Best Sourdough English Muffins
"Nothing beats homemade muffins fresh off the griddle. These are light and airy. The recipe calls for 1 package dry yeast, depending on how active your sourdough is you may choose to eliminate it. As all sourdough is somewhat different experiment and see what works best for you. I use an Alaskan sourdough recipe. For mixing the dough I used my Kitchenaid Mixer and dough hook. This recipe comes from Best of the Best from Alaska Cookbook and I have made minor adjustments for personal taste."
photo by dazeeto
- Ready In:
- 16hrs 30mins
- Ingredients:
- 13
- Yields:
-
18 muffins
ingredients
directions
- The night before, feed sourdough starter as you normally do.
- The next morning take out 1/2 cup starter for use in the muffins.
- Sprinkle yeast and sugar over 1/4 cup warm water.
- Allow yeast to become bubbly.
- Heat milk to lukewarm, add remaining 1 cup water, sourdough starter, baking soda, salt and yeast to large mixing bowl.
- Add half the flour and beat well with electric mixer or a wooden spoon.
- Cover bowl and let rise to double in bulk, this depends on the weather but takes approximately 45 minutes to 1 hour.
- Add melted butter and remaining flour beating and kneading thoroughly.
- Cover and again allow to rise until double, approximately 45 minutes.
- Turn dough out on board dusted slightly with flour and either corn meal, oat bran or wheat germ.
- Flatten with rolling pin to 3/4-inch thickness.
- Cut with a 2-1/2 inch diameter cutter, place on cookie sheets that have been sprayed with non-stick cooking spray.
- Allow muffins to rest and rise for about 15 minutes or until light.
- Spray griddle or heavy skillet with non-stick cooking spray and preheat until water sizzles when dropped on griddle.
- Cook the muffins on preheated griddle for approximately 15 minutes, turning several times.
- When ready to serve, split in half with fork, toast lightly and top with favorite toppings.
- Note: The preparation time includes feeding the starter overnight.
Questions & Replies
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hi, can you please advise if the muffins be baked in an oven?
Reviews
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Thank you, thank you, thank you for this wonderful recipe! Lots of little nooks and crannies to trap the butter! I cheated for the "starter" and used the overnight method in recipe #271717 which is a fantastic loaf of bead in case you're interested. I also used my bread machine but only made 1/2 batch so it wouldn't ooze out of the pan! I rolled out and cut some of the muffins but ended up simply rolling the dough into a ball with my hands and flattening them before placing on the cornmeal dusted sheet to rise. The hand rolled ones were beautiful but the rolled and cut ones did not rise well. For the life of me I can't figure that one out! Anyway, this is the best English Muffin recipe and I can't wait to surprise my kids when they visit! Not like store bought...better. Thanks. -
I have made these many times now and they just get better every time! As the sourdough starter gets older, the muffins get more and more awesome. These rise up beautifully and are literally picture perfect. I always end up with about 19 beautiful muffins, and 1 "special" one that I have to eat right away so the other muffins don't make fun of it. I cook them on a griddle at 400, turning them often so they are cooked through. I once messed up and added all flour and butter at the same time and it was still good (but they are lighter if you do it right). I've also added a little more sugar and dried blueberries. -
I've tried several recipes for whole wheat English muffins and this is one of the best so far. I didn't plan ahead so couldn't feed my starter the night before. I took it out of the fridge in the morning and made the muffins in the afternoon. Subbed instant yeast for the active dry, eliminated the 1/4 cup of water, and mixed the instant yeast in with the first half of the flour. The dough was too sticky to knead without an additional 1/2 cup of flour that resulted in a soft, tacky, but not sticky dough. I got distracted after cutting out the muffins and they proofed for almost 2 hours, with no ill effect. Cooked them in an electric skillet set at 290° with the cover on and vent open, for 6 minutes on each side. My yield was 10 muffins, not 18. -
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Oh my gosh--the best sourdough muffins I have ever had. LOVE THEM! Just had one warm and then lightly toasted with butter. Out of this world. My starter is very young but these are sooooo good. Got 20 using a 2 3/4 inch cutter. -
I love the flavor and texture of these... I cook them in a cast iron skillet a few at a time, since I don't have a griddle... My only real problem is that the first ones are gorgeous and tall like English muffins should be, but the second half of them are flat... every time. They still taste good, but they are about half as tall as the first half. I'm not sure what I'm doing wrong with these. I did find that I needed to put mine on corn meal rather than an oiled cookie sheet to avoid sticking. Any suggestions on the height issue would really be appreciated. Thanks!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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