Description
Delicious and comforting sourdough English muffins, perfect for breakfast or as a versatile meal base.
Ingredients
Scale
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup warm milk (or dairy-free milk)
- 2 tablespoons melted butter or olive oil
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 2 to 2 1/2 cups all-purpose flour (or half whole wheat)
- Cornmeal or semolina for dusting
Instructions
- Feed your starter so it is active and bubbly. In a warm bowl, whisk the starter, warm milk, melted butter, and sugar until smooth.
- Stir in the salt and 1 cup of flour, then add more flour a half-cup at a time until a soft, slightly sticky dough forms.
- Cover and let rise for 3 to 6 hours at room temperature, or place in the fridge overnight.
- Turn dough onto a lightly floured surface, roll to about 1/2-inch thickness, and use a 3-inch cutter to stamp rounds.
- Preheat a heavy skillet or griddle over medium-low heat and cook muffins for 5 to 7 minutes per side until golden brown.
- Split with a fork to preserve the nooks and crannies, toast lightly, and top with butter, jam, or eggs.
Notes
For sweeter muffins, serve warm halves with mascarpone and roasted berries. They can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
Keywords: sourdough, English muffins, breakfast, homemade bread, baking