Sourdough English Muffins Recipe

If you have ever wanted to make your own classic breakfast treat with a tangy twist, this Sourdough English Muffins Recipe is exactly what you need. Combining the rustic charm of sourdough with the satisfying texture of traditional English muffins, this recipe produces fluffy, golden rounds with those signature nooks and crannies perfect for catching melted butter and jam. It’s a delightful way to bring homemade warmth to your mornings and impress everyone at the breakfast table with flavors that feel both familiar and exciting.

Sourdough English Muffins Recipe - Recipe Image

Ingredients You’ll Need

This Sourdough English Muffins Recipe calls for simple, easily found ingredients that come together to create exceptional flavor and texture. Each component plays a starring role, whether it’s the tangy sourdough starter for depth, the honey for gentle sweetness, or the cornmeal for that perfect crunch on the outside.

  • Sourdough starter: Provides natural fermentation, complex flavor, and lovely bubbles in the dough.
  • All-purpose flour: Gives structure and a tender crumb to the muffins.
  • Water: Hydrates the flour and activates the starter for fermentation.
  • Honey (or sugar/maple syrup): Adds subtle sweetness and helps with browning.
  • Milk: Contributes richness and softness in the crumb.
  • Fine sea salt: Enhances all the flavors without overpowering.
  • Cornmeal: Used for sprinkling to create that perfect crunchy crust and prevent sticking.

How to Make Sourdough English Muffins Recipe

Step 1: Feed Your Sourdough Starter

About 12 hours before you want to start your dough, feed your sourdough starter to ensure it is active and bubbly. This step is crucial because a lively starter will help your muffins develop that irresistible tangy flavor and airy texture. Simply mix the ingredients for the starter in a clean jar, cover it loosely, and let it sit at room temperature until it has fully doubled and is covered in bubbles.

Step 2: Make the Dough

Once your starter is ready, mix it with the flour, water, milk, honey, and salt. Using your hands to combine the ingredients gives you great tactile feedback on the dough’s consistency. After resting for a short while, knead the dough either by hand or in a stand mixer. This kneading step helps develop gluten which results in that perfect chew we all love in English muffins. Then cover the dough and let it ferment at room temperature for 8 to 12 hours to develop flavor and structure.

Step 3: Cut and Cook

When your dough has doubled and is full of bubbles, gently press it out to about half an inch thick on a floured surface. Use a biscuit cutter to create perfect rounds and sprinkle both your baking sheet and the tops with cornmeal to ensure a crispy outside. After letting the muffins rise for an hour while covered, cook them slowly on a preheated skillet over low heat, flipping carefully until both sides are golden and the centers reach the ideal temperature for a perfectly cooked muffin.

How to Serve Sourdough English Muffins Recipe

Sourdough English Muffins Recipe

Garnishes

The best part about Sourdough English Muffins Recipe is how versatile they are when it comes to toppings. Classic butter and jam are always winners, but you can also scatter them with cream cheese and smoked salmon for a more savory experience, or even mashed avocado sprinkled with chili flakes for a trendy brunch treat. Don’t forget a drizzle of honey or a pat of flavored butter for an extra touch of indulgence.

Side Dishes

These muffins pair beautifully with breakfast staples like eggs—be it scrambled, poached, or cooked into an egg sandwich—or alongside crispy bacon and sautéed mushrooms for a complete morning feast. They also make a great companion to fresh fruit and yogurt, grounding lighter sides with their satisfying texture and flavor.

Creative Ways to Present

Transform your Sourdough English Muffins Recipe into a fun appetizer by slicing the muffins in half, toasting them, then topping with spreads, fresh herbs, and bites of cheese or cured meats. You can also use them as mini burger buns or even transform them into dessert sandwiches filled with nut butters and sliced fruit for a sweet twist that will fascinate kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Keep any leftover muffins in an airtight container at room temperature for up to two days to maintain their freshness and moisture. If you want to keep them longer, refrigeration is possible but not ideal for maintaining that true muffin softness, making freezing a better option.

Freezing

Sourdough English Muffins Recipe leftovers freeze beautifully. Wrap each muffin individually in plastic wrap or parchment paper, then place them in a freezer-safe bag. This method keeps them fresh for up to three months, letting you enjoy that homemade flair anytime you want.

Reheating

To bring frozen or leftover muffins back to life, toast them gently in a toaster or on a skillet over medium heat until warmed through and crispy on the outside. This method revives their signature nooks and crannies, making every bite just as delightful as when freshly made.

FAQs

Can I use a discard sourdough starter for this recipe?

Yes! Using a discard starter is perfectly fine for this Sourdough English Muffins Recipe. Just make sure it’s active enough to help with the rise and fermentation. Feeding it a few hours before starting will give it more strength.

Why is the dough fermented for so long?

The long fermentation at room temperature allows the sourdough starter to develop the muffins’ unique tangy flavor and helps create the light, airy texture filled with nooks and crannies.

Can I substitute milk with a non-dairy alternative?

You absolutely can. Almond, oat, or soy milk work well and will still give you a tender crumb. Just be sure to use an unsweetened variety to keep the balance of flavors right.

Do I have to use cornmeal on the baking sheet?

Cornmeal is traditional and helps prevent sticking, while also adding a pleasant crunch to the muffin’s crust. If you can’t find cornmeal, you can use semolina flour as a good alternative.

How do I know when my muffins are cooked through?

A good way to check is by using an instant-read thermometer; the center should reach around 200°F. Otherwise, the muffins should be firm and golden on both sides with a hollow sound when tapped.

Final Thoughts

There is something so rewarding about making Sourdough English Muffins Recipe from scratch. These muffins bring the best of homemade sourdough flavor paired with the nostalgic comfort of English muffins, creating a breakfast treat you’ll want to make again and again. Once you try this recipe, it’s hard to go back to store-bought – so gather your ingredients, enjoy the process, and get ready to taste some truly unforgettable muffins!

Print

Sourdough English Muffins Recipe

This sourdough English muffins recipe creates delightfully chewy and flavorful muffins with a classic nooks-and-crannies texture perfect for toasting. Made with a natural sourdough starter, milk, honey, and a sprinkle of cornmeal, these homemade muffins are cooked on the stovetop for a golden crust and tender crumb. Whether slathered with butter or used for breakfast sandwiches, these muffins offer a delicious twist on the traditional store-bought variety.

  • Author: Maya
  • Prep Time: 15 minutes (plus 12 hours to feed starter and 8-12 hours fermentation)
  • Cook Time: Approximately 15-20 minutes
  • Total Time: 20-24 hours (including starter feeding and fermentation)
  • Yield: 12 English muffins 1x
  • Category: Breakfast, Bread
  • Method: Fermentation, Stovetop Cooking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Sourdough Starter

  • 1 tablespoon sourdough starter
  • 1/3 cup + 1 tablespoon all-purpose flour
  • 3 1/2 tablespoons water

Dough

  • 1/2 cup active sourdough starter
  • 1 tablespoon honey (or sugar or maple syrup)
  • 1 cup milk
  • 3 cups all-purpose flour
  • 1 teaspoon fine sea salt

For Cooking

  • 1/4 cup cornmeal (for sprinkling)

Instructions

  1. Feed Your Sourdough Starter: About 12 hours before preparing the dough, mix 1 tablespoon sourdough starter with 1/3 cup plus 1 tablespoon all-purpose flour and 3 1/2 tablespoons water in a clean jar. Stir until smooth, cover loosely, and let it sit at room temperature (65-70°F) until it doubles in size and shows lots of bubbles, indicating it’s active and ready to use.
  2. Make the Dough: In a large bowl, combine 1/2 cup of the active sourdough starter, 1 tablespoon honey, 1 cup milk, 3 cups all-purpose flour, and 1 teaspoon fine sea salt. Mix well with your hands until incorporated. Cover and let the dough rest for 30-60 minutes.
  3. Knead the Dough: Turn the dough onto a floured surface and knead by hand for about 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on the lowest speed. Place the dough back in the bowl, cover, and let it ferment at room temperature for 8-12 hours.
  4. Shape the Muffins: After fermentation, turn the dough out onto a floured surface and gently press it out until it is 1/2 inch thick. Use a 3-inch biscuit cutter to cut rounds and place them on a cornmeal-sprinkled parchment-lined baking sheet. Sprinkle more cornmeal on top, cover with a tea towel, and let them rise for 1 hour at room temperature.
  5. Cook Your Muffins: Preheat a non-stick skillet over low heat. Place 4 muffins spaced 2 inches apart and cover. Cook the first side for 4 minutes until golden, then flip and cook the other side for an additional 4 minutes. The muffins are done when an instant-read thermometer inserted into the center registers about 200°F. Remove and cool slightly before serving.

Notes

  • Ensure your sourdough starter is bubbly and active before mixing the dough for best rising.
  • Cooking on low heat is essential to thoroughly cook the muffins without burning the outside.
  • You can substitute honey with sugar or maple syrup as a sweetener.
  • Store leftover muffins in an airtight container and toast them before serving to refresh texture.
  • These muffins can be frozen after cooking; thaw and toast before eating.

Nutrition

  • Serving Size: 1 English muffin
  • Calories: 180
  • Sugar: 3g
  • Sodium: 210mg
  • Fat: 2g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 5mg

Keywords: sourdough, English muffins, homemade bread, breakfast bread, fermented dough, stovetop muffins

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