Greetings, fellow foodies! As a chef specializing in British cuisine, I’ve always been fascinated by the art of creating a perfect batch of Sourdough English Muffins. This timeless recipe has been enjoyed for generations and stands the test of time for good reasons. So, if you’re looking to elevate your breakfast game or just want to impress your guests with a homemade brunch, this Sourdough English Muffins Recipe is exactly what you need!

I must warn you; once you’ve tasted homemade sourdough English muffins, your taste buds will never be the same again. No more brittle, ordinary store-bought muffins that lack flavor and smell; instead, you’ll have warm and light muffins that you can cover in butter, jam, honey or anything else that tickles your fancy.

This recipe has a few steps but trust me when I say that the result will be worth it. In this article, I’m going to guide you through each step so that you can enjoy delicious homemade sourdough English muffins without stressing out about intricate procedures. So let’s get started on this flavorful journey together!

Table of Contents

Why You’ll Love This Recipe

Are you looking for a recipe that will wow your taste buds? Look no further, my friend. This sourdough English muffin recipe will leave you craving for more each time you have it.

The combination of ingredients will make your mouth water before you even take a bite. With cornmeal, semolina, baking soda, sea salt, sugar, honey, flour, milk and sourdough starter, these muffins are a perfect balance of sweet and savory. Each bite is filled with a pillowy-soft texture that will change the way you think about breakfast.

This recipe offers a unique twist on traditional English muffins. The homemade sourdough gives it an extra tangy flavor that you didn’t know was missing from your breakfast routine. You’ll love that these muffins are versatile enough to go with any topping of your choice – whether it’s butter and jam, eggs and bacon or peanut butter and honey – the possibilities are endless.

These sourdough English muffins are also perfect for meal prepping. You can easily make them ahead of time and store them in the fridge or freezer until ready to eat. They’re also ideal to serve for brunch gatherings or family breakfasts as they pair well with coffee and tea.

In addition to its delicious taste, this recipe offers many health benefits as well. Unlike store-bought muffins that contain preservatives and artificial flavors, this recipe uses only fresh ingredients. The sourdough starter provides natural probiotics which aid digestion and boost immunity.

In conclusion, this scrumptious sourdough English muffin recipe is worth giving a shot if you’re looking for something new to try for breakfast or brunch. Its unique flavor profile is so different from store-bought varieties that once tasted, you won’t be able to go back. So why wait? Try it out today and thank us later!

Ingredient List

The perfect breakfast treat: homemade sourdough English muffins!

Let’s dive into the ingredient list for this delicious sourdough English muffin recipe. You will need:

Muffins Ingredients:

2 cups (240g) bread flour
5 oz (140g) whole milk
1 tbsp (14g) granulated sugar
1/2 tbsp (7g) baking soda
1/2 tbsp (7g) sea salt
1 cup (200g) active sourdough starter, at 100% hydration
Cornmeal or semolina, for dusting

Sourdough Starter Ingredients:

Ingredients to make a simple sourdough starter.
– 1 cup (120g) King Arthur Bread Flour or all-purpose flour
– 1/2 cup (115 g) warm water at 110°F – 115°F
– 1 tablespoon honey / sugar

Homemade Sourdough English Muffins Condiments:

These are ingredients you can add to your muffins to spice them up.

Browned Butter and Sage Sourdough English Muffins Condiment
– 8 ounces butter, unsalted
– A small handful of fresh sage leaves

Honey-Sugar Butter Sour Dough English Muffins Condiment
-⅓ cup unsalted butter, at room temperature
-2 tablespoons honey
-1 tablespoon granulated sugar.

Note that you can adjust the amount of ingredients needed depending on how many muffins you want to make. With these ingredients, you can make approximately 8 sourdough English muffins.

The Recipe How-To

These muffins are toasty, fluffy and oh-so-tasty.

Now, it’s time to make some delicious Sourdough English Muffins! Follow these simple steps to make your own fresh and fluffy muffins.

Step 1: Mix the ingredients

In a large bowl, mix 2 cups of bread flour, ½ cup of cornmeal, 1 tablespoon of sugar, 1 tablespoon of sea salt and 1 teaspoon of baking soda. In another bowl, mix 1 cup of active sourdough starter, 2 tablespoons of honey and 3 cups of whole milk that have been warmed to 110°F-115°F.

Then, pour the wet ingredients into the dry ingredients gradually while stirring with a wooden spoon until everything is well combined.

Step 2: Knead the dough

Once you have a sticky and wet dough, sprinkle some bread flour on your work surface and knead it for about 10 minutes until it becomes smooth and elastic.

Step 3: First Proof

Put the kneaded dough in a lightly oiled bowl and cover it with a towel or plastic wrap. Allow it to rest in a warm place for about 3-4 hours or until it doubles in size.

Step 4: Second Proof

Punch the dough down to release excess air before transferring it onto a floured surface. Roll out the dough to approximately ½ inch thick. With round cookie cutters, cut as many circles as possible out of the dough.

Place them on top of semolina- coated baking sheets, dust with additional semolina flour, and let them rest for another hour to proof.

Step 5: Cook the muffins

Preheat an electric griddle to medium heat (around 325°F). Cook each muffin for about 5-7 minutes per side, or until golden brown on each side.

You could also cook them on an un-oiled skillet, but make sure you preheat it well. Another way to cook them is to boil a pan of water and cook the muffins for 5 minutes on each side before transferring them onto baking sheets and baking them at 350°F for about 10-15 minutes.

Step 6: Cool and store

Transfer the hot-off-the-griddle muffins onto a wire rack to cool down completely. Cut them in half with a fork instead of a knife to achieve those signature nooks and crannies. Once cooled down completely, these muffins can be stored in an air-tight container for up to five days or freeze them for future use.

Enjoy your homemade sourdough English muffin with your favorite toppings!

Substitutions and Variations

Get ready to impress your brunch guests with these easy-to-make sourdough muffins.

The beauty of cooking is the flexibility to customize recipes based on personal preferences and availability of ingredients. Here are some substitutions and variations for the Sourdough English Muffins recipe.

– Flour: This recipe calls for bread flour, but you can use all-purpose flour, whole wheat flour or gluten-free flour if preferred. Keep in mind that substituting flours may change the texture and taste of the muffins.

– Milk: Whole milk is used in the recipe, but you can substitute it with plant-based milk like almond or soy milk for a vegan option.

– Sourdough Starter: You can use either active sourdough starter or sourdough discard to make these muffins. If using discard, use only enough starter to replace half of the flour in the recipe.

– Sweeteners: This recipe uses honey and sugar as sweeteners, but you can use maple syrup, agave nectar or coconut sugar instead.

– Cornmeal and Semolina: These two ingredients are used to coat the muffins before cooking. If unavailable, you can use all-purpose flour or any other coarse grain texture like polenta.

– Spices: Feel free to add spices like cinnamon, nutmeg or cardamom for an additional flavor dimension to the muffins.

– Size and Shape: You can vary the size and shape of your muffins by changing the cutter size or shaping them round or square.

By experimenting with these substitutions and variations, you may find your own unique twist to this classic favorite. Enjoy!

Serving and Pairing

My secret ingredient? Sourdough starter. Trust me, it makes all the difference.

I cannot wait to share some tips on serving and pairing these delicious sourdough English muffins with you. First off, they are perfect for a quick and easy breakfast or snack. Toast them up and serve with butter, jam, or honey for a sweet treat. Or, try topping them with savory ingredients like scrambled eggs, bacon, or avocado for a hearty and flavorful meal.

For a special treat, consider making homemade breakfast sandwiches using these muffins as the base. Add bacon, egg and cheese for a classic breakfast sandwich or get creative and add some sliced turkey, spinach and tomato for a delicious lunch option.

If you are hosting brunch or simply looking to impress your guests at breakfast, make sure to serve them warm right out of the oven. Drizzle with some extra honey or sprinkle with sea salt for an extra touch of flavor.

When it comes to pairing these muffins with your beverage of choice, I recommend coffee or tea depending on your preference. These muffins have a deliciously tangy flavor that pairs well with a bold cup of coffee or a nice hot cup of tea.

Overall, these sourdough English muffins are extremely versatile and can be enjoyed in so many ways. Whether as a quick breakfast option or part of an elaborate brunch spread, they are sure to impress.

Make-Ahead, Storing and Reheating

Who needs store-bought when you can create your own perfect, golden-brown muffins?

Once you’ve made a batch of these delectable Sourdough English Muffins, you’ll want to make sure they stay fresh as long as possible. Fortunately, there are many ways you can store and reheat them to keep their deliciousness intact.

If you are making the muffins ahead of time or have leftover muffins that need storing, it’s best to let them cool down completely before wrapping them in plastic wrap or placing them in an airtight container. They can be stored at room temperature for up to three days. Alternatively, you can freeze them in a sealed plastic bag for up to one month or more.

When reheating the muffins, it’s important to not just plop them into the toaster. Cut them in half, then toast them in a skillet or on a griddle until both sides are golden brown and crispy. This ensures that the muffins are heated through evenly and don’t end up becoming soggy.

If you are short on time, you could also toast the muffins straight from the freezer in your toaster oven. They will take a little longer than usual, but it’s a quick and easy way to safely reheat frozen English muffins without compromising on their delicious taste and texture.

Lastly, one important tip to remember is to not over-toast the muffin bread as they will get too crispy and hard – especially if they are not fresh off the oven. So be sure to keep an eye on them while reheating!

With these tips and tricks, you’ll be able to enjoy your homemade Sourdough English Muffins anytime – whether freshly baked or reheated – giving you maximum enjoyment and minimum fuss!

Tips for Perfect Results

These muffins are perfect for sandwiches or just spread with a generous pat of butter.

If you’re looking to bake the perfect Sourdough English Muffins, take note of these tips to guarantee your success.

1. Use the Right Flour

The quality of your flour will significantly affect the texture and taste of your English muffins. Bread flour, specifically King Arthur’s bread flour, is considered the best flour for this recipe. It has a high protein content that ensures gluten strands develop well, making your muffins fluffy and delicious.

2. Don’t Overmix the Dough

As with any bread recipe, overmixing the dough will result in tough muffins. Mix until it comes together but stop once it’s smooth and elastic. Resist the temptation to continue kneading.

3. Give Your Dough Time to Rise

While sourdough bread baking takes longer than other forms of bread baking because of proofing, allowing your dough adequate time to rise adds volume and texture to your sourdough English muffin recipe.

4. Create a Warm Draft-Free Environment

Maintain ideal fermentation temperature for optimal proofing by placing a lid over the dough in a warm place in your kitchen between 70°F – 80°F for 30 minutes to developing well risen dough that is light and porous.

5. Add Texture with Cornmeal and Semolina

Cornmeal is traditionally used to prevent baked goods from sticking to surfaces like baking sheets or pans; however adding semolina do increase the depth in texture of the crust for cornmeal sourdough english muffins recipes

6. Be Patient with Your Sourdough Starter

Your sourdough starter should be at least two weeks old before using it for baking English muffins, but perfect fermentation only begins after six months of nurture so keep up feeding habits.

With these tips under your belt, you’ll be baking picture-perfect sourdough English muffins in no time!

Bottom Line

In conclusion, I highly recommend giving this sourdough English muffins recipe a try. Even as a British cuisine chef, these muffins hold a special place in my heart and stomach. The combination of crispy cornmeal and chewy, tangy sourdough is unforgettable.

This recipe is perfect for those who are looking to level up their breakfast game, seeking a comforting snack, or simply craving something new and delicious to bake. Additionally, with the option to substitute gluten-free flour or whole wheat flour, this recipe is versatile and easy to adapt to different dietary needs.

With the help of this detailed recipe article that includes tips for perfect results, substitutions and variations, serving and pairing suggestions, and make-ahead storing and reheating instructions- making homemade sourdough English muffins has never been easier.

So gather your ingredients and give it a try! Trust me; it’s worth it. Once you’ve bitten into a warm and fluffy sourdough English muffin that’s toasted to perfection- you’ll never look back.

Sourdough English Muffins Recipe

The website I found this on gives credit to chard, who posted it on the KAF Baking Circle. I used my discard sourdough starter when I was feeding it. My starter was still quite young, so I am sure an aged starter will only improve these english muffins. I made them with sugar this time, but will try honey next time. Please note the recipe uses all purpose white flour. If you wish to use whole wheat you may need to add some yeast. I cooked these with the temperature on my griddle set at 300. I did not grease it, although the recipe says you should. I had cut my muffins & had to go out, so they were covered & left to rise for about 3 hours & were fine. I made egg m_muffins with them this morning. My picky daughter gave them her thumbs up!

Course Breakfast or Snack

Cuisine British/American

Keyword Breads, From Scratch

Prep Time 12 hours

Cook Time 2 hours

Servings muffins

Calories 161.8kcal

Ingredients

1/2 cup sourdough starter
1 cup milk
2 3/4 cups flour
1 tablespoon sugar or 1 tablespoon honey
3/4 teaspoon sea salt
1 teaspoon baking soda
cornmeal or semolina, for dusting

Instructions

Night Before:
Combine starter, 2 c flour & milk in a large bowl.
Stir to combine, cover & let stand 8 hours or overnight.
Baking Day:
Stir in sugar, salt & baking soda.
Add the last 3/4 c flour.
Knead for 4 - 5 minutes.
Roll to 3/4" & cut into 4" rounds, knead scraps together & cut or shape last muffins.
Place on cornmeal or semolina dusted wax paper, dust tops.
Cover & let rise 1 - 2 hours.
Heat lightly greased griddle/pan to medium heat, cook 6 - 10 minutes per side.
Muffins should be a nice golden brown & cooked through.
Cool on wire rack.
Fork split & package.

Nutrition

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.