Enriched Sourdough English Muffins

Prep: 30 mins + rising time |Cook Time: 10 mins | Course: Baked Goods |Yield: 9

Delicious sourdough muffins enriched with butter and milk. These English muffins are tender and delicious. Who says English muffins have to be round; I give instructions to make them square, but of course, you can also cut them into rounds. Inspired by Jennifer at The Lemon Apron https://thelemonapron.com/sourdough-english-muffins/ 

4 cups flour

2 Tbsp sugar 

2 tsp salt 

1 cup milk

½ cup water 

½ cup sourdough starter 

4 Tbsp butter, melted and cooled 

Cornmeal for dusting 

Olive oil for frying

In a stand mixer, layer flour, sugar, salt, milk, water, sourdough starter, and somewhat cooled butter. Mix at medium-low speed for about 3 minutes. Transfer dough to a gallon ziplock bag overnight. When ready to bake, slit the bag along the sides and release the dough onto a lightly floured surface (try to keep the square shape). Cut the dough into equal thirds in one direction, then the other so you have 9 squares, with a pizza roller. Place them on a baking sheet lightly dusted with cornmeal, and sprinkle some cornmeal on the top of the muffins as well. Cover with a towel to rise again for about an hour, or until puffy. Preheat a griddle or large skillet to medium heat and spread with a thin layer of clarified butter, or you can use olive oil. Cook for 5 minutes on moderate heat, turning down if the muffins get too dark. Spread the surface with a bit more oil and cook 4-6 minutes longer. Muffins are done when an insta-thermometer inserted in the middle reads 200*. Allow to cool before storing in a bag or splitting and toasting.