Description
Homemade Sourdough English Muffins are a delightful twist on your traditional breakfast treat. With their distinct nooks and crannies, these muffins not only have a satisfying texture but also boast a rich, tangy flavor that comes from fermenting the dough overnight. Perfect for toasting and spreading with butter, jam, or your favorite toppings, these muffins are free of preservatives and can be made in bulk to enjoy anytime. Whether you’re savoring them alone or sharing with friends at brunch, this recipe is sure to impress!
Ingredients
Scale
- 1 cup active sourdough starter
- 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: Mix sourdough starter, milk, honey, and 4 cups of flour in a bowl. Cover and let sit at room temperature for 8-10 hours.
- The Next Morning: Stir in baking soda and salt. Knead the dough for about 5 minutes until smooth, adding flour if sticky. Let rest for 10-15 minutes.
- Shape Muffins: Roll out to 1/2-inch thickness and cut circles using a round cutter. Place on a cornmeal-dusted baking sheet and let rise for 1 hour.
- Cook: Preheat a griddle to 325°F. Cook muffins for about 5–6 minutes per side until golden brown and the center reaches an internal temperature of 190°F.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg