Description
Homemade Sourdough English Muffins are a delightful addition to your breakfast table, boasting a unique texture and rich flavor that outshines any store-bought option. With their signature nooks and crannies, these muffins are perfect for toasting and topping with butter, jam, or any spread of your choice. Made from simple pantry ingredients and free from preservatives, this recipe allows you to enjoy fresh, warm muffins right from your kitchen. Whether served during a cozy brunch with friends or as a quick weekday breakfast, these muffins are sure to impress everyone.
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, combine 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 an additional cup of flour. Knead until smooth, about 5 minutes with a stand mixer or 10 minutes by hand. Let rest for 10–15 minutes.
- Shape the Muffins: Roll out dough to about 1/2 inch thick. 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 pan to medium-low heat (325°F). 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: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 1g
- Sodium: 210mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg