200g whole milk (or water for a dairy-free version)
50g melted butter (or olive oil)
1 tsp salt
1 tbsp honey (or sugar)
450g all-purpose flour (you can substitute 50g with whole wheat flour for extra flavor)
1/4 tsp baking soda (to help the rise and make the muffins softer)
Cornmeal (for dusting)
Instructions:
Mix the Dough:
In a large mixing bowl, combine your active sourdough starter with milk, melted butter, salt, and honey. Stir to combine.
Gradually add the flour, one cup at a time, mixing until it forms a shaggy dough.
Sprinkle the baking soda over the dough and continue to mix until fully incorporated. The baking soda will react with the sourdough and give the muffins that light, airy texture.
Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and slightly elastic. It should be a bit sticky but manageable.
First Rise (Bulk Fermentation):
Place the dough in a greased bowl and cover with a damp cloth or plastic wrap. Let it rise at room temperature for 4-6 hours, or until doubled in size. You can also place it in the fridge overnight for a slower fermentation, which will enhance the flavor.
Shape the Muffins:
Once the dough has risen, turn it out onto a floured surface and gently flatten it with your hands to about 1-inch thickness.
Use a round cutter (a large cookie cutter or a glass) to cut out the English muffins, about 3-4 inches in diameter. Re-roll the dough scraps to cut out more muffins.
Prepare the Griddle:
Preheat a cast-iron skillet or griddle on low to medium heat. Dust it lightly with cornmeal (or semolina flour) to prevent sticking and to give the muffins their signature texture.
Once the griddle is hot, carefully place the muffins on it, being sure not to crowd them. You should only cook 4-6 muffins at a time depending on the size of your griddle.
Cook each side for about 5-6 minutes, or until golden brown and slightly puffed. The key is to cook them slowly, allowing the heat to rise through the muffins without burning the outside.
Cool and Serve:
Once cooked, remove the muffins from the griddle and let them cool on a wire rack.
Use a fork to split the muffins (don’t slice them with a knife — the fork creates those classic nooks and crannies). Toast them and serve with butter, jam, or whatever toppings you like.
Pro Tips:
Griddle Temperature: The key to perfect English muffins is slow, even cooking. If the muffins brown too quickly on the outside but are undercooked inside, lower the heat.
Flour Choices: Feel free to swap in some whole wheat flour for added flavor and nutrition.
Add-ins: For a fun variation, you can add ingredients like fresh herbs, cheese, or dried fruits to the dough before shaping for a unique twist.
