Sourdough English Muffins

Sourdough English muffins are a delightful twist on the traditional breakfast favorite. With their slightly tangy flavor and soft yet chewy texture, these muffins are the perfect base for butter, jam, eggs, or even a hearty breakfast sandwich. Using sourdough starter adds not only flavor but also a healthier, more digestible touch.

These muffins are cooked on a stovetop rather than baked in the oven, giving them their signature golden-brown crust and fluffy interior. Unlike store-bought options, homemade sourdough English muffins are preservative-free and fresher, with a depth of flavor you just can’t replicate.

Whether you’re new to sourdough baking or an experienced baker, this recipe is approachable and rewarding. With a little planning, you’ll enjoy a batch of warm, homemade English muffins that can be enjoyed fresh or stored for later use.

Cooking Time & Serving

• Preparation Time: 20 minutes (plus 8–12 hours fermentation)

• Cooking Time: 15 minutes

• Total Time: About 9–13 hours (including fermentation)

• Servings: 10–12 muffins

Ingredients

• 1 cup (240g) active sourdough starter (fed and bubbly)

• 1 cup (240ml) whole milk (room temperature)

• 2 ½ cups (300g) all-purpose flour

• 1 tablespoon sugar or honey

• 1 teaspoon salt

• 2 tablespoons unsalted butter (softened)

• Cornmeal, for dusting

How to Make Sourdough English Muffins

1. Mix the Dough
   In a large bowl, combine sourdough starter, milk, sugar (or honey), and butter. Mix until smooth. Gradually add flour and salt until a sticky dough forms.

2. Knead the Dough
   Knead the dough on a lightly floured surface for 5–7 minutes, or until soft and elastic. Place in a greased bowl, cover, and let it ferment at room temperature for 8–12 hours (overnight works best).

3. Shape the Muffins
   After fermentation, punch down the dough and roll it out to about ½-inch thick. Use a round cutter (3–4 inches wide) to cut out circles. Place them on a baking sheet dusted with cornmeal, sprinkle more cornmeal on top, and cover with a towel. Let rise for 1–2 hours, until puffy.

4. Cook the Muffins
   Heat a nonstick skillet or griddle over low-medium heat. Cook muffins for 6–8 minutes on each side, until golden brown and cooked through. Adjust the heat as needed to avoid burning.

5. Cool & Serve
   Place cooked muffins on a wire rack to cool slightly before slicing. Enjoy warm or store in an airtight container for up to 3 days. They also freeze beautifully.

Notes

• For extra flavor, ferment the dough in the fridge for up to 24 hours instead of room temperature.

• If muffins are browning too quickly but still raw inside, lower the heat and cook longer.

• Always split English muffins with a fork (not a knife) for that signature nooks-and-crannies texture.

FAQs

1. Can I use discard instead of active starter?
Yes, but the rise and texture may not be as fluffy. Active starter is recommended for best results.

2. Can I bake these instead of cooking on a skillet?
You can bake at 375°F (190°C) for about 15 minutes, but skillet cooking gives the authentic crust.

3. How do I store sourdough English muffins?
Keep them in an airtight container for 2–3 days or freeze for up to 3 months. Toast before serving.

4. Do I need cornmeal?
Cornmeal prevents sticking and gives that classic crunch, but you can use semolina or flour instead.

Nutrition (per serving – 1 muffin)

Disclaimer

This recipe is intended for general home cooking enjoyment. Always enjoy baked goods in moderation as part of a balanced diet. If you have allergies to wheat, dairy, or gluten, please substitute ingredients carefully or avoid this recipe.