Sourdough English Muffins
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.
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Equipment
- 1 Mixing bowl
- 1 cast iron or non-stick pan
Ingredients
- 1/2 cup sourdough starter
- 1 cup milk
- 1 tbsp honey or maple syrup
- 1 tsp salt
- 3 cups flour
- cornmeal for sprinkling
Instructions
- 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
Servings: 8 muffins
Calories: 140kcal
