There’s something magical about waking up to the smell of freshly baked muffins wafting through the kitchen. I remember the first time I tried making Sourdough English Muffins; the process felt like a small adventure. As I mixed the ingredients and watched the dough rise overnight, I couldn’t help but feel a connection to the art of bread-making. This recipe holds a special place in my heart because it is not just about creating a delicious breakfast; it’s about the joy of sharing warm, homemade bread with loved ones. What makes this recipe truly special is the use of sourdough, which adds a wonderful flavor and a unique texture to the muffins that you just can’t get from store-bought versions.
why make this recipe
Making Sourdough English Muffins is a rewarding experience. They are perfect for breakfast or brunch, and you can enjoy them fresh off the griddle. You’ll love the look of those nooks and crannies ready to hold butter and jam. Plus, they are much healthier than many store-bought options and allow you to control the ingredients. By using a sourdough starter, you’re not just baking; you’re also engaging in a time-honored tradition that connects you to the world of artisanal bread-making.
how to make Sourdough English Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 cup active sourdough starter
- 1/2 cup milk (warm)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- Cornmeal (for dusting)
Directions:
- In a large bowl, combine the active sourdough starter, warm milk, and sugar. Stir to combine.
- Add the flour, salt, and baking soda. Mix until a dough forms.
- Knead the dough for about 5 minutes until smooth.
- Cover the bowl with a clean cloth and let it ferment overnight at room temperature.
- In the morning, dust a clean surface with flour and cornmeal. Shape the dough into round discs.
- Place the discs on the prepared surface and let them rise for about 30 minutes.
- Preheat a skillet over medium heat. Cook the muffins for about 7-8 minutes on each side until golden brown.
- Remove from heat and let cool before slicing.
how to serve Sourdough English Muffins
Sourdough English Muffins are best served warm, sliced in half to reveal their lovely texture. You can spread butter, cream cheese, or your favorite jam on them. They also make a great base for eggs benedict or can be enjoyed simply with a sprinkle of salt and pepper. Pair them with a cup of coffee or tea for a delightful breakfast.
how to store Sourdough English Muffins
To store your muffins, let them cool completely, then place them in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the refrigerator for up to a week or freeze them in a resealable freezer bag. Just toast them lightly when you’re ready to enjoy!
tips to make Sourdough English Muffins
- Make sure your sourdough starter is active and bubbly for the best flavor.
- Knead the dough gently. Over-kneading can make the muffins tough.
- Monitor the cooking time closely; every stove is different. Adjust heat as necessary to avoid burning.
- Dusting with cornmeal helps with the texture and prevents sticking.
variation
Feel free to add ingredients like herbs, cheese, or seeds to the dough for additional flavor. You can also experiment with whole wheat flour for a heartier muffin.
FAQs
Can I use instant yeast instead of sourdough starter?
Yes, you can use instant yeast, but the flavor will be different. You may need to adjust the rising time.
How can I tell when the muffins are done cooking?
The muffins should be golden brown on both sides. You can also check with a toothpick; it should come out clean.
Can I make these muffins gluten-free?
Yes, use a gluten-free all-purpose flour blend. Be sure that it includes xanthan gum for better texture.
Sourdough English Muffins
Ingredients
Dough Ingredients
- 2 cups all-purpose flour For the main dough
- 1 cup active sourdough starter Ensure it is bubbly for the best flavor
- 1/2 cup milk Warm
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- Cornmeal For dusting
Method
Preparation
- In a large bowl, combine the active sourdough starter, warm milk, and sugar. Stir to combine.
- Add the flour, salt, and baking soda. Mix until a dough forms.
- Knead the dough for about 5 minutes until smooth.
- Cover the bowl with a clean cloth and let it ferment overnight at room temperature.
Cooking
- In the morning, dust a clean surface with flour and cornmeal. Shape the dough into round discs.
- Place the discs on the prepared surface and let them rise for about 30 minutes.
- Preheat a skillet over medium heat. Cook the muffins for about 7-8 minutes on each side until golden brown.
- Remove from heat and let cool before slicing.