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
Scale
- 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