Sourdough English Muffins Breakfast (Print Version)

Fluffy, tangy muffins with crisp crusts. Irresistible texture—delicious plain, toasted, or topped with jam.

# Components:

→ Dough

01 - 3/4 cup active sourdough starter (100% hydration)
02 - 1 cup whole milk, lukewarm
03 - 2 tablespoons unsalted butter, melted
04 - 2 teaspoons granulated sugar
05 - 1 large egg
06 - 3 cups bread flour
07 - 1 teaspoon fine sea salt

→ For Dusting

08 - 1/4 cup cornmeal or semolina

# Directions:

01 - In a large bowl, whisk together the active sourdough starter, lukewarm milk, melted butter, sugar, and egg until thoroughly combined.
02 - Add the bread flour and fine sea salt to the wet mixture. Stir until a shaggy dough begins to form.
03 - Transfer the dough to a lightly floured surface and knead for 5–7 minutes, or until it achieves a smooth and elastic consistency. Alternatively, utilize a stand mixer fitted with a dough hook and knead for 4–5 minutes.
04 - Return the kneaded dough to the mixing bowl. Cover securely with plastic wrap or a damp kitchen towel. Allow the dough to rise at room temperature for 8–12 hours, or until it has visibly doubled in volume.
05 - Gently turn the fermented dough out onto a lightly floured surface. Carefully pat or roll the dough to an approximate thickness of 3/4 inch (2 cm).
06 - Employ a 3-inch round cutter to portion the dough into individual muffin shapes. Re-work any dough scraps as necessary to maximize yield, aiming for approximately 10 muffins.
07 - Prepare a baking sheet by lining it with parchment paper and generously dusting with cornmeal or semolina. Arrange the cut muffin rounds on the prepared sheet. Lightly dust their tops with additional cornmeal. Cover loosely and permit them to rise for an additional 1–2 hours, until they appear slightly puffed.
08 - Warm a large nonstick skillet or griddle over low-medium heat.
09 - Cook the muffins in batches on the preheated skillet or griddle without added oil. Each side should cook for 6–8 minutes, or until a golden-brown hue is achieved and the muffins are cooked through. Adjust the heat as needed to prevent scorching. If necessary, transfer to a preheated oven at 350°F (175°C) for a final 5 minutes of baking.
10 - Remove the cooked muffins from the heat and place them on a wire rack to cool for a minimum of 15 minutes. To serve, split each muffin horizontally with a fork to expose its characteristic nooks and crannies, then enjoy toasted.

# Expert Advice:

01 -
  • Made with pantry staples and basic ingredients you likely have on hand
  • Creates authentic English muffins with the perfect balance of tang and chew
  • Develops those coveted nooks and crannies for capturing butter and jam
  • Requires minimal hands on time despite the long fermentation
02 -
  • These muffins freeze beautifully for up to 3 months
  • The fork splitting method creates more texture than cutting with a knife
  • Sourdough adds digestibility benefits that commercial muffins lack
  • They taste even better toasted the next day
03 -
  • Always split English muffins with a fork rather than cutting with a knife. The fork creates those traditional nooks and crannies that toast up perfectly and catch melted butter.
  • For best results, toast these muffins before serving, even when freshly made. The toasting process caramelizes the exterior and enhances both texture and flavor.
  • When reheating frozen muffins, thaw them completely before toasting for the best texture.
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