Follow this sourdough English muffins recipe to make a healthy base for any breakfast. With a fine crumb and classic sourdough tang, these muffins are great for toasting but also taste delicious fresh off the griddle.
When I’m baking at the dorm in college, I love to make English muffins! I’d make the dough on Saturday morning and then cook them after church on Sunday. What a lovely start to my week. This recipe works well in the dorm because it only requires 5 ingredients. You also cook the muffins in a skillet instead of the oven, making it easier to ensure that they cook properly. (Sometimes dorm ovens can be unpredictable :)) If I can make them in a dorm, you can definitely do it too!
If you bake them at the beginning of the week, you can have breakfast ready for the rest of the week. They also make yummy afternoon snacks, especially with a cup of tea and a book.
This sourdough English muffins recipe is great if you’re just learning how to bake with your starter. There is no complicated shaping process – you just roll out the dough and cut out the muffins like you would cut out sugar cookies. Read on to bake these English muffins for yourself!
Are Sourdough English Muffins healthy?
Yes, they absolutely can be! The sourdough starter helps ferment the proteins in the flour, making it easier for your stomach to digest. Honey adds sweetness and nutrients. And you can even make these muffins dairy-free by using your favorite milk alternative.
How long do Sourdough English Muffins last?
These sourdough English muffins can be stored in an airtight container in the fridge for up to a week. You could also freeze them in an airtight container for up to 3 months.
English Muffin Topping Ideas
I love how versatile these sourdough English muffins are! You can top them with whatever you like and enjoy them for any meal. Here are a few ideas to get you started:
- Fried egg, bacon, and melted cheddar cheese
- Peanut butter, banana, and honey
- Sliced avocado, salt, and pepper
- Cream cheese and sliced strawberries
- Chicken salad with spinach and tomatoes
- Cream cheese, cucumbers, and dill
Let me know your favorite English Muffin toppings in the comments section!
Tips for making Sourdough English Muffins
- To time these muffins well, I like to knead the dough the morning before I want to bake them. Then I cut them the night before, refrigerate the muffins, and cook them in the morning.
- You can easily make these muffins dairy-free. Just use your favorite milk alternative instead. Oat milk is a great option.
- Don’t rush cooking these muffins. It can be tempting to turn up the heat to cook them faster, but this won’t be effective. The muffins will get too brown on the outside while not cooking through on the inside. Be patient, cook them on low, and they’ll turn out great!
Tools you will need
You’ll need a mixing bowl, parchment paper, circle cookie cutter or mason jar lid, skillet.
Ingredients you will need
You only need 5 ingredients:
- 3 cups flour
- 1 cup milk
- 1/2 cup sourdough starter
- 1 tbsp honey
- 2 tsp salt
How to make this Sourdough English Muffins Recipe:
Mix together the flour and salt in a medium bowl. Add in the milk and honey and stir to combine.
Add in the sourdough starter. Mix to incorporate. Knead the dough for five to ten minutes. It will be slightly sticky, but this is fine. Cover the dough and let it rise until doubled in size. For me, this was about 12 hours.
Take the dough out of the bowl and place it on a sheet of parchment paper. Roll the dough out into a large circle or square. Use a circle cookie cutter (or the edge of a drinking glass or mason jar) to cut out circles from the dough. You can re-roll any scraps of dough you end up with to make a few more muffins.
Cover the muffins with a towel and let rise until they are puffy. At this point, you can either refrigerate them overnight or cook them.
Preheat a skillet to medium-low heat. Gently place 5 to 6 muffins in the skillet (if your skillet is smaller, cook fewer at a time so you don’t overcrowd them). Let cook for about 8 minutes, until softly browned on one side.
Flip the muffins and let cook another 5 minutes, until both sides have a nice light brown middle. Remove from heat and repeat with the remaining muffins. You can cut them open and toast them or just enjoy right off the griddle!
Did you enjoy this recipe?
If so, check out other breakfast recipes from the Kitchen Counter! Here are a few of my favorites:
- Healthy Banana Chocolate Chip Muffins
- Simple Sourdough Scones with Cinnamon
- Carrot Cake Muffins with Sourdough
Sourdough English Muffins
Follow this sourdough English muffins recipe to make a healthy base for any breakfast. With a fine crumb and springy texture, these muffins are great for toasting but also taste delicious fresh off the griddle.
Ingredients
- 3 cups flour
- 1 cup milk
- 1/2 cup sourdough starter
- 1 tbsp honey
- 2 tsp salt
Instructions
- Mix together the flour and salt in a medium bowl. Add in the milk and honey and stir to combine.
- Add in the sourdough starter. Mix to incorporate. Knead the dough for five to ten minutes. It will be slightly sticky, but this is fine.
- Cover the dough and let it rise until doubled in size. For me, this was about 12 hours.
- Take the dough out of the bowl and place it on a sheet of parchment paper. Roll the dough out into a large circle or square.
- Use a circle cookie cutter (or the edge of a drinking glass or mason jar) to cut out circles from the dough. You can re-roll any scraps of dough you end up with to make a few more muffins.
- Cover the muffins with a towel and let rise until they are puffy. At this point, you can either refrigerate them overnight or cook them.
- Preheat a skillet to medium-low heat. Gently place 2 or 3 of the muffins in the skillet (you don't want to overcrowd them). Let cook for about 8 minutes, until softly browned on one side.
- Flip the muffins and let cook another 5 minutes, until both sides have a nice light brown middle. Remove from heat and repeat with the remaining muffins. You can cut them open and toast them or just enjoy right off the griddle!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 147Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 398mgCarbohydrates 30gFiber 1gSugar 3gProtein 5g
What toppings did you enjoy on your English muffins?
Let me know in the comments section below!
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