SOURDOUGH ENGLISH MUFFINS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

SOURDOUGH ENGLISH MUFFINS RECIPE | ALLRECIPES



Sourdough English Muffins Recipe | Allrecipes image

Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.

Provided by mekebby

Categories     Bread    Yeast Bread Recipes    English Muffin Recipes

Total Time 9 hours 15 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 10 4-inch muffins

Number Of Ingredients 8

1 cup milk
½ cup sourdough starter
2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup unbleached all-purpose flour
1 tablespoon cornmeal, or as needed

Steps:

  • Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
  • Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
  • Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
  • Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
  • Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

Nutrition Facts : Calories 151.9 calories, CarbohydrateContent 30.4 g, CholesterolContent 2 mg, FatContent 0.9 g, FiberContent 1.1 g, ProteinContent 4.9 g, SaturatedFatContent 0.4 g, SodiumContent 255.7 mg, SugarContent 2.7 g

SOURDOUGH ENGLISH MUFFINS RECIPE - FOOD.COM



Sourdough English Muffins Recipe - Food.com image

Found this recipe on the internet, unfortunately I can't remember where. These take some advance planning, however they are delicious and easy to make! I've made them in my little galley on the sailboat. To ensure that muffins are done inside, be sure to bake them on a very low heat. If using english muffin rings a cookie sheet can be placed over the top after turning them once.

Total Time 12 hours 30 minutes

Prep Time 30 minutes

Cook Time 12 hours

Yield 18 muffins

Number Of Ingredients 8

1 cup proofed sourdough starter
2 tablespoons honey
2 cups milk, from reconstituted powdered milk (or regular milk)
4 cups unbleached white flour
1 teaspoon baking soda
1 -2 cup unbleached white flour
2 teaspoons salt (preferably sea salt)
1/4 cup cornmeal, for sprinkling

Steps:

  • Night Before:.
  • Mix starter, honey and milk in mixing bowl until smooth.
  • Add 4 cups flour, mixing in 2 cups at a time.
  • Mix only until the flour is thoroughly wet.
  • Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
  • Next Morning:.
  • Stir down mixture.
  • Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
  • Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
  • Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
  • Roll dough on floured board to about 1/2 inch thick.
  • Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
  • Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
  • Sprinkle corn meal over tops of muffins.
  • Allow to rise in warm place, covered, for about an hour or until risen again.
  • Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.
  • Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
  • Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
  • Look like store bought . . . taste even better!

Nutrition Facts : Calories 157, FatContent 1.4, SaturatedFatContent 0.7, CholesterolContent 3.8, SodiumContent 343, CarbohydrateContent 31, FiberContent 1.1, SugarContent 2, ProteinContent 4.6

More about "sourdough english muffins recipes"

SOURDOUGH ENGLISH MUFFINS RECIPE: HOW TO MAKE IT
This recipe was a winner in a local newspaper contest years ago and has become a family favorite. The muffins are fun to make on a griddle and delicious to eat.
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Cuisine Europe, British
Calories 127 calories per serving
  • In a large bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight. , Combine the milk powder, sugar, salt and 1/2 cup flour. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky, about 2-3 minutes, adding more flour if needed. , Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Greased baking sheets and sprinkle with 2 tablespoons cornmeal. Place muffins 2 in. apart on prepared baking sheets. Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes. , In a lightly greased griddle or electric skillet, cook muffins at 275° for 10 minutes. Turn and cook 10-15 minutes longer or until golden brown. Split with a sharp knife or a fork and toast if desired. Serve with butter, jam or honey.
See details


SOURDOUGH ENGLISH MUFFINS RECIPE - NYT COOKING
Bring a little tang to classic English muffins with this naturally leavened dough, which develops deeper flavor thanks to a longer fermentation than most sourdough breads. While most English muffin recipes call for dairy for tenderness, this one gets its texture — and flavor — from the spongy sourdough, and a final steaming to achieve that quintessentially soft exterior. Take your breakfast sandwich or tuna melt game up a notch with these big and fluffy stovetop muffins.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
  • When fully cool, about 1 hour, remove muffins and pierce each around the middle with a fork to perforate. When ready to eat, peel muffins apart, toast and slather with butter. Store remaining muffins in a separate bag or resealable container in the refrigerator. These are best enjoyed fresh, but can be refrigerated for 2 to 3 days, then toasted.
See details


SOURDOUGH ENGLISH MUFFINS RECIPE - NYT COOKING
Bring a little tang to classic English muffins with this naturally leavened dough, which develops deeper flavor thanks to a longer fermentation than most sourdough breads. While most English muffin recipes call for dairy for tenderness, this one gets its texture — and flavor — from the spongy sourdough, and a final steaming to achieve that quintessentially soft exterior. Take your breakfast sandwich or tuna melt game up a notch with these big and fluffy stovetop muffins.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
  • When fully cool, about 1 hour, remove muffins and pierce each around the middle with a fork to perforate. When ready to eat, peel muffins apart, toast and slather with butter. Store remaining muffins in a separate bag or resealable container in the refrigerator. These are best enjoyed fresh, but can be refrigerated for 2 to 3 days, then toasted.
See details


SOURDOUGH ENGLISH MUFFINS RECIPE - CULTURES FOR HEALTH
From culturesforhealth.com
  • Cook an additional 16 minutes on the other side. Check that cooking is complete by either splitting muffin or inserting a cooking thermometer into the side and into the middle. It should read 180-200ºF.
See details


BEST SOURDOUGH ENGLISH MUFFINS RECIPE - FOOD.COM
Nothing beats homemade muffins fresh off the griddle. These are light and airy. The recipe calls for 1 package dry yeast, depending on how active your sourdough is you may choose to eliminate it. As all sourdough is somewhat different experiment and see what works best for you. I use an Alaskan sourdough recipe. For mixing the dough I used my Kitchenaid Mixer and dough hook. This recipe comes from Best of the Best from Alaska Cookbook and I have made minor adjustments for personal taste.
From food.com
Reviews 5.0
Total Time 16 hours 30 minutes
Calories 124.6 per serving
  • Note: The preparation time includes feeding the starter overnight.
See details


SOURDOUGH ENGLISH MUFFINS RECIPE RECIPE | EPICURIOUS
These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.
From epicurious.com
Reviews 3.4
  • Let rest for about 20 minutes to ensure the inside is fully cooked before cutting.
See details


SOURDOUGH ENGLISH MUFFINS | KING ARTHUR BAKING
Find what you need in our sourdough baking guide. To shorten cooking time, use a lidded electric fry pan heated to 325°F. Cook the muffins for about 10 minutes without the lid (or until they're nicely browned), turn them over, and add the lid. Don't set the lid on tight; leave a small opening for any steam to escape.
From kingarthurbaking.com
See details


SOURDOUGH ENGLISH MUFFINS - EASY OVERNIGHT RECIPE ...
From littlespoonfarm.com
See details


SIMPLE SOURDOUGH ENGLISH MUFFINS RECIPE — LEAVENLY
Dec 13, 2020 · If you're cooking on a cast iron skillet, preheat your skillet over low or medium-low heat for several minutes (better to start your heat on the low side than on the high side!). Place muffins in skillet, six at a time, and cook for 5-7 minutes or until golden brown. Check undersides every minute.
From leavenly.com
See details


SOURDOUGH ENGLISH MUFFINS {WITH A DISCARD VERSION TOO ...
Oct 13, 2020 · Heat a skillet or frying pan and dust with corn meal. Place 4 English Muffins into the skillet at once and cover. Cook on medium heat for around 6 minutes before flipping them and cooking on the other side. Once they've cooled a little, split them and spread with butter and jam!
From pantrymama.com
See details


SOURDOUGH ENGLISH MUFFINS - RED STAR® YEAST
In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. Add sourdough starter, warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 4 minutes. Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough.
From redstaryeast.com
See details


SOURDOUGH ENGLISH MUFFINS - BAKING SENSE®
May 18, 2020 · Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time.
From baking-sense.com
See details


SIMPLE SOURDOUGH ENGLISH MUFFINS RECIPE — LEAVENLY
Dec 12, 2020 · Place muffins in skillet, six at a time, and cook for 5-7 minutes or until golden brown. Check undersides every minute. Dust tops lightly with cornmeal and flip, cooking 5-7 minutes more. If you're cooking on an electric griddle, preheat to 300°F. Place muffins on griddle and reduce heat to 275°F.
From leavenly.com
See details


THE BEST SOURDOUGH ENGLISH MUFFINS (SIMPLE TRADITIONAL RECIPE)
Mar 13, 2020 · These healthy, homemade sourdough English muffins are the perfect use for your extra sourdough starter. Cooked to perfection in a frying pan and filled with the expected nooks and crannies, these muffins are amazing toasted and topped with butter and jam for breakfast, or filled with your favorite sandwich items for a quick lunch.
From traditionalcookingschool.com
See details


SOURDOUGH ENGLISH MUFFINS - IN JENNIE'S KITCHEN
Mar 27, 2018 · After making these Sourdough English Muffins, I don’t think I’ll ever go back to the original yeast-based recipe. Lovely as those muffins are, this starter version takes them to a whole new level. The resulting English muffins are so light, filled with air pockets galore, I swear they rival the Thomas’ English Muffins I grew up eating.
From injennieskitchen.com
See details


SOURDOUGH ENGLISH MUFFINS - JONESINFORTASTE.COM
May 05, 2020 · Sourdough English Muffins are a delicious use for sourdough starter discard removed when feeding and easy enough for novice bread makers.You can even turn the dough into an incredibly tasty breakfast bread instead of individual muffins! Note: This recipe received a major update in 2020 with lots of new tips and tricks, a variation for a bread loaf, and more.
From jonesinfortaste.com
See details


SOURDOUGH ENGLISH MUFFINS | THE FRESH LOAF
The KA recipe for sourdough English muffins is one of my favorites. It has been a few months since I last made any, so maybe I should get a batch going in the near future. PMcCool. Log in or register to post comments; Floydm. June 1, 2007 - 10:28am. Those look great. Those look great.
From thefreshloaf.com
See details


10 SOURDOUGH DISCARD RECIPES TO MAKE WITH YOUR EXTRA STARTER
Feb 19, 2021 · Sourdough English Muffins This Sourdough English Muffin recipe requires a little bit of preparation, but it’s a great way to turn your sourdough discard into a winning dish. After feeding the discard and letting it rise overnight, you’ll mix the dough, form the muffins and let them double in size for about 45 minutes.
From tasteofhome.com
See details


SOURDOUGH ENGLISH MUFFINS - A CHICK AND HER GARDEN
Mar 18, 2021 · Sourdough English Muffins. In my, not so patient, wait to make Sourdough Bread with my new Sourdough Starter, I’ve decided to try homemade Sourdough English Muffins! I just couldn’t sit and look at that frothy sweet goodness anymore without incorporating it into something in my kitchen!
From achickandhergarden.com
See details


EASY WHOLE WHEAT SOURDOUGH ENGLISH MUFFINS - AN OREGON COTTAGE
Mar 09, 2021 · Transfer the dough to the bowl of a stand mixer or a large mixing bowl if stirring by hand. Add baking soda, salt, and 1/4 cup flour to the dough and mix together. Knead with the mixer (or by hand) for 3-4 minutes, adding another 1/4-1/3 cup of flour gradually (1-2 tablespoons at a time) during the kneading process.
From anoregoncottage.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »