why make this recipe
Homemade Sourdough English Muffins are a delightful treat that bring warmth and comfort to any breakfast table. They have a unique flavor that comes from the sourdough starter, making them deliciously tangy and perfect for toasting. Making your own muffins at home is not only rewarding but also allows you to enjoy fresh, soft muffins right out of the skillet. Plus, you can customize them to your taste!
how to make Homemade Sourdough English Muffins
Ingredients:
- 1 cup sourdough starter
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup milk (warm)
- 1 tablespoon butter (melted)
- Cornmeal (for dusting)
Directions:
- In a mixing bowl, combine the sourdough starter, warm milk, and melted butter.
- Gradually add the flour, sugar, and salt, mixing until a dough forms.
- Knead the dough for about 5-10 minutes until smooth.
- Cover the dough and let it rise in a warm place for 1-2 hours or until doubled in size.
- Roll out the dough to about 1 inch thick and cut into rounds.
- Dust a baking sheet with cornmeal and place the rounds on it. Cover and let rise for another 30 minutes.
- Preheat a skillet or griddle over medium heat.
- Cook the muffins for about 5-7 minutes on each side until golden brown.
- Let them cool on a wire rack before slicing.
how to serve Homemade Sourdough English Muffins
These muffins are best served warm. You can slice them open and toast them for an extra crispy texture. Enjoy them with butter, jam, honey, or your favorite spread. They can also be used for breakfast sandwiches with eggs, cheese, or meats.
how to store Homemade Sourdough English Muffins
Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer-safe bag and freeze them. They can last for up to 3 months in the freezer. When ready to eat, just pop them in the toaster or microwave.
tips to make Homemade Sourdough English Muffins
- Make sure your sourdough starter is active and bubbly for the best results.
- If the dough feels too sticky, add a little more flour while kneading.
- Don’t rush the rising times; it helps develop flavor and texture.
- Experiment with add-ins like herbs, cheese, or spices for different flavors.
variation
You can make whole wheat sourdough English muffins by substituting half or all of the all-purpose flour with whole wheat flour. You can also add flavors like cinnamon for a sweet muffin or herbs for a savory version.
FAQs
Q: Can I use any sourdough starter?
A: Yes, any active sourdough starter will work well for this recipe.
Q: What’s the best way to reheat frozen muffins?
A: You can either toast them directly from the freezer or microwave them for about 30 seconds until warm.
Q: Can I make these muffins without a sourdough starter?
A: This recipe requires a sourdough starter for its flavor and texture, but you might try other English muffin recipes that use commercial yeast instead.
Homemade Sourdough English Muffins
Ingredients
Main Ingredients
- 1 cup sourdough starter Make sure it's active and bubbly.
- 2 cups all-purpose flour Can substitute whole wheat flour for variation.
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup milk (warm) Warm to enhance dough rising.
- 1 tablespoon butter (melted) Enhances flavor.
- Cornmeal For dusting.
Method
Mixing the Dough
- In a mixing bowl, combine the sourdough starter, warm milk, and melted butter.
- Gradually add the flour, sugar, and salt, mixing until a dough forms.
- Knead the dough for about 5-10 minutes until smooth.
Rising the Dough
- Cover the dough and let it rise in a warm place for 1-2 hours or until doubled in size.
Shaping and Second Rise
- Roll out the dough to about 1 inch thick and cut into rounds.
- Dust a baking sheet with cornmeal and place the rounds on it. Cover and let rise for another 30 minutes.
Cooking the Muffins
- Preheat a skillet or griddle over medium heat.
- Cook the muffins for about 5-7 minutes on each side until golden brown.
- Let them cool on a wire rack before slicing.