Breakfast is the best and who does not love good soft yeasty muffin cooked and buttered? Or even better with jelly. Perhaps it will be made into a sandwich with a fried egg and bacon! Do not forget the decadent and one of my favorite egg’s benedicts with hollandaise sauce YUM!

There is just something so romantic about making bread. Seeing the golden little muffins cooking is so satisfying and completely worth the effort!

Now sourdough anything is the best in my opinion and these muffins are a terrific way to use sourdough discard. I like to make them in large batches and freeze half of them for the next week ahead as for them not to go bad. Now if you have a large family that will not even be necessary, but it is an option.

Here is my recipe for sourdough starter if you do not already have one- Sourdough Starter

Let’s get started!

Print Recipe

English Muffins

Homemade golden muffins, breakfast never tasted so good!

Prep Time2 15

Cook Time20

Total Time2 35

Course: Bread, Breakfast

Keyword: baking, fresh bread, sandwiches, sourdough, sourdough starter

Ingredients

7 cups flour
2 cups warm water
1 cup sourdough starter
1/2 cup milk
2 tbsp sugar
4 tbsp butter room temp
2 tbsp dry active yeast
1 tbsp salt
3 tbsp corn meal

Instructions

In a standing mixer add all the ingredients EXCEPT the cornmeal.
Using the dough hook, mix until smooth. Around 5-7 minutes. If you do not have a mixer work the ingredients in a large bowl, turn out and knead for 10 minutes.
Dough should be smooth but not tacky. Add additional flour if needed until you get the desired smooth ball.
Brush a large bowl with olive oil on the bottom and sides. Add the dough ball and cover with a tea towel for 1 1/2 hours
You can let the dough proof longer if you want. Sometimes I will proof up to 4 hours. The longer it proofs the more sourdough flavor you will get. But for a quick and still delicious rise 1 1/2 hours is perfect
The ball should have ballooned up in sized at this point.
Turn the dough out onto a floured surface.
Cut the dough in half and form into 2 loose balls.
Roll one ball out into a rope and cut into 12 pieces.
Now do the other one. After the dough is in 24 pieces roll them out and form into a small ball. Now flatten into a disc. About 3 inches thick.
Lay out 2 pieces of parchment paper and sprinkle the cornmeal. You can lay them on cutting boards or 2 baking sheets as you will need to transfer them to the oven.
Lightly cover the muffins with plastic wrap and let them rise for 45 minutes.
They will be nice and puffy!
Heat large cast iron pan or griddle on med heat. Carefully transfer a few at a time and cook for 10 minutes, flip press down lightly with a spatula and cook for an additional 10-12 minutes or until golden brown.
It is ok if they get a bit dark brown on the bottom.
Transfer to a cooling rack
Cut in half and slap a pad of butter on there. Or maybe peanut butter, honey, or make a sandwich. Endless possibilities.
Wrap individually and freeze for 2 weeks if using later. If eating immediately, store in a bowl with a lid or plastic wrap.
ENJOY!