If you have ever craved the perfect balance of a tender crumb and that characteristic nubby texture of an English muffin, then you are in for a real treat with this Sourdough English Muffins Recipe. Combining the tangy charm of sourdough discard and a lightly chewy bite, these muffins are the kind of breakfast magic that will have you reaching for seconds — or thirds! Whether toasted with butter or sandwiched with your favorite fillings, they bring warmth and comfort to any morning table.
Ingredients You’ll Need
These ingredients are simple staples, but each plays a crucial role in giving your sourdough English muffins their soft interior, crispy edges, and that unforgettable flavor. Using everyday pantry items ensures this recipe is accessible and straightforward while delivering maximum satisfaction.
- Warm milk: Adds moisture and richness, helping create a tender crumb without overwhelming the dough.
- Sourdough discard: Provides that signature tang and depth without needing an active starter on hand.
- Oil: Keeps the muffins moist and enhances softness in every bite.
- Large egg: Acts as a binder and gives structure for a fluffy texture.
- Sugar: Feeds the yeast and balances the tang of sourdough with a delicate sweetness.
- Instant yeast: Ensures a reliable rise and lightness while complementing the slow-fermentation flavors.
- Salt: Brings out all the flavors and balances the sweetness perfectly.
- All-purpose flour: The main structure provider, spooned and leveled for accurate measuring to get the perfect dough consistency.
- Cornmeal: Sprinkled on top and bottom, it prevents sticking and gives those classic nubby bits important to a true English muffin texture.
How to Make Sourdough English Muffins Recipe
Step 1: Combine Wet Ingredients and Yeast
Start by mixing the warm milk, sourdough discard, oil, egg, sugar, instant yeast, and salt right in your stand mixer bowl. This blend brings together the essential wet elements and yeast, setting the stage for a dough that’s bursting with flavor and perfect rise potential.
Step 2: Add Flour and Knead
Next, incorporate the all-purpose flour slowly and knead using a dough hook for 6 to 7 minutes. This step is crucial for developing the gluten, which gives your muffins their ideal chewy texture. You’ll know you’re ready when the dough feels smooth and elastic to the touch.
Step 3: First Rise
Cover the dough and place it in a warm spot to rise for about an hour to an hour and a half. This initial fermentation is where that delightful sourdough tang deepens while the dough doubles in size, promising fluffy muffins later on.
Step 4: Prepare Baking Surface
While the dough is rising, sprinkle cornmeal generously over a large baking sheet lined with parchment. This layer keeps the muffins from sticking and creates that signature nubby texture underfoot so essential to English muffins.
Step 5: Shape the Muffins
Once your dough has puffed, punch it down gently and transfer it onto a floured surface. Roll the dough out to about 1 inch thick and cut out circles using a biscuit cutter or the rim of a glass. Transfer these rounds to the cornmeal-dusted sheet with enough space between them to allow for expansion.
Step 6: Second Rise
Sprinkle more cornmeal on top of the cut dough, cover loosely, and let the muffins rise again for 30 to 60 minutes. You’ll see them puff noticeably; this step is what lets the muffins achieve their airy interior waiting to be toasted to perfection.
Step 7: Cook on the Skillet
Finally, heat a large skillet over medium-low heat and lightly grease it with butter. Cook 3 to 4 muffins at a time, covered, for 6 to 8 minutes on each side until they develop that golden crust we all love. This stovetop cooking method makes the magic happen without an oven.
How to Serve Sourdough English Muffins Recipe
Garnishes
Nothing beats a simple slather of butter melting into the warm nooks and crannies of these muffins. You can also get creative with honey, jam, or your favorite nut butter to add a bit of sweetness or richness.
Side Dishes
Pair your freshly made English muffins with crispy bacon, scrambled eggs, or a fresh fruit salad for a breakfast that feels like a special occasion. Their neutral but flavorful nature complements many sides beautifully.
Creative Ways to Present
Why not turn your muffins into mini breakfast sandwiches with avocado, tomato, and a fried egg? Or slice them open and load with smoked salmon and cream cheese for an elegant brunch option. The versatility of this sourdough English muffins recipe makes every bite an adventure.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh batch, keep any leftover muffins in an airtight container at room temperature for up to two days. This way, they stay soft and ready for a quick breakfast or snack.
Freezing
For longer storage, freeze your cooked muffins in a zip-top bag for up to three months. They freeze well and thaw quickly, making them perfect for busy mornings.
Reheating
To reheat, split the muffin and toast it on a pan or in a toaster until warm and crisp. The gentle reheating revives the muffin’s texture and enhances those gorgeous nooks and crannies.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can substitute active sourdough starter for the discard, but keep in mind it might change the fermentation time slightly. Active starter is more lively, so your dough may rise faster.
Why do we use both sourdough discard and yeast?
The sourdough discard brings flavor and tang, while the instant yeast ensures a reliable and quicker rise, giving the muffins the perfect texture in less time than sourdough alone.
Is it necessary to sprinkle cornmeal?
Cornmeal is traditional and adds authentic texture while preventing sticking. If you don’t have cornmeal, semolina or flour could work as substitutes, but cornmeal gives that unmistakable crunch.
Can these muffins be baked instead of cooked on a skillet?
This recipe is designed for stovetop cooking to get the classic crust and texture. Baking will result in a different texture and crust, but it’s an option if you prefer oven baking.
How can I tell when my English muffins are fully cooked?
They should be golden brown on both sides and sound hollow when tapped. The interior will be springy but fully set without any doughiness.
Final Thoughts
I hope you feel inspired to try this Sourdough English Muffins Recipe because it truly transforms simple ingredients into something extraordinary. With every warm, tangy, chewy bite, these muffins bring a little homemade magic to your kitchen and your breakfast table. Trust me, once you make them, they’ll become a cherished favorite in your baking repertoire.
Print
Sourdough English Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes to 2 hours 15 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for Sourdough English Muffins offers a delightful twist on a classic breakfast favorite, utilizing sourdough discard to enhance flavor and texture. Lightly crisp on the outside and tender inside, these muffins are perfect for toasting and slathering with butter or jam.
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 levelled)
For Sprinkling
- 1/4 cup cornmeal
Instructions
- Mix Wet Ingredients: In a stand mixer bowl, combine the warm milk, sourdough discard, oil, egg, sugar, instant yeast, and salt to form a liquid base for the dough.
- Add Flour and Knead: Incorporate the all-purpose flour and use the dough hook attachment to mix and knead the dough for 6-7 minutes until it becomes smooth and elastic, indicating proper gluten development.
- First Rise: Cover the bowl and place it in a warm spot to let the dough rise for 60-90 minutes or until it has noticeably expanded and become airy.
- Prepare Baking Surface: Sprinkle cornmeal evenly on a large baking sheet lined with parchment paper, which will prevent sticking and add texture to the muffin bottoms.
- Shape Muffins: Punch down the risen dough and transfer it to a generously floured surface. Roll the dough into a 1-inch thick rectangle. Using a round cutter, cut dough circles and place them spaced out on the prepared baking sheet.
- Second Rise: Sprinkle cornmeal on top of the dough circles, cover them, and let them rise for an additional 30-60 minutes until puffed and slightly risen.
- Cook Muffins: Heat a large skillet over medium-low heat and lightly grease it with butter. Place 3-4 dough pieces into the skillet, making sure they don’t touch. Cover the pan and cook for 6-8 minutes on each side until the muffins are golden brown and cooked through.
Notes
- Use warm milk that is just warm to the touch, not hot, to avoid killing the yeast.
- Sourdough discard can be at room temperature; no need to feed it before using.
- Rolling the dough to an even thickness ensures even cooking in the skillet.
- Cooking on medium-low heat prevents burning the muffins before they’re cooked inside.
- These muffins are best split with a fork to retain their signature nooks and crannies ideal for holding butter and jam.
