Introduction
Every time I make sourdough English muffins, I’m instantly transported back to lazy Sunday mornings at home. The smell of these golden, fluffy rounds wafting through the kitchen is pure magic. It’s the kind of recipe that feels like a warm hug — simple, comforting, and made with love. When you take your first bite, with that slight sourdough tang and the satisfying crunch of the toasted cornmeal, you’ll understand why these muffins are a staple in my household. And trust me, once you make them, you’ll never go back to store-bought again. Let’s get started, shall we?
Ingredients of Sourdough English Muffins
Below is everything you’ll need to whip up these delightful sourdough English muffins. Each ingredient plays a vital role in making this recipe unforgettable.
| Ingredient | Amount |
|---|---|
| Sourdough Starter | 1 tbsp (15g) |
| All-Purpose Flour (for starter) | 1/3 cup + 1 tbsp (50g) |
| Water | 3 1/2 tbsp (50g) |
| Active Sourdough Starter | 1/2 cup (100g) |
| Honey (or sugar, or maple syrup) | 1 tbsp (20g) |
| Milk | 1 cup (240g) |
| All-Purpose Flour (for dough) | 3 cups (360g) |
| Fine Sea Salt | 1 tsp (5g) |
| Cornmeal (for sprinkling) | 1/4 cup (40g) |
Personal Note: I love adding a hint of maple syrup instead of honey when I’m in the mood for a richer sweetness. And don’t skip the cornmeal — it gives these muffins that authentic texture you’ll adore!
Cooking Steps to Make Sourdough English Muffins
Step 1: Feed That Starter!
Twelve hours before making your dough, mix 1 tbsp (15g) of sourdough starter, 1/3 cup + 1 tbsp (50g) of all-purpose flour, and 3 1/2 tbsp (50g) of water in a clean jar. Stir until combined, cover loosely, and let it rise at room temperature until it’s doubled and bubbly. Those bubbles mean your starter is alive and ready to shine!
Step 2: Make the Dough
Combine 1/2 cup (100g) of your bubbly starter with 1 tbsp (20g) of honey, 1 cup (240g) of milk, 3 cups (360g) of flour, and 1 tsp (5g) of fine sea salt in a large bowl. Mix by hand or with a stand mixer until just combined. Let it rest for 30-60 minutes before kneading for 5 minutes. Cover and let the dough ferment at room temperature (65-70°F) for 8-12 hours.
Step 3: Cut & Cook
Transfer the dough onto a floured surface and roll it out to 1-inch thickness. Use a 3-inch biscuit cutter to cut rounds. Place the rounds on a parchment-lined sheet sprinkled with cornmeal. Sprinkle more cornmeal on top, cover with a towel, and let them rise for 1 hour.
Step 4: Skillet Time!
Heat a non-stick skillet over low heat. Place 4 muffins in the skillet, spaced 2 inches apart. Cover and cook for 4 minutes on each side, or until golden brown and the internal temperature reaches 200°F. Repeat with the remaining muffins.
Discover the Secrets to Perfect Sourdough English Muffins
1. What Makes Sourdough So Special?
Sourdough creates a depth of flavor that’s hard to achieve with commercial yeast. The fermentation process not only brings out a tangy taste but also enhances the nutritional content of the bread. When making sourdough English muffins, you’re crafting something that’s both delicious and wholesome. This sourdough English muffin recipe’s magic lies in its subtle tang and chewy texture, perfect for breakfast or an afternoon snack.
2. Mastering the Starter to have the perfect Sourdough English Muffins
Your starter is the foundation of this sourdough English muffin bread. Feeding it properly ensures it’s active and bubbly, ready to help your dough rise beautifully. If you’re using sourdough discard, don’t worry—it still adds fantastic flavor, though the rise may not be as pronounced. Keeping your starter healthy is key to consistent results.
3. The Art of Fermentation
Fermentation is where the magic happens in any sourdough english muffin recipe. Letting your dough rest for 8-12 hours at room temperature allows the natural yeasts to develop fully. This not only adds flavor but also improves the english muffin nutrition content, making it easier to digest. Trust me, patience is worth it here.
4. Why Cornmeal Matters
Cornmeal is more than just a dusting to prevent sticking. It provides a delightful texture that contrasts perfectly with the soft, airy interior of the muffins. If you skip this step, you’ll miss out on an essential part of the classic sourdough english muffin bread experience. Go for organic or stone-ground cornmeal for the best results.
5. Perfecting Your Skillet Temperature that’ll help you make a good Sourdough English Muffins
Cooking these muffins over low heat ensures even cooking and a golden-brown exterior without burning. This step is especially important for achieving that perfect texture. A good skillet is your best friend here, helping you create restaurant-quality muffins with ease. It’s a small but crucial detail in mastering this sourdough english muffin recipe.
6. Customize Your Sweetener
The sweetener in this recipe—whether honey, sugar, or maple syrup—can be tailored to your taste. Each adds its own unique note to the flavor profile. Personally, I’ve found that maple syrup brings out the tanginess of the sourdough, making it my go-to option for sourdough english muffin bread. Experiment and see what you love!
7. Cutting Even Rounds
Cutting rounds of even thickness ensures that your muffins cook evenly. This small detail can make a big difference in how your muffins turn out. Use a 3-inch biscuit cutter for that classic shape, or a glass if you’re improvising. Precision here elevates your sourdough english muffin recipe to professional levels.
8. Avoid Over-Flouring
Adding too much flour can make your dough dense, and no one wants a heavy muffin. Stick closely to the recipe measurements, and only use additional flour for dusting. This ensures that your sourdough english muffin bread remains light and fluffy, with a perfect balance of texture and taste.
9. Make It a Family Affair
This recipe is a fantastic way to involve your family in the kitchen. Kids will love cutting out the dough rounds or sprinkling the cornmeal. Cooking together creates memories that last longer than the muffins themselves. Plus, sharing your love for this sourdough english muffin recipe with others makes it even more special.
10. Conclusion: The Joy of Homemade
There’s a unique satisfaction in making something as delightful as sourdough English muffins from scratch. The process is as rewarding as the result, filling your home with irresistible aromas and your heart with pride. Whether you’re counting english muffin calories or indulging in an english muffin pizza, this recipe will make every bite memorable. Try it today and taste the difference!
Why I Love Making This Dish – Sourdough English Muffins
There’s a joy in creating something so wholesome and satisfying from scratch. These muffins are my go-to for quick breakfasts or as a base for indulgent English muffin pizzas. The best part? They’re healthier than store-bought with simple, natural ingredients.
Serving Suggestions and Sides
Pair these muffins with scrambled eggs, crispy bacon, or a dollop of homemade jam. They’re also the perfect base for an English muffin pizza topped with marinara, mozzarella, and your favorite toppings.
Leftovers
Store your muffins in an airtight container for up to 3 days or freeze them for longer storage. Reheat by toasting them for a crisp exterior and soft interior.
FAQ Section
Can I use sourdough discard for this recipe?
Yes! Sourdough discard English muffins work beautifully. The discard adds a slight tang and minimizes waste.
What’s the calorie count for these muffins?
Homemade muffins are roughly 150 calories each, depending on size and ingredients. Keep an eye on portion sizes if you’re counting English muffin calories.
Are these muffins gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free. For a gluten-free version, you’d need to use a specialized flour blend.
For more recipes, check out our Sourdough Discard Muffins or Sourdough Cinnamon Rolls !
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