I made a lot of sourdough English muffins. I make a lot of sourdough based things when I’m trying to ramp up a starter, in this case the original Chuck, because of all the discard between feedings. I don’t like to throw them away, so I keep trying to find new things to stick sourdough in. KAF is really nice resource for this because they have a whole section of recipes dedicated to sourdough discard. So…I made sourdough English muffins.
The thing with this recipe is that it makes A. LOT. of English muffins. It was ok because I didn’t have any other bread at the time, so I used the English muffins in place of sliced bread for sandwiches and stuff. Or I would toast one to go with my chili or something. But I still had to freeze half of them. At least bread products freeze well.
Because Chuck wasn’t as active as an established starter when I made the English muffins, they only have kind of a whiff of sourdough flavor to them. But they have really great texture and they crisp up nicely in the toaster. I would try making them again with an established starter.
It’s the KAF bakealong #2: Inside out pumpkin muffins. I am posting this very late, considering that I actually made this (twice) in September, when it was announced.
Anyway, I don’t really see why they’re considered inside out. They’re a stuffed muffin, but it’s not like what you would consider the stuffing on the outside and the muffin part is on the inside. I wonder if I’m going to be confused by the naming of every KAF bakealong. Well, two data points isn’t really enough to trend. Guess I’ll have to wait and see.
Anyway, when making the muffins, I subbed out the whole wheat flour for my normal AP flour. I have a new 25lb bag. Yay! Also, I didn’t have any boiled cider so I just used some honey that I’ve been trying to get rid of. I would really like to try the recipe with boiled cider. It sounds like it’d be really good. Finally, I went with the cinnamon, ginger, cloves route. I slightly upped the amount of each of the spices. I like things a bit spicier.
I managed to make 10 whole muffins and 2 half muffins with the amount of batter I had. I had more than enough of the filling and just the right amount of streusel topping. Actually, I might have preferred more of the streusel topping. I only managed 10 muffins because I used very close to 2 tbsp of batter for each well in the beginning. And then I realized that it said a scant 2 tbsp. So, if I did that, I should have had enough batter for 12 whole muffins. I could probably use another tbsp scoop.
It smelled quite good while it was baking. But spicy stuff often does. I feel it could have been more spicy when I tasted it. I’m also uncertain about the cream cheese filling. It’s not bad but I think it might be too dense for my taste. Of course, I’m not a huge fan of filling anyway.
I’m going to try this again with boiled cider. I’ve been looking at the reviews and most of the same that the boiled cider really improves the taste. I’ll just make some boiled cider, I guess. Which I did, and I did end up making the muffins again with boiled cider. I think the muffin part did taste better. I still really like the streusel. I’m still uncertain about that filling. Maybe I’ll just make it as an unfilled muffin from now on.