I woke up yesterday with a strong craving for corn muffins and looked for an easy recipe that could be made with the ingredients already in my pantry. The honeys I had on hand (e.g., Tasmanian leatherwood honey) were a little too fancy to spare 75 grams of for a batch of muffins, but I did have a jar of sorghum molasses on hand from the last time I bought a Kentucky country ham.

English muffins aren’t something you normally make at home, and after running through Stella Park’s recipe on Serious Eats, I can understand the hesitation. Store-bought muffins are always fine but hardly seem worth planning the day ahead, which this recipe requires. While these muffins are cooked in the same manner as pancakes, they are naturally rather than chemically leavened and thus need to be left to rise overnight. The cripsy, butter-fried results have a rich and yeasty aroma reminiscent of a fresh baguette, but making them definitely tested my patience.