Description
Homemade Sourdough English Muffins are a delightful addition to your breakfast or brunch table. With their iconic nooks and crannies, these muffins provide a unique texture and flavor that store-bought varieties simply can’t match. Made with simple ingredients and an active sourdough starter, they are free of preservatives and packed with fresh taste. Whether you enjoy them toasted with butter, piled high for Eggs Benedict, or topped with your favorite spreads, these muffins are sure to impress family and friends alike. Plus, they’re freezer-friendly, making them perfect for busy mornings!
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: In a medium bowl, mix together the sourdough starter, milk, honey, and 4 cups of flour. Cover and let sit at room temperature for 8–10 hours.
- The next morning: Add baking soda, salt, and 1 cup of flour to the mixture. Knead until smooth (5 minutes with a stand mixer; 10 minutes by hand). Let rest for 10–15 minutes.
- Shape the muffins: Roll out the dough to about 1/2-inch thickness. Cut circles using a round cutter. Place on a greased baking sheet dusted with cornmeal. Let rise for about an hour.
- Cook: Preheat a griddle to 325°F or heat a pan over medium-low heat. Cook muffins for about 5–6 minutes on each side until they reach an internal temperature of 190°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 170
- Sugar: 3g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg