Description
Homemade Sourdough English Muffins are a delightful breakfast treat that elevate your morning routine with their unique texture and rich flavor. These muffins feature the classic nooks and crannies that perfectly hold butter, jam, or any spread of your choice. Made from simple pantry ingredients, this recipe is free from preservatives and allows you to enjoy warm, fresh muffins straight from your kitchen. Ideal for cozy brunches or quick weekday breakfasts, they are sure to impress everyone who tries them. With endless possibilities for toppings and customization, these sourdough muffins will quickly become a breakfast favorite.
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, combine sourdough starter, honey, milk, and flour in a bowl. Cover and let sit at room temperature for 8–10 hours.
- The next morning, mix in baking soda, salt, and an additional cup of flour. Knead until smooth (5 minutes with a stand mixer or 10 minutes by hand) and let rest for 10–15 minutes.
- Roll out dough to about 1/2 inch thick; cut into circles with a round cutter. Place on a greased baking sheet dusted with cornmeal and let rise for about an hour.
- Preheat 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: 20 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg