Tastes Better From Scratch · by Lauren Allen★ 4.5 (122)
English Muffins
NUTRITION · PER SERVING140M COOK
CAL 8%·PRO 9%
CARBS 18G46% OF CAL
2G FIBER12G OTHER3G TOTAL SUGAR
FAT 3G18% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade English muffins made with yeast, buttermilk, and honey, cooked on a skillet. Soft and chewy with characteristic nooks and crannies, freezer-friendly.
componentamericanbaked good🍪 sheet pan🌡️ thermometer🍳 skilletvegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 ¼ teaspoons instant yeast* ((1 packet))
- 1 3/4 cups buttermilk (, warmed (or use regular milk))
- 2 Tablespoons honey
- 1 egg (, lightly beaten)
- 3 Tablespoons butter (, melted)
- 1 teaspoon kosher salt
- 3 1/3 cups all-purpose flour
- 1/3 cup cornmeal (, for coating on the outside of the muffins)
At a glance
PER SERVING · TIME 140M
CAL 8%·PRO 9%
CARBS 18G46% OF CAL
2G FIBER12G OTHER3G TOTAL SUGAR
FAT 3G18% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 117mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.