Homemade Sourdough English Muffins
These Homemade Sourdough English Muffins are a fantastic way to enjoy a wholesome breakfast or brunch. With their delightful nooks and crannies, they hold onto butter and jam beautifully, making every bite a treat. Free from preservatives, these muffins are a healthier alternative to store-bought options. Plus, they’re easy to make and perfect for freezing, so you can always have fresh muffins on hand.
Why You’ll Love This Recipe
- Easy to Make: The simple ingredients and straightforward process mean anyone can whip up these delicious muffins.
- Rich Flavor: Thanks to the sourdough starter, these muffins have a unique flavor profile that elevates your breakfast experience.
- Versatile Use: Enjoy them toasted with butter or as a base for eggs Benedict; the possibilities are endless!
- Freezer-Friendly: Make a big batch and freeze them for later enjoyment—perfect for busy mornings.
- Healthier Choice: Made without artificial preservatives, these muffins are good for you and your family.
Tools and Preparation
Before you start baking your Homemade Sourdough English Muffins, gather your tools. Having everything ready will streamline the process and ensure success.
Essential Tools and Equipment
- Stand mixer or mixing bowl
- Rolling pin
- 3–4 inch round cutter or glass
- Baking sheet
- Instant-read thermometer
Importance of Each Tool
- Stand mixer: Makes kneading the dough easier and faster, ensuring a smooth texture.
- Rolling pin: Helps achieve even thickness when rolling out the dough.
- Instant-read thermometer: Ensures your muffins are perfectly cooked without guessing.
Ingredients
The Night Before (8 hours before)
- 1 cup active sourdough starter (100% hydration)
- 2 tablespoons honey
- 2 cups milk
- 4 cups all-purpose flour (unbleached)
Next Morning
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1–2 cups all-purpose flour (unbleached)
To Cook the English Muffins
- Cornmeal, semolina, or farina for dusting
How to Make Homemade Sourdough English Muffins
Step 1: Prepare the Dough the Night Before
In a medium bowl, mix together the sourdough starter, milk, honey, and 4 cups of flour. Cover the bowl with plastic wrap and let it sit at room temperature for 8–10 hours. This step is essential for developing flavor.
Step 2: Mix in Additional Ingredients the Next Morning
Add the baking soda, salt, and 1 cup of flour to the fermented mixture. Knead the dough until it becomes smooth—this should take about 5 minutes if using a stand mixer or about 10 minutes by hand. If the dough feels sticky, add more flour as needed. After kneading, let it rest for 10–15 minutes.
Step 3: Shape the Muffins
Roll out the dough to approximately 1/2-inch thickness. Use a round cutter or glass to cut out circles of dough. Place these rounds onto a lightly greased baking sheet dusted with cornmeal. You can reroll scraps to create up to 18 small muffins or divide into 9 pieces for larger ones. Cover loosely with oiled plastic wrap and let rise for about an hour.
Step 4: Cook the Muffins
Preheat your griddle to 325°F or heat a pan over medium-low heat. Generously sprinkle cornmeal (or semolina/farina) onto the cooking surface. Cook several muffins at once on the griddle or pan for about 5–6 minutes per side. If possible, cover with a lid during cooking to ensure even heat distribution. The center should reach an internal temperature of 190°F when done.
Enjoy your homemade sourdough English muffins fresh off the griddle!
How to Serve Homemade Sourdough English Muffins
Homemade sourdough English muffins are incredibly versatile and can be enjoyed in various ways. Whether you prefer sweet or savory toppings, these muffins can elevate your breakfast or brunch experience.
Sweet Toppings
- Butter and Jam: Spread a generous layer of butter on a warm muffin and top it with your favorite jam for a delightful treat.
- Honey and Cream Cheese: Soften cream cheese and drizzle honey over it for a rich and creamy spread.
- Nut Butter with Banana Slices: Slather on almond or peanut butter and add banana slices for a healthy, energizing option.
Savory Options
- Eggs Benedict: Use toasted muffins as the base for poached eggs, hollandaise sauce, and Canadian bacon for a classic dish.
- Avocado Toast: Smash ripe avocado on a warm muffin, sprinkle with salt, pepper, and red pepper flakes for an easy breakfast.
- Cheese Melt: Top with your choice of cheese and broil until melted for a quick snack or side dish.
Meal Pairings
- Soup: Serve alongside a warm bowl of tomato soup for comfort food at its finest.
- Salad: Pair with a fresh garden salad to balance out hearty flavors.
How to Perfect Homemade Sourdough English Muffins
Creating the perfect homemade sourdough English muffins requires attention to detail and some helpful techniques. Here are some tips to ensure success.
- Use an Active Starter: Ensure your sourdough starter is bubbly and active before using it in the recipe for optimal rise.
- Monitor Dough Consistency: The dough should be slightly tacky but not overly sticky. Add flour gradually if needed during kneading.
- Control Temperature: Keep the dough at a consistent room temperature during fermentation to encourage proper rising.
- Don’t Rush Cooking: Cook the muffins slowly on medium-low heat to develop that perfect golden crust without burning them.
- Test Doneness: Use an instant-read thermometer; muffins should register 190°F in the center when fully cooked.
Best Side Dishes for Homemade Sourdough English Muffins
Homemade sourdough English muffins pair wonderfully with various side dishes that complement their flavor. Here are some great options to consider.
- Fresh Fruit Salad: A mix of seasonal fruits adds brightness and freshness to your meal.
- Crispy Bacon Strips: The salty crunch of bacon pairs perfectly with the soft texture of the muffins.
- Oven-Roasted Potatoes: Seasoned potatoes provide a hearty side that balances well with light toppings on your muffins.
- Greek Yogurt Parfait: Layer Greek yogurt with granola and berries for a nutritious addition to your breakfast spread.
- Smoothie Bowl: A thick smoothie topped with nuts and seeds offers a refreshing contrast to the warm muffins.
- Quiche or Frittata: These egg dishes serve as satisfying accompaniments, adding protein-rich goodness to your brunch table.
Common Mistakes to Avoid
Making Homemade Sourdough English Muffins can be a rewarding experience, but there are pitfalls to watch out for. Here are some common mistakes and how to avoid them.
- Incorrect Starter Activity: Using a starter that isn’t bubbly or active can lead to dense muffins. Ensure your sourdough starter is well-fed and active before beginning the recipe.
- Over-Kneading the Dough: Kneading too long can develop gluten excessively, resulting in tough muffins. Aim for just 5 minutes with a mixer or 10 minutes by hand until the dough is smooth.
- Ignoring Rising Times: Not allowing enough time for the dough to rise can yield flat muffins. Always give the dough ample time to double in size, usually about an hour.
- Skipping the Cornmeal Dusting: Failing to dust with cornmeal can cause sticking and uneven cooking. Generously sprinkle cornmeal on your cooking surface for best results.
- Cooking at Too High a Temperature: Cooking muffins at high heat may burn the outside while leaving the inside raw. Use medium-low heat (325°F) for even cooking throughout.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover muffins in an airtight container.
- They will stay fresh for up to 1 week in the fridge.
Freezing Homemade Sourdough English Muffins
- Wrap each muffin tightly in plastic wrap.
- Place them in a sealed plastic bag or container.
- Frozen muffins can last up to 1 month without losing flavor.
Reheating Homemade Sourdough English Muffins
- Oven: Preheat to 350°F, place muffins on a baking sheet, and heat for about 10 minutes.
- Microwave: Warm each muffin on a microwave-safe plate for about 15-20 seconds until soft.
- Stovetop: Place muffins in a dry skillet over low heat and warm for about 3-4 minutes per side until heated through.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour for Homemade Sourdough English Muffins?
Yes, you can substitute whole wheat flour, but it may affect the texture. Consider using half whole wheat and half all-purpose flour for balance.
How do I know when my sourdough starter is ready?
Your starter should be bubbly, double in size after feeding, and have a pleasant, slightly tangy smell. This means it’s healthy and ready to use.
What should I do if my dough is too sticky?
If your dough is sticky after mixing, gradually add more flour until it reaches a manageable consistency while kneading.
Can I make these Homemade Sourdough English Muffins without honey?
Yes! You can replace honey with sugar or maple syrup if you prefer. Adjust sweetness according to your taste preference.
Final Thoughts
These Homemade Sourdough English Muffins are not only delicious but also versatile. They are perfect for breakfast or brunch and can easily be customized with add-ins like herbs or cheese. Try this recipe today and enjoy fresh muffins straight from your kitchen!
Homemade Sourdough English Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Description
Homemade Sourdough English Muffins are a delightful addition to your breakfast or brunch routine. These muffins showcase the perfect balance of crispy exteriors and soft, airy interiors, featuring those iconic nooks and crannies that catch butter and jam effortlessly. Made with simple, wholesome ingredients, they offer a healthier alternative to store-bought options and are free from preservatives. Easy to prepare and freezer-friendly, you can always have fresh muffins on hand to enjoy with your favorite toppings.
Ingredients
- 1 cup active sourdough starter
- 2 tablespoons honey
- 2 cups milk
- 4 cups all-purpose flour (unbleached)
- 1 teaspoon baking soda
- 2 teaspoons salt
- Cornmeal for dusting
Instructions
- Prepare the dough the night before by mixing the sourdough starter, milk, honey, and 4 cups of flour in a bowl. Cover and let sit at room temperature for 8–10 hours.
- The next morning, add baking soda, salt, and an additional cup of flour to the mixture. Knead until smooth (about 5 minutes with a stand mixer or 10 minutes by hand), then let rest for 10–15 minutes.
- Roll out the dough to about ½-inch thick and cut into rounds. Place on a greased baking sheet dusted with cornmeal and let rise for an hour.
- Preheat a griddle or pan to 325°F. Cook muffins for about 5–6 minutes per side until golden brown and reach an internal temperature of 190°F.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 2g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
