Description

Homemade Sourdough English Muffins are the ultimate addition to your breakfast table, offering a delightful combination of texture and flavor that far surpasses store-bought options. These muffins feature unique nooks and crannies, perfect for toasting and slathering with butter, jam, or your favorite spreads. Made from simple pantry ingredients, this easy recipe is ideal for cozy brunches or quick weekday breakfasts. With a bit of preparation the night before, you can enjoy warm, fresh muffins any day of the week. Impress your family and friends with these artisan-style treats that bring a touch of homemade comfort to your mornings.

Ingredients

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1 cup active sourdough starter
2 tablespoons honey
2 cups milk
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
Cornmeal for dusting

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Instructions

The night before, mix sourdough starter, honey, milk, and flour in a bowl. Cover tightly and let it ferment at room temperature for 8–10 hours.
The next morning, stir in baking soda and salt; add an additional cup of flour. Knead until smooth (5 minutes with a stand mixer or 10 minutes by hand) and let rest for 10–15 minutes.
Roll out dough to 1/2 inch thick, cut into circles with a round cutter, place on a greased baking sheet dusted with cornmeal, and let rise for about one hour.
Preheat griddle over medium-low heat (325°F). Cook muffins for 5–6 minutes on each side until they reach an internal temperature of 190°F.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 195
Sugar: 2g
Sodium: 300mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 6g
Cholesterol: 5mg