A long, slow overnight ferment gives these muffins their signature tang, with a bubbly sourdough starter doing all the leavening work before whole wheat and all-purpose flours get kneaded into a smooth, elastic dough. Pressing the dough by hand instead of rolling it out preserves those irregular air pockets that make for the best nooks and crannies once split. A dusting of cornmeal on the griddle gives the exterior its signature crackly texture, while a griddle-only cook ā no oven required ā builds a deep golden crust on both sides. Split with a fork rather than a knife, they toast up beautifully with plenty of little crevices to catch whatever you spread on top. This one's a solid pick for a plant-based breakfast rotation, and it freezes well for busy mornings.
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Captain Sourpants Sourdough Starter, 15g
In a large mixing bowl, whisk together the sourdough starter, warm water, and honey until combined. Add the whole wheat flour, all-purpose flour, and salt, then drizzle in 1 tbsp olive oil. Stir with a sturdy spoon or your hand until a shaggy dough forms with no dry flour remaining.
Turn the dough out onto a lightly floured surface and knead for 6ā8 minutes until smooth, slightly tacky, and elastic ā it should spring back slowly when poked. Lightly coat the mixing bowl with olive oil, return the dough to the bowl, and cover tightly with plastic wrap or a damp towel.
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