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Easy Drop Sourdough English Muffins

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Easy Drop Sourdough English Muffins, whole grain goodness.
Easy Drop Sourdough English Muffins

Drop dough onto griddle to bake.

I have in the past confessed to being a lazy biscuit baker. There is the rolling out of the dough and the cutting, then re-rolling and more cutting. Or you can just pat the dough out, cut into squares and bake. See how easy it can be, to be a lazy baker?

And now, here is an easy drop English muffin recipe. Yep, they are not perfectly round, but I don't think that affects the taste one little bit. Delicious doesn't always come in a perfect shape.....

You can start this process before you head off to work and finish up in the evening, or before you head off to bed, and finish in the morning. I started the batter in the morning, before heading off to work.

Easy Drop Sourdough English Muffins, split and toasted.
These are delicious!


Easy Drop English Muffins
adapted from: Home Joys
makes about 8

Cooks Wisdom:  Fork splitting while still warm, then cool completely and package. In addition upon the second batch of muffins I have employed a different method for the 30 minute standing period. See added photos below. 

1/2 c sourdough starter
2 c flour - we used white whole wheat
1 c milk
1 T sugar

Stir together starter, milk, sugar and flour.


Cover and let rest until your are ready to make muffins, about 8 hours.
When ready add:

1 T honey
1 t salt
1 t baking soda



Beat well. let rest 30 minutes.

Letting rest in the bowl and then spooning out to bake on the griddle allows the needed gases to escape, resulting in delicious but short muffin. On the second batch the rest period is upon the cold griddle with the muffins already spooned out to rise in place.

See updated instructions at bottom of post  

Cornmeal - as needed for griddle surface and tops of muffins.

Preheat a large skillet or griddle to 250-275. Sprinkle with cornmeal.

Resist the temptation to spread the dough into a larger circle, you want these to bake up thick so that they split or cut apart easily.

Drop dough into 8 equal mounds. Sprinkle a bit of cornmeal over each mound of dough. Cook about 5-7 minutes, turn gently, cook other side.


Let cool. If you have a pan large enough, use it like a lid to create a mini oven.


Let cool. When ready to serve, fork split and toast. Serve with jam if desired. Or do what Gina from Home Joys does, scramble up some eggs and make homemade breakfast sandwiches.


And now it is time to replenish the starter, in a new bowl.


Sometimes the morning gets away from me.......

Updated technique for rising period:




Sprinkle cold griddle with cornmeal. You will want to be very generous with the cornmeal so that the dough does not stick and cook to the griddle (use more than I did in this photo).

Spoon out dough into 8 (or more/smaller) mounds.

While not perfectly round, you won't care in the end!

Sprinkle tops with a bit more cornmeal.

Cover with toweling, let rise 30 minutes.

When ready to bake, remove toweling and set griddle temperature to 250 degrees. Bake approximately 10 minutes on the first side. 

You may need to gently separate the muffins before turning over.

You may want to sprinkle a bit more cornmeal over tops of muffins before turning. 

Turn gently, bake additional 7-10 minutes or until done, muffins will spring back when gently pressed in the center.

This is 10 minutes before turning, and you can see why I suggest more cornmeal on the griddle for the rising period.

Done, using 10 minutes after turning over. 

Nice, and the smell is heavenly. 

When cool enough to handle, brush off excessive cornmeal and fork split. 

Enjoy!

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this post shared with:
see ya in the gumbo @ Ms en place
homemade mondays @ frugal by choice
natural living monday @ homemade for elle
wfmw @ we are that family

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6 comments

  1. the starter is magical stuff, yummy! Healthy too!!

    ReplyDelete
  2. These make my mouth water and may be what finally motivates me into a sour dough starter.

    ReplyDelete
  3. I haven't been brave enough yet to try making my own English muffins, but your recipe and tactics make it seem much more approachable. Thank you so much for sharing this at Homemade Monday :) Consider me a new reader and follower.

    Do you have a post about how to create the sourdough starter?

    ReplyDelete
  4. Hello Danni L, you may find the following posts helpful. Happy baking, I have come to love my sourdough starter.
    Create your own starter here: http://momssundaycafe.blogspot.com/2014/01/a-first-sourdough.html
    and if you would like you may visit the Sourdough section on the blog, I have a couple of posts where I have some notes with updated learning on my part, you may find them helpful. Thanks for visiting!

    ReplyDelete
  5. Melynda, I love English muffins, but I've never had any idea how to make them at home. I am already fantasising about a batch of these now, hot off the griddle, and dripping with a generous slathering of butter. Thanks for sharing this.

    ReplyDelete
  6. It's been a long time since I've had an English muffin and I never considered making my own. How cool. I have a strong suspicion that these are far better than store bought.
    Thank you for sharing and for all the tips to go with the recipe.

    ReplyDelete

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