Sourdough English Muffin Recipe
Sourdough English Muffin Recipe
Table of Contents
Sourdough English Muffin Recipe
Delight in homemade Sourdough English Muffins that are crispy on the outside and soft on the inside. This easy-to-follow recipe uses your sourdough starter to create flavorful, artisanal muffins perfect for breakfast or brunch.
Ingredients
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup warm milk (110°F/43°C)
- 2 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 1 tablespoon honey or sugar
- 1/2 teaspoon baking soda
- Cornmeal for dusting (optional)
Instructions
- Mix Ingredients: In a large bowl, combine the active sourdough starter, warm milk, and honey. Stir until well blended.
- Add Flour and Salt: Gradually add the flour and salt, mixing until a sticky dough forms.
- Fermentation: Cover the bowl with a damp cloth and let it sit at room temperature for 8-12 hours, or until the dough has doubled in size and is bubbly.
- Shape Muffins: On a floured surface, turn out the dough and sprinkle with baking soda. Gently knead a few times to incorporate. Divide the dough into 6 equal portions and shape them into rounds. Dust both sides with flour or cornmeal.
- Rest: Place the shaped muffins on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for about 30 minutes.
- Preheat Skillet: Heat a cast-iron skillet or griddle over low to medium heat.
- Cook Muffins: Carefully place the muffins on the skillet, cooking for about 5-7 minutes on each side, or until golden brown and cooked through.
- Cool and Serve: Transfer the muffins to a wire rack to cool. Slice open and toast before serving.
you may like: Carrot Cake Vegan Muffins
Sourdough English Muffin Recipe
Delight in homemade Sourdough English Muffins that are crispy on the outside and soft on the inside. This easy-to-follow recipe uses your sourdough starter to create flavorful, artisanal muffins perfect for breakfast or brunch.
Ingredients
- 1 cup active sourdough starter fed and bubbly
- 1 cup warm milk 110°F/43°C
- 2 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 1 tablespoon honey or sugar
- 1/2 teaspoon baking soda
- Cornmeal for dusting optional
Instructions
- Mix Ingredients: In a large bowl, combine the active sourdough starter, warm milk, and honey. Stir until well blended.
- Add Flour and Salt: Gradually add the flour and salt, mixing until a sticky dough forms.
- Fermentation: Cover the bowl with a damp cloth and let it sit at room temperature for 8-12 hours, or until the dough has doubled in size and is bubbly.
- Shape Muffins: On a floured surface, turn out the dough and sprinkle with baking soda. Gently knead a few times to incorporate. Divide the dough into 6 equal portions and shape them into rounds. Dust both sides with flour or cornmeal.
- Rest: Place the shaped muffins on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for about 30 minutes.
- Preheat Skillet: Heat a cast-iron skillet or griddle over low to medium heat.
- Cook Muffins: Carefully place the muffins on the skillet, cooking for about 5-7 minutes on each side, or until golden brown and cooked through.
- Cool and Serve: Transfer the muffins to a wire rack to cool. Slice open and toast before serving.
Notes
- For best results, ensure your sourdough starter is active and bubbly.
- Feel free to add mix-ins like herbs, cheese, or spices to customize your muffins.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
