Why You’ll Love This Sourdough English Muffins Recipe
You’re going to love this Sourdough English Muffins recipe because it combines the delightful tang of sourdough with a perfectly chewy texture.
Every bite brings a unique flavor that’s simply irresistible. I adore how these muffins toast up beautifully, creating a crispy outer layer while remaining soft inside.
They’re versatile too—whether you want to slather them with butter, jam, or even avocado, they never disappoint.
Plus, making them from scratch with your sourdough starter feels rewarding. Trust me, once you try this recipe, you’ll have a hard time going back to store-bought versions.
Enjoy your baking adventure!
Ingredients of Sourdough English Muffins
Making Sourdough English Muffins is like starting a little culinary adventure right in your own kitchen. You gather some simple ingredients, and before you know it, you’re on your way to creating a warm batch of muffins that are perfect for breakfast, brunch, or a cozy snack.
The beauty of this recipe lies in how it brings together everyday pantry staples and a bit of patience to create something truly special. So, let’s plunge into the ingredients you’ll need to whip up these delightful treats.
Here’s what you’ll need to gather:
- 1 (1/4 ounce) package dry yeast
- 1 teaspoon sugar
- 1/4 cup warm water
- 1/2 cup scalded milk
- 1 cup water
- 1/2 cup sourdough starter
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 4 cups sifted flour (2 cups white flour and 2 cups whole wheat)
- 3 tablespoons melted butter
- Cornmeal, oat bran, or wheat germ (for dusting)
Now, before you start measuring and mixing, let’s chat about a couple of things regarding these ingredients.
First off, the sourdough starter is your secret weapon here; it adds that tangy flavor we all love. Make sure it’s nice and bubbly before you use it—it’s like the happy dance of your yeast.
As for the flour, feel free to experiment with the ratios if you prefer a different texture. Some folks swear by all-white flour, while others love the nuttiness of whole wheat—it’s all about your taste.
And don’t forget, the milk needs to be scalded, which might sound fancy, but it just means heating it until it’s hot but not boiling.
How to Make Sourdough English Muffins
Making Sourdough English Muffins is an experience that feels a bit like alchemy; you take a few humble ingredients and turn them into something wonderfully satisfying. To start, you’ll want to have your sourdough starter ready. The night before, give it a good feed to wake it up. This morning ritual is essential—think of it as giving your starter a little breakfast to prepare it for the day ahead.
Once it’s bubbly and happy, pull out 1/2 cup of that starter because you’ll need it for your muffins.
Now, let’s get cooking! In a large mixing bowl, sprinkle 1 (1/4 ounce) package of dry yeast and 1 teaspoon of sugar over 1/4 cup of warm water. Let that sit for a few minutes until it gets all frothy—trust me, this is the yeast doing its little dance, and you definitely want to see that.
While that’s happening, heat up 1/2 cup of milk until it’s scalded (not boiling, just hot enough to make you think twice about dipping your hand in). Once you have both the yeast mixture and the milk ready, add them to your bowl along with 1 cup of water, the bubbly sourdough starter, 1/4 teaspoon of baking soda, and 1 teaspoon of salt.
Now comes the fun part—add in half of your flour, which is 4 cups in total, so go ahead and toss in 2 cups of white flour and 2 cups of whole wheat flour. Mix it up well, either with an electric mixer or a trusty wooden spoon. As you stir, you might feel like a kitchen wizard conjuring up magic.
Cover that bowl and let it rise until it doubles in size; this could take about 45 minutes to an hour, depending on the weather. Patience is key here—maybe take this time to tidy up or plan your muffin toppings.
After it has risen, mix in 3 tablespoons of melted butter and the remaining flour. Knead it well, cover it again, and let it rise until it’s doubled once more.
Once your dough is fluffy and ready to rock, turn it out onto a floured surface, or if you’re feeling adventurous, sprinkle some cornmeal, oat bran, or wheat germ for extra flavor. Roll it out to about 3/4-inch thick and use a 2-1/2 inch cutter to cut out your muffins.
Place them on a cookie sheet that you’ve sprayed with non-stick cooking spray and let them rest for about 15 minutes. After they’ve had a little break, it’s time to cook! Preheat your griddle until it’s hot enough that a drop of water sizzles.
Cook the muffins for about 15 minutes, turning them a few times until they’re golden brown. When they’re ready to serve, split them with a fork, toast them lightly, and pile on your favorite toppings. Would a little butter and jam be too much to ask? Enjoy the delicious results of your hard work!
Sourdough English Muffins Substitutions & Variations
After you’ve mastered the basic recipe for Sourdough English Muffins, it’s exciting to explore some substitutions and variations that can elevate your baking game.
You can swap half the white flour for whole wheat or even try spelt flour for a nuttier flavor. If you’re feeling adventurous, add ingredients like dried herbs, cheese, or even chopped sun-dried tomatoes for a savory twist.
For a touch of sweetness, mix in some cinnamon or raisins. Don’t forget to experiment with different toppings, too—think avocado, smoked salmon, or a drizzle of honey.
The possibilities are endless, so have fun with it!
Additional Tips & Notes
While you’re perfecting your Sourdough English Muffins, there are a few tips that can make a big difference in the outcome.
First, make sure your sourdough starter is active and bubbly; this boosts flavor and texture.
Don’t skip the resting times; they’re essential for a good rise.
When cooking, keep the griddle temperature consistent to prevent burning.
I also recommend using a fork to split the muffins; it gives a lovely, rustic edge.
Finally, feel free to experiment with add-ins like herbs or cheese for a twist.
Enjoy the process, and you’ll create delicious muffins every time!