Description

Homemade English Muffins made with a sourdough starter for a tender, flavorful texture and lots of nooks and crannies. This recipe involves a slow overnight fermentation for depth of flavor, then a simple morning preparation and griddle cooking to deliver classic, delicious muffins perfect for breakfast or any time of day.

Ingredients

Scale

The Night Before (8 hours before)

1 cup (180 g) active sourdough starter 100% hydration
2 tablespoons (42 g) honey
2 cups (488 g) milk
4 cups (500 g) all purpose flour, unbleached

Next Morning

1 teaspoon (4 g) baking soda
2 teaspoons (12 g) salt
1 cup (125 g) all purpose flour, unbleached (up to 2 cups as needed)

To Cook the English Muffins

Cornmeal for dusting griddle or semolina or farina

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Instructions

Mix the dough: In a medium bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Cover and leave at room temperature to ferment for 8 to 10 hours until bubbly and active.
Prepare the dough: The next morning, add baking soda, salt, and 1 cup of flour to the fermented dough. Knead until smooth and elastic, about 5 minutes with a stand mixer or 10 minutes by hand. Add more flour if too sticky.
Rest and roll out: Let the dough rest for 10 to 15 minutes. Then roll it out to about 1/2 inch thickness on a surface dusted lightly with flour or cornmeal.
Cut muffins: Use a 3 to 4-inch round cutter or glass to cut circles from the dough. Place on a greased baking sheet dusted with cornmeal. Gather scraps, roll, and cut more muffins; total yield up to 18 small muffins or 9 large.
Proof the muffins: Cover the muffins lightly with oiled plastic wrap and let rise for about 1 hour until puffy.
Cook the muffins: Heat a griddle or non-stick pan to 325℉ (medium-low heat). Generously dust with cornmeal. Cook muffins a few at a time for 5 to 6 minutes per side until golden and cooked through. Covering the pan helps them cook evenly.
Finish and cool: Remove muffins and cool on a wire rack. The internal temperature should reach 190℉ for doneness.

Notes

Split these muffins with a fork, not a knife, to expose the characteristic nooks and crannies.
Use an instant-read thermometer to check internal temperature; 190°F indicates fully cooked.
Cook on any wide flat surface like an electric griddle, stovetop griddle, or frying pan dusted generously with cornmeal.
Spray cooking surface with vegetable oil spray if not non-stick before adding cornmeal to prevent sticking.
Check muffins after 2-3 minutes to avoid burning due to high heat.
Leftover muffins freeze well for up to one month in a sealed bag or container.
If using sourdough discard instead of active starter, omit baking soda and add 2-3 tsp instant yeast; prepare and rise in one day.

Nutrition

Serving Size: 1 small English muffin
Calories: 140
Sugar: 3 g
Sodium: 220 mg
Fat: 1.5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 0.8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 5 mg