These muffins are delicious toasted with butter and jam, as mom used to do, or as part of an egg sandwich, or with Eggs Benedict with Easy Blender Hollandaise Sauce!
- 1 tablespoon sugar, divided
- 1 cup warm water, divided
- 1 1/2 teaspoons active dry yeast or instant yeast
- 3 1/2 cups (just shy of 15 ounces) unbleached all-purpose flour
- 1/4 cup dry buttermilk (or nonfat milk), fluffed with a fork (see Note)
- 1 1/2 teaspoons 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 small dish, combine 1/4 teaspoon sugar, 1/4 cup water (105 – 110 degrees) and yeast. Set aside for 5 minutes. It should turn bubbly – this confirms your yeast is active (called “proofing the yeast”).
- In a medium mixing bowl, whisk together the flour, dry buttermilk, salt and remaining 2 3/4 teaspoons sugar. Set aside.
- 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. Knead an additional 1 to 2 minutes, or until the dough is smooth and elastic. Dough shouldn’t be particularly sticky; add additional flour if needed.
- Remove dough from bowl and turn out onto a lightly floured surface. Knead a few times by hand to confirm texture is correct (it should feel like your earlobe or a baby’s bottom). Transfer dough to a large greased bowl, turning once to coat 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.
Keywords: sourdough starter, breakfast muffins, make ahead