Sourdough English Muffins
"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."
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Ingredients9 h 15 m servings 152
Original recipe yields 10 servings (10 4-inch muffins)
- 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.
- 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.
- 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.
- 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.
- 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.
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- 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.
Per Serving: 152 calories; 0.9 30.4 4.9 2 256 Full nutrition
ReviewsRead all reviews 4
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 b...