Homemade English muffins softer and more delicious than anything that comes out of a package.
Red Star Yeast asked if I’d like to create an English Muffins recipe to share on Barbara Bakes and the Red Star website. It seemed like an easy task, but I had to make lots of batches of muffins before I found just the right combination of ingredients and technique to make a fabulous English Muffin.
While researching English muffins, I found recipes that were more roll-like, and recipes that were more crumpet-like using a liquid dough and egg rings to shape the muffins. I wanted a dough that was easy to handle, but also had lots of nooks and crannies for the butter to melt in to. Using a wet, sticky dough and allowing the dough to rise overnight on the counter gave me the perfect combination I was looking for.
I used Red Star Active Dry Yeast in this recipe. I like to add the yeast to the flour mixture in a stand mixer and then add the liquids. It’s quick and super easy when you let your mixer do the work. Use an instant read thermometer to make sure the liquids are 120° – 130°. If your liquids are too hot, you can kill the yeast.
Buttermilk powder added to the flour gave the English muffins a richer flavor, and the overnight rise on the counter boost the flavor even more. So be sure and makes these the night before you want to serve them.
English muffins are best when served toasted and slathered with butter and your favorite jam.
2 1/2 - 3 cups bread flour
1 packet (2 1/4 teaspoons) Red Star active dry yeast
1/4 cup cultured buttermilk powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup water (120°-130°)
2 tablespoons butter, melted
In a large mixing bowl, combine 2 cups flour, yeast, buttermilk powder, sugar and salt.
Add water and butter to flour-yeast mixture. Beat 1 minute at low speed. Scrape down dough from sides of bowl. Gradually add more flour to form a soft, sticky dough.
Cover the bowl with plastic wrap and let it rest overnight on the counter.
Sprinkle surface with flour. Gently remove dough from bowl and roll dough to 1/4-inch thickness with a floured rolling pin. Cut into 8 to 10 4-inch circles.* Place on a greased cookie sheet. Cover and let rise until indentation remains after touching, about one hour.
Preheated electric griddle to 300°. Spray griddle with non-stick cooking spray and sprinkle with cornmeal. Carefully place muffins on griddle and bake 10 minutes on each side or until sides are deep golden brown. Cool on wire rack.
To serve, split and toast.
*I cut out eight circles then gathered the dough up and roll it out again and cut out two more muffins.
Update: I’ve had several questions about the buttermilk powder. In my area it’s very easy to find at the grocery store in the baking aisle. If you can find it, pick some up and try it in this recipe and also next time you make pancakes or waffles. If you can’t find it, I haven’t tried using buttermilk, but I assume it would work just fine, although you may have to adjust the flour to liquid ratio and add a little water as well. The Kitchn lists some good buttermilk substitutes you could try. You could also just omit the buttermilk powder.