Sourdough English muffins are fluffy and golden, with a lovely tangy flavor that makes breakfast special. They are perfect for toasting and loading up with your favorite toppings!
Making these muffins is a fun kitchen project. The best part? Your house will smell amazing while they cook. I love slathering mine with butter and jam for a tasty treat! 🥯
Key Ingredients & Substitutions
Sourdough Starter: The key to great flavor! Make sure your starter is active and bubbly. If you don’t have any, you can use store-bought sourdough starter or even try using a mixture of yogurt and a bit of flour, but the taste will vary.
Milk: I usually go for warm cow’s milk, but almond, oat, or soy milk works well too. Warm the milk slightly to give your dough a better rise!
Flour: All-purpose flour is standard, but you can substitute some with whole wheat flour for added nutrition and a denser texture. Just reduce the amount slightly to avoid making the dough too heavy.
Butter: I use unsalted butter for a more controlled flavor. If you want a dairy-free option, try using coconut oil or a vegan butter substitute!
How Do I Get My Muffins to Rise and Be Fluffy?
The most crucial step is giving your dough plenty of time to rise. Start by mixing your ingredients and allowing it to rest for 4-6 hours until it’s bubbly and nearly doubled in size. A warm kitchen can help speed up this process!
- After the first rise, deflate gently to keep the air bubbles.
- When sprinkling the baking soda, work it gently into the dough to avoid losing too much gas; this keeps it airy.
- Let them rise again after cutting out the muffins for another 1-2 hours. This second rise is vital for achieving that fluffy texture!
Lastly, cooking them on low-medium heat helps them cook through without burning the outside. Patience is key! Happy baking!
How to Make Sourdough English Muffins
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1/2 cup (120ml) warm milk (or milk alternative)
- 2 1/2 cups (320g) all-purpose flour
- 2 tbsp (25g) sugar
- 1 tsp salt
- 1 tsp baking soda
- 2 tbsp (28g) unsalted butter, melted
- Cornmeal for dusting
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and around 4-6 hours for the first rise. You will also need another 1-2 hours for the second rise before cooking. In total, plan for a delicious morning treat, with a hands-on time of about 30 minutes!
Step-by-Step Instructions:
1. Mixing the Dough:
Start by grabbing a large bowl. Combine your active sourdough starter and warm milk, giving it a good stir to blend them well. Now, add in the flour, sugar, and salt. Mix everything until a shaggy dough starts to form. It’s okay if it’s a little messy; that just means it’s coming together!
2. Kneading the Dough:
Lightly flour your clean countertop, then turn the dough out onto the surface. Knead it for about 5-7 minutes. If you prefer, you can use a stand mixer with a dough hook for about 5 minutes. The goal is for the dough to become smooth and elastic. Don’t rush—this step is important for texture!
3. First Rise:
Place the kneaded dough back into the bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 4-6 hours, or until it has doubled in size and appears bubbly. This part is where the sourdough magic happens!
4. Preparing for the Muffins:
Once your dough has risen, gently deflate it with your hands and turn it out onto a lightly floured surface. Evenly sprinkle the baking soda over the dough and gently knead it a few times to combine it in.
5. Shaping the Muffins:
Roll the dough out to about 1/2 inch (1.25 cm) thickness. Then, using a round cutter (about 3 inches/7.5 cm in diameter), cut out circles and carefully place them onto a baking sheet that’s been generously sprinkled with cornmeal. Make sure to sprinkle a bit of cornmeal on top of the muffin rounds as well!
6. Second Rise:
Cover the cut dough rounds with a kitchen towel and let them rise again for another 1-2 hours. They should look puffy and ready to cook!
7. Cooking Time:
Heat up a large griddle or non-stick skillet over low to medium heat. Once it’s ready, cook the muffins in batches. Each side will need about 6-8 minutes until they become golden brown and are cooked through. Be careful to adjust the heat when necessary—too high can burn the outside before they finish cooking inside!
8. Cooling and Serving:
Once cooked, transfer your English muffins to a wire rack to cool. When you’re ready to enjoy them, simply split them with a fork to reveal their delightful nooks and crannies. Toast them up and serve with butter, honey, or any of your favorite toppings!
Enjoy your homemade sourdough English muffins with their signature tangy flavor and delightful crisp texture. Happy munching!
Can I Use a Different Type of Flour?
Yes! While all-purpose flour gives the best texture, you can substitute half of it with whole wheat flour for more nutrition and a different flavor. Just keep an eye on the dough’s consistency, as it may require a little more liquid.
How Long Do I Need to Let the Dough Rise?
For the first rise, let it rest for 4-6 hours until it doubles in size and is bubbly. The second rise takes about 1-2 hours. The timing may vary depending on the temperature of your kitchen—make sure it’s in a warm spot!
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. To keep them fresher longer, you can freeze them! Just wrap them tightly in plastic wrap and place them in a freezer bag, where they’ll last for up to 3 months.
Can I Make These Muffins Without a Sourdough Starter?
You can try using active dry yeast, but the flavor and texture will differ. To replicate a sourdough-like texture, mix 2 1/4 teaspoons of yeast with warm water and a teaspoon of sugar, letting it sit until bubbly, then follow the rest of the recipe as is.
