English buttermilk muffins

English buttermilk muffins

How to Cook Bread
Peter Cassidy

English muffins are delicious served hot from the oven with butter or split in half and toasted for breakfast. For a classic eggs Benedict, split and toast the muffins, then top with a poached egg and hollandaise sauce.


Quantity Ingredient
150ml milk
15g fresh yeast
2 tablespoons tepid water
1/2 teaspoon caster sugar
1 egg
500g strong plain flour, plus extra to dust
1 teaspoon salt
100ml buttermilk, (see note)
oil, to grease
rice flour, to dust


  1. Pour the milk into a small pan and bring to scalding point over a medium heat. Remove from the heat and leave to cool to tepid, about 38°C.
  2. In a small bowl, cream together the yeast, water and sugar. Beat the egg in another bowl.
  3. Put the flour and salt in a large bowl and make a well in the middle. Pour in the egg and buttermilk and add the yeast mixture, taking care to scrape all the yeast in. Add two thirds of the milk. Stir with a cutlery knife, then with your hands, adding enough of the reserved milk to make a soft but not sticky dough.
  4. Turn the dough out onto a very lightly floured surface and knead for about 8–10 minutes until soft and elastic. Place the ball of dough in a lightly oiled bowl, turning to coat it lightly. Cover with lightly oiled cling film and leave to rise in a warm place for about 1 hour until doubled in size.
  5. Roll the dough out to a 2cm thickness, without kneading again. Sprinkle the work surface with a fine layer of rice flour, then lift the dough onto it and sprinkle with another fine layer of rice flour. Cut out 10 muffins, using an 8cm floured cutter.
  6. Place the muffins on a large, oiled baking sheet, leaving plenty of space for them to expand as they rise. Gently cover with lightly oiled cling film and leave to prove to 1½ times their original thickness, about 1 hour. Heat the oven to 180°C.
  7. Heat a large non-stick frying pan over a medium heat and cook the muffins in batches for 3–5 minutes each side. You may need to turn the heat down to prevent them from scorching. Transfer the muffins to another baking sheet.
  8. When all the muffins have been fried, bake in the oven for 10–15 minutes until cooked through. Transfer the cooked muffins to a wire rack to cool and loosely wrap in a clean tea towel to keep the crusts soft. Serve split in half, with butter.

A note on buttermilk...

  • If you cannot find buttermilk, use milk and add 2 tsp cream of tartar to the dry ingredients. Alternatively, add 2–3 tbsp lemon juice to ordinary milk and leave in a warm place for 10–15 minutes to sour the milk, which will provide enough acidity for the dough.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again