Ingredients
- Fed sourdough starter: 100g (about ½ cup, bubbly and active)
- All-purpose flour: 300g (about 2 ½ cups)
- Milk: 150g (about ⅔ cup, warmed slightly)
- Honey or sugar: 15g (about 1 tbsp, for just a hint of sweetness)
- Unsalted butter: 15g (about 1 tbsp, melted)
- Salt: 6g (about 1 tsp)
- Cornmeal or semolina flour: For dusting (totally optional but adds that classic English muffin vibe)
Instructions
- Mixing the Dough: In a large mixing bowl, combine your sourdough starter, warm milk, melted butter, and honey. Mix until smooth. Add flour and salt, then stir everything together until a sticky dough forms. It won’t look pretty yet—don’t panic! Cover the bowl with plastic wrap or a damp towel.
- Let it Rest: Leave the dough to ferment at room temperature for 8–12 hours. (This is why I love starting this recipe in the evening—it’s ready to go by morning!) Your dough should double in size and become slightly puffy.
- Shape the Muffins: Once risen, turn the dough out onto a floured surface. Gently pat it into a ¾-inch thick rectangle. Use a round cutter (or even an upside-down glass) to cut out circles. Gently place these on a parchment-lined tray dusted with cornmeal or semolina flour. Cover and let them rest for 30–40 minutes.
- Heat the Pan: Grab your skillet or griddle and heat it over low to medium heat. Lightly grease the surface with butter or oil. (You don’t want it too hot—otherwise, the outside will burn before the inside cooks.)
- Cook the Muffins: Carefully transfer the dough circles onto the heated pan. Cook for 3–4 minutes per side, until golden brown and puffed up. Flip and repeat until you’ve got a batch of evenly golden muffins.
- Cool and Split: Let your muffins cool slightly on a wire rack. To properly reveal those incredible nooks and crannies, split them open with a fork—skip the knife!
Nutrition
- Serving Size: 1 muffin
- Calories: 150-180
- Sugar: 1-2g
- Fat: 2-3g
- Saturated Fat: 0.5g
- Carbohydrates: 25-28g
- Fiber: 1g
- Protein: 5-6g
Keywords: Sourdough English Muffins