Description
Delight in the warm aroma and tender texture of homemade sourdough English muffins, perfect for breakfast or brunch.
Ingredients
Scale
- 3 cups all-purpose flour
- ¾ cup active sourdough starter
- ¾ cup milk (room temperature)
- 1 tablespoon honey or sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter (melted)
- Cornmeal (for dusting)
Instructions
- Combine the active sourdough starter, room temperature milk, honey, and melted butter in a large bowl.
- Incorporate the all-purpose flour and salt gradually, stirring until a soft dough forms.
- Let the dough rest overnight covered with plastic wrap or a kitchen towel.
- Shape the dough on a floured surface to about ¾-inch thickness and cut out rounds.
- Second rise: Place muffins on a baking tray and let them rest for 30-45 minutes.
- Cook muffins in a preheated skillet over low heat for 6-8 minutes on each side until golden brown.
- Cool the muffins on a wire rack, then split them open with a fork.
Notes
Ensure your sourdough starter is active for the best results. Use a damp cloth over the dough during resting to avoid condensation. You may customize by adding herbs, cheese, or dried fruit.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg