Sourdough English Muffins
dani
These scrumptious sourdough English muffins are a cinch to make! You’ll never buy store brand muffins again after cooking up this homemade sourdough version. Freeze your extras to have anytime you desire.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Resting Time 8 hours hrs
Total Time 8 hours hrs 30 minutes mins
Course Breakfast
Cuisine American
Servings 8 muffins
Calories 140 kcal
- 1/2 cup sourdough starter
- 1 cup milk
- 1 tbsp honey or maple syrup
- 1 tsp salt
- 3 cups flour
- cornmeal for sprinkling
Combine all ingredients in a bowl
Turn dough out onto a floured surface and knead the dough by hand until smooth and pliable
Place the dough back into the bowl, cover and let ferment on the counter for 8 hours or overnight
The next morning, turn dough out onto a floured surface and press out with fingertips to about 1" thickness
Cut into circles using a 3" biscuit cutter and place onto a sheetpan covered with parchment paper and sprinkled with cornmeal
Cover with a towel and allow to rise for approximately 1 hour
Heat cast iron skillet over low heat. Place muffins in pan but do not crowd the pan
cover with lid and allow to cook for 4-5 minutes or until puffed and browned on the bottom
Flip the muffins and replace the cover to cook an additional 4-5 minutes
Keyword sourdough english muffins