Overnight Teff English Muffins






12 muffins



12 muffins

These Overnight Teff English Muffins are a delicious breakfast option, with a gluten-free adaptation available. The combination of active dry yeast, honey, and buttermilk creates a flavorful and fluffy dough that is easy to work with. The use of teff flour and a dusting of teff grain adds a unique nutty flavor and texture to these homemade muffins.

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In the bowl of a stand mixer, whisk yeast, honey, and one cup of warm water (110-115℉) and let sit until foamy, about 5 minutes. Add the buttermilk, butter, vegetable oil, salt, and flour. Then mix using the dough hook until a wet shaggy dough forms, about 5 minutes. The dough should pull away from the sides a bit, but
still be sticky. *

Grease a large bowl with non-stick spray. Scrape the dough into the bowl and cover tightly with plastic wrap. Make sure your bowl has enough extra room to accommodate rising. Refrigerate overnight. This allows the dough to ferment slightly, adding flavor and makes it easier to work with.

The next day, line a baking sheet with parchment paper and grease the paper with nonstick spray.

Divide the cold dough into 12 equal pieces, about 3oz each.

Working with one piece at a time, use the palm of your hand to flatten each piece and then gather the outer edges and bunch them together to form a ball. Turn over and roll it against the counter very gently in a circular motion under your palm as if the dough were a tennis ball. This should allow the bunched edges to come together and smooth out. **

Place each piece onto the baking sheet, and sprinkle the tops with teff grain. Grease one side of a piece of plastic wrap and lightly cover the dough. Proof in a warm place for 45-60 minutes. Glutenous dough will almost double in size, gluten-free dough will not.

Heat a cast iron skillet to medium heat, and preheat the oven to 350℉. With the rack set in the middle place a clean baking sheet into the oven while it preheats.

Griddle each side until browned, starting with the side that has been dusted with teff grain. While the first side browns, sprinkle some teff grain on the other side. Using two spatulas together to scoop the wet dough up off the baking sheet helps the dough to keep its shape. You can griddle more than one at a time, but be sure to leave plenty of room for flipping.

Transfer the browned muffins to the baking sheet in the oven and bake them for 15-20 minutes to finish.

Let sit for 30 minutes before cutting into.

*If using gluten free flour, the dough will appear very wet, but don’t give in to the urge to add more flour, continue to knead in your mixer with the dough hook until the dough comes together.

**If you are using gluten-free flour, shape each piece into discs exactly the size and shape you want the english muffins to be. The gluten free dough will not double in size.

Gluten-Free English Muffins in a stack on tray


¼ ounce envelope of active dry yeast (2 ¼ teaspoons)

1 tablespoon honey at room temperature

1 cup buttermilk at room temperature

4 tablespoons unsalted butter at room temperature

2 tablespoons vegetable oil

2 teaspoons kosher salt

2 ½ cups all-purpose flour, bread flour, or gluten-free all purpose flour

2 cups teff flour

1 tablespoon ground flax seeds

Nonstick vegetable oil spray

Teff grain (for dusting)

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