Sourdough English Muffins – sweet dreams kitchen

Put that sourdough starter to good use and make your own sourdough English muffins from scratch, with all the nooks and crannies you love about the store-bought ones! These muffins are perfect for breakfast, brunch, or even as a delicious snack. With their crispy exterior and soft, airy interior, they elevate any meal and are sure to impress your family and guests.

Why You’ll Love This Recipe

Easy to Make: This recipe uses simple ingredients and straightforward steps, making it perfect for both beginners and seasoned bakers.
Delicious Flavor: The sourdough starter adds a unique depth of flavor that you won’t find in store-bought muffins.
Versatile Use: Enjoy these muffins toasted with butter, topped with jam, or as the base for your favorite sandwich.
Freshness Guaranteed: Homemade means no preservatives, ensuring every bite is fresh and wholesome.
Freezable: These muffins freeze well, allowing you to enjoy them whenever you want.

Tools and Preparation

Before diving into this delightful recipe, gather the necessary tools. Having everything ready will make your baking experience more enjoyable.

Essential Tools and Equipment

Mixing bowl
Whisk
Measuring cups
Measuring spoons
Rolling pin
Cookie cutter (or glass)
Heavy-bottom skillet
Wire rack

Importance of Each Tool

Mixing bowl: A durable bowl is essential for combining ingredients thoroughly without spilling.
Heavy-bottom skillet: This ensures even cooking and prevents the muffins from burning while achieving a perfect golden crust.

Ingredients

Here’s what you’ll need to create these tasty sourdough English muffins:

For the Muffins

80 grams fed sourdough starter (100% hydration) (a little more than ⅓ cup)
½ cup (120g) warm water
2 and ½ cups (300g) all-purpose flour
1 Tablespoon (15g) granulated sugar
1 Tablespoon (15g) unsalted butter (softened to room temperature)
1 large egg (lightly beaten)
1 and ¼ teaspoon salt
corn meal (for rolling/dusting pan)

How to Make Sourdough English Muffins

Step 1: Combine Ingredients

In a large bowl, whisk together the sourdough starter and warm water until the starter is fully dissolved. Add in the all-purpose flour, granulated sugar, unsalted butter, egg, and salt. Stir until combined. Once the dough starts to become less sticky, use your hands to bring everything together into a shaggy dough.

Step 2: Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for about 5-8 minutes until smooth.

Step 3: Let It Rise

Coat a clean bowl with oil or nonstick spray. Place the kneaded dough back into this bowl, turning it to coat. Cover with a kitchen cloth and set in a warm spot for approximately 3-4 hours or until doubled in size.

Step 4: Prepare Baking Sheet

When ready to shape your muffins, dust a baking sheet generously with cornmeal. Set aside for later use.

Step 5: Shape Muffins

On a floured surface dusted with cornmeal, gently roll out the dough to about ½ inch thick. Use a cookie cutter or glass rim (about 3 inches wide) to cut out rounds of dough. You can re-roll scraps carefully once but avoid overworking the dough to keep it tender. Aim for about 8-10 rounds.

Step 6: Second Rise

Place cut rounds on the dusted baking sheet. Cover them with plastic film and let them sit in a warm spot until they puff up slightly, which should take around 1 hour.

Step 7: Cook Muffins

Preheat your heavy-bottom skillet over medium heat for about 5 minutes. Place 2-3 muffins in the pan, cooking each side for about 3-4 minutes until golden brown. An instant-read thermometer should read around 190ºF inside each muffin when done. Transfer cooked muffins to a wire rack to cool while continuing with remaining batches.

Step 8: Enjoy!

Once cool enough to handle, score around the perimeter of each muffin with a fork or cut carefully using a serrated knife. Store your muffins covered at room temperature for up to 5 days. You can also freeze them for up to 3 months—just thaw at room temperature or in the refrigerator before enjoying!

How to Serve Sourdough English Muffins

Sourdough English muffins are versatile and can be enjoyed in various ways. Whether you prefer them toasted, topped, or as part of a meal, there are endless possibilities to elevate your breakfast or snack.

Classic Breakfast Sandwich

Create a delicious breakfast sandwich with a fried egg, cheese, and your choice of turkey or chicken sausage for a satisfying morning meal.

Avocado Toast

Smash ripe avocado on a toasted muffin and sprinkle with salt, pepper, and red pepper flakes for a trendy and healthy option.

Sweet Treat

Spread almond butter or peanut butter on half of the muffin and top with banana slices for a sweet and nutritious snack.

Open-Faced Melt

Layer sliced tomatoes, fresh mozzarella, and basil leaves on your muffin; broil until the cheese is bubbly for an Italian-inspired treat.

Savory Bruschetta

Top toasted muffins with diced tomatoes, garlic, and basil drizzled with olive oil for a fresh appetizer or light meal.

Muffin with Jam or Honey

Slather your muffin with your favorite fruit jam or honey for a simple yet delightful combination that pairs well with tea or coffee.

How to Perfect Sourdough English Muffins

Perfecting sourdough English muffins takes some practice but can lead to delicious results. Here are some tips to help you achieve the best texture and flavor.

Use a well-fed starter: Ensure your sourdough starter is active and bubbly before using it; this will improve the rise and flavor of the muffins.
Knead properly: Knead the dough until it’s smooth but avoid overworking it to keep the muffins tender.
Control the temperature: Let the dough rise in a warm environment to encourage fermentation; too cold may slow down the rising process.
Preheat the skillet: A properly preheated skillet allows even cooking; don’t rush this step for best results.
Check internal temperature: Use an instant-read thermometer to ensure each muffin reaches 190ºF (88ºC) for doneness.
Cool thoroughly: Allow muffins to cool completely on a wire rack before slicing to prevent them from becoming gummy inside.

Best Side Dishes for Sourdough English Muffins

Sourdough English muffins pair beautifully with various side dishes that complement their flavor. Here are some great options to consider:

Fresh Fruit Salad: A mix of seasonal fruits adds brightness and freshness alongside your hearty muffin.
Yogurt Parfait: Layer yogurt with granola and berries for a creamy contrast that enhances breakfast time.
Scrambled Eggs: Fluffy scrambled eggs seasoned with herbs create a classic pairing that’s both filling and delicious.
Garden Salad: A light garden salad dressed in vinaigrette provides a refreshing crunch that contrasts nicely with warm muffins.
Roasted Veggies: Serve roasted seasonal vegetables such as bell peppers or zucchini for a savory side that complements any topping on your muffin.
Smoothie Bowl: A thick smoothie bowl topped with nuts and seeds offers an energizing side option packed with nutrients.
Potato Hash: Crispy potato hash mixed with onions and peppers makes for a hearty addition to enjoy alongside your muffins.
Cheese Platter: Pair assorted cheeses such as cheddar or gouda on the side for those who love savory flavors alongside their muffins.

Common Mistakes to Avoid

Making sourdough English muffins can be a rewarding experience, but there are some common pitfalls to watch out for.

Incorrect Starter Hydration: Using a sourdough starter that is not at the right hydration level can affect your dough’s consistency. Always ensure your starter is 100% hydration for the best results.
Over-Kneading the Dough: Kneading too much can make the muffins tough. Aim for a smooth texture, which usually takes about 5-8 minutes of kneading.
Insufficient Rise Time: If you don’t let the dough rise long enough, your muffins may turn out dense. Allow it to double in size, typically 3-4 hours in a warm spot.
Not Dusting Properly: Failing to dust your baking sheet and dough with cornmeal can cause sticking. Generously coat both surfaces to ensure easy handling.
Cooking at Too High Heat: Cooking on high heat can burn the outside while leaving the inside raw. Medium heat is key for even cooking; check with a thermometer for doneness.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container or bag.
Keep in the refrigerator for up to 5 days.

Freezing Sourdough English Muffins

Place muffins in a freezer-safe bag or container.
They will last up to 3 months in the freezer.

Reheating Sourdough English Muffins

Oven: Preheat to 350°F (175°C). Wrap muffins in foil and heat for about 10-15 minutes.
Microwave: Heat on medium power for about 20-30 seconds, wrapped in a damp paper towel.
Stovetop: Warm in a skillet over low heat for about 3 minutes on each side until heated through.

Frequently Asked Questions

Here are some common questions related to making sourdough English muffins.

How do I know if my sourdough starter is ready?

A healthy starter should be bubbly, have doubled in size within a few hours, and have a pleasant, slightly sour smell.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute some or all of the all-purpose flour with whole wheat flour, but it may change the texture slightly and require adjustments in hydration.

What can I serve with my Sourdough English Muffins?

These muffins pair wonderfully with butter, jam, or any spread of your choice. They also make great bases for breakfast sandwiches!

How do I store leftover Sourdough English Muffins?

Store them in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.

Final Thoughts

Sourdough English muffins are not only delicious but also versatile. You can customize them by adding herbs or spices into the dough or topping them with different spreads. Give this recipe a try and enjoy fresh muffins right from your kitchen!