Description
Homemade Sourdough English Muffins are a delightful breakfast treat that combines a unique texture with a rich, tangy flavor that far surpasses store-bought options. Featuring the beloved nooks and crannies, these muffins are perfect for toasting and slathering with butter, jam, or your favorite spreads. Crafted from simple pantry staples and free from preservatives, this recipe allows you to enjoy warm, fresh muffins straight from your kitchen. Ideal for brunch with friends or a quick weekday breakfast, these muffins are sure to impress.
Ingredients
Scale
- 1 cup active sourdough starter (100% hydration)
- 2 tablespoons honey
- 2 cups milk
- 4 cups all-purpose flour (unbleached)
- 1 teaspoon baking soda
- 2 teaspoons salt
- Cornmeal for dusting
Instructions
- The Night Before: In a bowl, mix the sourdough starter, honey, milk, and 4 cups of flour. Cover tightly and let sit at room temperature for 8–10 hours.
- The Next Morning: Add baking soda, salt, and 1 cup of flour. Knead until smooth using either a stand mixer (5 minutes) or by hand (10 minutes). Let rest for 10–15 minutes.
- Shape the Muffins: Roll out the dough to about 1/2 inch thick and cut out circles with a round cutter or glass. Place on a greased baking sheet dusted with cornmeal and let rise for about an hour.
- Cooking: Preheat a griddle or frying pan to medium-low heat (325°F). Cook each muffin for about 5–6 minutes on each side until they reach an internal temperature of 190°F.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg