- 1 tablespoon sugar, divided
- 1 cup warm water, divided
- 1 1/2 teaspoons active dry yeast
- 3 1/8 cups (just shy of 15 ounces) unbleached all-purpose flour – see Note
- 1/4 cup dry buttermilk (or nonfat milk), fluffed with a fork (see Note)
- 1 1/2 teaspoons table salt
- 1/2 cup sourdough starter, fed or unfed; fed and ripe (doubled in size) will give you a more vigorous rise
- 2 tablespoons butter, at room temperature
- cornmeal, for coating
- In a medium mixing bowl, whisk together the flour, dry buttermilk, salt and remaining 2 3/4 teaspoons sugar. Set aside.
- In a small dish, combine 1/4 teaspoon sugar, 1/4 cup water (105 – 110 degrees) and yeast. Set aside for 3 to 5 minutes or until it turns bubbly. The bubbles confirm your yeast is active (called “proofing the yeast”).
- In a large bowl of an electric mixer, stir together the sourdough starter, softened butter, proofed yeast, and remaining 3/4 cup warm water (110 – 115 degrees).
- Using a dough hook and keeping machine on speed 2, add dry ingredients and beat for around 2 to 3 minutes, or until dough clings to the hook and cleans sides of the bowl.
- Remove dough from the bowl and turn out onto a lightly floured surface. Knead a few times by hand until the dough is smooth and elastic, and feels like your earlobe or a baby’s bottom. Transfer dough to a large greased bowl, turning once to coat the surface. Cover with a clean dish towel and let rise in a warm place (85 degrees) for about 1 1/2 hours, or until it’s puffy and doubled in size.
- Sprinkle a large (half-sheet) rimmed baking sheet with cornmeal.
- Gently punch down dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes. Roll 1/2-inch thick, cut into 3-inch rounds and place, evenly spaced, on the prepared pan. Re-roll and cut any remaining scraps to get 12 rounds.
- Sprinkle cornmeal on top of muffins, cover with plastic wrap (no need to grease), and let them rise until light and puffy, about 45 to 60 minutes.
- Preheat an electric griddle to 350 degrees (note: if your griddle is black, preheat to 310 degrees). Alternatively, heat an ungreased skillet over medium-low heat.
- Carefully transfer the muffins right-side up to preheated griddle/skillet – make sure they aren’t touching each other. Cook for about 5 minutes, then place a smallish cookie sheet on top (can also use a light baking dish). Continue for an additional 5 to 7 minutes, or until muffin bottoms are a golden brown color.
- Remove cookie sheet, flip muffins over, and continue cooking (without cookie sheet) for an additional 10 to 12 minutes, until golden brown on second side and an instant-read thermometer inserted in the center of a muffin registers 190 degrees.
- Remove muffins from the griddle, and cool on a rack. Store in a zip top baggie at room temperature up to 4 days; can also be frozen.
Note on dry buttermilk: Buttermilk powder (or buttermilk blend) can be found in major grocery stores or specialty stores, usually in the baking aisle. It is also available online.
Note on flour for high altitude: Above 7500 feet, reduce flour to 3 cups, or around 14. 5 ounces.
- Category: bread, baking, breakfast and brunch, side dishes
- Method: Baking
- Cuisine: American
Keywords: sourdough starter, breakfast muffins, make ahead