Description
This homemade English muffin recipe transforms a sourdough starter-based dough into delightfully soft, airy muffins with the perfect nooks and crannies. Fermented overnight for flavor, then cooked gently on a griddle, these muffins are ideal for toasting and pairing with butter, jam, or eggs. The recipe includes detailed steps and tips for making light, tender English muffins using simple ingredients and a natural leavening process.
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 as needed)
To Cook the English Muffins
- Cornmeal for dusting griddle or semolina or farina
Instructions
- Mix Ingredients the Night Before: In a medium-sized bowl, combine sourdough starter, milk, honey, and 4 cups of flour. Cover and let rest at room temperature for 8 to 10 hours until fermented and bubbly.
- Add Morning Ingredients and Knead: After fermentation, sprinkle baking soda and salt over the dough, then add 1 cup of flour. Knead the dough until smooth, about 5 minutes with a stand mixer or 10 minutes by hand. Add extra flour if the dough feels too sticky.
- Rest and Roll Out Dough: Let the dough rest for 10 to 15 minutes. Roll it out to about 1/2 inch thickness on a lightly floured surface.
- Cut Muffin Circles: Use a 3 to 4-inch circle cutter or round glass to cut circles from the dough. Place them on a lightly greased baking sheet dusted with cornmeal or semolina. Re-roll scraps to make more muffins, totaling about 18 small or 9 large muffins.
- Allow Muffins to Rise: Cover the muffins lightly with oiled plastic wrap and let them rise for about 1 hour until puffy.
- Preheat Griddle and Cook Muffins: Heat a griddle or non-stick pan to 325°F (medium-low heat). Dust the cooking surface generously with cornmeal or semolina. Cook muffins a few at a time for 5 to 6 minutes per side, covering the pan if possible to help them cook through.
- Check Doneness: The muffins are done when golden brown on both sides and the internal temperature reaches 190°F. Remove and cool before splitting with a fork and serving.
Notes
- Split English muffins with a fork, not a knife, to preserve their characteristic nooks and crannies.
- Use an instant-read thermometer to ensure the interior reaches 190°F for perfect doneness.
- You can cook muffins on an electric griddle, stovetop griddle, or frying pan with a wide, flat surface.
- Generously sprinkle the cooking surface with fine cornmeal, semolina, or farina to prevent sticking.
- If the cooking surface isn’t non-stick, spray with vegetable oil before adding cornmeal.
- Check bottoms after 2 to 3 minutes with a spatula to avoid burning; adjust heat as necessary.
- Leftover muffins freeze well for up to one month when sealed in plastic bags or containers.
- To use sourdough discard instead of active starter, omit baking soda and add 2 to 3 teaspoons instant yeast; mix and rise dough in one day.
Nutrition
- Serving Size: 1 small English muffin (approx. 60g)
- Calories: 160
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg
