These homemade fluffy sourdough muffins are a delightful twist on the classic English muffin, offering a soft texture and a tangy flavor.
Combine the dry yeast, sugar, and warm water in a mixing bowl and let it sit until bubbly.
Ensure the water is warm but not hot to avoid killing the yeast.
Mix the lukewarm milk, baking soda, salt, and the yeast mixture in a large bowl.
Use lukewarm milk to help the yeast activate properly.
Gradually add half of the flour to the liquid mixture and beat until smooth.
Mix thoroughly to ensure there are no lumps in the batter.
Cover the bowl and let the dough rise until it doubles in size, about 45 minutes.
Place the bowl in a warm, draft-free area for optimal rising.
Add the melted butter and the remaining flour to the dough, kneading until smooth.
Knead the dough until it is elastic and no longer sticky.
Let the dough rise again until it doubles in size, about 45 minutes.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Roll out the dough on a floured surface to 3/4-inch thickness and cut into rounds using a cookie cutter.
Use a cookie cutter for uniform muffin sizes.
Place the rounds on a baking sheet dusted with cornmeal and let them rest for 15 minutes.
Dusting with cornmeal prevents sticking and adds texture.
Cook the muffins on a preheated griddle over medium heat for about 15 minutes, flipping occasionally.
Cook until both sides are golden brown and the muffins are cooked through.
Split the muffins with a fork, toast lightly, and serve with your favorite toppings.
Using a fork to split the muffins creates a better texture for toasting.
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