Sourdough English Muffins
Elevate your breakfast game with these irresistible homemade Sourdough English Muffins, featuring a tangy sourdough starter and a perfect balance of all-purpose and whole wheat flour for a light yet hearty texture. These muffins are golden brown on the outside, soft and pillowy on the inside, with those signature nooks and crannies ideal for holding melted butter or your favorite jam. The 8-hour rise ensures an artisan-level flavor, while a sprinkle of cornmeal adds a touch of rustic charm. Cooked on a stovetop griddle, these muffins are a fun and rewarding baking project that yields bakery-quality results at home. Serve them warm for breakfast sandwiches, toasted with toppings, or simply on their own for a comforting treat!
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Ingredients
- 475 grams All-purpose flour
- 25 grams Whole wheat flour
- 100 grams Active sourdough starter
- 240 milliliters Milk
- 120 milliliters Water
- 30 grams Unsalted butter
- 20 grams Sugar
- 10 grams Salt
- 2 grams Baking soda
- 30 grams Cornmeal
Directions
Step 1
Begin by warming the milk slightly until lukewarm. Add the butter to the milk and allow it to melt. Let the mixture cool to room temperature.
Step 2
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, and salt. Stir to distribute the dry ingredients evenly.
Step 3
Add the active sourdough starter to the dry ingredients followed by the lukewarm milk and butter mixture, and then the water.
Step 4
Mix the ingredients together until a shaggy dough forms. Knead the dough for about 5 to 7 minutes until it becomes smooth and slightly sticky.
Step 5
Place the dough in a lightly greased bowl, cover it with a plastic wrap or damp cloth, and allow it to rest at room temperature for about 8 hours or until it doubles in size.
Step 6
After the dough has risen, gently deflate it and keep it in the bowl. Sprinkle the baking soda over the dough and knead it into the dough, ensuring it's well incorporated.
Step 7
Lightly dust your work surface with cornmeal and turn the dough out onto it. Roll the dough out to about 1/2-inch thickness.
Step 8
Using a round cutter (3-4 inch diameter), cut out muffins and place them on a baking sheet dusted with cornmeal. Re-roll the scraps and cut out more muffins.
Step 9
Cover the muffins with a damp cloth and let them rest for 45 minutes until slightly puffy.
Step 10
Heat a griddle or heavy-bottomed skillet over medium-low heat. Carefully transfer the muffins to the skillet without overcrowding.
Step 11
Cook the muffins on each side for about 7 to 10 minutes, or until the muffins are golden brown and cooked through. You may need to adjust the heat to prevent burning but ensure they cook all the way through.
Step 12
Let them cool on a wire rack before splitting and serving.
Nutrition Facts
| Serving size | (1061.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2402.3 |
| Total Fat 37.8g | 0% |
| Saturated Fat 19.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 88.7mg | 0% |
| Sodium 4597.3mg | 0% |
| Total Carbohydrate 446.3g | 0% |
| Dietary Fiber 19.2g | 0% |
| Total Sugars 33.4g | |
| Protein 64.0g | 0% |
| Vitamin D 108.9IU | 0% |
| Calcium 402.1mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 1066.0mg | 0% |
Source of Calories