If you’ve ever dreamed of biting into a fluffy, tender muffin with that signature nooks-and-crannies texture perfect for holding melted butter or jam, this Sourdough English Muffins Recipe is your new best friend. By harnessing the gentle tang and depth from sourdough discard combined with a touch of yeast magic, this recipe produces muffins that sing with flavor and boast a wonderfully chewy crumb. Whether you’re an experienced baker or someone eager for a rewarding kitchen project, these muffins promise to elevate your breakfast table with a wholesome, homemade charm.
Ingredients You’ll Need
The magic of this Sourdough English Muffins Recipe lies in its simple, thoughtfully chosen ingredients. Each component plays a crucial role from developing texture to lending that subtle tangy taste and golden crust. Let’s dive into what makes this recipe work so beautifully.
- 1 ¼ cups warm milk: Provides moisture and richness, warming it just right awakens the yeast without killing it.
- ½ cup sourdough discard: Adds depth, complexity, and that signature sourdough character without needing an active starter.
- 3 tablespoons oil: Keeps the muffins tender and moist, balancing the chewiness.
- 1 large egg: Brings structure and richness to the dough, helping achieve a tender crumb.
- 2 tablespoons sugar: Just enough to feed the yeast and enhance browning on the crust.
- 1 teaspoon instant yeast: Gives the dough a reliable lift alongside the sourdough discard for a perfect rise.
- 1 teaspoon salt: Essential for flavor balance, keeping the sweetness and sourness in check.
- 3 ¼ cups all-purpose flour: The sturdy base that forms the dough, careful measuring keeps the texture ideal.
- ¼ cup cornmeal (for sprinkling): Creates that classic crunchy bottom and prevents sticking during cooking.
How to Make Sourdough English Muffins Recipe
Step 1: Combining the wet ingredients
Start by mixing the warm milk, sourdough discard, oil, egg, sugar, yeast, and salt in a stand mixer bowl. This blend brings together richness and life, setting a lively, flavorful foundation for your dough.
Step 2: Add flour and knead
Now, add the all-purpose flour and use the dough hook attachment to mix and knead for 6 to 7 minutes until your dough is smooth and elastic. This kneading stage is where gluten develops, giving those muffins their perfect chewy interior.
Step 3: First rise
Cover your bowl tightly and let the dough rest in a warm spot for 60 to 90 minutes. This allows the yeast and sourdough cultures to work together, doubling the dough and building those flavors and airy textures we love.
Step 4: Prepare baking surface
While the dough rises, sprinkle a generous layer of cornmeal on a large baking sheet lined with parchment paper. This step is key to achieving that classic cornmeal-speckled crust and ensuring the muffins don’t stick when cooking.
Step 5: Shape muffins
Once the dough has risen, punch it down and turn it out onto a well-floured surface. Roll it out to about 1-inch thickness then cut out rounds with a biscuit cutter or glass. Transfer these dough circles onto your cornmeal-dusted baking sheet.
Step 6: Second rise
Sprinkle some more cornmeal on top of the muffins, cover them, and let them puff up for another 30 to 60 minutes. This extra rise ensures lightness and helps the muffins gain that perfect airy structure inside.
Step 7: Cooking the muffins
Finally, heat a large skillet over medium-low heat and lightly grease with butter. Cook 3 to 4 muffins at a time, giving each side 6 to 8 minutes until beautifully golden brown. Cooking them on the stovetop instead of baking creates that classic texture and those delightful crisp edges.
How to Serve Sourdough English Muffins Recipe
Garnishes
Nothing beats a warm sourdough English muffin slathered in butter that melts into every nook and cranny. Top with honey, jam, or your favorite nut butter for a simple but luxurious morning treat.
Side Dishes
Pair your muffins with savory dishes like eggs Benedict, smoked salmon with cream cheese, or breakfast sausage to turn your breakfast into a hearty, balanced meal.
Creative Ways to Present
Slice muffins open and use them as mini sandwich bases filled with avocado, tomato, and sprouts or stack with bacon and melted cheese. They’re a versatile canvas waiting for your culinary flair.
Make Ahead and Storage
Storing Leftovers
If you have leftover muffins, keep them in an airtight container at room temperature for up to two days. This keeps them soft but ready to toast whenever you crave one.
Freezing
For longer storage, place cooled muffins in a freezer-safe bag with parchment between them. They freeze beautifully for up to three months and thaw quickly when you’re ready.
Reheating
Reheat by slicing and toasting them until warm and crisp on the edges, just like fresh from the griddle. A quick pop in the toaster or oven revives that perfect texture and flavor.
FAQs
Can I make this Sourdough English Muffins Recipe without sourdough discard?
Absolutely! While sourdough discard adds lovely tang and complexity, you can substitute with an extra ½ teaspoon of yeast and a tablespoon of milk powder for a similar rise and soft texture.
Why do I need to use cornmeal on the baking sheet?
Cornmeal acts like tiny non-stick granules, preventing muffins from sticking and giving the bottoms that iconic crunchy texture you expect from store-bought English muffins.
Is it necessary to have both sourdough discard and instant yeast?
Yes! The yeast gives a reliable rise within a shorter timeframe, while the sourdough discard adds depth and a subtle tang that sets these muffins apart.
Can I cook the muffins in the oven instead of a skillet?
While an oven bake is possible, cooking on the stovetop gives the muffins their distinctive texture: a lightly crisp, golden exterior with a chewy, tender interior.
How do I know when the muffins are fully cooked?
Golden brown color on both sides is your best indicator. They should sound hollow if tapped and feel firm but springy to the touch.
Final Thoughts
I can’t wait for you to try this Sourdough English Muffins Recipe and discover how wonderfully simple ingredients and a bit of patience can transform breakfast. These muffins are truly a delicious way to bring warmth and homemade joy to your table. Once you taste that perfect crunch and tender crumb, you’ll understand why they quickly become a favorite repeat recipe.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes to 2 hours 15 minutes
- Yield: 12 English muffins
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: American
Description
Enjoy homemade sourdough English muffins with a tender, chewy texture and a slightly tangy flavor from the sourdough discard. These muffins are cooked on the stovetop for a golden crust and perfect nooks to hold your favorite spreads.
Ingredients
Wet Ingredients
- 1 ¼ cups warm milk (not hot)
- 1/2 cup sourdough discard
- 3 tablespoons oil
- 1 large egg
Dry Ingredients
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3 ¼ cups all-purpose flour (spooned and leveled)
- 1/4 cup cornmeal (for sprinkling)
Instructions
- Mix Wet Ingredients: In a stand mixer bowl, combine the warm milk, sourdough discard, oil, egg, sugar, instant yeast, and salt to create a homogeneous mixture, initiating the dough formation process.
- Add Flour and Knead: Gradually add the all-purpose flour to the wet ingredients and mix with the dough hook attachment for 6-7 minutes until the dough becomes smooth and elastic, indicating proper gluten development.
- First Rise: Cover the bowl with a cloth or plastic wrap and let the dough rise in a warm place for 60 to 90 minutes, allowing the yeast to ferment and the dough to double in size.
- Prepare Baking Sheet: Sprinkle cornmeal evenly over a large baking sheet lined with parchment paper to prevent sticking and add texture to the muffins’ base.
- Shape the Muffins: Punch down the risen dough to release air, turn it onto a generously floured surface, roll it into a 1-inch thick rectangle, then cut the dough into circles using a biscuit cutter or glass. Transfer these circles onto the cornmeal-lined baking sheet.
- Second Rise: Sprinkle more cornmeal on top of the dough circles, cover them lightly, and let them rise another 30 to 60 minutes until noticeably puffed up, preparing them for cooking.
- Cook the Muffins: Heat a large skillet over medium-low heat and lightly grease it with butter. Add 3-4 muffins at a time with space between each. Cover the skillet and cook each side for 6-8 minutes until golden brown and cooked through, flipping carefully to develop an even crust.
Notes
- Use warm milk, not hot, to avoid killing the yeast.
- Sourdough discard adds a unique tang, but fresh starter can be substituted.
- Keep the cooking temperature medium-low to prevent burning while ensuring thorough cooking.
- Allow the muffins to cool completely on a wire rack before splitting and toasting for best texture.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Rolling dough to 1-inch thickness helps achieve the classic English muffin texture with plenty of nooks.
