Sourdough English Muffins
These sourdough English muffins are soft, fluffy, and naturally leavened with sourdough starter. They have a classic nooks-and-crannies texture, lightly crisp on the outside, and a mild tangy flavor. Perfect for breakfast, brunch, or sandwiches, these muffins are cooked on a skillet, not baked, making them easy and beginner-friendly.
Ingredients
- 1 cup active sourdough starter (100% hydration)
- 1 cup warm milk (or water)
- 2 tablespoons honey or sugar
- 2 tablespoons melted butter or oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- Cornmeal or semolina (for dusting)
Instructions
- In a large bowl, mix the sourdough starter, warm milk, honey, and melted butter until well combined.
- Add flour and salt. Mix until a sticky dough forms.
- Cover the bowl and let the dough rest at room temperature for 8–12 hours or overnight until bubbly and risen.
- After fermentation, gently mix in the baking soda.
- Turn the dough onto a floured surface and pat it to about ¾-inch thickness.
- Cut rounds using a biscuit cutter or glass.
- Dust both sides lightly with cornmeal.
- Heat a non-stick skillet or griddle over low heat.
- Cook muffins for 8–10 minutes per side, covered, until golden brown and fully cooked inside.
- Cool completely, then split with a fork to reveal the classic nooks and crannies.
Notes
- Use an active and bubbly sourdough starter for best rise.
- Always cook on low heat so the muffins cook through without burning.
- For extra nooks and crannies, split with a fork, not a knife.
- These muffins freeze well for up to 2 months.
Nutrition (Per Serving – Approximate)
- Calories:180 kcal
- Carbohydrates: 32g
- Protein: 6g
- Fat: 4g
- Fiber: 2g
- Sugar: 4g
- Sodium: 280mg