Description
Enjoy the perfect breakfast with these Ultimate Sourdough English Muffins, boasting a delightful tangy flavor from the active sourdough starter. Soft, fluffy, and with a slightly crisp exterior dusted in cornmeal, these homemade muffins are ideal for toasting and pairing with your favorite spreads or toppings.
Ingredients
Scale
Dough Ingredients
- 80 grams fed sourdough starter (active starter)
- 120 grams warm water
- 300 grams all-purpose flour
- 15 grams granulated sugar
- 15 grams unsalted butter
- 1 large egg
- 1.25 teaspoon salt
For Preparation
- Corn meal (for rolling/dusting pan)
Instructions
- Mix the Dough: Whisk together the fed sourdough starter and warm water in a large bowl until the mixture is well blended. Add the all-purpose flour, granulated sugar, unsalted butter, egg, and salt, then stir until a shaggy dough forms that is slightly sticky but holds together well.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it for 5-8 minutes until it becomes smooth and elastic, improving its structure for a tender crumb.
- First Rise: Lightly oil or spray a large bowl, then place the kneaded dough inside. Cover with a kitchen cloth and set the bowl in a warm spot to rise until doubled in size, approximately 3 to 4 hours.
- Prepare for Shaping: Generously dust a baking sheet with cornmeal to prevent sticking. On a floured surface mixed with a little cornmeal, roll out the dough to about ½ inch thickness.
- Shape Muffins: Use a cookie cutter to cut out 8-10 rounds from the dough. Position the rounds on the prepared baking sheet and cover them with plastic wrap. Let them proof for about 1 hour in a warm area to puff up slightly.
- Cook the Muffins: Preheat a heavy-bottom skillet over medium heat for about 5 minutes. Cook 2-3 muffins at a time for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes until fully cooked through and the internal temperature reaches 190ºF.
- Cool and Serve: Remove the muffins from the skillet and cool them on a wire rack. Serve warm or at room temperature. These muffins store well for up to 5 days at room temperature or can be frozen for up to 3 months.
Notes
- Ensure your sourdough starter is active and bubbly to achieve the best rise and tangy flavor.
- Use warm water to help activate the yeast in the starter for better fermentation.
- Do not skip the resting and proofing times; they are essential for light and fluffy muffins.
- When cooking on the skillet, maintain medium heat to avoid burning while ensuring the muffins cook thoroughly.
- For best texture, cool muffins on a wire rack to prevent sogginess.
- If storing, freeze muffins individually wrapped to maintain freshness.
