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
Scale
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.
