The nooks & crannies, the fluffy subtly sweet dough that pulls apart into the perfect vessel for butter, jam, peanut butter, mini pizzas, breakfast sandwiches, and more… ENGLISH MUFFINS. These are a family staple for us, and are so easy to make from scratch with sourdough starter. Let’s go!
This recipe gets a nice long overnight ferment for extra nutritional benefits and reduced gluten. Makes them easy to digest, and a happy addition to our diet!
They are a great source of carbs and even pack 4g of protein per muffin!
You can go sweet with these and do a little butter topped with your favorite jam and peanut butter, or go for savory!
We LOVE turning these into mini pizzas! Split in half, toast, then top with marinara sauce, cheese, and whatever toppings you like! Super fun for the kids to get in the kitchen.
English muffins are a nostalgic food for me, so to be able to make them at home from scratch is a dream come true. I LOVE making these for my boys, and they are truly so EASY!
Can’t wait to hear how these go for you! Storage recommendations are in the “notes” below the recipe along with nutritional facts. ENJOY!
Overnight Sourdough English Muffins
Ingredients
- 1/2 cup active sourdough starter 100g
- 1 cup milk of any kind 245g
- 1 tbsp sugar or honey 12g
- 3 cups all purpose flour 360g
- 1 tsp salt 5g
- cornmeal optional for sprinkling
Instructions
The Night Before
- Add the starter and milk to a mixing bowl and stir until the starter is loose. Stir in the sugar or honey, flour, and salt, and mix until well combined. Cover with a towel and let it rest for 1 hour.
- Use a stand mixer or your hands to knead the dough for 5 minutes. If using a stand mixer, I use the "hook" attachment on the lowest speed.Cover the bowl of dough with a towel or lid and let it ferment overnight, until about doubled.
In the Morning
- Line a baking sheet with parchment paper and sprinkle with cornmeal if using.
- Flour a large surface lightly then turn out the dough. Sprinkle the top of the dough lightly with flour as well, then press the dough out gently with your hands until it's about 1/2" to 1" thick.
- Use a round biscuit cutter to cut rounds of dough and place them on the lined baking sheet. Cover the baking sheet with a light towel and allow to rise for 1 hour before cooking.
- Heat a nonstick skillet over medium low then sprinkle in a little more cornmeal if using. Add 4 muffins to the skillet (cornmeal side down) leaving a couple of inches between each. Cover with a lid and cook for 4 minutes. Flip the muffins over, then cook for 4 more minutes or until lightly browned on both sides and an internal temp reads 200ºF.
- Transfer muffins to a cooling rack and enjoy!
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