Sourdough English muffins might just be the unsung heroes of homemade bread—soft and tangy on the inside, golden and crisp on the outside, and ready to turn any breakfast into something special. And when paired with hand-churned sweet cream butter? Pure magic. If you’ve never had a fresh English muffin, you’re in for a treat—it’s a totally different experience from anything store-bought, with a light, airy texture and a deep, complex flavor that just can’t be replicated.
In this class, we’ll work through the entire process of making these iconic muffins from scratch, from mixing and fermenting the dough to cooking them to perfection on the stovetop. Then, we’ll shift gears and churn our own butter, transforming fresh cream into something rich, silky, and deeply satisfying. Whether you’re a seasoned baker or just love the idea of homemade everything, this class will give you the skills (and the confidence) to make breakfast better, one perfectly toasted muffin at a time.
What You’ll Learn:
The fundamentals of sourdough fermentation for English muffins
How to shape and cook muffins for the best texture and flavor
The simple, rewarding process of churning butter by hand
Tips for storing and using your homemade butter and muffins
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