Sourdough English Muffins

Name: Sourdough English Muffins
Prep time: 20 min
Cook time: 10 min
Total time: 8 h 75 min
Yield: 10 4-inch muffins
Ingredients: 1 cup milk; ½ cup sourdough starter; 2 cups all-purpose flour; 1 tablespoon white sugar; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup unbleached all-purpose flour; 1 tablespoon cornmeal, or as needed

Rating: 4.82 stars

34 Ratings
30 Reviews
22 Photos

Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.

By mekebby

Gallery

Recipe Summary

prep:

20 mins

cook:

10 mins

additional:

8 hrs 45 mins

total:

9 hrs 15 mins

Servings:

Yield:

10 4-inch muffins

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

Preferment:

1 cup milk
½ cup sourdough starter
2 cups all-purpose flour

Dough:

1 tablespoon white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup unbleached all-purpose flour
1 tablespoon cornmeal, or as needed

Directions

Step 1

Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.

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Step 2

Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
Step 3

Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
Step 4

Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
Step 5

Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

Cook's Note:

You will be surprised at the amount of oven spring these muffins have. They jump right up from the heat of the griddle. Trial and error is how you will find the correct temperature to cook your muffins at. Each stovetop is different which makes it hard to guide on that.

Nutrition Facts

Per Serving:

152 calories; protein 4.9g; carbohydrates 30.4g; fat 0.9g; cholesterol 2mg; sodium 255.7mg. Full Nutrition

Reviews (30)

Most helpful positive review

CanDoNan

01/27/2020

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. Read More

Helpful

(2)

Most helpful critical review

Vicki Coskey

04/18/2020

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. Read More

34 Ratings

5 star values: 31
4 star values: 1
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CanDoNan

01/26/2020

Helpful

(2)

Fabiola Sanabria Elias

05/17/2020

Followed this recipe exactly and made the best English muffins that turned into breakfast sandwiches and great with butter and homemade loquat jam Read More

Helpful

(1)

Tim

05/31/2019

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. Read More

Helpful

(1)

Daria Wilber

05/02/2020

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 ?! Read More

Helpful

(1)

Angie Bergman

06/06/2020

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! Read More

Helpful

(1)

Robin S

08/01/2020

Awesome recipe have made twice and they are delicious and a family hit! Great way to use your discards from sour dough Read More

Vicki Coskey

04/17/2020

Kyle Edwards

10/14/2019

Will definitely make again - a new favourite. Read More

Naomi Corey

05/16/2020

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. Read More

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All Reviews for Sourdough English Muffins

- of Reviews

Sourdough English Muffins

Servings Per Recipe: 10
Calories: 151.9

% Daily Value *

protein: 10 %

carbohydrates: 10 %

dietary fiber: 5 %

sugars:

fat: 1 %

saturated fat: 2 %

cholesterol: 1 %

vitamin a iu: 1 %

niacin equivalents: 24 %

vitamin c:

folate: 21 %

calcium: 4 %

iron: 10 %

magnesium: 4 %

potassium: 3 %

sodium: 10 %

thiamin: 26 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Sourdough English Muffins

1 of 30

All Reviews

CanDoNan

01/26/2020

Helpful

(2)

Fabiola Sanabria Elias

05/17/2020

Followed this recipe exactly and made the best English muffins that turned into breakfast sandwiches and great with butter and homemade loquat jam

Helpful

(1)

Tim

05/31/2019

Helpful

(1)

Daria Wilber

05/02/2020

Helpful

(1)

Angie Bergman

06/06/2020

Helpful

(1)

Robin S

08/01/2020

Awesome recipe have made twice and they are delicious and a family hit! Great way to use your discards from sour dough

Vicki Coskey

04/17/2020

Kyle Edwards

10/14/2019

Will definitely make again - a new favourite.

Naomi Corey

05/16/2020

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.