Description

Homemade Sourdough English Muffins are the ultimate comfort food for breakfast enthusiasts. With their signature nooks and crannies, these muffins not only toast beautifully but also hold toppings perfectly, making every bite a delightful experience. The rich flavor from an active sourdough starter elevates your morning routine, while their versatile nature allows you to enjoy them sweet with jam or savory with avocado. Whether you’re hosting a brunch or need a quick weekday breakfast, these muffins are easy to make and a fantastic addition to any meal. Bake a batch ahead of time, and you’ll have a week’s worth of tasty, fresh muffins at your fingertips.

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

Prepare the dough by mixing the sourdough starter, honey, milk, and flour in a bowl. Cover and let sit at room temperature overnight (8–10 hours).
The next morning, mix in baking soda, salt, and an additional cup of flour. Knead until smooth for about 5 minutes.
Roll out the dough to 1/2 inch thick and cut out circles using a round cutter. Place on a greased baking sheet dusted with cornmeal and let rise for about an hour.
Preheat a griddle or pan to medium-low heat (325°F) and cook each muffin for 5–6 minutes on each side, reaching an internal temperature of 190°F.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 3g
Sodium: 300mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 7g
Cholesterol: 5mg