Description

Homemade Sourdough English Muffins are a delightful addition to your morning routine, transforming breakfast into a gourmet experience. Their unique texture, with perfectly toasted nooks and crannies, makes them an ideal canvas for your favorite spreads—be it butter, jam, or avocado. Baking these muffins from scratch not only fills your kitchen with the comforting aroma of fresh bread but also rewards you with a rich, complex flavor that store-bought options simply can’t match. Whether enjoyed as part of a hearty breakfast or a light snack, these muffins are versatile and satisfying. Embrace the joy of homemade baking and treat yourself to something truly special.

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

In a bowl, mix together the sourdough starter, honey, milk, and flour. Cover tightly and let sit at room temperature for 8–10 hours.
The next morning, add baking soda, salt, and an additional cup of flour. Knead until smooth (5 minutes with a stand mixer or 10 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 and let rise for about an hour.
Preheat your griddle or frying pan to medium-low heat (around 325°F). Cook each muffin for about 5-6 minutes per side until they reach an internal temperature of 190°F.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 2g
Sodium: 320mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 7g
Cholesterol: 5mg