Sourdough English Muffins
Homemade sourdough English muffins with a tangy flavor and chewy texture, perfect for toasting and enjoying with butter or jam.
Ingredients
Main ingredients
- 1 cup sourdough starter (active and bubbly; fed within 4–8 hours) Ensure it's active for best results.
- 2 cups all-purpose flour Can substitute half with whole wheat for a nuttier flavor.
- 1/2 cup milk (dairy or unsweetened plant milk) Use for moisture.
- 2 tablespoons sugar (or honey/maple syrup) Sweetens the muffins.
- 1/2 teaspoon salt Enhances flavor.
- 1/2 teaspoon baking soda Adds lift for a lighter texture.
- 2 tablespoons unsalted butter (melted; use oil for dairy-free) Adds richness.
- Cornmeal for dusting Prevents sticking to the baking sheet.
Instructions
Preparation
- Whisk the sourdough starter, milk, and sugar in a large bowl until blended.
- Add the flour, salt, and baking soda gradually. Stir until a shaggy dough forms.
- Add the melted butter and knead on a lightly floured surface for about 5 minutes, until you have a smooth, slightly tacky dough.
- Return the dough to the bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1–2 hours, or until roughly doubled.
- Gently deflate the dough and divide it into 6–8 equal pieces. Shape each into a round, about 3–4 inches across.
- Dust a baking sheet with cornmeal and place the rounds on it, leaving space between them.
- Cover and let the rounds rest and puff for 30 minutes.
Cooking
- Preheat a heavy skillet or griddle over medium heat.
- Cook each muffin 5–7 minutes per side until golden brown and cooked through—lower heat slightly if they brown too fast.
- Transfer to a rack to cool. Split with a fork for the classic nooks-and-crannies texture, then toast and serve.
Notes
Store cooled muffins in an airtight container at room temperature for up to 2 days. They can be refrigerated for up to 5 days, or frozen for up to 3 months. Reheat from frozen before serving. Use an active starter for best results.