Description
These Homemade English Muffins boast a delightfully tangy and airy texture created by a sourdough starter. With a simple two-step process involving an overnight fermentation followed by a quick rise and griddle cooking, these muffins develop their characteristic nooks and crannies perfect for holding butter and jam. Ideal for breakfast or brunch, they can be made ahead and frozen for convenience.
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 if needed)
To Cook the English Muffins
- Cornmeal for dusting griddle or semolina or farina
Instructions
- Mix the Starter and Flour: In a medium sized bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Cover and leave at room temperature for 8 to 10 hours or overnight to ferment and rise.
- Add Remaining Ingredients: After fermentation, sprinkle baking soda and salt over the dough along with 1 cup of all purpose flour. Knead with a stand mixer for about 5 minutes or by hand for 10 minutes until smooth. Add more flour if the dough is sticky.
- Rest and Roll Dough: Let the kneaded dough rest for 10 to 15 minutes. Then roll out on a floured surface to about 1/2 inch thickness.
- Shape Muffins: Use a 3 to 4 inch round cutter or glass to cut circles from the dough. Place them on a greased baking sheet dusted generously with cornmeal. Re-roll scraps to make up to 18 small muffins or divide dough by 9 for larger muffins.
- Second Rise: Cover the muffins loosely with sprayed or oiled plastic wrap and allow them to rise about 1 hour until puffed.
- Cook on Griddle: Preheat a griddle or heavy skillet to 325°F (medium-low heat). Lightly oil and dust the cooking surface with cornmeal. Cook muffins a few at a time for 5 to 6 minutes per side, covering the pan if possible, until golden brown and cooked through. The internal temperature should reach 190°F.
Notes
- Split English muffins with a fork to reveal the classic nooks and crannies instead of slicing with a knife.
- Use an electric griddle, stovetop griddle, or frying pan with a wide flat surface to cook.
- Dust the cooking surface generously with cornmeal, semolina, or farina to prevent sticking.
- If not using a non-stick surface, spray with vegetable oil spray before adding cornmeal.
- Check on muffins after 2-3 minutes to prevent burning and manage heat.
- These freeze well in sealed plastic bags or containers for up to one month.
- To make with sourdough discard, omit baking soda and add 2-3 teaspoons instant yeast, mix dough all at once, and rise once before shaping and cooking.
- Estimated calories are for one small English muffin.
Nutrition
- Serving Size: 1 small English muffin
- Calories: 120
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.2 g
- Protein: 4 g
- Cholesterol: 5 mg
