Description

Homemade Sourdough English Muffins are a breakfast treat that transforms your morning routine. With their delightful nooks and crannies, these muffins offer a unique texture that elevates any spread, whether it’s creamy butter, tangy jam, or rich peanut butter. Made from basic pantry ingredients and an active sourdough starter, this recipe is free from preservatives and allows you to enjoy fresh, homemade muffins right from your kitchen. Perfect for cozy weekend brunches or quick weekday breakfasts, they promise to impress everyone at your table.

Ingredients

Scale

1 cup active sourdough starter (100% hydration)
2 tablespoons honey
2 cups milk
4 cups all-purpose flour (unbleached)
1 teaspoon baking soda
2 teaspoons salt
Cornmeal for dusting

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Instructions

The night before, mix the sourdough starter, honey, milk, and flour in a bowl. Cover tightly and let sit at room temperature for 8–10 hours.
The next morning, add baking soda, salt, and 1 cup of flour. Knead until smooth (5 minutes with a stand mixer or 10 minutes by hand). Let rest for 10–15 minutes.
Roll out the dough to about 1/2 inch thick and cut into circles using a round cutter. Place on a greased baking sheet dusted with cornmeal. Let rise for about an hour.
Preheat a griddle or non-stick pan to medium-low heat (about 325°F). Cook each muffin for 5–6 minutes on each side until they reach an internal temperature of 190°F.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Cooking on griddle
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 3g
Sodium: 300mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 5mg