Sourdough muffins are a delicious and simple muffin that you will definitely want to add to your weekly meal rotation. Don’t think you only need to eat them for breakfast! They’re great for sandwiches and even used in place of sliced bread for French toast!
The process of making these sourdough English muffins is very simple. Toss all your ingredients into a mixing bowl or the bowl of your stand mixer. Mix them up and let them sit on your counter 8-12 hours to “sour” or ferment. Your mixture will double in size.
You will notice that in this recipe I use molasses. It gives the dough an earthy sweetness that pairs so well with the sourness of the dough. If you do not want to use molasses, feel free to use honey or organic brown rice syrup.
Once your dough has doubled, preheat a cast iron skillet over medium. I love to fry these in coconut oil, but feel free to use the oil of your choice.
Next, mix together 1/4 cup of flour and 1/4 cup of cornmeal. Scoop a spoonful of the batter at a time into the flour mixture and give it a little shake so that it clings to the dough. Do this with as many muffins as you can fry in your pan at one time.
Fry your dough until each side is browned. Don’t feel compelled to turn the heat up. Cooking them too hot will leave your center doughy. Place the muffins in an oven at 300 degrees Fahrenheit while the others cook, or for 10 minutes. This will make sure they are cooked through the center.
That’s it! Delicious English muffins that didn’t cost you a fortune for a 6 pack!
Sourdough English Muffins
These sourdough English muffins are so tasty, and not the least bit fussy like most recipes!
Ingredients
- 2 1/4 cups of AP flour
- 1 teaspoon salt
- 1 TBSP molasses *
- 1 cup water
- 1/2 cup fed sourdough starter
- For Dusting:
- 1/4 cup of AP flour
- 1/4 cup of cornmeal
- 4-6 TBSP coconut oil for frying
Instructions
- Mix the first 5 ingredients in your stand mixer or a bowl. You will know it is well mixed, when the molasses is completely combined and doesn't make the dough appear marbled. Let sit covered for 8-12 hours.
- Preheat a cast iron skillet over medium heat and add your oil. Combine your cornmeal and reserved flour for dusting in a separate dish. Scoop large spoonfuls of your dough (about the size you would want an English muffin to be) and drop them into your dish for dusting. Shake the dish around to coat them well.
- Fry your dusted dough on both sides until they are browned. Do not let your pan get too hot. This will burn the outside of the dough, but leave the inside raw.
- Pop them into an oven set to 300 degrees Fahrenheit for 10 minutes. You can pop them in while you are still frying the remainder of the dough.
- Slice them in half and enjoy!
Notes
* Molasses is wonderful in this recipe. It gives the batter an earthy sweetness that is not overpowering. If you do not want to use molasses, substitute honey or organic brown rice syrup.