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English Muffins

These bakes are versatile; toast them for breakfast with butter and jam, or slice them open for a nice sandwich!

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  • 2.25 teaspoons active dry yeast
  • 1 Tablespoon sugar
  • 1 Cup buttermilk, warmed
  • 4 Tablespoons unsalted butter, room temperature
  • 2 Tablespoons oil
  • 2 teaspoons kosher salt
  • 3.5 cups bread flour
  • cornmeal (for dusting)


  1. Whisk yeast, sugar, and 1 cup warm water together. Let it sit for 5 minutes, until yeast is active and bubbly.
  2. Add buttermilk, butter, oil, salt, yeast mixture, and bread flour to a bowl and stir with a wooden spoon. Keep mixing until dough pulls away from sides of bowl. Mix will be wet!
  3. Transfer mixture to a greased bowl, tightly wrap, and chill in fridge overnight.
  4. Next morning, dust 2 parchments with cornmeal. Divide dough into 12 pieces without deflating.
  5. Fold dough inwards into a ball.
  6. Place onto cornmeal pan, seam side down. Sprinkle tops with cornmeal and let sit for 60-80 minutes (double in size).
  7. Heat skillet and oven to 180 C (160 C Fan).
  8. Using a spatula, get under muffins and transfer to griddle. Cook on each side for 5-7 minutes (until golden brown). Transfer to a sheet and place in oven for 5-10 minutes. Cool for 30 minutes before eating.

Added by: Madhavi Gajjar

Tags: Muffins CakeNpastry

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