These Sourdough English Muffins are warm, fluffy, and full of flavor. Made using tangy sourdough starter, they’re perfect for toasting and slathering with butter or jam!
They’re like a cozy hug in breakfast form. I love making a big batch and freezing them—we can enjoy fresh muffins anytime! What could be better than that? 😄
Key Ingredients & Substitutions
Sourdough Starter: Your starter must be active and bubbly for the best results. If you don’t have one, you can use a store-bought version or even a different type of bread starter, but the flavor won’t be the same. It’s a fun project to make your own starter if you’re interested!
Milk: Whole milk adds richness, but you can substitute it with any non-dairy milk, like almond or oat milk. If you want a lighter muffin, skim or low-fat milk works too.
Flour: All-purpose flour gives great texture, but you can use whole wheat flour for a heartier taste. Just be prepared that it may require a bit more liquid. A mix of both flours often works well too!
Butter or Oil: I prefer using melted butter for that delicious flavor, but vegetable oil or olive oil can work just as well. This choice mainly affects flavor, so pick what you love!
Cornmeal/Semolina: This is for dusting, giving your muffins that nice crust. If you don’t have either, flour can work, but it’s worth trying to get some cornmeal for that extra crunch!
How Can I Ensure My Muffins Are Fluffy and Tender?
The technique of kneading and fermentation is vital for fluffy muffins. Kneading develops gluten; it helps create a nice texture. Don’t rush this step! Allowing the dough to ferment at room temperature gives the batter time to build flavor and rise.
- When kneading, your dough should feel smooth and elastic. If it’s too sticky, add a bit of flour.
- During fermentation, look for bubbles on the surface; that’s a good sign! If your kitchen is cool, you can let it ferment longer.
- When cutting and proofing, handle the dough gently to keep all those air bubbles, which will make for a light muffin.
How to Make Sourdough English Muffins
Ingredients You’ll Need:
- 1 cup active sourdough starter (100% hydration)
- 1 cup whole milk, warm
- 2 tablespoons sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons melted butter or neutral oil
- Cornmeal or semolina, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation time, plus around 4 to 6 hours for fermentation—this includes the time the dough takes to rise. Once formed, the muffins need about 1 to 2 hours for proofing, followed by cooking time of 10-14 minutes. So, set aside around 6 to 8 hours, mostly for waiting, and you’ll have freshly made muffins to enjoy!
Step-by-Step Instructions:
1. Mix the Starter and Milk:
Start by pouring the warm milk into a large mixing bowl. Add your active sourdough starter and the sugar. Give it a good stir until the sugar has dissolved. This will help kick-start the fermentation process for your muffins!
2. Combine the Dry Ingredients:
Next, add the flour and salt to the liquid mixture. Stir with a spoon until everything is combined and you get a rough dough. Don’t worry about it being perfect; it’s just the beginning!
3. Knead the Dough:
Now it’s time to knead! Sprinkle a bit of flour on your work surface and transfer the dough there. Knead for about 8 minutes until it’s smooth and elastic. If you have a stand mixer, this is a great time to use the dough hook and let the machine do the work!
4. Let It Ferment:
Place the dough into a lightly oiled bowl and cover it with a kitchen towel or plastic wrap. Let it ferment at room temperature for about 4 to 6 hours. You’re looking for it to double in size and get bubbly on top; this means it’s working its magic!
5. Shape the Muffins:
Once your dough has risen, lightly flour a clean work surface and roll the dough out to about 1/2 inch thick. Then, grab your round cutter (about 3-4 inches in diameter) and cut out your muffins. Place each one on a baking sheet that’s been dusted with cornmeal or semolina to prevent sticking.
6. Proof the Muffins:
Cover your cut muffins with a cloth and let them proof for another 1 to 2 hours, until they look puffy. This step helps make those delicious nooks and crannies!
7. Cook the Muffins:
While your muffins are proofing, preheat a griddle or non-stick skillet over low to medium-low heat. Place your muffins into the pan and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Keep an eye on them so they don’t burn—adjust the heat as needed!
8. Cool and Serve:
After cooking, transfer the muffins to a wire rack to cool. Once they are cool enough to handle, use a fork to split them open. This method helps create the perfect nooks and crannies for all your favorite toppings!
9. Enjoy!
Serve your muffins warm with generous pats of butter, honey, or any spread you love. They make for an excellent breakfast treat or a delightful snack throughout the day!
These sourdough English muffins are so tender and tangy, with just the right amount of crisp on the outside. Happy baking!
Can I Use a Different Type of Milk?
Absolutely! While whole milk is recommended for its richness, you can substitute it with any non-dairy milk, such as almond or oat milk, or even skim or 2% milk if you prefer. Just make sure it’s warm for the best results!
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it could be due to a few reasons: ensure your sourdough starter is active and bubbly, and that your workspace is warm enough. The dough should ideally be kept in a warm spot, around 75-80°F (24-27°C). If your kitchen is too cool, try using an oven with the light on to create a warm environment.
How Can I Store Leftover Muffins?
Store any leftover English muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just split them first, then place them in a freezer bag—you can toast them straight from frozen!
Can I Make These Muffins Without a Sourdough Starter?
Yes, you can! However, the texture and flavor will differ. If you don’t have a sourdough starter, you can try using instant yeast instead. Replace the starter with about 2-2.5 teaspoons of instant yeast and reduce the warm milk slightly to adjust for moisture, following a similar method for mixing and rising.
