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Sourdough English Muffins Recipe

Sourdough English Muffins Recipe
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★★★★★

5.3 from 9 reviews

This sourdough English muffins recipe creates delightfully chewy and flavorful muffins with a classic nooks-and-crannies texture perfect for toasting. Made with a natural sourdough starter, milk, honey, and a sprinkle of cornmeal, these homemade muffins are cooked on the stovetop for a golden crust and tender crumb. Whether slathered with butter or used for breakfast sandwiches, these muffins offer a delicious twist on the traditional store-bought variety.

Ingredients

Scale

Sourdough Starter

  • 1 tablespoon sourdough starter
  • 1/3 cup + 1 tablespoon all-purpose flour
  • 3 1/2 tablespoons water

Dough

  • 1/2 cup active sourdough starter
  • 1 tablespoon honey (or sugar or maple syrup)
  • 1 cup milk
  • 3 cups all-purpose flour
  • 1 teaspoon fine sea salt

For Cooking

  • 1/4 cup cornmeal (for sprinkling)

Instructions

  1. Feed Your Sourdough Starter: About 12 hours before preparing the dough, mix 1 tablespoon sourdough starter with 1/3 cup plus 1 tablespoon all-purpose flour and 3 1/2 tablespoons water in a clean jar. Stir until smooth, cover loosely, and let it sit at room temperature (65-70°F) until it doubles in size and shows lots of bubbles, indicating it’s active and ready to use.
  2. Make the Dough: In a large bowl, combine 1/2 cup of the active sourdough starter, 1 tablespoon honey, 1 cup milk, 3 cups all-purpose flour, and 1 teaspoon fine sea salt. Mix well with your hands until incorporated. Cover and let the dough rest for 30-60 minutes.
  3. Knead the Dough: Turn the dough onto a floured surface and knead by hand for about 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on the lowest speed. Place the dough back in the bowl, cover, and let it ferment at room temperature for 8-12 hours.
  4. Shape the Muffins: After fermentation, turn the dough out onto a floured surface and gently press it out until it is 1/2 inch thick. Use a 3-inch biscuit cutter to cut rounds and place them on a cornmeal-sprinkled parchment-lined baking sheet. Sprinkle more cornmeal on top, cover with a tea towel, and let them rise for 1 hour at room temperature.
  5. Cook Your Muffins: Preheat a non-stick skillet over low heat. Place 4 muffins spaced 2 inches apart and cover. Cook the first side for 4 minutes until golden, then flip and cook the other side for an additional 4 minutes. The muffins are done when an instant-read thermometer inserted into the center registers about 200°F. Remove and cool slightly before serving.

Notes

  • Ensure your sourdough starter is bubbly and active before mixing the dough for best rising.
  • Cooking on low heat is essential to thoroughly cook the muffins without burning the outside.
  • You can substitute honey with sugar or maple syrup as a sweetener.
  • Store leftover muffins in an airtight container and toast them before serving to refresh texture.
  • These muffins can be frozen after cooking; thaw and toast before eating.

Nutrition

Keywords: sourdough, English muffins, homemade bread, breakfast bread, fermented dough, stovetop muffins

Find it online: https://flavorsbymaya.com/sourdough-english-muffins-recipe/