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Soft & Fluffy Jalepeno Cheddar Sourdough English Muffins

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Whether you are new to Sourdough English Muffins or have made them before, these Jalepeno Cheddar Sourdough English Muffins are an absolue dream. Soft, chewy, easy to make and packed with flavor!!! The perfect addition to any breakfast.

english muffins cut in half with cheese inside

There is not a single time I would ever turn down an English Muffin, ESPECIALLY if it is a homemade sourdough one! They are the perfect size for breakfast, lunch or even just a snack. I truly think they are one of the most perfect bread products to exist.

If the idea of making Sourdough English Muffins seems daunting to you, let me be the one to change your mind on that. They could not be easier! You start by mixing the dough and leting it rest, then sticking it in the fridge over night or until you are ready to use. Cut the dough into pieces, round each piece, then rest a bit longer before cooking for a few minutes in askillet. THAT’S IT!!

Some of my favorite ways to enjoy these Jalepeno Cheddar Sourdough English Muffins are toasted with butter and apricot jelly, filled with bacon egg and cheese as a breakfastsandwich, or simply warm off the pan by themselves! I store these in an air tight container or plastic bag on the counter for up to a week. You can also make a single or double batch of these and freeze them for up to 2 months.

cheesy english muffins cutin half on a black plate

Tips for Perfect JAlepeno Cheddar Sourdough English Muffins

  1. Use a nice active sourdough starter that is at its peak! I recommend feeding your sourdough starter about a 1:4:4 ratio to get a nice a strong starter. This means your starter will take anywhere from 8-12 hours after feeding it to reach its peak. This all depends on how warm it is in your house.
  2. Swap out the water for milk as your liquid. Many English Muffin recipes are made with water and while that is fine, they have so much more flavor and tenderness if you use milk!
  3. Make sure you allow them to rest long enough after they have been shaped before you cook them. Because they don’t do a long proof on the counter like sourdough bread, you want to make sure that you give them ample time after the dough has been in the fridge to get nice and light and fluffy. I recommend anywhere 2-5 hours, again depending how warm your house is. My home sits around 19 degrees Celsius and I like to leave my English Muffins to rest for 4 or even 5 hours before cooking.
  4. Bake them for a few minutes after you cook them on the stove. While you can cook them completely on the stove, I find it easiest to cook them for about 6 minutes per side on the stove then transfer them to a baking sheet and allow them to finish cooking through in the oven. This ensure they aren’t still gummy in the center while preventing them from getting too dark and brown on the outside!

Jalepeno Cheedar Sourdough English Muffins Ingredients

Milk- As mentioned above, I switch out water for milk in my English Muffins for an extra depth of flavor and tenderness. I use whole milk but you could also use 2%.

Sourdough Starter– You want to use a nice and active starter at its peak for this recipe just like you would when making a traditional sourdough loaf. There is a large amount of starter in this recipe so I recommend leaving about 1/3 cup of starter in your jar and feeding it 140-150g of flour and water for your feed before making these.

Honey– There is just a touch of honey in this recipe. Raw or pasteurized is fine.

Flour– You can use unbeached all purpose flour or bread flour for this recipe. I use unbleached all purpose because that’s what I always have on hand.

Salt– As always, there is a touch of salt in this dough for flavor.

Butter– Unsalted or salted is fine. I use salted because that is typically what I have in my house and it is not too salty at all!

Cheddar Cheese– You can use any type of cheddar cheese that you like. I alway prefer to use sharp cheddar for a stronger flavor.

Jalepenos– These can be fresh, pickled or candied jalepenos. My favorite are using pickled jalepenos in sourdough as I find you can taste them more than fresh ones.

bread dough in a bowl with grated cheese and jaepenos on the side

The Steps

Make The Dough

1.Start by mixing together the milk, sourdough starter, melted butter and honey in a medium sized bowl until bubbly.

2. Next, add in the flour and salt and mix until well combined and there are no dry spots remaining.

3. Cover the bowl of dough and allow it to rest at room temperature for about 1 hour, then place it in the fridge for 8-36 hours. Make sure to cover it with plastic wrap so it doesn’t dry out in the fridge.

Shape

4. The day you want to cook them, remove the dough from the fridge and dump it onto the counter. Flatten the dough slightly then layer on some of the cheese and jalepenos. fold the dough over a couple times to get the add ins, incorporated. Repeat this a couple times until you have used as much of the cheese and jalepenos as you like.

5. Next, cut the dough into 10 equal sized pieces. You can weigh them if you want to be precise but I just eyeball them. Take each piece, one at a time and pinch the bottom of the dough together forming a ball shape. Gently roll the ball on the counter with the palm of your hand until its fairly smooth.

6. Repeat this with each dough ball and then place them on a baking sheet lined with parchment paper and sprinkled with cornmeal. I like to sprinkle a generous amount of cornmeal over the parchment before placing the dough balls on it do that they don’t stick.

7. Cover the tray with a tea towel and allow the English Muffins to rest at room temperature for 2-5 hours. My house stays around 19 degrees Celsius and I like to let my English Muffins rest 4-5 hours. Once the English Muffins have puffed up and are nice and soft looking, its time to cook them.

Bake

8. Preheat your oven to 350F and heat a cast iron skillet over medium low heat. Sprinkle the top of each English muffin with some more cornmeal and place in the heated pan. Cook for 6-7 minutes on each side, until they are a nice light golden color. Place them all back on the baking sheet and bake in the oven for bout 10 more minutes.

9. Remove from the oven and allow the English Muffins to cool for 20 minutes before slicing and enjoying!

bread dough on a white counter with cheese and jalepenos on top
ball of dough with cheese in it
small balls of breaddough with grated cheese inside
Before Second Rise
unbaked english muffins on a baking sheet
After second rise
fresh baked english muffins with cheese and jalepenos on a baking sheet

If you give these Jalepeno Cheddar Sourdough English Muffins a try leave a comment below or give the recipe a rating 🙂

Find some of my other favorite sourdough recipes below!

https://cmbarndominium.com/carrot-cake-sourdough-focaccia-bread-with-cream-cheese-glaze/

https://cmbarndominium.com/croissant-sourdough-rolls-with-rosemary-ham-cheese/

https://cmbarndominium.com/perfectly-soft-chewy-sourdough-ciabatta-hamburger-buns/

cheesy english muffins cutin half on a black plate

Jalepeno Cheddar Sourdough English Muffins

Yield: 9-10
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 14 hours
Total Time: 14 hours 45 minutes

Soft and chewy homemade Sourdough English Muffins full of sharp cheddar cheese and jalepenos. These are incredible enjoyed on their own, with jam or used for breakfast sandwiches!

Ingredients

  • 250g warm mlk
  • 250g active sourdough starter
  • 5g honey
  • 375g bread flour or unbleached all purpose flour
  • 7g salt
  • 28g butter
  • 1- 1 1/2 cups grated cheddar cheese
  • 1/4 cup chopped jalepenos (fresh or pickled)

Instructions

  1. Start by mixing together the milk, sourdough starter, melted butter and honey in a medium sized bowl until bubbly.
  2. Next, add in the flour and salt and mix until well combined and there are no dry spots remaining.
  3. Cover the bowl of dough and allow it to rest at room temperature for about 1 hour, then place it in the fridge for 8-36 hours. Make sure to cover it with plastic wrap so it doesn't dry out in the fridge.
  4. The day you want to cook them, remove the dough from the fridge and dump it onto the counter.
  5. Roll the dough out dough slightly then layer on some of the cheese and jalepenos. fold the dough over a couple times to get the add ins, incorporated. Repeat this a couple times until you have used as much of the cheese and jalepenos as you like.
  6. Next, cut the dough into 10 equal sized pieces. You can weigh them if you want to be precise but I just eyeball them.
  7. Take each piece, one at a time and pinch the bottom of the dough together forming a ball shape. Gently roll the ball on the counter with the palm of your hand until its fairly smooth.
  8. Repeat this with each dough ball and then place them on a baking sheet lined with parchment paper and sprinkled with cornmeal. I like to sprinkle a generous amount of cornmeal over the parchment before placing the dough balls on it do that they don't stick.
  9. Cover the tray with a tea towel and allow the English Muffins to rest at room temperature for 2-5 hours. My house stays around 19 degrees Celsius and I like to let my English Muffins rest 4-5 hours.
  10. Once the English Muffins have puffed up and are nice and soft looking, its time to cook them.
  11. Preheat your oven to 350F and heat a cast iron skillet over medium low heat. You don't want it too hot or the English Muffins will burn.
  12. Sprinkle the top of each English muffin with some more cornmeal and place in the heated pan. Cook for 6-7 minutes on each side, until they are a nice light golden color.
  13. Place them all back on the baking sheet and bake in the oven for bout 10 more minutes. This ensures that they are fully cooked through in the center so they are not gummy when you cut them open!
  14. Remove from the oven and allow the English Muffins to cool for 20 minutes before slicing and enjoying!

Notes

* The English Muffins are great with any kind of cheddar cheese you like! My avorite is a sharp cheddar for a stronger flavor.

* This dough can be made up to a couple days in addvance and then shaped on the day you are ready to cook he English muffins.

* I make this recipe into 9/10 English Muffins but you can make them smaller or bigger if you like.

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© morganmckay
Category: Sourdough

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