Sourdough English Muffins bring together the tangy flavor of sourdough with the convenience of a breakfast staple. These muffins are perfect for leisurely weekend mornings or as a delightful homemade touch to your daily routine. With just a few ingredients, you can create something truly special.
Let's break down the key players in this recipe. The sourdough starter is what gives these muffins their unique tangy flavor and helps them rise beautifully. Milk adds a touch of richness and softness to the dough. The butter not only enhances flavor but also contributes to the tender crumb. A bit of sugar is added to balance the tanginess of the sourdough. Salt is there to enhance all the flavors, while baking soda helps with the final rise and gives the muffins their characteristic nooks and crannies. Finally, cornmeal is for dusting, adding a delightful texture and preventing sticking during cooking.
These muffins are incredibly versatile. Try them toasted with a pat of butter and a sprinkle of sea salt for a simple, satisfying treat. For a heartier option, top with avocado and poached eggs for a delicious brunch. They also make an excellent base for eggs Benedict or as a sandwich bun with your favorite fillings.
Start by grabbing a large mixing bowl. Pour in your sourdough starter, then stir in the milk and melted butter. Mix until these wet ingredients are well combined. Next, add the flour, sugar, and salt to the bowl. Stir until a sticky dough comes together. It'll be a bit shaggy, but that's what you're looking for.
Cover the bowl with a clean kitchen towel or plastic wrap, then let the dough rest and rise at room temperature for 8-12 hours. This long rise is where the magic happens, developing that signature sourdough flavor.
When you're ready to cook, preheat a griddle or skillet over low heat and dust it lightly with cornmeal. This will help prevent sticking and give your muffins a lovely crust.
Sprinkle the baking soda over the dough and knead it gently on a floured surface until the soda is fully incorporated. Roll the dough out to about a 1/2 inch thickness. Use a biscuit cutter to cut out rounds from the dough. Gather any scraps, re-roll, and cut more rounds.
Place the dough rounds onto the preheated griddle. Cook each muffin for about 7-10 minutes on each side, until they're golden brown and cooked through. They should puff up nicely and develop those iconic nooks and crannies.
Once cooked, transfer the muffins to a wire rack to cool slightly before serving. This cooling step ensures the insides finish setting up properly.
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