The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blackberry Pecan Sourdough English Muffins

CAphyl's picture

Blackberry Pecan Sourdough English Muffins

We got some wonderful blackberries from the farmer's market, so I had the idea to alter my sourdough English muffin recipe to include blackberries and then I added pecans for something different.  They turned out really well, not too sweet, and were perfect with a touch of butter.  I have made the sourdough English muffins in multiple ways: plain, cinnamon raisin and blueberry before this new version.  I will keep experimenting!


isand66's picture

Wow..those look great. I love pecans so I must try these.  Can you share your formula?



CAphyl's picture

Ian:  Here is the base recipe that I used.  I added pecans and used blackberries instead of raisins.  It is a fun recipe; I plan to try some other flavors as well.  Thanks for your comment.  Best,  Phyllis

Sourdough Cinnamon-Raisin English Muffins (adapted from Sourdough English Muffins by Baking Bites)

The night before baking day:

  • ½ cup sourdough starter, fed
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 cup lukewarm water
  • 1/2 cup raisins

Combine the starter, flour, water, and raisins in a bowl.  Stir until well-combined and cover loosely.  Let sit at room temperature overnight.

Baking Day:

  • ½ tsp baking soda
  • ½ tsp salt
  • 1 teaspoon cinnamon
  • 2 tbsp sugar
  • 1 cup flour (the entire cup will not be used)
  • cornmeal for sprinkling

In a small bowl, mix the baking soda, salt, sugar, and cinnamon together.  Stir into the starter mixture; mix well.  Then stir in the flour, two tablespoons at a time, until the dough loses its stickiness.  If it gets too thick to stir but is still too sticky to roll out, knead lightly to incorporate the flour.

Roll out the dough 1/2″ thick on a floured surface.  Use a lightly floured biscuit cutter (or drinking glass, whatever gives you the right size of muffins) to cut out the muffins.  Cookie cutters can be used as well for fun shapes.  You can recombine the scraps and roll them; they will turn out the same.

Place muffins on a baking sheet sprinkled with cornmeal, and sprinkle cornmeal on the tops.  Cover with a clean towel and let rest at room temperature 45 minutes.

Preheat the oven to 350 degrees.  Heat a skillet over high heat until very hot, then reduce to medium-high (or use an electric skillet set to 250 degrees).  Cook muffins 3 minutes to a side, then transfer to the oven for 10 minutes to finish baking.

Cool completely before storing.  Yields 8-10 English muffins.

aptk's picture

I don't even know where you live and I want to come to your house! I can only imagine one of those warm, melted butter in all the nooks and crannies...wait, there for a minute I thought I smelled them!

CAphyl's picture

Thanks.  My husband said I could have added a bit more sugar.  We tend to use less sugar in recipes, so I will remember this when I make these muffins again.