English Muffin Recipe

In a 2-cup glass measuring cup, combine buttermilk and butter. Heat in the microwave for 55 seconds or until the butter is melted and the mixture measures 100-110°F. Stir and cool if necessary to avoid killing the yeast.

Add sugar and yeast to the warm buttermilk mixture and stir well. Cover with a kitchen towel and rest for 5 minutes until bubbly and foamy, indicating the yeast is active.

In a stand mixer fitted with a dough hook, combine flour and salt. Mix briefly to combine.

Pour the activated yeast mixture into the flour mixture and mix until the dough comes together. Continue mixing with the dough hook for an additional 5 minutes to develop gluten.

Spray a bowl with cooking spray and transfer the kneaded dough inside. Cover with plastic wrap and place in a cold oven. Turn the oven on to 170°F to proof, then turn it off without opening the door. Let the dough rise for 1 hour until doubled in size.

While the dough rises, sprinkle 1/4 cup cornmeal evenly on a baking sheet and set aside.

After the dough has risen, lightly flour a clean flat surface and your rolling pin. Turn the dough out, sprinkle flour on top, and gently roll to 1/2 inch thickness. Use a floured cup or biscuit cutter to cut out rounds and transfer them gently to the cornmeal-covered baking sheet. Sprinkle cornmeal on top of each muffin.

Cover the muffins with a tea towel and let them rise for another hour until they nearly double in height, which creates the characteristic air pockets.

Heat a dry skillet over medium heat until hot. Carefully place muffins in the skillet without touching. Cook for 5-6 minutes on each side until golden brown and cooked through in the center. Cook in batches if necessary.

Transfer muffins to a cooling rack and let them cool completely. To split, never use a knife; instead, pry apart using a fork by gently pricking around the edges and lifting the halves to preserve the nooks and crannies.