Jalapeno Cheddar Sourdough English Muffins
These Jalapeño Cheddar Sourdough English Muffins are soft, cheesy, and perfectly spicy — the ultimate twist on a classic! Ideal for breakfast sandwiches or an easy grab-and-go snack.
Equipment
- large mixing bowl or stand mixer
- Kitchen scale
- Sheet pan with a lid
- Griddle or cast iron pan
Ingredients
- 100 grams active starter
- 75 grams milk warm
- 240 grams water
- 2 tablespoons butter melted
- 10 grams sugar
- 10 grams salt
- 625-650 grams bread flour
- 4 ounce can of diced jalapenos drained (or 75 grams fresh jalapenos)
- 75 grams grated sharp cheddar cheese
- 2 tablespoons butter for baking
Instructions
- Combine active starter, milk, water and melted butter into the bowl of a stand mixer. Give it a quick stir to break up the starter.
- Add sugar, salt, diced jalapenos and bread flour. Mix on low until combined. Then mix on medium-low for an additional 5-7 minutes. Add sharp cheddar cheese and mix until combined. The mixer will break up the cheese, so the less time you spend mixing with the cheese in, the better.
- Cover and let bulk ferment until nearly doubled in size, usually around 6 hours.
- Portion into 12 even portions – typically 105-110 grams each.
- Roll into a ball. Then tap both sides in corn meal and place on a greased sheet pan to proof a second time. Gently flatten the balls before covering for your second proof.
- Let raise until muffins are doubled in size and light and airy, usually around 3-4 hours. Don’t bake them until they’re risen or they’ll be dense. If baking same day, continue to step 7. If baking next day, place muffins in the fridge for the night.
- Preheat your oven to 350 °F
- Coat a large skillet (or cast iron pan) with butter, place muffins on the skillet over medium-high heat and bake both sides until they are golden brown – usually 1-2 minutes each side.
- Add more butter to the pan when flipping muffins over.
- Place muffins back on the greased cookie sheet and bake for an additional 15 minutes.
- Let cool and enjoy.
