Ingredients
Scale
- 1 cup whole milk, warmed
- 1 tablespoon unsalted butter, room temperature
- 3 ¼ cups all-purpose flour
- 1 cup active sourdough starter or discard
- 2 ½ teaspoons kosher salt
- 1 teaspoon active dry yeast, optional but strongly recommended
- Cornmeal, for the bottoms
- unsalted butter, for the pan
- Vegetable oil, for the pan
Instructions
- In a stand mixer with a dough hook, mix warm milk, butter, flour, starter, and optional yeast on low speed until a rough dough forms.
- Add salt and mix on medium-high until smooth, about 6 minutes.
- Transfer to a lightly oiled bowl, cover with plastic wrap, and let proof in a warm spot for 30 to 40 minutes.
- Degas the dough by folding edges in, cover, and proof until doubled, about another 30 to 40 minutes.
- Place dough on a smooth surface, degas, and flatten into a circle about 1/4 inch thick.
- Use a biscuit cutter to cut out 2 1/2 inch rounds, placing them cut-side down on a cornmeal-dusted pan.
- Knead scrap dough, cover, and proof for an hour before cutting again.
- Cover the pan loosely with plastic wrap and let the muffins proof for 45 minutes to 1 hour until puffed.
- Preheat oven to 350°F and place a wire rack in a baking sheet.
- Heat skillet over medium with vegetable oil and butter until warm but not smoking.
- Cook muffins cornmeal-side down until golden brown, about 1 1/2 to 2 minutes each side. Move to rack-lined baking sheet.
- Bake for 10 minutes, then cool on the rack and serve toasted.
Notes
Make sure not to overheat the skillet to prevent burning butter.
For a tender muffin, avoid overmixing during the dough preparation.
For extra flavor, allow the dough to rise longer if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.