Name: English Muffins
Yield: Makes about 20 four-inch or 24 to 26 smaller muffins
Ingredients: 3 tablespoons melted unsalted butter or shortening; Cornmeal (for sprinkling the baking sheets); 2 teaspoons salt; 5 to 6 cups all-purpose flour, or as needed; 2 cups White-Flour Sourdough Starter, stirred down before measuring, at room temperature; 1½ cups milk, scalded, then cooled to 100 degrees; 1 teaspoon sugar

Preparation info

Makes about
20
four inch

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

For muffins with the correct tangy flavor and holey texture, we like to use White-Flour Sourdough Starter. Our muffin recipe makes a large batch—we suggest you wrap and freeze any muffins you won’t use within two days or so. If you have gluten flour, substitute 1 cup for 1 cup of the all-purpose flour.