Wednesday, January 8, 2020

Sourdough Cinnamon English Muffins

Sourdough Cinnamon English Muffins are easy to whip up and freeze beautifully too. Split one up and drizzle with honey (or maple syrup!) for a breakfast worth waking up for.

I have fond memories going grocery shopping with mom as a kid. When we would stop by the bakery section, I always got a cookie (there was always free coffee too) and we would stock up for the week. When mom picked up a pack of English muffins, I always knew I hit the jackpot - essentially delivery vehicles for butter, honey or Nutella, they would quickly disappear, and because they were an occasional indulgence they were always coveted.

These days, I've become the baker at home, and with a couple households of sourdough lovers to cater for I was excited to find a recipe for naturally leavened English muffins! Rye anything is always a hit when paired with sourdough, so that was a given addition (not to mention it helped keep them tender), and I used an extra dose of whole grains with whole wheat to make these condiment vessels a bit more wholesome. Since you can never go wrong with cinnamon (at least in my book), a dash of the spice and a sprinkling of raw sugar upped the ante.

Now, being sourdough, these aren't a quick project - plan for at least a 24 hour turnaround time. However, as a weekend project there really isn't much "busy work" to do, and the recipe doubles and triples easily so you can stock up and freeze them at the beginning of the month for homemade treats any time!

Sourdough Cinnamon English Muffins
Adapted from A Chick and Her Garden
Makes 8
1/2 cup sourdough starter
1 cup flour, divided
1 cup whole wheat flour
¾ cup rye flour
1 cup milk (I used soy milk for better rise)
1 ½ tbsp raw sugar
½ tbsp cinnamon
3/4 tsp salt
1 tsp baking soda
  1. In a non-metal bowl, mix together the starter, ¼ cup of the flour, all the whole wheat and rye flour, and all of the milk. Cover and let sit for 12-18 hours at room temperature.
  2. Add the remaining ingredients and mix / knead for 8 minutes, until fairly smooth and elastic.
  3. Turn out onto a floured surface and press / roll out to about ¾” thick.
  4. Cut into circles using a glass or a biscuit cutter (I wound up with 8). Place cut circles on a parchment lined sheet dusted with cornmeal or semolina.
  5. Cover lightly and let rest for 45 minutes - 1 hour.
  6. Heat a large skillet to medium-low heat and turn the oven to 350F
  7. Cook muffins on each side for 6 minutes, until toasted.
  8. Place back on the lined sheets and place in the oven for 10 minutes, until cooked through.
  9. Serve immediately or freeze for longer storage

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