Chef Tyler's Recipe Inspiration : Homemade English Muffins

Tyler's English Muffins



  • 12 g. (2 Tbl+1 tsp) Active Dry Yeast

  • 50 g. (1/4 c.) lukewarm water

  • 400 g. (1 3/4 c.) buttermilk, lukewarm (microwave or heat slowly on stove top)

  • 600 g. (4 c.) Bread Flour

  • 50 g. (1/4 c.) sugar

  • 22 g. (1 Tbl+2 tsp) Kosher Salt

  • 70 g. (5 Tbl.) Unsalted Butter, room temp

  • Cornmeal as needed for dusting

  • Veg oil or Clarified Butter as needed for pan frying

  • Veg spray for bowl



  • Combine yeast and water, dissolve in mixing bowl.

  • Add buttermilk, flour, sugar, salt and mix for 3-4 min.

  • Add room temp. Butter a Tbl. at a time.

  • Knead by hand for 7-8 min.

  • Spray large bowl and add dough cover with damp towel or plastic wrap let dough rise for 1 hour punch down, then put in fridge for 30 minutes or overnight

  • Scatter out thin layer of flour and roll out dough cut as thick as you want, remember they will proof (rise about double) Cut as big as you want.

  • Warm up oil in cast iron or enamel crock on med low heat/setting.    Turn on oven to 250F

  • Cut Muffins put on a sheet tray with corn meal sprinkled bottom and on top. Cover with damp towel and let rise until nice and spongy.

  • When crock or cast iron is nice and med heat place muffins delicately & fry in cast iron until golden brown and flip put on sheet tray and bake until cooked through about 10 min.

Mary HeffComment