These Sourdough English Muffins are soft and fluffy, with a nice tangy flavor. They’re perfect for breakfast, toasted with butter or jam!
I love how easy they are to make at home! Just mix the dough, let it rise, and cook them on a skillet. Nothing beats a fresh muffin straight from the pan! 😋
Key Ingredients & Substitutions
Sourdough Starter: The heart of the recipe! Use an active starter, ideally fed within the last 6-12 hours. If you don’t have sourdough starter, you could use instant yeast, but it won’t have the same flavor. Just use about 2 teaspoons of instant yeast instead.
Milk: Whole milk works best for a rich texture, but you can use any milk you have on hand, including non-dairy options like almond or oat milk. Just warm it a little first; it helps activate the starter.
All-purpose flour: This gives the muffins their structure. If you prefer a healthier option, you can substitute half of it with whole wheat flour. Just keep in mind the texture might be denser.
Cornmeal: It’s great for dusting the baking sheet and for texture. You can swap it with flour if you don’t have any cornmeal, but the muffins will lose that unique crunch on the bottom.
How Do I Get My Muffins to Rise Perfectly?
Rising is essential for fluffy muffins! Here’s how to get it right:
- Make sure your starter is active and bubbly. This will give your dough a good rise.
- Let the dough rise in a warm, draft-free spot. A slightly warm oven works great!
- After shaping the muffins, allow them to rise again. Patience is key—giving them enough time to puff up will improve the texture.
- During cooking, a medium-low heat is important. Too high, and the muffins will burn outside while being raw inside. So, take your time!
With these tips and substitutions, you’ll be on your way to making delicious Sourdough English Muffins at home!
How to Make Sourdough English Muffins
Ingredients You’ll Need:
- 1 cup active sourdough starter (100% hydration)
- 1 cup milk (warm)
- 2 tbsp sugar
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tbsp butter, melted
- Cornmeal, for dusting
- Butter and jam, for serving
How Much Time Will You Need?
This recipe will take you about 4-6 hours for the dough to rise, plus about 30-40 minutes for mixing, shaping, cooking, and cooling. So, plan on a total of around 5-7 hours, but most of that is just waiting time while the dough rises!
Step-by-Step Instructions:
1. Mixing the Ingredients
Start by pouring the warm milk into a large mixing bowl and adding in your active sourdough starter and sugar. Give it a gentle stir until everything is well combined. It should have a nice mixture of bubbly starter and sweet, inviting milk.
2. Creating the Dough
Next, add the flour and salt into the mix. Stir it all together until you have a sticky dough. Don’t worry, it’s supposed to be a bit messy at this stage!
3. Kneading
Now, add the melted butter to the dough. Start kneading gently on a floured surface for about 5-7 minutes until your dough is smooth and elastic. If your hands are sticking a lot, you can sprinkle a little more flour to help.
4. First Rise
Cover the bowl with a clean towel or plastic wrap and let it sit at room temperature. Be patient while it rises! You want it to double in size, which will take about 4-6 hours.
5. Shaping the Muffins
After the dough has risen, turn it out onto a floured surface. Roll it out to a thickness of about ½ inch. Grab a round cutter (about 3 inches wide) and cut out your muffin shapes. Lay the circles on a baking sheet that’s dusted with cornmeal to help prevent sticking.
6. Second Rise
Cover the shaped muffins with a towel and let them rise again for around 1-2 hours, until they’re puffy and look lovely.
7. Cooking the Muffins
Next, heat a griddle or skillet over medium-low heat. Carefully place the muffins on the skillet (you may need to do this in batches). Cook them for about 7-8 minutes on each side. You want them golden brown and fully cooked, so make sure to adjust the heat as needed to avoid burning!
8. Cooling and Serving
Once cooked, allow the muffins to cool on a rack. When you’re ready to enjoy them, split them with a fork to reveal the beautiful nooks and crannies inside. Toast them up if you like, then spread with butter and jam!
Enjoy your homemade Sourdough English Muffins fresh and warm! They make for a delightful breakfast treat!
Can I Use Store-Bought Sourdough Starter?
Absolutely! Just make sure it’s active and bubbly. If you’re using a starter from the fridge, feed it the night before and let it sit at room temperature to ensure it’s ready for baking.
What If My Dough Is Too Sticky?
If your dough is too sticky to handle, don’t worry! Just add a little more flour, a tablespoon at a time, until it reaches a smooth and elastic texture. Remember, it’s better to keep it slightly sticky than too dry!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them! Just wrap them individually in plastic wrap and place them in a ziplock bag. They’ll keep well for up to a month.
What Can I Substitute for Cornmeal?
If you don’t have cornmeal on hand, you can simply use flour for dusting. While cornmeal adds a nice texture, flour will work just fine to prevent sticking. Enjoy your muffins anyway you choose to prepare them!