Description
Crusty, golden homemade sourdough English muffins bring rustic bakery charm straight to kitchen counters. Nooks and crannies promise delightful butter-catching surfaces that make breakfast mornings more delicious for hungry families.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour (unbleached)
- 2 cups milk
- 1 cup active sourdough starter (100% hydration)
Leavening and Seasoning:
- 2 teaspoons salt
- 1 teaspoon baking soda
- 2 tablespoons honey
Dusting and Coating:
- 1–2 cups all-purpose flour (unbleached)
- Cornmeal (semolina, or farina for dusting)
Instructions
- Combine sourdough starter, milk, honey, and most of the flour in a medium bowl, mixing until a cohesive batter forms.
- Allow the mixture to ferment at room temperature for 8-10 hours, developing complex flavor and texture.
- Incorporate baking soda, salt, and remaining flour, kneading the dough until it becomes smooth and elastic, approximately 5-10 minutes depending on the method.
- Let the dough rest briefly to relax the gluten and improve workability.
- Gently roll out the dough to a uniform 1/2-inch thickness on a lightly floured surface.
- Cut precise circles using a round cutter or glass, placing them on a cornmeal-dusted, greased baking sheet.
- Gather and re-roll dough scraps to maximize muffin yield, creating approximately 9-18 muffins.
- Cover muffins loosely with greased plastic wrap and allow them to rise for about 1 hour at room temperature.
- Heat griddle to 325°F or prepare a pan over medium-low heat, generously sprinkling with cornmeal to prevent sticking.
- Cook muffins in batches, allowing 5-6 minutes per side and covering the pan to ensure even heat distribution.
- Verify doneness by checking the internal temperature reaches 190°F using an instant-read thermometer.
Notes
- Work with cold starter straight from the refrigerator for better texture and more controlled fermentation.
- Use whole milk or buttermilk for richer flavor and softer muffins.
- Dust cutting surface and tools with flour to prevent sticky dough from clinging.
- Avoid overworking the dough to maintain tender, light muffins.
- Cook muffins slowly on low heat to ensure even golden-brown exterior and fully cooked interior.
- Allow muffins to cool completely before splitting with a fork to create signature nooks and crannies.
- Store cooled muffins in an airtight container at room temperature for 3-4 days or freeze for up to 2 months.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend and add xanthan gum.
- Prep Time: 8 hours 20 minutes
- Cook Time: 10–12 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 1.5 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 10 mg