Sourdough English Muffins Recipes

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SOURDOUGH ENGLISH MUFFINS



Sourdough English Muffins 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.

Provided by Galley Wench

Categories     Sourdough Breads

Time 12h30m

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!

BEST SOURDOUGH ENGLISH MUFFINS



Best Sourdough English Muffins image

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.

Provided by PaulaG

Categories     Sourdough Breads

Time 16h30m

Yield 18 muffins

Number Of Ingredients 13

1 (1/4 ounce) package dry yeast
1 teaspoon sugar
1/4 cup warm water
1/2 cup scalded milk
1 cup water
1/2 cup sourdough starter
1/4 teaspoon baking soda
1 teaspoon salt
4 cups sifted flour (I use 2 cups white flour and 2 cups whole wheat)
3 tablespoons melted butter
cornmeal
oat bran
wheat germ

Steps:

  • The night before, feed sourdough starter as you normally do.
  • The next morning take out 1/2 cup starter for use in the muffins.
  • Sprinkle yeast and sugar over 1/4 cup warm water.
  • Allow yeast to become bubbly.
  • Heat milk to lukewarm, add remaining 1 cup water, sourdough starter, baking soda, salt and yeast to large mixing bowl.
  • Add half the flour and beat well with electric mixer or a wooden spoon.
  • Cover bowl and let rise to double in bulk, this depends on the weather but takes approximately 45 minutes to 1 hour.
  • Add melted butter and remaining flour beating and kneading thoroughly.
  • Cover and again allow to rise until double, approximately 45 minutes.
  • Turn dough out on board dusted slightly with flour and either corn meal, oat bran or wheat germ.
  • Flatten with rolling pin to 3/4-inch thickness.
  • Cut with a 2-1/2 inch diameter cutter, place on cookie sheets that have been sprayed with non-stick cooking spray.
  • Allow muffins to rest and rise for about 15 minutes or until light.
  • Spray griddle or heavy skillet with non-stick cooking spray and preheat until water sizzles when dropped on griddle.
  • Cook the muffins on preheated griddle for approximately 15 minutes, turning several times.
  • When ready to serve, split in half with fork, toast lightly and top with favorite toppings.
  • Note: The preparation time includes feeding the starter overnight.

Nutrition Facts : Calories 124.6, Fat 2.5, SaturatedFat 1.4, Cholesterol 6, Sodium 168.1, Carbohydrate 21.9, Fiber 0.9, Sugar 0.3, Protein 3.3

SOURDOUGH ENGLISH MUFFINS



Sourdough English Muffins image

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.

Provided by Laurie Ellen Pellicano

Categories     breakfast, brunch, snack, breads, side dish

Time 1h

Yield 8 to 10 (4-inch) muffins

Number Of Ingredients 8

2/3 cup/150 grams sourdough starter
1 1/4 cups/300 grams room temperature water (see Tip)
2 tablespoons honey
1 tablespoon extra-virgin olive oil
4 cups/525 grams unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons fine sea salt
Polenta or coarse cornmeal, for dusting
Neutral oil, for greasing

Steps:

  • The morning before you want to enjoy your English muffins, prepare your dough: In a large measuring cup or medium bowl, whisk together starter, water, honey and oil.
  • Select a container or bowl that will hold at least 3 quarts, as this dough will grow 3 to 4 times in size. Add the flour and salt to it, making a well in the center. Pour the liquid mixture into the well and stir with your hands, clawing the mixture and flipping it occasionally until no flour streaks remain, and you are left with a dense, shaggy, wet ball. Scrape the bowl as needed to integrate sneaky flour pockets.
  • Cover loosely with a lid or inverted plate. Tuck in a warm, draft-free place and allow it to nearly quadruple in volume over the next 8 to 12 hours.
  • Dust a work surface heavily with flour. Prepare a large baking sheet by coating it with a light dusting of polenta, followed by a dusting of flour.
  • Deflate the dough by scraping it down in the bowl with a spatula. Transfer the dough to the dusted work surface. (Do not dust the surface of your dough, as you want it to stick to itself.) Using a bowl scraper, bench knife or lightly floured hands, pick up the dough from underneath, stretch and fold it like a business letter: bottom third up to the middle, top third down. Using the bowl scraper, flip your dough onto the prepared baking sheet so the folded side is now the underside.
  • Lightly flour the top surface of your dough, then grease a rolling pin with neutral oil and roll your dough out to 1/2-inch thick, using additional oil on the pin if the dough begins to stick.
  • Press a piece of plastic wrap onto the surface and tuck it around the edges of the dough to prevent it from drying out. Refrigerate the dough for at least 4 hours, or up to overnight for a more pronounced sour flavor.
  • When ready to cook, heat your largest cast-iron pan over medium-low and lightly grease with neutral oil.
  • Remove dough from the fridge, peel away plastic, lightly flour the surface of the dough and gently brush the flour to distribute evenly. Using a greased 4-inch ring cutter (or the ring top of a large Mason jar), cut the dough into muffins.
  • Place as many muffins as you can fit along the edges of your cast-iron pan (avoiding the hot center of the pan), puffy-side up. In between batches, refrigerate any muffins you are not cooking.
  • Cook undisturbed, for 6 to 8 minutes or until visibly puffed and matte like a very fluffy pancake. Once they are visibly golden on the bottom - you can take a peek - flip them and lightly press so they make full contact with the pan, then continue to cook for an additional 5 to 7 minutes until golden. It helps to give them a gentle 180-degree turn midway through cooking.
  • Transfer cooked, hot muffins to a large plastic freezer bag or sealed container and seal to steam a bit to finish. (Steaming helps make the outer crust soft and chewy.)
  • Wipe the pan dry and re-grease lightly as before. Continue cooking, transferring finished muffins to the plastic bag.
  • 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.

SOURDOUGH ENGLISH MUFFINS



Sourdough English Muffins image

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.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

2-3/4 to 3 cups all-purpose flour
1 cup water
1/2 cup Sourdough Starter
1/3 cup instant nonfat dry milk powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup cornmeal, divided
Butter, jam or honey

Steps:

  • 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.

Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

SOURDOUGH ENGLISH MUFFINS



Sourdough English Muffins 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

Time 9h15m

Yield 10

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, Carbohydrate 30.4 g, Cholesterol 2 mg, Fat 0.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 255.7 mg, Sugar 2.7 g

SOURDOUGH ENGLISH MUFFINS



Sourdough English Muffins image

This Sourdough English Muffin recipe is low effort and high satisfaction. It's made with ancient grain wheat and has plenty of nooks and crannies to hold butter and jam. Perfect for an everyday breakfast or a treat for houseguests.

Provided by Melissa Johnson

Categories     Recipes

Time 57m

Number Of Ingredients 11

Dry Ingredients
260g bread flour or all purpose flour (2 cups)
175g whole grain Kamut flour (1 1/4 cups)
6g salt (1 tsp)
~1/2 cup cornmeal for dusting the top and bottom of the muffins, and the cookie sheet
Wet Ingredients
285g warmed milk ~95F (1 1/4 cup)
150g sourdough starter ripe, floating (3/4 cup)
1 egg (~50g)
42g unsalted butter, melt separately or cut into small pieces and combine with the warm milk (3 Tbsp)
42g honey (2 Tbsp)

Steps:

  • In a large mixing bowl, whisk together the egg, chipped or melted butter, honey, and warmed milk.
  • Add the starter, salt, and flour, and mix thoroughly.
  • Cover and let rise until puffy and about twice the original size. This was about 6 hours in the oven with the light on ~80-85F; and 8-10 hours at lower room temperatures.
  • Flour your counter, scrape the dough out of the bowl onto the counter, gently press it into a rectangle, and roll the rectangle into a tube.
  • Let the dough rest about 15 minutes while you:
  • Dust a cookie sheet with cornmeal
  • Put about 1/4 cup of cornmeal on a small plate
  • Tare your scale with another small plate on it
  • Grease your English muffin rings with oil spray or butter
  • Make indents along your dough with a knife or bench scraper to mark ten pieces. If you want to weigh the pieces, they should be about 100g. Cut off a piece, and shape/roll it into a patty. Press the flat sides into the cornmeal. Place the muffin in a ring on the cookie sheet and flatten it with your fingertips until it touches the ring. Here is a video of this process.
  • Cover the cookie sheet and proof at room temperature for 1-2 hours, or proof in the refrigerator 8-10 or more hours.
  • When you are ready to bake, remove the cookie sheet from the refrigerator, uncover it, and preheat the oven to 425F (about 10 minutes).
  • Bake 12 minutes.
  • Remove from oven, flip muffins over, remove the rings, and return the sheet to the oven.
  • Bake an additional 10-12 minutes.
  • Muffins should be over 205F internal temperature, with very slight browning beginning on the sides. (You will have medium brown areas on the top and bottom of the muffins.)
  • Remember to open the muffins with a fork, rather than slice with a knife, in order to maximize nooks and crannies. Poke all the way around and then gently pry apart the top and bottom.
  • 8 Muffin Version
  • Weigh the dough for each at 125g, and cook an additional 2-4 minutes.
  • Skillet Batter Version
  • Below the Oven Baked Photo Gallery is a Skillet Batter Version Gallery
  • Add 1/4 cup of water or milk to the dough when mixing to make it scoopable.
  • At the end of the bulk fermentation, press the dough from the sides of the bowl downward with a spatula.
  • Proof with the same guidelines as the oven version, but unshaped in the bowl.
  • At the end of the proofing stage, heat a skillet with butter or oil, grease your metal rings and place them on the skillet. Sprinkle cornmeal inside the rings.
  • Scoop about 1/2 cup of the batter into each ring, sprinkle cornmeal on the top of the batter and gently smooth down the batter with a spoon.
  • Cook on medium heat for about 16 minutes each side, removing the rings when you flip. Cook time is highly variable depending on your skillet temperature. Covering your skillet and lowering the heat can help if you get too much browning with a cold interior.

SOURDOUGH ENGLISH MUFFINS



Sourdough English Muffins image

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.

Provided by Bryan Ford

Categories     Sourdough     Bread     Brunch     Breakfast     Fat Free     Soy Free     Peanut Free     Dairy Free     Tree Nut Free     Vegetarian

Yield Makes 10 English muffins

Number Of Ingredients 15

Levain build:
50 g mature sourdough starter
50 g bread flour
50 g whole-wheat flour
100 g warm water
Dough mix:
250 g bread flour
100 g all-purpose flour
50 g semolina flour, plus more for dusting
50 g whole-wheat flour
50 g spelt flour
310 g water
100 g levain
20 g salt
Cornmeal, for dusting

Steps:

  • Build the levain:
  • In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours, or until doubled in size. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.
  • Make the dough:
  • In a large bowl, mix the flours, water, levain, and salt. Using your hands, squeeze everything together and then turn the dough out onto a work surface. Knead the dough using the palm of your hand to push it forward, and then your fingers to pull it back toward your hand. Repeat this process until you have a smooth surface. Don't be afraid to rip this dough while you knead with your palm and then bring it back together again.
  • Cover the dough and let ferment at room temperature for 6 hours. Refrigerate the dough for 15 hours more.
  • Shape and proof the dough:
  • Turn the dough out on to a floured work surface and stretch the dough into a rectangle about ½-inch (1 cm) thick.
  • Line a sheet pan with parchment paper and dust it liberally with semolina and cornmeal.
  • Using about a 3- or 4-inch (7.5 or 10 cm) round baking ring or a cup, cut out about 10 circles from the dough. Place each dough circle on the prepared baking sheet. Dust the tops with a bit more cornmeal.
  • Cover the English muffins and let proof at room temperature for 1 hour.
  • Cook the muffins:
  • Heat a cast iron skillet over medium-low heat.
  • Dust the skillet with cornmeal and semolina.
  • Place the muffins in the skillet and cook for 4 to 5 minutes per side until golden brown on the top and bottom and lighter on the sides, with darker bits of cornmeal or semolina on top. The time may vary depending on your stove.
  • Let rest for about 20 minutes to ensure the inside is fully cooked before cutting.

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From thelemonapron.com


SOURDOUGH ENGLISH MUFFINS - BAKED
2022-06-20 Method. Melt the butter in a small saucepan over low-medium heat. Once the butter has melted, add the milk and honey to the pot and remove from the heat. Place the starter into a large mixing bowl, and add the milk mixture. Stir to combine. Add the flour and salt to the bowl and mix into a shaggy dough.
From baked-theblog.com


HOMEMADE SOURDOUGH ENGLISH MUFFINS RECIPE
2021-07-16 Directions. Combine the sourdough starter, sugar, warm water, flour, and salt in a bowl, and mix together with your hands. Then cover the dough and let it rest for an hour. Using either an electric mixer with a dough hook, or by hand, knead the dough for 10 to 15 minutes until it's soft and stretchy.
From mashed.com


SOURDOUGH ENGLISH MUFFINS | FEASTING AT HOME
2021-11-27 Add flour mixing until fully incorporated. Cover and let rest on the kitchen counter overnight for 10-14 hours. ( 65-70 F) In the morning knead in salt, baking soda and more flour until dough is smooth. Roll out dough and cut into rounds. Rest 1 hour on a cornmeal-lined tray. Cook on a dry cast iron pan or griddle.
From feastingathome.com


EASY SOURDOUGH ENGLISH MUFFIN RECIPE - THE GINGERED WHISK
2022-02-22 In the morning, prepare a rimmed baking sheet by sprinkling it with half of the cornmeal. Mix the baking soda, salt, and sugar into the dough. Using 2 TBSP at a time, mix in the remaining 1 cup of flour, until the dough is no longer sticky. Turn the dough out onto a lightly floured surface and roll to a 1/2" thickness.
From thegingeredwhisk.com


SOURDOUGH ENGLISH MUFFINS RECIPE | BREAD BAKING - SERIOUS EATS
2020-10-05 Spray the inside of eight 3 1/2-inch English muffin rings or round ring molds with non-stick cooking spray and place on griddle. Without stirring the batter, use a 1/3 measuring cup to evenly portion it into the rings. Cover rings with a baking sheet, reduce heat to low, and cook undisturbed for 5 minutes. Remove baking sheet.
From seriouseats.com


SOURDOUGH ENGLISH MUFFINS - BAKERS TABLE
2020-05-04 So, combine the sourdough starter and flour, adding the water as necessary to make a soft dough. Knead the soft dough about 4-5 minutes, or until smooth. Place in a clean glass bowl or plastic container and cover. Let rise in a warm place until doubled in bulk, roughly about 4 hours. Refrigerate overnight.
From bakerstable.net


SOURDOUGH ENGLISH MUFFINS RECIPE | BROD & TAYLOR
Scald the milk: Heat the milk in a small saucepan over medium low heat until bubbles form on the edges of the milk and a skin begins to form on the surface. The temperature should register between 180–185 °F / 82–85 °C. Remove from the heat and transfer to …
From brodandtaylor.com


SOURDOUGH ENGLISH MUFFINS - A CHICK AND HER GARDEN
2021-03-18 In a medium/large bowl combine your frothy starter with 2 cups of the flour and the milk. Stir to incorporate and cover with plastic. Allow this to sit for at least 8 hours. I started this in the morning, the day before, and left it to sit until the morning (about 18 hours.) Add the remaining ingredients combine.
From achickandhergarden.com


SOURDOUGH ENGLISH MUFFINS - FARMHOUSE ON BOONE
Cook in a cast iron skillet. Start the skillet really hot, add the English muffins, and turn down the heat immediately to low. Cover with a lid and allow to cook for about 5 minutes. Flip and cook through until completely done – about another 5 minutes. Place on a cooling rack for a few minutes before slicing.
From farmhouseonboone.com


SOURDOUGH ENGLISH MUFFINS - REBOOTED MOM
Add the flour, starter, salt, sugar, egg and butter to your mixer bowl. Using your dough hook, throw the mixer on slow until it starts to come together. Then flip the mixer on medium (notch 3-4) and let her go for a good 4-5 minutes. Check out the dough – it shouldn’t be too wet.
From rebootedmom.com


THE BEST HOMEMADE SOURDOUGH ENGLISH MUFFINS RECIPE
These delicious English Muffins have the taste of sourdough, without the time commitment of maintaining a starter. Cooked in a cast-iron skillet, they’re rich and fluffy and deliciously full of nooks and crannies! This English muffin recipe is one you’ll want to use again and again!
From thatbreadlady.com


AMAZING SOURDOUGH ENGLISH MUFFINS - GUBBA HOMESTEAD
Instructions. Mix together the sourdough starter, water, and flour in a glass bowl. Cover the top with a cheese cloth or lightly with plastic wrap. Allow to ferment until doubled – about 12-24 hours. The longer it sits, the more sour flavor it acquires. After …
From gubbahomestead.com


SOURDOUGH ENGLISH MUFFINS RECIPE - A WELL-SEASONED KITCHEN®
Proof yeast. In a small dish, combine sugar, water (105 – 110 degrees), and yeast. Set aside for 5 minutes. It should turn bubbly – this confirms your yeast is active (called “proofing the yeast”). Combine dry ingredients. In a medium mixing bowl, whisk together flour, dry buttermilk, salt and remaining sugar.
From seasonedkitchen.com


SOURDOUGH ENGLISH MUFFINS (SOURDOUGH DISCARD) - BAKE WITH PAWS
2021-06-08 An English Muffin is usually sliced horizontally, toasted and buttered. And it can be eaten with sweet or savory toppings. How to store English Muffins: Store in an airtight container in the fridge for up to 4 - 5 days or in the freezer up to 2 months. Thaw the frozen muffins overnight in the refrigerator and toast before eating.
From bakewithpaws.com


SOURDOUGH SPELT MUFFINS RECIPE - CULTURES FOR HEALTH
2022-06-23 Once the fermentation period is up, pre-heat oven to 425°F. Combine honey, salt, beaten eggs, and melted butter in a medium bowl. Beat until combined. Sprinkle baking soda and baking powder evenly over fermented dough. Slowly mix in leavening agents while pouring in 1/3 of the egg mixture and dried fruit or nuts, if using.
From culturesforhealth.com


SOURDOUGH ENGLISH MUFFINS - BAKING SENSE®
2022-03-15 Cover the pan and let the muffins rise until almost doubled in volume, about 1 hour. Preheat a griddle or cast-iron pan over medium-high heat. Reduce the heat to medium-low and lightly oil the pan. "Bake" the muffins for about 8 minutes …
From baking-sense.com


OVERNIGHT SOURDOUGH ENGLISH MUFFINS - BUTTER FOR ALL
2021-09-05 Let all the muffins rest for 30 minutes. Preheat a large cast-iron griddle to medium-low. Make sure it is thoroughly heated through. Add the muffins to the griddle with an inch of space around each. Cook them for 5 to 7 minutes per side. They should be golden to dark brown and fully puffed when done.
From butterforall.com


HOMEMADE SOURDOUGH ENGLISH MUFFINS - GEMMA’S BIGGER BOLDER …
2021-02-22 Place the muffins on a sheet pan that has been dredged with flour or semolina. Allow some space between them. Cover the pan loosely and proof for another 45-60 minutes. Heat a non-stick pan or griddle on medium/low heat. If you are worried the muffins might stick, rub a little oil or butter on the pan.
From biggerbolderbaking.com


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