Description
These homemade English muffins are a delightful sourdough treat with a soft, airy interior full of nooks and crannies perfect for butter and jam. Made with a simple sourdough starter and cooked on a griddle, they offer a classic breakfast favorite that you can easily prepare at home with minimal ingredients and time investment.
Ingredients
Scale
The Night Before
- 1 cup (180 g) active sourdough starter 100% hydration
- 2 tablespoons (42 g) honey
- 2 cups (488 g) milk
- 4 cups (500 g) all-purpose flour, unbleached
Next Morning
- 1 teaspoon (4 g) baking soda
- 2 teaspoons (12 g) salt
- 1 cup (125 g) all-purpose flour, unbleached (up to 2 cups if needed)
To Cook the English Muffins
- Cornmeal for dusting griddle or semolina or farina
Instructions
- Mix Ingredients the Night Before: In a medium-sized bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Cover and let it ferment at room temperature for approximately 8 to 10 hours until bubbly and active.
- Add Morning Ingredients: After the fermentation, sprinkle baking soda and salt over the dough along with 1 cup of flour. Knead the dough for about 5 minutes using a stand mixer or 10 minutes by hand until smooth. Add additional flour if the dough is sticky.
- Rest the Dough: Allow the dough to rest for 10 to 15 minutes to relax the gluten, making it easier to roll out.
- Shape the Muffins: Roll the dough out to about 1/2 inch thickness. Use a 3 to 4 inch round cutter or glass to cut circles. Place them on a lightly greased, cornmeal-dusted baking sheet. Re-roll scraps to make up to about 18 small or 9 large muffins.
- Proof the Muffins: Cover the muffins loosely with oiled plastic wrap and let them rise for about 1 hour until puffy.
- Cook the Muffins: Preheat a griddle to 325°F (medium-low heat). Generously dust the cooking surface with cornmeal or semolina and lightly spray with oil if the surface is not non-stick. Place muffins on the griddle and cook for 5 to 6 minutes per side, covering the pan if using one, until golden and cooked through. The internal temperature should reach 190°F.
- Cool and Serve: Let the muffins cool slightly. Split them with a fork to reveal the classic nooks and crannies before serving with butter, jam, or your favorite toppings.
Notes
- Split the muffins with a fork instead of a knife to preserve the nooks and crannies texture.
- Ensure the cooking surface is well dusted with cornmeal (or semolina/farina) to prevent sticking.
- If using a pan that is not non-stick, spray it with vegetable oil before cooking.
- Check the bottoms after 2 to 3 minutes to avoid burning and adjust heat as necessary.
- Leftover muffins freeze well up to one month in sealed bags or containers.
- To use sourdough discard instead of active starter, omit baking soda, add 2 to 3 teaspoons instant yeast, mix dough in one step, and adjust rising times accordingly.
Nutrition
- Serving Size: 1 small English muffin
- Calories: 130
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg
