![Sourdough English Breakfast Muffins](https://thesourdoughschool.com/wp-content/uploads/2014/06/English-sourdough-muffins-680-xa.jpg)
PLEASE NOTE: we are currently in the process of updating this recipe.
These are not American style sweet muffins – these are Sourdough English Breakfast Muffins. They are crisp on the outside and delightfully chewy and sour with holes to puddle your butter in on the inside. This recipes is quite high in hydration so expect the dough to be sticky and quite wet. Just use a good dusting of flour on your hands when handling. You can also leave your sourdough muffins in the refrigerator overnight to rise slowly ready for breakfast, for the perfect start to the weekend.
Sourdough English Breakfast Muffins
Makes 8
Freeze Yes
Prove time overnight prove.
Ingredients
- 100g un-refreshed sourdough starter
- 40g unsalted butter, softened
- 140g natural yogurt, at room temperature
- 120g milk, at room temperature
- 1 tablespoon honey
- 1 tablespoon fine sea salt
- 150g stoneground wholewheat flour
- 250g strong white flour
- 25g of semolina for dusting
- 1 tablespoon olive oil for the griddle
PREPARATION
In a large bowl combine sourdough starter and 80g of tepid water. Mix well.
Add the soft butter and whisk in the yogurt, milk, honey and salt. Add both the flours and mix together thoroughly. Cover the bowl and let rest on the kitchen side for half an hour. Then, using a folding technique, fold gently three times over the next hour. Cover and leave to prove in the fridge for 8 hours, until the dough has doubled in size.
Gently shape then pat out the dough to about 1½ cm thick, whilst trying not to knock too much of the air from your dough. Cut your muffins into discs using a 12cm-diameter cutter or you can make square muffins by using a sharp knife to cut the dough into 6 rectangles. Line a tray with baking parchment and dredge the surface liberally with flour then carefully lay your muffins onto the floured parchment. Dust the tops with flour and cover with a tea towel. Leave to prove again for an hour or overnight in the fridge.
Preheat oven to 200 C/400 F/Gas Mark 6
Place a Welsh baking stone or large heavy frying pan over medium heat and add a knob of butter. Generally you can sear three at a time, so they will need to be done in batches.
Reduce heat to low. Cover your skillet/pan with lid and cook for 3 to 5 minutes, until the bottoms are golden brown but be very careful not to let them catch as they will burn easily.
Flip you muffins and cover again, cooking until the other sides are golden brown. Place the muffins on a baking sheet dusted with semolina and bake in the oven for 5 to 10 minutes.
Cool on a wire rack until ready to eat.