Description
These homemade Sourdough English Muffins are soft, fluffy, and packed with a tangy flavor from the sourdough discard. Perfectly cooked on the stovetop, they boast a delightful golden crust and a tender crumb speckled with characteristic nooks and crannies. Enjoy them toasted with butter, jam, or your favorite breakfast toppings.
Ingredients
Scale
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)
- 1/4 cup cornmeal (for sprinkling)
Instructions
- Mix Ingredients: In a stand mixer bowl, combine the warm milk, sourdough discard, oil, egg, sugar, instant yeast, and salt. Mix until all the wet ingredients are thoroughly blended.
- Knead Dough: Add the all-purpose flour to the mixture. Using the dough hook attachment, knead the dough for 6-7 minutes until it becomes smooth and elastic, indicating proper gluten development.
- First Rise: Cover the bowl with a damp towel or plastic wrap and place it in a warm spot. Allow the dough to rise for 60 to 90 minutes, or until it has roughly doubled in size.
- Prepare Baking Sheet: Sprinkle cornmeal evenly over a large baking sheet lined with parchment paper to prevent sticking and add texture to the muffin bottoms.
- Shape Muffins: Punch down the risen dough to release gas. Turn it onto a generously floured surface and roll it out into a rectangle about 1 inch thick. Use a round cutter or glass to cut circles from the dough, then transfer these onto the prepared baking sheet.
- Second Rise: Sprinkle more cornmeal over the tops of the dough rounds. Cover them again and let them rise for another 30 to 60 minutes, or until the muffins are noticeably puffed.
- Cook Muffins: Heat a large skillet over medium-low heat and lightly grease it with butter. Place 3 to 4 muffins in the skillet, spacing them apart. Cover the skillet and cook the muffins for 6-8 minutes on each side, flipping carefully, until they are golden brown and cooked through.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- If you don’t have sourdough discard, you can substitute an equal amount of active sourdough starter or use all commercial yeast, but flavor may vary.
- Cooking on medium-low heat ensures the muffins cook through without burning the outside.
- Use a round cutter about 3-4 inches in diameter for classic English muffin size.
- To check doneness, the muffins should sound hollow when tapped on the bottom.
- Leftover muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
