Buttermilk English Muffin

Buttermilk English Muffin

The other day my oldest son had an appointment to get his eyes checked. Thankfully, they are very near perfect and he does not need glasses! We stopped by the fast food place with the famous egg muffin breakfast sandwich. You know which one I am talking about. My oldest said they were so good! My reaction was…. I could do better, health and taste wise. Homemade is always healthier and tastier. I told him such and would prove it to him. 

This morning, I started my quest to find a great english muffin recipe. I binged and found several recipes. I ended up adapting my recipe from Fleischmann’s Skillet English Muffins recipe. We were all very pleased with the results. The Buttermilk English Muffins were delightfully soft and full of those nook and crannies you just have to have in english muffins! Once you make these, you will not go back to the store bought ones.

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Buttermilk English Muffins 

  • makes 8-9 4″ english muffins

Ingredients

  • 3 cup unbleached all purpose flour
  • 1 Tablespoon Fleischminn’s Rapid Rise Yeast, I used bread machine yeast
  • 1 Tablespoon sugar
  • *4 Tablespoons dry cultured buttermilk
  • 1 teaspoon salt
  • *2 cups hot water, 120 – 130 degrees F
  • 3 Tablespoon margarine, softened

Additional items needed

  • non stick spray
  • electric, cast iron or non stick skillet
  • cooking rings, the outside of 4″ springform pans or tuna cans with bottom and top removed, washed and dried I used the outside of 4″ springform pans
  • spatula
  • tongs
  • knife
  • 1/3 cup measuring cup
  • lid, baking sheet or foil to cover rings

*If you cannot find dry cultured buttermilk, I buy it at Walmart..it is also on Amazon

replace 1 of the 2 cups of hot water with 1 cup buttermilk, room temperature, after you mix in the hot water

Whisk 1 cup flour, yeast, sugar, dry buttermilk, and salt in a large bowl. Add very warm water and softened margarine. Stir until butter is melted. Stir in last 2 cups of flour until incorporated. Cover and let sit in warm, draft free place for 15-30 minutes. Lightly spray skillet with non stick oil. Heat electric skillet to 350 degrees F or stove top skillet to medium – medium high.

Put 1/3 cup, heaping, inside each ring. Cover and cook 5 minutes. Run knife around inside of ring to loosen the english muffin. Take ring off with tongs and put out of reach. CAREFUL rings are HOT! Flip with spatula. Cook an additional 4-6 minutes, until bottom is brown. Split with fork and eat right away or toast to reheat.

Egg and Cheese Buttermilk English Muffin

  • 1 Buttermilk English Muffin, split in half with fork, toasted
  • 1 large egg
  • 1 slice cheese
  • salt and pepper, to taste

Heat skillet to medium. Once hot, crack egg in ring you used to make english muffins. Bust yolk, if desired, it will cook faster and more evenly. When white of egg is set, run knife around inside of ring to loosen. Cook until the yolk is just the way you like it. When done, put egg on one side of english muffin. Season with salt and pepper and top with a slice of cheese, if desired.