English muffins are an any-time-of-the-day kind of food. You can eat them first-thing in the morning, slathered with fresh butter or in the afternoon with smashed avocado. Use them to mop up runny eggs or top them with chicken, vegetables, and cheese for an open-faced sandwich. English muffins, especially sourdough english muffins, also make a great base for party snacks!
I grew up on Thomas’ English Muffins – regular, whole wheat, honey wheat, etc., and I still have a soft spot for their “nooks and crannies”. I remember my dad carefully instructing my sister and me to use a fork – never a knife – to split the muffins in two, giving us maximal jagged surface area for spreading whipped butter and cherry preserves.
These sourdough english muffins are easy + inexpensive to make and are thoroughly layered with flavor and texture. I opt to toast before eating, but they are just as delicious warm from the pan.
- ½ cup (100 grams) sourdough starter
- 1 tablespoon (20 grams) honey
- 1 tablespoon (20 grams) sugar
- 1 cup (240 grams) milk
- 3 cups (380 grams) all purpose flour
- ½ teaspoon (5 grams) kosher salt
- ¼ cup (40 grams) cornmeal for dipping and coating dough
12-14 hours before baking (the night before)
Add the sourdough starter, honey, sugar, milk, flour, and salt to a bowl and mix evenly. Let sit for 30 minutes.
Knead for 5 minutes. I like to use a stand mixer, but you can knead by hand if you prefer. The dough will be sticky.
Let the dough sit at room temperature for 12-14 hour overnight.
morning of baking
Divide the dough evenly into 10 pieces. Shape each piece into a round by repeatedly turning it under itself and pinching it together on the bottom.
Place cornmeal in a shallow bowl and roll the top of each muffin in the cornmeal, cover with plastic wrap, and let rise at room temperature for an hour.
Preheat a non-stick skillet over medium-low heat. Place muffins into the skillet, 3-4 at a time. Cook for 5 minutes with the cornmeal side down, flip, and then cook for another 5 minutes.