I had not made English Muffins in quite some time, so I opened up a recipe from the last time I baked them and modified it with what I had on hand. I ran out of Greek Yogurt so I substituted some Buttermilk and probably added a little bit too much in the process. The dough was a little wetter than it should have been, but in the end the flavor was amazing. The addition of the freshly ground Spelt and Durum flours along with the onions and cheese made this one of my favorite English Muffin bakes to date.
I used the biggest cutter I had and once these bad boys hit the cooker they puffed up like nobodies business! I ended up with some Super Sized muffins, but boy are they tasty. Perfect with some butter or cream cheese or as a bun for a cheese burger.
The addition of the buttermilk just served to make the flavor of these even better and highly recommend you give these a try.
You can download the BreadStorm formula here:
Mix flour, starter, water, buttermilk, onions and yogurt in your mixing bowl and mix for 1-2 minutes to combine.
Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.
The next morning add the rest of the ingredients and mix for a minute. Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary. Next roll out the dough to about 3/4″ thickness on your work surface. You will have to put some bench flour on the work surface to prevent the dough from sticking. Using 4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour. You should end up with 10-12 muffins. If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.
Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.
Heat your griddle or heavy skillet to medium or around 350 degrees and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.
Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown. Flip and cook another 5 minutes and remove to a baking rack to cool.