Sourdough English Muffins Recipe

English muffins are split breads that are soft inside and have little nooks and crannies to hold butter or jam. When made with sourdough, they get a nice tangy flavour plus a good texture. This recipe uses sourdough starter so the muffins taste richer and more interesting than store bought ones.

Making sourdough foods often takes time, but this recipe is simple. You mix the dough one night, let it rest and ferment overnight, then in the morning cut and cook them. The slow rise gives good flavour. Even beginners can make this if they follow steps carefully.

For people in the USA and UK, this recipe works well because ingredients are mostly easy to find: flour, milk, sourdough starter, salt, etc. You can toast the muffins, make sandwiches with them, freeze extras, or eat them fresh. They make breakfast feel special with little extra effort.

Ingredients (makes about 10 muffins)

• Active sourdough starter about 100 g (half cup)
• Milk 1 cup (240 g)
• Honey (or sugar / maple syrup) 1 tablespoon (20 g)
• All-purpose flour 3 cups (360 g)
• Fine sea salt 1 teaspoon (5 g)
• Cornmeal for sprinkling (on baking sheet and tops)

How to Make Sourdough English Muffins

1. Feed your sourdough starter about twelve hours before making dough so it is active and bubbly.
2. In a large mixing bowl put active starter, milk, honey (or chosen sweetener), flour, and salt. Mix everything with your hands until combined. Cover and rest for thirty to sixty minutes.
3. Turn the dough onto a floured surface. Knead by hand for about five minutes until dough is smooth. (Alternatively use stand mixer with dough hook on low speed for five minutes.)
4. Put dough back into bowl, cover, and let ferment at room temperature (about 65-70°F / 18-21°C) for eight-to-twelve hours until it doubles in size.
5. After fermenting, place dough onto floured surface, flour top, press out with fingertips until about half-inch thick.
6. Use a three-inch round cutter (or similar) to cut out circles. Place these rounds on a baking sheet lined with parchment and sprinkled with cornmeal. Sprinkle cornmeal on top of each round. Cover with a tea towel and let rise at room temperature for one hour.
7. Heat a non-stick skillet over low heat. Place up to four muffins in skillet, giving space between them. Cover skillet and cook each side for about four minutes. Flip and cook other side also for four minutes. The centre of each muffin should reach about 200°F (93-95°C) if you have a thermometer.
8. Once cooked, move muffins onto parchment to cool. Slice in half to serve.

Tips & Storage

• Use flour measured properly. If you don’t have a kitchen scale, use scoop and level method: fluff flour, spoon into measuring cup, level off with knife.
• If your climate is warm or humid, dough might be sticky or ferment too fast. You can reduce milk a little and use sugar instead of honey to adjust.
• Cook muffins on very low heat so they cook through inside without burning outside. Covered skillet helps heat circulate.
• Store muffins at room temperature in container for up to 5 days.
• Freeze cooked muffins (sliced or whole) for up to 3 months. Reheat by toasting or warming in oven / toaster.

Nutrition (approx per muffin)

• Calories: 161 kcal
• Carbohydrates: 32 g
• Protein: 5 g
• Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 299 mg
• Sugar: 3 g

Serving Ideas

• Slice and toast with butter or jam or honey.
• Use for breakfast sandwich: eggs, cheese, bacon or ham.
• Spread with butter and cinnamon sugar for sweet treat.
• Use as side instead of rolls with soups or salads.
• Toasted halves work great for dipping into soups or stews.

Frequently Asked Questions (FAQs)

1. What is sourdough starter
Sourdough starter is a mix of flour and water that has natural wild yeast. It helps dough rise and gives tangy flavour.

2. Can I use less sourdough starter
You can reduce or increase starter but fermenting time and texture may change.

3. What if I do not have a kitchen scale
Use scoop and level method for flour measurement. Be gentle with liquids so dough is not too wet.

4. Can I use non-dairy milk
Yes using almond milk, soy milk, or oat milk works. Texture or flavour may vary slightly.

5. How to know muffins are fully cooked inside
The centres should reach about 200°F if using thermometer. Also inside should feel cooked and not doughy.

6. Why are the muffins dense sometimes
Possible reasons: dough not fermented long enough, not enough rise, dough too stiff, heat too high when cooking.

7. Can I make them gluten free
This recipe uses all-purpose flour which contains gluten. To make gluten free you need a special flour blend and adjust liquid.

8. How to reheat frozen muffins
Slice if desired, then toast or warm in oven. Toaster works well.

9. Can I change the thickness or size
Yes you can use a larger cutter or press thicker or thinner. Cooking time may change.

10. Can I skip the overnight ferment
You might try a shorter ferment but flavour and texture will be less strong. The overnight rest is key for sourdough flavour.