13 Reviews

Thank you, thank you, thank you for this wonderful recipe! Lots of little nooks and crannies to trap the butter! I cheated for the "starter" and used the overnight method in Quick Sourdough Bread - Overnight - for Your Bread Machine which is a fantastic loaf of bead in case you're interested. I also used my bread machine but only made 1/2 batch so it wouldn't ooze out of the pan! I rolled out and cut some of the muffins but ended up simply rolling the dough into a ball with my hands and flattening them before placing on the cornmeal dusted sheet to rise. The hand rolled ones were beautiful but the rolled and cut ones did not rise well. For the life of me I can't figure that one out! Anyway, this is the best English Muffin recipe and I can't wait to surprise my kids when they visit! Not like store bought...better. Thanks.

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Paka March 14, 2013

I have made these many times now and they just get better every time! As the sourdough starter gets older, the muffins get more and more awesome. These rise up beautifully and are literally picture perfect. I always end up with about 19 beautiful muffins, and 1 "special" one that I have to eat right away so the other muffins don't make fun of it. I cook them on a griddle at 400, turning them often so they are cooked through. I once messed up and added all flour and butter at the same time and it was still good (but they are lighter if you do it right). I've also added a little more sugar and dried blueberries.

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MsTeechur March 10, 2013

Oh my gosh--the best sourdough muffins I have ever had. LOVE THEM! Just had one warm and then lightly toasted with butter. Out of this world. My starter is very young but these are sooooo good. Got 20 using a 2 3/4 inch cutter.

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adopt a greyhound November 12, 2013

I love the flavor and texture of these... I cook them in a cast iron skillet a few at a time, since I don't have a griddle... My only real problem is that the first ones are gorgeous and tall like English muffins should be, but the second half of them are flat... every time. They still taste good, but they are about half as tall as the first half. I'm not sure what I'm doing wrong with these. I did find that I needed to put mine on corn meal rather than an oiled cookie sheet to avoid sticking. Any suggestions on the height issue would really be appreciated. Thanks!

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Queen Roachie August 09, 2009

Excellent straight-forward recipe. Worked great - tasted better! Don't get the griddle too hot.

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ABDriver October 28, 2008

Another winning recipe PaulaG, it's getting so whenever I want a truly good recipe I first just go to your page. This was so much fun and I was so proud of them, and the end result was so good; DH asks for them instead of toast in the morning now. It was a little work so takes some advance planning. I was afraid the dough was a little loose, but turned out perfect. Another 5 stars in my book.

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Bonnie G #2 December 06, 2007

Got it just like Thomas' English muffins with all the nooks & crannies! Used 1 1/2 cups sourdough starter - started 2 weeks ago & fed daily so it's coming out of the bowl - & omitted the 1 cup of water. Used my bread machine, 1/2 unbleached white & 1/2 whole wheat flour. Dough was soft & ROSE like the dickens! Had to dump from bread machine an hour early b/c it was breaching the top of the bread machine bucket! Rolled out using coarse ground semolina flour & cooked on a dry skillet. Perfection. This batch made 20 muffins - will use this again & again, Thank you PaulaG!

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Buster's friend May 20, 2007

I followed the recipe as listed but I ran into some problems. I used 1/2 wheat and 1/2 white flour and included the yeast. I put the dough on a floured surface with oat bran. It was too thin and just spread out on the floured area. I let it sit for while and add some more flour on top. Couldn't roll the dough. I was able to cut the dough and cook it on a griddle. The muffins didn't rise. I know the starter is OK as I just made waffles and pancakes with it and there was no problem. The muffins tasted great and I will try it again but I'm not sure what else to try.

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Andrea in NH April 18, 2007

These are absolutely to die for. They are so easy to make. Why would you ever want to buy them in the store again. Wonderful texture and flavor all in one. Thanks again Paula for a wonderful sourdough recipe.

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~Nimz~ May 20, 2006
Sourdough English Muffins