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Homemade Sourdough English Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 96 reviews
  • Author: Mia
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Rest dough: Let the dough rest for 10 to 15 minutes to relax the gluten and make rolling easier.
  4. 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.
  5. Proof muffins: Cover loosely with oiled plastic wrap and let the muffins rise for about 1 hour until puffy.
  6. 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.
  7. 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

Find it online: https://mealsbymia.com/homemade-sourdough-english-muffins-recipe/