sourdough English muffins
Light, tangy sourdough English muffins with a crisp crust and tender crumb, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours 35 minutes
- Yield: 8 muffins
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup milk, warmed
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3 cups all-purpose flour
- Cornmeal, for dusting
Instructions
- In a large mixing bowl, combine the sourdough starter and warm milk until smooth.
- Add sugar, salt, melted butter, and 2 cups of flour; mix until well combined.
- Gradually add remaining flour, kneading until you have a soft, slightly sticky dough.
- Cover the dough and let it rise in a warm place for 4–6 hours or until doubled in size.
- Turn the dough onto a floured surface and roll out to about 1/2 inch thickness.
- Use a round cutter (about 3 inches) to cut out muffins and place them on a baking sheet dusted with cornmeal.
- Cover and let the muffins proof for another 1–2 hours until puffed.
- Heat a griddle or large skillet over medium-low heat and cook muffins 7–10 minutes per side, until golden brown and cooked through.
- Allow to cool slightly before splitting with a fork and toasting.
Notes
For extra flavor, toast the muffins and spread with butter and your favorite jam or eggs Benedict.
Find it online: https://dumafoods.com/sourdough-english-muffins-easy-delicious/