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Overnight English Muffins

Overnight English Muffins
Homemade English muffins softer and more delicious than anything that comes out of a package.
Yield 8 -10 English muffins



  • 2 1/2 – 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup cultured buttermilk powder (see note)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon table salt
  • 1 cup water (120-130°F)
  • 2 tablespoons butter (melted)


  • In a large mixing bowl, combine 2 cups flour, yeast, buttermilk powder, sugar and salt.
  • Add water and butter to flour-yeast mixture. Beat 1 minute at low speed. Scrape down dough from sides of bowl. Gradually add more flour to form a soft, sticky dough.
  • Cover the bowl with plastic wrap and let it rest overnight on the counter.
  • Sprinkle surface with flour. Gently remove dough from bowl and roll dough to 1/4-inch thickness with a floured rolling pin. Cut into 8 to 10 4-inch circles (*see note). Place on a greased cookie sheet. Cover and let rise until indentation remains after touching, about one hour.
  • Preheated electric griddle to 300°F. Spray griddle with non-stick cooking spray and sprinkle with cornmeal. Carefully place muffins on griddle and bake 10 minutes on each side or until sides are deep golden brown. Cool on wire rack.
  • To serve, split and toast. Top with butter or your favorite jam.


*Cut out eight circles then gather the dough up and roll it out again and cut out two more muffins.
1 cup buttermilk can be substituted for the 1/4 cup buttermilk powder and 1 cup water. Warm buttermilk to 120-130F (warm but not too hot to touch).
Recipe by Barbara Bakes.

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Review & Comments

Cathy | Reply

I have a very, very hot kitchen, in the 90’s. Would I want to leave the dough out overnight with those temps?

Red Star Yeast | Reply

Hi Cathy – You can let the dough rise in the refrigerator overnight. In the morning, let it sit on the counter for an hour or two before continuing with the recipe.
Happy baking!

Kate | Reply

Can you let this sit in the fridge for longer than the overnight to fermented a bit more? Thanks

Red Star Yeast | Reply

Hi Kate – Yes, you could store the refrigerated dough for up to 3 to 4 days. Use a bit cooler water temperature, around 90-100°F.
Happy baking!

Sharon | Reply

What can you substitute to use if you don’t have an electric griddle?

Red Star Yeast | Reply

Hi Sharon – You can bake them on the stovetop using a cast iron or fry pan. Use low or med-low heat.
Happy baking!

Nancy | Reply

5 stars
Fabulous and very easy recipe. A big hit with our family. Couldn’t be easier. Will need to make more very soon since we were all a bit piggy with these being so good.

nancy g visconti | Reply

I have English Muffin rings that I haven’t used . Can I use them with this recipe? Thanks, Nancy Visconti

Red Star Yeast | Reply

Hi Nancy – Yes, they would work well with this recipe! Let us know if you make them!
Happy baking!

Gidgette | Reply

Can regular buttermilk be used? If so how much?

Red Star Yeast | Reply

Hi Gidgette – use 1 cup buttermilk in place of the 1/4 cup buttermilk powder and 1 cup water.

Happy baking!

J.. M. Mc Auley | Reply

1 star
Shame about the the cultured powdered milk. Now cannot try recipe. If using unusual ingredients, a substitute ought to be offered.

Red Star Yeast | Reply

Hi JM,
Here’s a link you may find helpful: You can find this at most grocery stores. If you have buttermilk, simply substitute in 1 cup butter milk for the 1/4 cup powder and 1 cup water.
Happy baking!


What can be substituted for cultured buttermilk powder if I cannot find it?

Red Star Yeast | Reply

Hi Claudia,
1 cup buttermilk can be substituted for the 1/4 cup powder and 1 cup water.

Happy baking!

ELSIE | Reply

What can I substitute for buttermilk powder?

Red Star Yeast | Reply

Hi Elise,
1 cup buttermilk can be substituted for the 1/4 cup powder and 1 cup water.

Happy baking!

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