Description
These Sourdough English Muffins are soft, tangy, and perfect for breakfast sandwiches or toast. Made with a simple sourdough starter and a few ingredients.
Ingredients
1 cup active sourdough starter
1 cup all-purpose flour
1/2 cup milk
1 tablespoon sugar
1/4 teaspoon salt
Cornmeal, for dusting
Instructions
1. In a large bowl, mix sourdough starter, flour, milk, sugar, and salt until a soft dough forms.
2. Knead the dough lightly for 5 minutes until smooth. Cover and let rest for 1 hour.
3. Divide dough into 6 portions and shape into rounds. Dust a baking sheet with cornmeal and place muffins on it.
4. Cover and let rise for 30–40 minutes until slightly puffy.
5. Preheat a skillet over medium-low heat. Cook muffins 5–7 minutes per side until golden brown.
6. Remove from skillet and cool slightly before slicing.
7. Serve warm with butter, jam, or use in breakfast sandwiches.
Notes
Store muffins in an airtight container at room temperature for up to 3 days.
Freeze cooled muffins in a sealed bag for up to 1 month.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg