Grammy's Kitchen · English Muffins · Sourdough English Muffins
One of 26 english muffins recipes we measured
from sugarspunrun.com
It ranks #2 of 26 for flavour depth among the english muffins recipes we compared. 11 cooks on sugarspunrun.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| liquid | 66% | 81% |
| fat | 18% | 7% |
| salt | 2% | 2% |
| yeast | 0% | 1% |
| total sugar | 18% | 4% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2/3 cup active (bubbly sourdough starter ) | |
| 158 g | 2/3 cup warm water (100F/38C ) |
| 42 g | 2 Tablespoons honey |
| 50 g | 1 large egg (lightly beaten (room temperature)) |
| 43 g | 3 Tablespoons unsalted butter (melted ) |
| 240 g | 2 cups bread flour |
| 4 g | 3/4 teaspoon table salt |
| 1 Tablespoon cornmeal (optional) | |
| Unsalted butter (for cooking muffins) |
Method: 11 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I oh made this yesterday and found it really easy to follow, and as a sourdough newbie I thought they turned out pretty good! They are a little gummy inside. I was curious if I missed something within the recipe. Other than the half hour after the initial mix,” — a cook, 4.0★
“Just finally made them...easy, and even more important, absolutely delicious. :)” — a cook, 5.0★