📝 About This Recipe
Experience the architectural wonder of a true English muffin, characterized by a wild, porous interior designed to trap pools of melted butter. This recipe utilizes a high-hydration fermented batter method, allowing for a long, slow rise that develops complex, tangy flavors and those iconic cavernous air pockets. Unlike stiff dough versions, this pourable batter creates a delicate, honeycomb crumb that toasts to a perfect, shattered-glass crispness.
🥗 Ingredients
The Fermented Sponge
- 1/2 cup Active Sourdough Starter (bubbly and recently fed)
- 1.5 cups Bread Flour (high protein for structure)
- 1 cup Whole Milk (lukewarm, about 90°F)
- 1 tablespoon Honey (to feed the yeast and aid browning)
The Batter Finish
- 1 cup All-Purpose Flour (sifted)
- 2 tablespoons Unsalted Butter (melted and cooled)
- 1.5 teaspoons Sea Salt (fine grain)
- 1/2 teaspoon Baking Soda (crucial for the 'nooks' and neutralizing acidity)
- 2 tablespoons Warm Water (to dissolve the baking soda)
Griddle Essentials
- 1/4 cup Cornmeal or Semolina (for dusting the pan and muffins)
- 1 tablespoon Neutral Oil or Clarified Butter (for greasing the rings and griddle)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the active sourdough starter, lukewarm milk, honey, and bread flour until a smooth, thick paste forms. Cover with plastic wrap and let sit at room temperature for 8 to 12 hours (overnight is best) until very bubbly and doubled in size.
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2
The next morning, gently stir the melted butter and salt into the fermented sponge. The batter should be elastic and stretchy.
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3
Add the remaining all-purpose flour to the bowl. Stir with a wooden spoon until just combined; the batter should be thick and heavy, much wetter than a bread dough but thicker than pancake batter.
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4
In a small ramekin, dissolve the baking soda in 2 tablespoons of warm water. Fold this mixture into the batter. You will notice the batter start to puff up and become slightly aerated—this is the secret to the 'nooks'.
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5
Cover the bowl and let the batter rest for 30 minutes. This relaxes the gluten and allows the leavening agents to begin creating air pockets.
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6
Prepare your cooking surface. Lightly grease a large cast-iron griddle or heavy-bottomed skillet and place it over low heat. If using English muffin rings, grease them thoroughly and place them on the griddle.
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7
Sprinkle a generous amount of cornmeal inside each ring or directly onto the skillet surface where the muffins will sit.
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8
Using a large cookie scoop or a 1/3 cup measure, carefully drop the batter into the rings. Do not overfill; they should be about 1 inch thick. If not using rings, drop the batter in mounds and gently flatten with a damp spoon.
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9
Sprinkle the tops of the muffins with more cornmeal. Cook on low heat for 8-10 minutes. You are looking for a slow rise and a golden-brown crust on the bottom.
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10
Once the sides look set and bubbles appear on the surface, carefully flip the muffins (with the rings still attached, if using). Cook for another 5-8 minutes on the second side.
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11
Check the internal temperature with a digital thermometer; it should reach 200°F (93°C). If the outsides are browning too fast but the centers are raw, transfer them to a 350°F oven for 5 minutes.
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12
Remove from the heat and transfer to a wire rack. This is the hardest part: let them cool completely (at least 30 minutes) to allow the interior structure to set.
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13
To serve, never use a knife! Use a fork to 'dock' or prick the circumference of the muffin and pull it apart. This preserves the craggy interior texture that a knife would squash.
💡 Chef's Tips
Always use a fork to split your muffins; a knife slices through the air pockets and ruins the 'nooks and crannies' effect. If you don't have muffin rings, you can use clean, empty tuna cans with both ends removed. Keep the griddle heat low; if it's too hot, the outside will burn before the wet batter in the center fully cooks. For extra sour flavor, let the initial sponge ferment in the refrigerator for up to 24 hours instead of 8-12 at room temperature. Baking soda is essential here—it reacts with the lactic acid in the sourdough to create rapid CO2 expansion, forming the holes.
🍽️ Serving Suggestions
Slather with high-quality salted cultured butter and a spoonful of bitter orange marmalade. Use as the base for Eggs Benedict with silky Hollandaise sauce and Canadian bacon. Toast and top with smashed avocado, a squeeze of lemon, and red pepper flakes. Pair with a robust Earl Grey tea or a dark roast pour-over coffee to complement the sourdough tang. Create a breakfast sandwich with a soft-folded egg, sharp cheddar, and sage sausage.