Fluffy Sourdough English Muffins

Fluffy Sourdough English Muffins

“This were so yummy and I didn't even have to heat up my house since they weren't baked in the oven.”

I would love more FREE recipes and tips straight to my IN BOX!

These muffins were so quick and simple. My dough doubled in about 4 hours instead of 8, but they were in a warm summer kitchen. It was great to have sourdough without heating up the house. I will enjoy these often, especially in the summer.

Prep Time: 20 min

Bulk Ferment Time: 4-8 hours

Cook Time: 7 min

Servings: 12 muffins

Ingredients

For the English Muffins:

• 240 g active sourdough starter (1 cup)

• 240 ml milk (1 cup) - (I used Oatmilk)

• 240 g all-purpose flour (2 cups)

• 1 Tbsp sugar

• 1 tsp salt

• 2 Tbsp unsalted butter, melted

• 1/2 tsp baking soda

• Cornmeal for dusting

Preparation Steps

1. In a large bowl, combine the sourdough starter, milk, and flour. Mix until well combined.

2. Cover the bowl and let the dough rest for about 8-12 hours at room temperature. Do not overproof. (Temp dough and rise appropriately.)

3. Add sugar, salt, melted butter, and baking soda to the rested dough. Mix thoroughly.

4. Turn the dough onto a floured surface then roll it out to about 1/2-inch thickness. Use a round cutter to cut out the muffins then place them on a baking sheet dusted with cornmeal. Dust the tops with more cornmeal.

(I did not have much luck with this step. The dough was way too sticky. Either mine was over-proofed or you need to add a lot more flour.) In the future, I would divide the dough into my 12 muffins, roll them each into a ball and flatten. (Much like I do for my NAAN bread.) Then I would place them on the baking sheet dusted with cornmeal.

5. Cover the muffins with a towel and let them rise for about 1-2 hours.

6. Preheat a griddle or skillet over medium-low heat.

7. Cook the muffins for 5 to 7 minutes on each side, until golden brown and cooked through.

8. Make sure to let the muffins cool before splitting them with a fork. Enjoy with butter and jam!

NOTE
Breakfast just got better! Whip up these fluffy Sourdough English Muffins made with your own starter for a delicious, tangy twist.

The original recipe is from Tamarinfitness.com.

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