Sourdough English Muffins

I remember the first time I made homemade English muffins. My kids were skeptical. Store-bought ones were fine, they said.

But then, golden and warm from the skillet, those first homemade Sourdough English Muffins disappeared in seconds. The nooks and crannies caught every bit of melting butter. That moment, I knew these Sourdough English Muffins were something special.

They’re tangy, chewy, and absolutely perfect. Now, I make a big batch of these Sourdough English Muffins every week. It’s become a cherished family tradition.

WHY YOU’LL LOVE THIS RECIPE

You will adore these Sourdough English Muffins for their incredible flavor. The sourdough starter adds a subtle tang that store-bought versions lack. These homemade Sourdough English Muffins are also surprisingly simple.

They require mostly hands-off time. Plus, using your active sourdough starter means no commercial yeast is needed. You get a deeply satisfying, artisan result.

Print

Ingredients You’ll Need

Gather your simple pantry staples for these delicious Sourdough English Muffins.

Ingredient	Quantity
Active sourdough starter	1 cup (240g)
All-purpose flour	3 cups (360g)
Warm milk	1 cup (240ml)
Unsalted butter, melted	2 tablespoons
Salt	1 teaspoon
Granulated sugar	1 tablespoon
Cornmeal (for dusting)	1/4 cup

Substitutions & Variations

You can easily adapt these Sourdough English Muffins. Use whole wheat flour for a heartier muffin. For a dairy-free version, substitute oat milk and coconut oil.

Add a tablespoon of honey for extra sweetness. You can also mix in dried herbs or garlic powder for savory Muffins. The possibilities are endless.

You can easily adapt these Sourdough English Muffins in countless ways. If you have extra sourdough discard, try our Deliciously Simple Sourdough Discard Pancakes for another tangy breakfast treat.

Step-by-Step Instructions

1. Mix the dough. In a large bowl, combine the starter, warm milk, and melted butter. Stir in the flour, salt, and sugar. Mix until a shaggy dough forms.
2. First rise. Cover the bowl with plastic wrap. Let it rest at room temperature for 8-12 hours. Overnight works perfectly. The dough should double in size.
3. Shape the muffins. Turn the dough onto a lightly floured surface. Gently deflate it. Pat it into a 1/2-inch thick rectangle.
4. Cut the rounds. Use a biscuit cutter or a glass to cut out rounds. Re-roll the scraps and cut more. This batch should yield about 10-12 Sourdough English Muffins.
5. Second rise. Place the rounds on a baking sheet dusted with cornmeal. Sprinkle more cornmeal on top. Cover loosely and let them rest for 30-60 minutes.
6. Cook the muffins. Heat a large skillet or griddle over medium-low heat. Cook the Sourdough English Muffins for 5-7 minutes per side. They should be golden brown and sound hollow when tapped.
7. Cool completely. Transfer the cooked Sourdough English Muffins to a wire rack. Let them cool before splitting them with a fork.

Pro Tips for Success

Always use a thermometer for your griddle. Keep the heat low to avoid burning. Do not rush the first rise.

A slow, long fermentation builds the best flavor. Use a fork to split your Sourdough Muffins. This creates the iconic craggy surface. Store them properly to maintain their texture.

Always use a thermometer for your griddle and keep the heat low. For another sourdough favorite, bake our Cinnamon Raisin Sourdough Bread to enjoy with your muffins.

Storage & Reheating Tips

Store cooled Sourdough English Muffins in an airtight container at room temperature. They stay fresh for up to 3 days. For longer storage, freeze them for up to three months.

To reheat, simply toast them directly from frozen. They taste just like freshly made Sourdough English Muffins.

What to Serve With This Recipe

These Sourdough English Muffins shine with classic pairings. Top them with butter and jam for breakfast. Use them for eggs Benedict.

They make fantastic sandwich buns. You can enjoy them alongside a bowl of soup. They are incredibly versatile.

These Muffins shine with classic pairings like butter and jam. They also make fantastic sandwich buns alongside a bowl of hearty Beef Stew Recipes in Crockpot.

FAQs

Can I make these Sourdough English Muffins gluten-free?

You can try a 1:1 gluten-free flour blend. The texture will differ. These traditional Sourdough English Muffins work best with wheat flour.

Why are my Sourdough English Muffins tough?

You likely over-kneaded or over-cooked the dough. Handle the dough gently. Cook them only until golden brown. Tough Sourdough English Muffins need gentler treatment.

Do I need a sourdough starter?

Yes, absolutely. An active starter is essential. It provides the unique tang and lift for these Sourdough English Muffins.

Sourdough English Muffins are a tangy, chewy breakfast bread made from a fermented dough. Their distinctive nooks and crannies are perfect for trapping butter and jam, and they are a beloved part of sourdough cuisine.

Nutrition Information (per serving)

Nutrient	Amount
Calories	180
Total Fat	4g
Saturated Fat	2g
Cholesterol	10mg
Sodium	240mg
Total Carbohydrates	32g
Dietary Fiber	1g
Sugars	2g
Protein	5g