Quick Sourdough English Muffins
Quick Sourdough English Muffins
- 2/3 cup milk
- 1 Tbsp sugar
- 2 Tbsp butter
- 1 cup sourdough starter mature
- 1 tsp instant yeast
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- Cornmeal for dusting
- Heat milk to 115F. Add the sugar and stir to dissolve. Add the butter and stir until melted. Transfer to a large mixing bowl.
- Stir in the sourdough starter. Sprinkle instant yeast and stir.
- Add one cup of flour and the salt, and mix thoroughly.
- Add another cup of flour and mix by hand. The dough should be slightly sticky.
- Turn the dough in a lightly floured work surface. Roll out 1/2″ thick and cut into 3″ circles. Collect the cut-offs, re-roll and cut.
- Transfer to a baking sheet dusted with cornmeal. Turn each miffing in cornmeal.
- Cover and let rise for 1 hour or until the muffins double in size.
- Preheat a skillet or a griddle to medium-low heat. Cast iron is best. Cook for about about 5-8 minutes per side or until the muffins are cooked through. I find they cook better if you cover the pan with a lid after you flip them.
- Remove, split and toast. Leftover muffins can be frozen for later. Just thaw them and toast before consuming.