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Overnight English Muffins

Cook Time20 mins
Total Time20 mins
Course: Breads
Servings: 8 -10 muffins
Author: Barbara Schieving


  • 2 ½ - 3 cups bread flour
  • 1 packet 2 ¼ teaspoons Red Star active dry yeast
  • ¼ cup cultured buttermilk powder
  • 1 tablespoon sugar
  • ½ 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 ¼-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.