Description
Elevate your breakfast with these delightful Homemade Sourdough English Muffins! With their signature nooks and crannies, they perfectly hold butter, jam, or your favorite spreads. Made from scratch using a bubbly sourdough starter, these muffins are fresh and free of preservatives, making them a healthier alternative to store-bought options. Ideal for leisurely weekend mornings or quick weekday meals, they are versatile and freezer-friendly. Enjoy them toasted with butter, as savory breakfast sandwiches, or in a luxurious Eggs Benedict. Experience the joy of baking at home with this simple yet rewarding recipe!
Ingredients
- 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: Mix sourdough starter, milk, honey, and 4 cups flour in a bowl. Cover and let sit overnight at room temperature (8–10 hours).
- The next morning: Add baking soda, salt, and an additional cup of flour to the mixture. Knead until smooth; let rest for 10–15 minutes.
- Shape muffins: Roll dough to 1/2-inch thickness and cut into circles. Place on a greased baking sheet dusted with cornmeal. Let rise for 1 hour.
- Cook muffins: Preheat griddle to 325°F. Cook for 5–6 minutes per side until the center reaches an internal temperature of 190°F.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Ensure your sourdough starter is active for the best flavor. Adjust flour based on humidity for optimal dough consistency. Experiment by adding herbs or spices to customize flavors.