Description
Homemade English Muffins are a delightful breakfast treat, featuring a light, airy texture with characteristic nooks and crannies that hold butter and jam perfectly. Made with sourdough starter and cooked on a griddle, these muffins offer a slightly tangy flavor and a homemade charm. This recipe includes an overnight fermentation step followed by a quick cook on the stovetop or griddle, resulting in fluffy muffins perfect for toasting.
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 if needed)
To Cook the English Muffins
- Cornmeal for dusting griddle or semolina or farina
Instructions
- Mix the Dough: In a medium bowl, combine the active sourdough starter, milk, honey, and 4 cups of flour. Stir until well mixed.
- Ferment Overnight: Cover the bowl and leave at room temperature for several hours or overnight, approximately 8 to 10 hours, allowing the dough to ferment and develop flavor.
- Add Remaining Ingredients: The next morning, sprinkle the baking soda and salt over the dough. Add 1 cup of flour (up to 2 cups if needed) and knead the dough until smooth, about 5 minutes with a stand mixer or 10 minutes by hand. Add more flour if the dough is too sticky.
- Rest the Dough: Let the dough rest for 10 to 15 minutes to relax the gluten.
- Roll and Cut: Roll out the dough to about 1/2 inch thickness. Using a 3 to 4 inch round cutter or glass, cut out rounds and place them on a lightly greased baking sheet dusted with cornmeal. Re-roll scraps to cut additional muffins (yielding about 18 small or 9 large muffins).
- Proof the Muffins: Cover the muffins lightly with oiled plastic wrap and let them rise for about 1 hour until puffy.
- Preheat Griddle: Heat a griddle or wide flat pan to 325°F (medium-low heat). Generously dust the surface with cornmeal or semolina and lightly spray with vegetable oil if not non-stick.
- Cook the Muffins: Place the muffins on the hot griddle and cook for 5 to 6 minutes per side. Optionally cover the pan to help heat circulation. Check underside after 2 to 3 minutes to prevent burning and adjust heat as needed. Cook until muffins reach an internal temperature of 190°F.
- Cool and Serve: Allow muffins to cool slightly. Split with a fork to reveal nooks and crannies and enjoy toasted with butter or jam.
Notes
- Split muffins with a fork rather than a knife to preserve nooks and crannies.
- Ensure griddle or pan is well dusted with cornmeal, semolina, or farina for best texture.
- If cooking surface isn’t non-stick, spray with vegetable oil before adding cornmeal.
- Monitor cooking temperature carefully to avoid burning; adjust heat as necessary.
- These English muffins freeze well; store leftovers in sealed bags or containers for up to one month.
- For sourdough discard version, omit baking soda and add 2 to 3 teaspoons instant yeast, mixing dough in one step. Let rise 1 to 1.5 hours, shape, proof again 30 to 45 minutes, then cook.
Nutrition
- Serving Size: 1 small English muffin (approx. 60g)
- Calories: 150
- Sugar: 4g
- Sodium: 250mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
