Homemade English Muffins with Buttermilk and Honey

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and airy English muffins made with buttermilk and a touch of honey, perfect toasted with butter or jam. This English-inspired recipe, ready in about 40 minutes, combines all-purpose flour, active dry yeast, warm water into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 150 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 8 English cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast in 1 1/4 cups warm water (110°F) with 2 tbsp honey. Let sit for 5 minutes until foamy.
  2. Step 2: In a large mixing bowl, combine 4 cups all-purpose flour, 1 1/2 tsp salt, and 1/2 tsp baking soda. Pour in the yeast mixture and 1 cup room temperature buttermilk. Stir until a sticky dough forms.
  3. Step 3: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
  4. Step 4: Punch down the dough and roll out to 1/2-inch thickness. Use a 3-inch round cutter to cut muffins, placing them on a baking sheet dusted with 1/4 cup cornmeal. Cover and let rise for another 30 minutes.
  5. Step 5: Heat a large nonstick skillet over medium-low heat. Cook the muffins for 7-8 minutes per side until golden brown and cooked through. If desired, brush tops with 2 tbsp melted unsalted butter immediately after cooking.
  6. Step 6: Cool on a wire rack before splitting with a fork and toasting.

Frequently asked questions

How long does Homemade English Muffins with Buttermilk and Honey take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Homemade English Muffins with Buttermilk and Honey?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Homemade English Muffins with Buttermilk and Honey?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade English Muffins with Buttermilk and Honey for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Homemade English Muffins with Buttermilk and Honey?

English breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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