Fluffy Sourdough English Muffins

Breakfast just got better! Whip up these fluffy Sourdough English Muffins made with your own starter for a delicious, tangy twist.

Wake up to a breakfast revolution! Ditch the store-bought and bake these tangy sourdough English muffins. Made with your bubbly starter, they boast a complex flavor and a pillowy-soft interior with irresistible nooks and crannies. Toast them for a satisfying chew, perfect with butter, jam, or even get adventurous with savory toppings. These homemade beauties are a healthier way to elevate your mornings (or any time!).

HOW DO I MAKE MY SOURDOUGH ENGLISH MUFFINS: STEP-STEP INSTRUCTIONS

Mix the Dough:

1. In a large bowl, combine the sourdough starter, milk, and flour. Mix until well combined.
Cover the bowl and let the dough rest for about 8-12 hours at room temperature.

Prepare the Dough:

2. Add sugar, salt, melted butter, and baking soda to the rested dough. Mix thoroughly.

Shape the Muffins:

3. Turn the dough onto a floured surface then roll it out to about 1/2-inch thickness.
Use a round cutter to cut out the muffins then place them on a baking sheet dusted with cornmeal. Dust the tops with more cornmeal.

Final Proof:

5. Cover the muffins with a towel and let them rise for about 1-2 hours.

Cook the Muffins:

6. Preheat a griddle or skillet over medium-low heat.
Cook the muffins for 5 to 7 minutes on each side, until golden brown and cooked through.

Serve:

7. Make sure to let the muffins cool before splitting them with a fork. Enjoy with butter and jam!

INGREDIENTS:

• 1 cup (240g) active sourdough starter
• 1 cup (240ml) milk
• 2 cups (240g) all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon baking soda
• Cornmeal for dusting

INSTRUCTIONS:

1. In a large bowl, combine the sourdough starter, milk, and flour. Mix until well combined.
   Cover the bowl and let the dough rest for about 8-12 hours at room temperature.
2. Add sugar, salt, melted butter, and baking soda to the rested dough. Mix thoroughly.
3. Turn the dough onto a floured surface then roll it out to about 1/2-inch thickness.
   Use a round cutter to cut out the muffins then place them on a baking sheet dusted with cornmeal. Dust the tops with more cornmeal.
4. Cover the muffins with a towel and let them rise for about 1-2 hours.
5. Preheat a griddle or skillet over medium-low heat.
   Cook the muffins for 5 to 7 minutes on each side, until golden brown and cooked through.
6. Make sure to let the muffins cool before splitting them with a fork. Enjoy with butter and jam!