Search Results: muffins

Sourdough Blueberry Cinnamon Muffins

Sourdough Blueberry Cinnamon Muffins

Sourdough Blueberry Cinnamon Muffins are quickly becoming a favorite at our house. The sourdough makes it a dense, yet tender muffin, and the addition of cinnamon brings on a whole new flavor as well as color. Our middle daughter and her family are always excited 

Sourdough Banana Nut Muffins

Sourdough Banana Nut Muffins

Enjoy these deliciously moist Sourdough Banana Nut Muffins for a weekend brunch or to make ahead for a grab-and-go weekday breakfast. Filled with bananas, English walnuts, and topped with coconut to give the muffins a nice crunchy top.

Cranberry Muffins with Black Walnuts

Cranberry Muffins with Black Walnuts

I like to make Cranberry Muffins with Black Walnuts during the holidays. They make great gifts for your loved ones, especially those on your list who enjoy eating black walnuts. Continue reading Cranberry Muffins with Black Walnuts

Cinnamon Spice Applesauce Muffins

Cinnamon Spice Applesauce Muffins

This recipe for Cinnamon Spice Applesauce Muffins is perfect for Autumn Weekends. Sweet, tender muffins full of applesauce flavor and cinnamon spices. It reminds me of a recipe I made when I was a girl in my first year of 4-H cooking, baking with my 

Cranberry Fig Muffins

Cranberry Fig Muffins

I love serving muffins to my family, especially during the holidays or for a special brunch. These Cranberry Fig Muffins are perfect for Thanksgiving or Christmas. They are filled with cranberries, dried figs, warm spices, and English walnuts. They do well in the freezer. Plus, 

Sourdough English Muffins

Sourdough English Muffins

If you’ve visited this site very often, you probably know by now that I LOVE sourdough, and I love Sourdough English Muffins. Click to Tweet

If you’ve visited this site very often, you probably know by now that I LOVE sourdough, and I love Sourdough English Muffins. They are so easy to make and so good to eat. We enjoy them with butter and jelly, and also for breakfast in egg and bacon sandwiches.

(Recipe slightly modified on 1/15/22.)

I’ve actually named my starter “Bertha”, something my granddaughter finds quite funny. When she visits she often asks how Bertha is doing. But then, she LOVES sourdough, too.

Sourdough Starter

“Bertha” was born June 2013, so she is now technically nearing her 9th birthday. And so is my granddaughter. No wonder there is an affinity there!

 

Ingredients for English Muffins

  • “fed” sourdough starter (a fed starter should be active–nice and bubbly)
  • warm water
  • butter, at room temperature
  • granulated sugar
  • instant yeast (This is optional. If your starter is good and active you shouldn’t require yeast. But if you want to ensure rising time in a “timely manner” go ahead and use some instant yeast to help things along.)
  • kosher salt
  • nonfat dry milk
  • whole wheat flour
  • all-purpose flour
  • cornmeal for coating

 

Instructions for this Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Dough

In a large mixing bowl combine your bubbly starter, warm water, softened butter, granulated sugar, instant yeast, kosher salt, dry milk powder, whole-wheat flour, and 2 cups all-purpose flour. Mix well.

Gradually add enough remaining all-purpose flour and knead to form a smooth dough. You can use your stand mixer with dough hook, or knead by hand on a floured surface. Your choice. Knead for 5-7 minutes until dough is smooth and elastic.

Rising Dough for Sourdough English Muffins

Place the kneaded dough in a greased bowl, cover, and allow to rise for 1-2 hours until noticeably puffy. Gently deflate the dough, and turn out onto a lightly floured surface. Cover and allow to rest for 15 minutes to relax the gluten.

 

Make the English Muffins

Divide the dough in half. Roll each portion 1/2″ thick and cut in 4″ rounds until all of dough is used. I use a round measuring cup that works perfect for the size of my English muffins. If you have a large enough biscuit cutter, you could also use that. Repeat rolling and cutting with the remaining dough.

Place Muffin Rounds on a Baking Sheet with Cornmeal

Place the rounds, on baking sheets sprinkled with cornmeal, 12 per sheet. Sprinkle rounds with additional cornmeal. Cover and let rise 1 hour until light and puffy.

Transfer rounds to a preheated griddle on low heat. Cook the muffins for 5 minutes, and then place the bottom of a large cookie sheet on top to help flatten the muffins. Cook for an additional 5 minutes.

Cooking English Muffins on the Griddle

Turn muffins and cook for another 5 minutes, being careful not to burn the sides. Remove the muffins from the griddle and cool on a wire rack.

As an extra precaution, to make sure the muffins are cooked through to the middle, I’ll place the muffins on a baking sheet in a 325 degree oven and bake for 5-10 minutes.

Cooked Sourdough English Muffins

Store in zip bags for up to a week or freeze for longer storage. Makes 16-18 muffins.

My adventures with sourdough has led me to try many sourdough bread recipes–including these Sourdough English Muffins. Yes, the process takes awhile, but they are so easy to make and so good to eat. Our middle daughter actually prefers them over the softer kind you can buy at the grocery store. 

Browse more Sourdough Recipes Here.

 

Recipe for Sourdough English Muffins

Sourdough English Muffins

If you've visited this site very often, you probably know by now that I LOVE sourdough, and I love Sourdough English Muffins. They are so easy to make and so good to eat. We enjoy them with butter and jelly, and also for breakfast in egg and bacon sandwiches.
5 from 1 vote
Print Rate
Course: Breads, Breakfast
Cuisine: American
Keyword: Active Sourdough Starter, English Muffins, Sourdough, Whole Wheat
Prep Time: 20 minutes
Cook Time: 30 minutes
Rising Time: 3 hours 15 minutes
Total Time: 4 hours 5 minutes
Servings: 18 muffins

Equipment

Polish Pottery Bowl
Biscuit Cutter
Lodge Griddle
Baking Sheet

Ingredients

  • 1 cup "fed" sourdough starter Recipe HERE.
  • 2 cups warm water
  • 1/4 cup butter room temperature
  • 2 tablespoons granulated sugar
  • 1 tablespoon instant yeast
  • 1 tablespoon kosher salt
  • 1/2 cup nonfat dry milk
  • 1 1/2 cups whole wheat flour
  • 3 1/2-4 cups all-purpose flour
  • cornmeal for coating

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table.
  • In a large mixing bowl combine the active sourdough starter, warm water, softened butter, granulated sugar, instant yeast, kosher salt, dry milk powder, whole-wheat flour, and 2 cups all-purpose flour. Mix well.
  • Gradually add enough remaining all-purpose flour and knead to form a smooth dough, 5-7 minutes. Place dough in a greased bowl, cover, and let rise for 1-2 hours until noticeably puffy.
  • Preheat oven to 325 degrees. Gently deflate the dough, and turn out onto a lightly floured surface. Cover and allow to rest for 15 minutes to relax the gluten. Divide the dough in half.
  • Roll one of the halves 1/2" thick and cut in 4" rounds until all of dough is used. Repeat with the remaining dough.
  • Place the rounds, on baking sheets sprinkled with cornmeal, 8-9 per sheet. Sprinkle rounds with additional cornmeal. Cover and allow to rise 1 hour until light and puffy.
  • Transfer rounds to a preheated griddle (low heat). Cook the muffins for 5 minutes, and then place the bottom of a large cookie sheet on top to help flatten the muffins. Cook for an additional 5 minutes. Turn muffins and cook for another 5 minutes, being careful not to burn.
  • Place muffins on a baking sheet and allow them to finish cooking in the preheated oven for 5-10 minutes, while you cook the rest of the muffins.
  • Repeat with the remaining muffins. When finished, allow the muffins to cool on a wire rack.
  • Store in plastic bags for up to a week or freeze for longer storage. Makes 16-18 muffins.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 176kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 431mg | Potassium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
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Refrigerator Bran Muffins

Refrigerator Bran Muffins

Make this recipe for Refrigerator Bran Muffins ahead of time and store the batter in the refrigerator for up to 3 weeks. Perfect for making your family breakfast on busy weekdays. 

Blueberry Muffins

Blueberry Muffins

My girls love these Blueberry Muffins. As do our grandchildren.  One of my favorite “grandma” moments was helping our granddaughter Emma make these muffins when she was staying with us one weekend. She loves blueberries, and she loves to cook. I called her into the 

Ham and Asparagus Quiche

Ham and Asparagus Quiche

This Ham and Asparagus Quiche is perfect for a weekend brunch or a simple evening meal in the spring or summer. Pair it with a fresh green salad and breadsticks or with fresh fruit and muffins or scones. Continue reading Ham and Asparagus Quiche

Easy Eggs Benedict

Easy Eggs Benedict

This Easy Eggs Benedict recipe is one I’ve made for special occasions, and one that always goes over so well. Our family loves it. Creamy poached eggs and thick slices of ham resting on buttered English muffins and topped with a rich, velvety, and very