Excellent! These are so easy to make and the flavor is so good. I lightly greased my electric griddle with coconut oil and cooked them at 250 for 8 minutes each side. They turned out perfect. Super soft in the middle and perfectly crunchy on the outside. Way better than store bought!

Great flavor. Good recipe for using sourdough

I started a batch last night and it exceeded my expectations. I had a lot of starter, so for the initial dough, I used 1 c. of starter and 1 1/2 c. of flour. It turned out great *and* I'm not swimming in starter! Thanks for sharing your recipe!

I’ve spent a few tries tweaking this recipe to get a nice fluff, rather than a dense muffin. My apt is usually dry and cool, with an average kitchen temp of 68-70. The biggest impact was by resting the cut muffins for about 2 hours to let the yeast build up more air bubbles. I also skipped the towel and covered the pan with another, inverted, baking tray.

I've made this recipe a couple times now and I love it. I'm curious -- can I make it to the point where the muffins have been cut and are resting and then leave them to be cooked the next morning? Maybe they can be refrigerated? I'm sure I'm not alone, but I'd love to have them ready to go on the skillet without have to set my alarm to get up and make them before everyone gets out of bed ;-)