following for this recipe: 2 1/4 cup all-purpose flour, plus more for dusting, 1/2 teaspoon salt, 1 cup buttermilk, 1 Tablespoon butter, 1 teaspoon white sugar, 1 packet of Fast Acting Instant yeast (2 tsp + 1/4 tsp) and 1/2 cup cornmeal.

How do you make English Muffins?

In a microwave bowl, add the buttermilk, and butter. Heat buttermilk mixture in microwave for 1 minute or until butter is melted. Mix in the sugar and yeast. Cover with a kitchen towel and let rest for 5 minutes. In a large bowl add flour and salt, mix well. Pour the yeast mixture into the bowl with the flour and mix well. Once dough comes together, knead with hands for an additional 6-8 minutes.

Transfer kneaded dough into a bowl lightly coated with oil. Cover dough with kitchen towel and place bowl in a warm area. Let the dough rise for 1 hour or so until doubled in size.

While dough is rising, prepare a large baking sheet by sprinkling 1/4 cup of the cornmeal over the baking sheet, making a thin layer. Set aside. Once dough rises, Flour a clean surface to roll out your dough. Sprinkle a little flour on top of the dough and flour your rolling pin. Roll out dough to 1/2 inch thick. Use a little more flour if the dough is still sticky.

Using a cup, cut the dough out like you would with biscuits. 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 each English muffin. Cover with a towel and let rise for 1 hour until muffins have risen.

Once the muffins have risen, heat a large dry skillet over medium heat until the pan is hot. In batches, add the muffins into the skillet, keeping them from touching each other. Cook each English muffin for 5 minutes then flip and cook the other side for 5 minutes. In between batches, use a dry paper towel to clean out burnt cornmeal on pan.

Remove from the skillet and place on a cooling rack. Let them cool completely until eating or opening. Once cooled, take a fork and insert the outside edges around the muffin. gently lift up and separate the muffin into two pieces. Enjoy!

Buttermilk English Muffins (Easy Bread Recipe)

yeild 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 microwave bowl, add buttermilk, and butter. Heat mixture in microwave for 1 minute or until butter is melted.
2. Mix in the sugar and yeast. Cover with a kitchen towel and let rest for 5 minutes.
3. In a large bowl mix the flour and salt with a wooden spoon.
4. Pour yeast mixture into flour and mix well. Once dough comes together, knead for an additional 6-8 minutes.
5. Transfer kneaded dough into a bowl lightly coated in cooking spray. Cover dough with kitchen towel and place bowl in a warm area. Let the dough rise for 1 hour or so until doubled in size.
6. While dough is rising, prepare a baking sheet. Sprinkle 1/4 cup of cornmeal over baking sheet, making a thin layer. Set aside.
7. Once dough rises, Flour a clean flat surface to roll out your dough. Sprinkle a little flour on top of the dough and flour your rolling pin. Gently roll out dough to 1/2 inch thick. Use a little more flour if the dough is sticky
8. Using a cup, cut the dough out, you should have enough dough for about 12 muffins. Gently transfer each English muffin to the prepared cornmeal baking sheet.
9. Sprinkle a light layer of cornmeal on top the English muffins. Cover muffins with a towel and let rise for another 1 hour
10. Once the muffins have risen, heat a large dry skillet over medium heat until the pan is hot. 
11. 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.
12. When they are done cooking, place on a cooling rack. Let them cool completely until eating or opening
13. 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!

If you need more easy bread recipes, try my go to white bread recipe! It never fails to come out delicious