English muffins are a favorite in our house for breakfast, little sandwiches and even dessert with a little cinnamon sugar and honey 😏. This english muffin recipe using sourdough starter is simple and delicious, and the best part -- no oven!
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These english muffins are easy, light and fluffy! Make the dough the night before, then cut the dough and make them the next morning. Our favorite ways to eat them are with butter and fruit preserves, with honey and cinnamon sugar, or they also make great bread for little finger sandwiches (our favorite is ham and swiss). To keep them fresh and soft for about 5-6 days after making, I keep mine wrapped in a tea towel on our cake plate covered by the glass lid. Being covered keeps them moist, and the tea towel keeps them from getting soggy.
I make some kind of sourdough recipe every weekend so my routine is to take Sergio (my sourdough starter) out of the fridge Friday morning so he gets all warmed up and bubbly. Then I feed him Friday evening and leave him covered with a tea towel overnight. By Saturday morning he is all active and ready to use. For this recipe, I make the dough Saturday evening, let the dough proof and rise overnight on the counter, and cut and make the muffins Sunday morning.
Don't have a sourdough starter yet? Learn How to Make Sourdough Starter from Scratch.
SOURDOUGH ENGLISH MUFFINS
Yields: about 12 muffins
Cook Time: 12 min.
Two Days Before Cooking
Remove starter from fridge the morning before making dough.
Feed your starter that evening and leave on the counter overnight covered by a tea towel. (Remember to feed according to how much you will use to make sure you don't run low on your starter 😉)
Day Before Cooking
The next evening or late afternoon, make the dough by mixing the starter, honey, milk, flour and salt in a glass or ceramic bowl.
Mix until all the flour is off the walls of the bowl and all ingredients are incorporated into the dough. (I use my hands to mix) Cover with a tea towel and rest for 1 hour.
Knead dough by hand or in a stand mixer with a dough hook for 5-7 minutes.
Place dough back in it's bowl, cover the bowl with tea towel and place on the counter to rise overnight (about 14 hours).
Turn dough out onto a floured surface and use floured fingertips to press the dough out until it is roughly 1/2" thick.
Cut the muffins out into 3" circles. You can use a biscuit cutter, but if you're like me and don't have a biscuit cutter, you can lightly flour the mouth of a mason jar and press firmly down on the dough to cut out the muffins. (remember to re-flour the mouth every 2-3 cutouts.
Place your muffins on parchment paper lightly dusted with cornmeal and sprinkle more cornmeal on top of each muffin.
Cover muffins with a tea towel and let rest on the counter for 1 hour.
Heat a non-stick skillet over low heat. Once heated, place muffins about 1" apart on skillet. Cover and cook for 5 minutes. Turn the muffins over, cover and cook for an additional 5 minutes. Cook 1-2 more minutes as needed on either side until the center of the muffins are 200°F.
Remove muffins from skillet and place on rack to cool for 10-15 minutes before enjoying.
What are your favorite ways to eat english muffins? Tell me in the comments.