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Sourdough English Muffins

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Sourdough English Muffins

In my, not so patient, wait to make Sourdough Bread with my new Sourdough Starter, I’ve decided to try homemade Sourdough English Muffins!

I just couldn’t sit and look at that frothy sweet goodness anymore without incorporating it into something in my kitchen!

This week I made my first batch of  Sourdough English Muffins, and they were a hit!

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The fun part of English Muffins is that they are made like pancakes, and not baked like your typical bread recipes.

If you’re wanting these fresh for breakfast, I suggest making them on the weekend if anyone needs to get out the door for work.

I made the mistake of attempting to have them ready for hubby during the week, and he was pretty bummed when they were just hitting the pan on his way out the door. Sorry, hubs!

But I redeemed myself by having them ready with homemade butter and jam the next morning!  I was forgiven… 

And asked not to buy English Muffins from the store again!

Share the love! Pin me for others!

Who doesn't love a good English Muffin for breakfast??? These were super easy and so good! I'll never buy from the store again! #sourdoughrecipes #englishmuffins #fromscratchcooking #achickandhergarden

That was an easy request to fill, considering how easy and amazing these English Muffins turned out to be!

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How to Make Artisan Sourdough Bread

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Pumpkin Roll Muffins Recipe

Eggs Regal


Ingredients

1/2 cup sourdough starter

2 3/4 cup unbleached all-purpose flour

1 cup milk

1 Tbsp sugar

3/4 tsp salt

1 tsp baking soda

cornmeal for dusting.

Directions

In a medium/large bowl combine your frothy, fed starter with 2 cups of the flour and the milk.

Stir to incorporate and cover with plastic.

Allow this to sit for at least 8 hours. I started this in the morning, the day before, and left it to sit until the morning (about 18 hours.)

Add the remaining ingredients combine.

Place the dough on a lightly floured surface and knead (my favorite part !) for 4-5 minutes.

Roll the dough out to about 3/4 inch.

Cut out your muffins (I used the top of a glass that was about the right size, dusted with flour) and transfer them to parchment paper that has been lightly dusted with cornmeal.

Allow them to rest for at least 45 minutes. This is the part that threw off my timing for hubby’s breakfast. Sorry again!!

Before rolling out the remaining dough, allow it to rest for 10 minutes.

Place the muffins in a skillet, preferably cast iron, preheated to medium heat.

Cook on each side for 6- 8 minutes.

I like to eat them fresh without toasting, but toast them before using if they have cooled off.

Using every scrap of dough, I was able to make 10 full sized muffins and one tiny muffin (couldn’t let it go to waste).

After these, store bought English Muffins will have no place in my kitchen!

Sourdough English Muffins

Sourdough English Muffins

Yield: 12
Prep Time: 13 hours
Cook Time: 12 minutes
Additional Time: 10 minutes
Total Time: 13 hours 22 minutes

You'll never go back to store bought English Muffins after trying Homemade Sourdough English Muffins!

Ingredients

  • 1/2 cup sourdough starter
  • 2 3/4 cup unbleached all-purpose flour
  • 1 cup milk
  • 1 Tbsp sugar
  • 3/4 tsp salt
  • 1 tsp baking soda
  • cornmeal for dusting.

Instructions

  1. In a medium/large bowl combine your frothy starter with 2 cups of the flour and the milk.
  2. Stir to incorporate and cover with plastic.
  3. Allow this to sit for at least 8 hours. I started this in the morning, the day before, and left it to sit until the morning (about 18 hours.)
  4. Add the remaining ingredients combine.
  5. Place the dough on a lightly floured surface and knead (my favorite part !) for 4-5 minutes.
  6. Roll the dough out to about 3/4 inch.
  7. Cut out your muffins (I used the top of a glass that was about the right size, dusted with flour) and transfer them to parchment paper that has been lightly dusted with cornmeal.
  8. Allow them to rest for at least 45 minutes. This is the part that threw off my timing for hubby's breakfast. Sorry again!!
  9. Before rolling out the remaining dough, allow it to rest for 10 minutes.
  10. Place the muffins in a skillet, preferably cast iron, preheated to medium heat.
  11. Cook on each side for 6- 8 minutes.

Did you love this recipe?!

Leave a comment and make sure to follow me on Pinterest for more great recipes!

 

This recipe was originally found on Jonesin’ For Taste! Stop in and check it out!

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Wendy Dennis

Friday 5th of June 2020

I LOVE this recipe! I use whole wheat all purpose flour and a stainless steel skillet with great results. I highly recommend letting the muffins sit for over an hour before cooking. The first two times I made these, I noticed that the second batch came out better, so I waited more than an hour to start cooking when I made these yesterday and they puffed up much higher than previous times. Also, to check if done, I use an instant read thermometer to make sure the inside is at least 190 degrees.

Adrienne Kusch Hinton

Thursday 21st of May 2020

There is nowhere to comment on your artisan sourdough bread recipe, but you have two different amounts for the water listed in that post - 250g and then 350g. I'm sad I learned that the hard way. Just wanted to let you know. The english muffins are next on my to-bake list. :)

Staci

Thursday 21st of May 2020

Oh no! I'm so sorry! but thank you for letting me know! I will be sure to fix this!

Cindy

Monday 18th of May 2020

My family loves these muffins!! So good every time.

Grandma bakes

Friday 1st of May 2020

These are delicious! I am making them now. I let one cool a bit and tried it. So yummy. I let my sponge sit for 24 hrs, cut out the muffins with a regular size canning lid, then baked them in my electric frying pan. I needed to bake them about 8 minutes per side, at 325-350 F to get them nicely browned. I made 14 muffins.

Summer Yule

Sunday 19th of April 2020

These were excellent! With my round cutter, this recipe made six English muffins (perfect for my family of 3). I had to keep the heat fairly low for these to brown nicely and I covered the pan during cooking. Great use for my starter discard!

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