How to Make Sourdough Engish Muffins

These sourdough English Muffins are so easy and delicious. They are sure to become a favorite of your whole family!

These Sourdough English Muffins have been in the making for some time now. I can’t even tell you how many different recipes I tried in search of the “perfect” English muffin. After several failed attempts, I decided that I would try my hand at creating my own recipe. I’ll be honest, I don’t know that I’ve ever been so proud of a recipe I’ve created. I’m so excited to share it with you today.

Ingredients

• 1 cup sourdough starter, fed
• 2 1/2 cups all purpose flour
• 1 cup milk
• 1 TB maple syrup (you could also use the same amount of honey, or sugar)
• 3/4 tsp salt
• 1 tsp baking soda
• cornmeal for dusting

Instructions…

1. In a large bowl combine fed sourdough starter, with 2 cups of flour, and the cup of milk.
2. Stir to incorporate, and cover with a dish towel.
3. All to sit for at least 8 hours, or overnight. I start mine at night, and it’s ready by morning.
4. Add remaining ingredients to your raised sourdough mixture.
5. Place the dough on a lightly floured surface, and knead for about 5 minutes, or until the dough is uniform and smooth.
6. Roll the dough out to about 1″ thickness, and cut our muffins. (I used a glass that I lightly dusted the rim with flour.)
7. Transfer to parchment paper dusted with cornmeal.
8. Allow the muffins to rest for 45 minutes.
9. Preheat a cast iron skillet over medium low heat. Preheat oven to 350 F
10. Cook muffin on each side until nicely browned, turning once. If the muffin isn’t quite cooked inside, place them in the oven for about 5 minutes to finish the insides.

I feel like I’ve made these Sourdough English Muffins so many times I could do it in my sleep. They’ve been a frequent menu item for breakfast over the last several weeks. Isn’t it funny how you use one recipe so much, and then somewhere down the line you forget about it? Pretty sure that won’t be happening with these English muffins. At least not in the foreseeable future. 😉

Is there a food you feel like you could make in your sleep cause you eat it so much? Chicken noodle soup is another one like that here. Emmy LOVES chicken noodle soup…using my homemade broth and homemade noodles, I know it’s good for her, too.

Sourdough English Muffins

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Ingredients

• 1 cup sourdough starter fed
• 2 1/2 cups al purpose flour
• 1 cup milk
• 1 TB maple syrup you could also use the same amount of honey, or sugar
• 3/4 tsp salt
• 1 tsp baking soda
• cornmeal for dusting

Instructions

• In a large bowl combine fed sourdough starter, with 2 cups of flour, and the cup of milk.
• Stir to incorporate, and cover with a dish towel.
• All to sit for at least 8 hours, or overnight. I start mine at night, and it’s ready by morning.
• Add remaining ingredients to your raised sourdough mixture.
• Place the dough on a lightly floured surface, and knead for about 5 minutes, or until the dough is uniform and smooth.
• Roll the dough out to about 1″ thickness, and cut our muffins. (I used a glass that I lightly dusted the rim with flour.)
• Transfer to parchment paper dusted with cornmeal.
• Allow the muffins to rest for 45 minutes.
• Preheat a cast iron skillet over medium low heat. Preheat oven to 350 F
• Cook muffin on each side until nicely browned, turning once. If the muffin isn’t quite cooked inside, place them in the oven for about 5 minutes to finish the insides.

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I’d love to know if you try this recipe out, and what you think! As always, thanks so much for stopping by.

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