Description
Homemade Sourdough English Muffins are a delightful twist on your morning routine. These muffins are soft and chewy, with the signature nooks and crannies perfect for holding butter, jam, or any spread you desire. With a rich flavor profile that surpasses store-bought options, they are made from wholesome ingredients without preservatives. Prepare a batch in advance, freeze them, and enjoy warm muffins throughout the week. Whether served with poached eggs for brunch or as a quick breakfast sandwich, these homemade treats are sure to impress.
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 baking, mix the sourdough starter, milk, honey, and 4 cups of flour in a bowl. Cover and let sit at room temperature for 8-10 hours to ferment.
- The next morning, add baking soda and salt to the mixture. Stir in around 1 cup of additional flour until it forms a workable dough. Knead until smooth (5 minutes with a stand mixer or 10 minutes by hand) and let rest for 10-15 minutes.
- Roll out the dough to about 1/2 inch thick on a lightly floured surface. Cut out rounds using a cutter or glass. Place on a greased baking sheet dusted with cornmeal and let rise for an hour.
- Preheat a griddle to 325°F (medium-low heat). 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: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg