In a large mixing bowl, whisk together 80 grams of fed sourdough starter and ½ cup of warm water until the starter fully dissolves.

Add 2½ cups of all-purpose flour, 1 tablespoon of granulated sugar, 1 tablespoon of softened unsalted butter, 1 lightly beaten egg, and 1¼ teaspoons of salt into the bowl. Stir until it forms a shaggy dough.

Transfer the dough onto a floured surface and knead it for 5–8 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm area for about 3–4 hours.

After the dough has risen, gently turn it out onto a floured surface, roll it out to about ½ inch thickness, and cut out rounds.

Cover the cut rounds with a kitchen towel and let them puff up for about 1 hour.

While the muffins rise, preheat a skillet over medium heat and cook the muffins for 3–4 minutes on each side.

Once the muffins are done, remove them from the skillet and place them on a wire rack to cool completely.