Sourdough English Muffins Recipe | Yummly
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Sourdough English Muffins

JONESIN' FOR TASTE(5)
KbMystik: "Excellent! These are so easy to make and the flav…" Read More
7Ingredients
50Minutes
130Calories
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Sourdough English Muffins

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Ingredients

US|METRIC
12 SERVINGS
  • 1/2 cup sourdough starter
  • 1 cup milk
  • 2 3/4 cups all purpose flour
  • 1 Tbsp. sugar
  • 3/4 tsp. salt
  • 1 tsp. baking soda
  • cornmeal (for dusting)
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    NutritionView More

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    130Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories130Calories from Fat9
    % DAILY VALUE
    Total Fat1g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol<5mg1%
    Sodium280mg12%
    Potassium80mg2%
    Protein4g8%
    Calories from Fat9
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber<1g4%
    Sugars2g4%
    Vitamin A0%
    Vitamin C0%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(5)

    Reviewer Profile Image
    KbMystik 2 months ago
    Excellent! These are so easy to make and the flavor is so good. I lightly greased my electric griddle with coconut oil and cooked them at 250 for 8 minutes each side. They turned out perfect. Super soft in the middle and perfectly crunchy on the outside. Way better than store bought!
    Reviewer Profile Image
    Brent Jones 2 years ago
    Great flavor. Good recipe for using sourdough
    Reviewer Profile Image
    Queryl Arboretus 2 years ago
    I started a batch last night and it exceeded my expectations. I had a lot of starter, so for the initial dough, I used 1 c. of starter and 1 1/2 c. of flour. It turned out great *and* I'm not swimming in starter! Thanks for sharing your recipe!
    Reviewer Profile Image
    Katie 2 years ago
    I’ve spent a few tries tweaking this recipe to get a nice fluff, rather than a dense muffin. My apt is usually dry and cool, with an average kitchen temp of 68-70. The biggest impact was by resting the cut muffins for about 2 hours to let the yeast build up more air bubbles. I also skipped the towel and covered the pan with another, inverted, baking tray.
    Reviewer Profile Image
    Stacy Johnstone 5 years ago
    I've made this recipe a couple times now and I love it. I'm curious -- can I make it to the point where the muffins have been cut and are resting and then leave them to be cooked the next morning? Maybe they can be refrigerated? I'm sure I'm not alone, but I'd love to have them ready to go on the skillet without have to set my alarm to get up and make them before everyone gets out of bed ;-)

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