I’ve made this a few times now, a family HIT! A great way, on a weekly basis, to keep using the sourdough starter fresh and functioning. Muffins come out of the oven looking exactly like store bought... but better. They break in half nicely with just thumbs. You can swap 1/8 or 1/4 of the flour for whole wheat without altering anything else and the recipe will hold up fine.
Followed this recipe exactly and made the best English muffins that turned into breakfast sandwiches and great with butter and homemade loquat jam
This is a good and so mole recipe. I followed it to the letter for this first time. I’ve used other AR recipes for sourdough English muffins. They work well too. This one yields good “books and crannies” and toasts up nicely. I had trouble working with sticky dough, but left it on the sticky side (rather than adding too much flour). They came out great.
This is a super easy recipe. You may have to use more flour during the kneading process based on where you live, (humidity, I did, but I'm in the tropics), and the moisture content of the flour you're using, but they puff up very nicely in the griddle.
I made these as a test run using a new batch of sourdough starter. Everything worked according to plan. Thanks for the recipe ?!
I am dairy free so I can’t eat store bought. I substituted almond milk instead. These came out fantastic! Full of nooks and crannies. The dough was very sticky and I was worried about adding too much flour, so I shaped the dough into a log, then cut into slices. They still needed a bit of shaping. I also skipped the wax paper and just generously sprinkled the cornmeal on the cookie sheet. I also sprinkled the tops with more cornmeal. I cooked on a greased griddle set to 350, and 6min per side. They were everything I want in an English muffin. Crispy outside, full of holes, and a nice tang. I recommend doubling the recipe because they go fast!
Awesome recipe have made twice and they are delicious and a family hit! Great way to use your discards from sour dough
I tried, folks. I’m a relatively experienced baker, and these were a disaster. The dough was entirely unworkable, even after adding the 1/2c flour. I needed WAY more to finally end up with a dough I could knead, it was SO sticky. Secondly, under NO circumstances did these cook in 5 minutes. Luckily I found another recipe on here that recommended a *greased* griddle medium heat for ten minutes PER SIDE. I ended up closer to 12 mins per side, but they finally weren’t dough in the middle. I don’t know what went wrong, but this recipe was a giant fail for me. Not making again.
Will definitely make again - a new favourite.
Very easy. The muffins *did* "pop right up" as I baked them in the fry pan. I used a cast iron 12" pan, cooked two at a time for 3 minutes per side, with a cover.
