If you’ve ever craved that perfect, crunchy-on-the-outside, tender-on-the-inside breakfast classic that’s just begging to be slathered with butter and jam, then you’re going to fall head over heels for my Homemade Sourdough English Muffins Recipe. This isn’t just any English muffin recipe — it’s got that subtle tang from the sourdough that makes every bite irresistibly cozy and full of flavor. Plus, making them yourself is a real joy and much easier than you might expect. Stick with me, and I promise you’ll impress everyone at your breakfast table!
Why You’ll Love This Recipe
- Natural Flavor Boost: The sourdough starter adds just the right tang and complexity you won’t find in store-bought muffins.
- No Fancy Equipment Needed: You don’t need a bread machine or anything high-tech, just your favorite mixing bowl and a pan or griddle.
- A Fun, Hands-On Baking Experience: Making these is a relaxing project that feels super rewarding and connects you to classic baking traditions.
- Versatile and Freezable: Make a batch to enjoy fresh or freeze extras to enjoy in weeks to come without losing that amazing texture.
Ingredients You’ll Need
The magic of this Homemade Sourdough English Muffins Recipe lies in the simple, wholesome ingredients. They all work beautifully together to create that distinctive nooks-and-crannies texture you love. When shopping, pick a nice active sourdough starter and unbleached all-purpose flour for the best results.
- Sourdough Starter: Active and bubbly is best – it really brings out that signature tang and texture.
- Honey: Adds subtle sweetness and helps the dough brown nicely.
- Milk: Warm milk tenderizes the dough and enriches flavor.
- All-Purpose Flour: Unbleached flour gives a clean flavor and great structure.
- Baking Soda: Helps the muffins get that light, airy crumb and speeds up leavening.
- Salt: Balances flavor and strengthens the gluten structure.
- Cornmeal (or semolina/farina): For dusting the griddle and muffins, creating that classic crunchy bottom and texture.
Variations
I love how flexible this Homemade Sourdough English Muffins Recipe is — you can easily make tweaks to suit your tastes or dietary needs. Don’t be afraid to experiment; that’s part of the fun in sourdough baking!
- Using Sourdough Discard: I once discovered that using discard instead of active starter works great by swapping out baking soda for some instant yeast, perfect if you want a quicker bake.
- Flour Types: Try swapping half the all-purpose flour with whole wheat for a heartier flavor and extra nutrition — just extend rise times a bit.
- Sweetness Level: Add a pinch of cinnamon or vanilla extract to the dough for a deliciously spiced muffin variation.
- Size Adjustments: Make mini muffins for snackable bites or larger ones to double as sandwich buns — both will impress your family.
How to Make Homemade Sourdough English Muffins Recipe
Step 1: Mix Your Starter Dough the Night Before
The evening before, combine your active sourdough starter, honey, warm milk, and the majority of your flour in a medium bowl. What I love about this part is letting the dough sit out overnight at room temperature – it slowly ferments and develops that wonderful sourdough tang. Cover it loosely so it can breathe but stay protected. You’re looking for a bubbly, somewhat sticky dough in the morning – that’s your sign it’s ready to go!
Step 2: Add Baking Soda, Salt, and Final Flour in the Morning
Once your dough has had its overnight rest, sprinkle baking soda, salt, and the remaining flour over the top. Knead the dough well for about 5 minutes with a stand mixer or 10 minutes by hand until it’s smooth but still soft — a little tacky is okay. If it’s too sticky to handle, add a bit more flour, but be careful not to overdo it or your muffins will turn out dense. Then, let the dough rest for about 15 minutes so the gluten can relax and make rolling easier.
Step 3: Roll and Cut Your Muffins
Next, roll the dough out to about half an inch thick. I love this part because you get to cut perfect circles with anything from a biscuit cutter to a sturdy drinking glass. Don’t worry about scraps — rerolling them can yield you up to 18 muffins! Place your cut rounds on a baking sheet that’s lightly greased and generously dusted with cornmeal or semolina.
Step 4: Let Them Rise for an Hour
Cover the muffins loosely with oiled plastic wrap to prevent drying, and let them rise for about an hour. They won’t double in size like bread, but you’ll notice they get noticeably puffier and soft — that’s what you want before cooking.
Step 5: Cook on a Preheated Griddle
Heat your griddle or frying pan to about 325°F (or medium-low heat on the stove). Generously dust the surface with cornmeal or semolina, and if it’s not non-stick, lightly spray with vegetable oil. Cook the muffins a few at a time for around 5 to 6 minutes per side — and I always check after 2 minutes to make sure they’re not browning too fast or sticking. Covering the pan while cooking helps traps steam, which creates that soft, pillowy interior while the outside crisps up. When done, the center should reach 190°F on an instant-read thermometer. Then, the best part — split them open with a fork to reveal those gorgeous nooks and crannies and get ready to toast!
Pro Tips for Making Homemade Sourdough English Muffins Recipe
- Patience in Proofing: I learned that rushing the rise leads to dense muffins — the hour rise gives you those soft interiors and light crumb.
- Temperature Control: Keeping the pan at medium-low heat stops the outsides from burning while letting the inside cook fully.
- Fork-Not-Knife: Splitting with a fork is crucial for those characteristic nooks-and-crannies that trap butter and jam perfectly.
- Cornmeal Dusting: Don’t skimp on this — it prevents sticking and adds that lovely crunch to the muffin bottoms.
How to Serve Homemade Sourdough English Muffins Recipe
Garnishes
Nothing beats a fresh-out-of-the-pan sourdough English muffin adorned with a pat of creamy butter that melts into its cracks. I’m a huge fan of spreading on some quality honey or tangy fruit preserves — it really complements the sourdough flavor. For savory options, cream cheese or sliced avocado with a sprinkle of flaky sea salt is simply divine.
Side Dishes
I often serve these muffins alongside scrambled eggs, crispy bacon, or a vibrant fresh fruit salad to round out the meal. For brunch parties, they’re great with smoked salmon and dill cream cheese — talk about a crowd-pleaser!
Creative Ways to Present
For holidays or special breakfasts, I stack these muffins into mini “towers” layered with cream cheese and jam, then drizzle a little honey on top for a visually stunning plate. You can also slice them horizontally and make personal breakfast sandwiches filled with eggs and cheese, perfect for feeding a hungry crowd!
Make Ahead and Storage
Storing Leftovers
I keep leftover muffins in an airtight container or zip-top bag at room temperature if I plan to eat them within a couple of days. If you want to stretch their life, refrigeration works but may dry them out slightly, so I tend to freeze instead.
Freezing
Freezing is my go-to for saving extras. I separate muffins with parchment paper and seal them tight in freezer bags—this way, they won’t stick together. They keep beautifully for up to a month and thaw quickly at room temperature.
Reheating
To reheat, I toast them from frozen or thawed; the toaster brings back that original crunch and warm, fluffy interior perfectly. You can also warm them briefly in a pan with a little butter for an indulgent touch.
FAQs
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Can I use sourdough discard instead of active starter?
Absolutely! You can make this recipe with sourdough discard by skipping the baking soda and adding a small amount of instant yeast. This method requires mixing and proofing all at once, speeding things up while still lending great flavor.
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How do I avoid my English muffins being dense?
The key is to give your dough enough time to ferment overnight and allow the muffins to rise properly before cooking. Also, be careful not to add too much flour during kneading — a slightly sticky dough gets you that perfect airy texture.
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Can I cook these in a regular frying pan instead of a griddle?
Yes! A skillet or frying pan works just as well. Just maintain medium-low heat and cover the pan to trap steam, helping the muffins cook through evenly without burning the bottoms.
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How should I split my English muffins after cooking?
Use a fork to gently pull the muffins apart rather than cutting with a knife. This technique reveals the beloved nooks and crannies, creating that unique texture perfect for holding melted butter and toppings.
Final Thoughts
I absolutely love how this Homemade Sourdough English Muffins Recipe brings a little bit of bakery magic right into my own kitchen. From the tangy flavor to the delightfully chewy texture, these muffins have become a weekend morning ritual I treasure. Once you try making them yourself, you’ll understand why my family goes crazy for the fresh-from-the-griddle goodness. So warm up your mixing bowl, tap into your sourdough starter, and get ready for some genuinely satisfying homemade breakfast bliss — you won’t want to go back to store-bought ever again.
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Homemade Sourdough English Muffins Recipe
- Prep Time: 8 hours
- Cook Time: 12 minutes
- Total Time: 8 hours 12 minutes
- Yield: 18 small or 9 large English muffins
- Category: Breakfast, Bread
- Method: Stovetop
- Cuisine: British
Description
This Homemade English Muffins recipe uses active sourdough starter and requires an overnight fermentation to develop flavor and texture. The muffins are cooked on a griddle, resulting in a fluffy interior with plenty of nooks and crannies perfect for holding butter and jam. With a slight honey sweetness and a tender crumb, these English muffins are a delightful breakfast treat made from scratch.
Ingredients
The Night Before (8 hours before)
- 1 cup (180 g) active sourdough starter 100% hydration
- 2 tablespoons (42 g) honey
- 2 cups (488 g) milk
- 4 cups (500 g) all purpose flour, unbleached
Next Morning
- 1 teaspoon (4 g) baking soda
- 2 teaspoons (12 g) salt
- 1 cup (125 g) all purpose flour, unbleached (up to 2 cups as needed)
To Cook the English Muffins
- Cornmeal (or semolina or farina) for dusting griddle
Instructions
- Mix initial dough: In a medium sized bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Cover the bowl and leave it at room temperature for 8 to 10 hours to ferment until bubbly and active.
- Add remaining ingredients: After the initial fermentation, sprinkle baking soda and salt over the dough, then add 1 cup of flour. Knead the dough for about 5 minutes with a stand mixer or 10 minutes by hand until smooth and elastic, adding up to 1 more cup of flour if dough is too sticky.
- Rest dough: Let the dough rest for 10 to 15 minutes to relax the gluten and make rolling easier.
- Shape muffins: Roll the dough out to about 1/2 inch thickness. Use a 3 to 4 inch round cutter or glass to cut circles. Place the rounds on a lightly greased baking sheet dusted with cornmeal (or semolina/farina). Re-roll scraps as needed to yield about 18 small muffins or 9 large muffins.
- Proof muffins: Cover loosely with oiled plastic wrap and let the muffins rise for about 1 hour until puffy.
- Cook muffins: Preheat a griddle or heavy pan to 325°F (medium-low heat). Generously dust the cooking surface with cornmeal and lightly spray with vegetable oil if not non-stick. Place a few muffins at a time and cook for 5 to 6 minutes per side, covering the pan if desired. Check bottoms after 2-3 minutes to avoid burning. Muffins are done when the interior reaches 190°F and are golden brown.
- Cool and serve: Remove muffins and let cool slightly. Split them open with a fork to reveal the characteristic nooks and crannies and enjoy with toppings as desired.
Notes
- Split muffins with a fork, not a knife, to keep the texture intact.
- The internal temperature should reach 190°F when fully cooked.
- You can use any wide flat surface like an electric griddle, stovetop griddle, or frying pan to cook the muffins.
- Always dust cooking surface generously with cornmeal or semolina; spray with oil if pan is not non-stick.
- Check the bottoms early to avoid burning due to hot spots.
- Leftover muffins freeze well for up to one month in sealed bags or containers.
- For sourdough discard variation: omit baking soda, add 2-3 teaspoons instant yeast, mix dough in one day, let rise 1-1.5 hours, then shape muffins, proof 30-45 minutes before cooking.
Nutrition
- Serving Size: 1 small muffin (about 57g)
- Calories: 170
- Sugar: 3g
- Sodium: 220mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg
