Low Fat Sourdough English Muffins
Discover the perfect balance of flavor and health with these Low Fat Sourdough English Muffins—an irresistibly chewy, soft, and tangy breakfast staple. Made with a combination of active sourdough starter, all-purpose and whole wheat flours, and non-fat milk, these muffins are a wholesome, low-fat alternative to traditional recipes. Each muffin is cooked to golden perfection on a skillet, creating their signature texture and a deliciously crisp crust. Naturally sweetened with a touch of honey and proofed overnight for a deep, tangy flavor, these muffins are perfect for toasting and topping with your favorite spreads. Whether you’re seeking a healthier option for your morning routine or a versatile bread for any meal, these homemade sourdough English muffins are the ideal choice. Enjoy them warm, fresh, and made entirely from scratch!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 300 grams All-purpose flour
- 100 grams Whole wheat flour
- 300 milliliters Non-fat milk
- 6 grams Salt
- 20 grams Honey
- 3 grams Baking soda
- 30 grams Cornmeal
Instructions
In a large mixing bowl, combine the active sourdough starter, non-fat milk, honey, all-purpose flour, and whole wheat flour. Stir until a sticky dough forms.
Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 30 minutes at room temperature to allow the flour to hydrate.
After 30 minutes, add the salt to the dough and knead it by hand or with a dough hook in a stand mixer for 5-7 minutes until the dough becomes smooth and elastic. The dough should be slightly sticky but manageable.
Transfer the dough to a lightly greased bowl and cover it tightly. Let it rest overnight (8-12 hours) at room temperature to ferment and develop flavor.
The next day, sprinkle a clean surface with cornmeal and turn the dough onto it. Roll the dough out to about 1/2-inch thickness.
Using a round cutter (3 to 3.5 inches in diameter), cut out circles of dough and transfer them to a baking sheet sprinkled with cornmeal. Re-roll any scraps of dough and continue cutting circles until all the dough is used.
Cover the muffins with a clean kitchen towel and let them proof for 1-2 hours at room temperature, until they puff up slightly and feel airy to the touch.
Preheat a large skillet or griddle over low heat. Lightly grease the surface with a small amount of nonstick cooking spray or use a nonstick pan to avoid adding oil.
Place the proofed dough rounds onto the skillet or griddle, ensuring there is space between each one. Cook for 5-6 minutes on one side, or until golden brown.
Carefully flip the muffins and cook for another 5-6 minutes on the other side. If necessary, reduce the heat to avoid burning while ensuring the muffins cook through the center.
Transfer the cooked muffins to a wire rack to cool completely. Use a fork to split the muffins before toasting and serving.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 32.9 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 462 mg | 36% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
