This content contains affiliate links, which helps hangrywoman.com to provide free recipes and resources. Thank you for your support of my blog and non-profit organization, Glucose Guide.
When B and I took our trip to Portland, we had a few really amazing breakfasts at Urban Farmer – a really airy, fresh food restaurant in The Nines hotel downtown.
They had these ridiculously fluffy, pillowy, light english muffins and I became obsessed. I’m used to english muffins that could be used as a hockey puck.
The ones that you have to grit your teeth to eat, and you wonder why you even do it to yourself. But since I had this english muffin in Portland, I was determined to make them myself and never, ever buy a store-bought english muffin again.
This recipe takes time, but it’s worth it.
A lot of the prep is waiting for the dough to rise – you do it twice.
The rest of the way, you’re making it like a traditional english muffin. So, heat up your griddle, grab your butter and preserves, and let’s get to work!
Luxury English Muffins
- Total Time: 3 hours 20 minutes
- Yield: 10 english muffins 1x
Ingredients
- 1 3/4 teaspoons instant yeast
- 1 1/2 teaspoons fine sea salt or kosher salt
- 1 teaspoon sugar
- 3 1/2 cups unbleached bread flour
- 1 1/2 cups room temperature buttermilk (70°F to 78°F)
- 2 teaspoons baking powder (if you want them to be a little less dense)
- Cornmeal, for dusting
- 4 teaspoons olive oil or unsalted butter
Get Recipe Ingredients
Instructions
- Combine the flour, sugar, salt, and yeast together in a large mixing bowl or the bowl of a standing mixer fitted with the dough hook. Add the buttermilk slowly and mix on medium speed.
- Knead the dough until it is smooth, 8 to 10 minutes on medium-low speed. Cover the bowl with plastic wrap or a warm towel and let it stand at room temperature until it doubles in size – about one hour.
- Grease a baking sheet with olive oil and then dust it with cornmeal.
- Turn the dough onto a floured countertop and divide it into 10 equal pieces. Round each piece into a ball and place the balls on the prepared baking sheet.
- Sprinkle the tops of the dough balls with more cornmeal and cover loosely with plastic wrap or a warm towel. Let stand at room temperature until puffy and almost doubled in size, 1 to 1-1⁄2 hours.
- Heat the oven to 350°F. Place a clean baking sheet in the oven. Heat a cast-iron griddle or skillet on top of the stove over medium-low heat. Melt a teaspoon or two of the butter on the preheated griddle.
- Cook the dough until the bottoms are golden brown, 2-3 minutes.
- As the muffins are browned on both sides, place them on the baking sheet in the oven and bake until they are cooked through, 6 to 8 minutes.
- These are best the same day, but you can also bag and freeze them – warm them up in a damp paper towel so they get soft and fluffy again.
- Grab your favorite jam, or preserves, and enjoy!
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Bread
- Method: Pan Cooked
- Cuisine: English
2 Responses
Question on the Urban Farmer English Muffin recipe. I agree, these are the BEST and so sorry our Cleveland restaurant closed.
In the instructions, “Cook the dough until the bottoms are golden brown, 2-3 minutes. As the muffins are browned on both sides, place them on the baking sheet…”
Should that read flip and repeat so both sides are browned…like: “Cook the dough until the bottoms are golden brown, 2-3 minutes, the flip & repeat.
Once the muffins are browned on both sides, place them on the baking sheet….”
TY
Hi Wayne! The way you get that toasty color is to flip and repeat so that both sides brown. Then, you’ll stick them in the oven so they cook through completely. Hope this helps!