Homemade Buttermilk English Muffins with Crispy Griddle Crust
These tender, tangy English muffins feature the signature nooks and crannies perfect for catching butter and jam. Made with buttermilk for extra flavor and a soft crumb, they're griddled first for a golden crust then finished in the oven. The two-step cooking method creates the ideal texture - crispy outside, pillowy inside with plenty of crevices. Perfect for weekend brunch or meal prep, these homemade muffins beat store-bought versions with their fresh taste and customizable thickness.
Ingredients
- 2 ¼ cup bread flour
- 2 teaspoon sugar
- ¾ teaspoon salt
- 1 ¼ teaspoon instant yeast
- 1 tablespoon vegetable shortening
- 1 cup buttermilk
- 3 tablespoon unsalted butter, cubed and at room temperature
- cornmeal, for dusting
Instructions
- 1
Mix flour, sugar, salt, and yeast in large bowl
- 2
Add shortening and 3/4 cup buttermilk, mix with dough hook
- 3
Gradually add remaining buttermilk until dough comes together
- 4
Knead in stand mixer for 7 minutes
- 5
Add butter and mix for 1 minute until windowpane test passes
- 6
Place dough in oiled bowl, turn to coat, cover
- 7
Let rise until doubled, about 60 to 90 minutes
- 8
Prepare sheet pan with parchment and cornmeal
- 9
Divide dough into 6 equal pieces, shape into balls
- 10
Place on prepared baking sheet, optionally use muffin rings
- 11
Spray with cooking spray, sprinkle with cornmeal, cover
- 12
Let rise for about 1 hour
- 13
Heat griddle to medium heat, preheat oven to 350F
- 14
Cook 4 muffins on griddle for 5 minutes each side
- 15
Transfer to sheet pan, bake for 6 minutes
- 16
Cool briefly, remove muffin rings if used
- 17
Repeat griddle and baking process with remaining muffins
Tips
Use muffin rings for uniform shape and easier handling during the griddle-to-oven process.
The windowpane test ensures proper gluten development - stretch a small piece of dough until translucent.
Don't skip the cornmeal dusting as it prevents sticking and adds authentic texture to the bottom crust.
Good to Know
Store in airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Can prepare through first rise, then refrigerate overnight. Bring to room temperature before shaping.
Split with fork to preserve nooks and crannies, toast lightly, serve warm with butter and jam.
Common Mistakes
Don't over-flour the dough to avoid dense muffins.
Keep griddle at medium heat to avoid burning before centers cook through.
Let rise fully both times to ensure proper texture and height.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, but knead by hand for 10-12 minutes instead of 7. The dough will be tacky but shouldn't stick to clean hands.
What if I don't have muffin rings?
Shape into balls and flatten slightly. They'll spread more but still taste great. Use a wide spatula for easier flipping.
How long do these keep fresh?
Best within 2 days at room temperature. Toast day-old muffins to refresh. Freeze for longer storage and toast from frozen.