Soft & Puffy Sourdough English Muffins (Easy Overnight)
These soft and fluffy sourdough English muffins are gently fermented overnight for extra flavor and a light, airy texture. Cooked on the stovetop, they develop a golden crust with tender insides and classic nooks and crannies, perfect for breakfast sandwiches or toasting with butter and jam.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Biscuit cutter
- Baking tray
- Non-stick skillet or griddle
- Wire cooling rack
Ingredients
- 3 cups all-purpose flour
- ¾ cup active sourdough starter
- ¾ cup milk room temperature
- 1 tablespoon honey or sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter melted
- Cornmeal for dusting
Instructions
- In a large bowl, mix the sourdough starter, milk, honey, and melted butter until combined.
- Add the flour and salt and stir until a soft, slightly sticky dough forms.
- Cover the bowl and let the dough rest at room temperature overnight (about 10-12 hours).
- Turn the dough out onto a lightly floured surface and gently pat it to about ¾-inch thickness.
- Cut out rounds using a biscuit cutter and lightly dust both sides with cornmeal.
- Place the muffins on a lined tray, cover, and let rest for 30-45 minutes until slightly puffy.
- Heat a non-stick skillet or griddle over low heat and lightly grease it.
- Cook the muffins for 6-8 minutes per side, flipping once, until golden brown and cooked through.
- Transfer to a wire rack and cool completely before splitting with a fork.
Notes
Nutritional Info (per muffin, approx.)
- Calories: 190
- Carbohydrates: 34 g
- Protein: 6 g
- Fat: 3 g
- Fiber: 2 g
