Description

Did you know that English muffins are traditionally cooked on a griddle rather than baked in an oven? This method gives them their signature texture and delightful nooks and crannies, perfect for holding butter and jam!

Ingredients

🍞 ½ cup (100g) active sourdough starter
🥛 1 cup (240g) milk – warm (about 110°F/43°C)
🍯 1 tablespoon (20g) honey – or sugar/maple syrup
🌾 3 cups (360g) all-purpose flour
🧂 1 teaspoon (5g) fine sea salt
🌽 ¼ cup (40g) cornmeal – for sprinkling

Instructions

Prepare the Dough (Evening):
- 🥣 In a large mixing bowl, combine the active sourdough starter, warm milk, and honey. Stir until well combined.
- 🌾 Add the all-purpose flour and mix until a shaggy dough forms.
- 🧂 Sprinkle the salt over the dough and incorporate it thoroughly.
- 🤲 Cover the bowl with a damp cloth and let the dough rest at room temperature overnight, approximately 8-10 hours, until it has doubled in size.
Shape the Muffins (Morning):
- 🌽 Sprinkle a clean surface with cornmeal.
- 👊 Gently deflate the dough and transfer it to the prepared surface.
- 🔪 Roll out the dough to about ½-inch thickness.
- 🥯 Using a round cutter (about 3 inches in diameter), cut out muffins and place them on a parchment-lined baking sheet dusted with cornmeal.
- 🕰️ Cover the muffins with a cloth and let them rise for about 1 hour, until slightly puffy.
Cook the Muffins:
- 🔥 Preheat a non-stick skillet or griddle over medium-low heat.
- 🥄 Carefully transfer the muffins to the skillet, cooking in batches if necessary.
- ⏱️ Cook for 6-8 minutes on each side, until golden brown and the internal temperature reaches 200°F (93°C).
- ❄️ Transfer cooked muffins to a wire rack to cool completely.
Serve:
- 🍽️ Split the muffins with a fork to reveal the classic nooks and crannies.
- 🧈 Toast and enjoy with butter, jam, or your favorite toppings.

Notes

👩‍🍳 Ready to enjoy homemade Sourdough English Muffins? Try this recipe and savor the delightful texture and flavor of these classic breakfast treats!