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Homemade Buttermilk English Muffins with Nooks and Crannies

A toasted english muffin, split in half, showing its signature open, airy crumb structure on a white plate.
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Make soft, fluffy English muffins from scratch using buttermilk for a tender crumb and classic nooks and crannies. Cook these on the stovetop for an authentic texture.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk, room temperature
  • 2 tablespoons unsalted butter, melted, plus more for greasing
  • Cornmeal, for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
  2. In a separate bowl, whisk the buttermilk and melted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a wooden spoon until just combined. Do not overmix; the dough will be sticky.
  4. Dust a clean surface lightly with flour. Turn the dough out and gently pat it into a 3/4-inch thick rectangle.
  5. Use a 3-inch round cutter to cut out the muffins. Reroll scraps once if needed.
  6. Generously dust a baking sheet or large tray with cornmeal. Place the cut dough rounds on the cornmeal, spacing them slightly apart.
  7. Cover the tray loosely with plastic wrap and let the muffins rest at room temperature for 30 minutes.
  8. Heat a large, dry cast-iron skillet or griddle over medium-low heat. The heat must be low to cook the inside properly.
  9. Carefully place the dough rounds onto the warm skillet, leaving space between them. Do not grease the skillet.
  10. Cook for 8 to 10 minutes per side, until golden brown and cooked through. If they brown too quickly, reduce the heat.
  11. Remove the muffins and let them cool completely on a wire rack.
  12. To serve, split the cooled muffins using a fork to preserve the nooks and crannies, then toast lightly.

Notes

  • For best results, use room temperature buttermilk.
  • Split the muffins with a fork instead of a knife to create more surface area for butter and toppings.
  • These muffins freeze well; cool completely, place in an airtight freezer bag, and freeze for up to 3 months. Thaw overnight or toast directly from frozen.

Nutrition

Find it online: https://recipesfleet.com/english-muffin-homemade-buttermilk-recipe/