If you’re anything like me, nothing beats the smell of warm, fresh English muffins right out of the skillet—especially when they’re made from scratch! This Homemade Sourdough English Muffins Recipe is a game-changer. It’s got that perfect tangy flavor from the sourdough, pillowy texture with delightful nooks and crannies that soak up butter and jam like a dream. Trust me, once you try this, you’ll wonder why you ever bought store-bought muffins again.
Why You’ll Love This Recipe
- Deep Flavor: The sourdough starter adds an irresistible tang that elevates the classic English muffin.
- Perfect Texture: Light, airy crumb with those famous nooks and crannies for maximum butter and jam absorption.
- Make Ahead Friendly: The overnight fermentation means you can prep ahead and enjoy fresh muffins in the morning.
- Versatile Cooking: Cook them on any flat surface, from griddle to frying pan, right on your stovetop.
Ingredients You’ll Need
These simple ingredients come together beautifully to create the perfect sourdough English muffins. Keep your starter active and your milk fresh for the best results.
- Sourdough starter: Make sure it’s active and bubbly; 100% hydration works best for this recipe.
- Honey: Adds just a touch of sweetness to balance the tangy starter.
- Milk: Whole milk is ideal for richness, but you can use alternatives if needed.
- All-purpose flour: Unbleached gives better texture and flavor.
- Baking soda: Reacts with the sourdough acids to give extra lift and tenderness.
- Salt: Enhances flavor and controls yeast activity.
- Cornmeal (or semolina/farina): Dusting the cooking surface prevents sticking and adds a lovely crunch to the bottoms.
Variations
I love playing with this recipe depending on what I have on hand and how much time I’ve got. Feel free to tweak it to suit your taste or dietary needs—you’ll find it forgiving and adaptable.
- Sourdough discard version: I’ve used sourdough discard by skipping the baking soda and adding a bit of instant yeast, which shortens the overall rise time—super handy when you’re low on active starter.
- Whole wheat twist: Adding whole wheat flour for part of the flour gives a nuttier flavor that my family really enjoys, especially toasted with a smear of butter.
- Gluten-free attempt: While I haven’t mastered a gluten-free version yet, swapping half of the flour for oat or rice flour can be a good start, but be prepared for a different texture.
- Herb infused: Adding chopped fresh rosemary or thyme into the dough creates a savory muffin that’s perfect for breakfast sandwiches.
How to Make Homemade Sourdough English Muffins Recipe
Step 1: Mix and Ferment Overnight for Flavor
Start by combining your active sourdough starter, honey, milk, and flour in a medium bowl. I usually mix these gently until just combined, then cover the bowl and leave it on the counter overnight. This slow fermentation is what builds the flavor and gives your muffins that signature tang. Depending on your room temperature and how bubbly your starter is, it might take 8 to 10 hours. You’ll notice the dough will be loose and bubbly—perfect!
Step 2: Knead, Rest, and Shape in the Morning
The next morning, sprinkle in the baking soda and salt, then add another cup of flour. Knead everything together until you get a smooth, slightly tacky dough—it usually takes me about 5 minutes with my stand mixer or 10 minutes by hand. If it feels sticky, just add a bit more flour, but don’t overdo it or your muffins will be tough! Let the dough rest for 10 to 15 minutes to relax, which makes rolling easier.
Step 3: Cut and Rise Before Cooking
Roll out your dough to about half an inch thick. Using a 3 to 4-inch round cutter or a glass, cut out circles and place them onto a baking sheet lightly greased and dusted with cornmeal (or semolina/farina). I find that a generous sprinkle of cornmeal on the pan helps prevent sticking and adds that lovely crunch to the bottom. Cover them loosely with oiled plastic wrap and let rise for about 1 hour—you’ll see them puff up nicely.
Step 4: Cook Low and Slow on the Griddle
Heat your griddle or heavy skillet to about 325°F (or medium-low heat if you don’t have a thermometer). Generously dust the surface with cornmeal and lightly spray with oil if it’s not non-stick. Cook the English muffins in batches for about 5 to 6 minutes per side. I like to cover the pan while cooking to trap heat and help them cook through evenly. Keep an eye on the bottoms after a few minutes so they don’t burn—adjust your heat as needed.
They’re done when a thermometer inserted into the center reads 190°F and the muffins are golden brown. The best part? When you split them open with a fork (never a knife!), you’ll see all those beautiful nooks and crannies ready to soak up butter.
Pro Tips for Making Homemade Sourdough English Muffins Recipe
- Active Starter Matters: I learned that a lively starter makes all the difference—if yours is sluggish, give it a feed the day before.
- Don’t Skip the Cornmeal: That little layer on the griddle prevents sticking and gives the muffins a delightful texture on the bottom.
- Fork-Don’t Knife: Splitting your muffins with a fork reveals those classic pockets better than slicing, which can compress the crumb.
- Watch Your Heat: Cooking too hot burns them outside before the inside cooks through—medium-low heat and patience are key.
How to Serve Homemade Sourdough English Muffins Recipe
Garnishes
My favorite way to serve these muffins is warmed and split open, then slathered with melting butter and a drizzle of honey. Fresh fruit preserves or cream cheese also make fantastic toppings. I once sprinkled some cinnamon sugar before cooking, and that sweet twist was a huge hit with guests!
Side Dishes
These muffins are perfect with scrambled eggs and crispy bacon for a hearty breakfast. I also like pairing them with a bowl of fresh fruit or a smoothie for a lighter morning. For brunch, they make great bases for eggs Benedict or breakfast sandwiches.
Creative Ways to Present
For special occasions, I like to assemble mini breakfast sliders with sausage patties, cheddar, and a dollop of spicy mayo on these sourdough English muffins. They’re also great as canapé bases with smoked salmon and dill cream cheese. The unique texture really impresses guests and adds a homemade feel to any spread.
Make Ahead and Storage
Storing Leftovers
I store leftover English muffins in an airtight container or a resealable plastic bag at room temperature if I plan to eat them within a couple of days. They stay nicely soft but still toast up beautifully. If the weather’s humid, I pop them in the fridge to keep them fresh a bit longer.
Freezing
Freezing is a lifesaver for these muffins. I wrap each one individually in parchment paper and then store them in a sealed freezer bag. They keep well for up to a month. When I want to use them, I just pull them out the night before or pop them straight into the toaster from frozen.
Reheating
To reheat, I toast the muffins lightly so they regain their crisp outside and warm, fluffy inside. If frozen, I sometimes let them thaw a bit on the counter first to get a more even texture. Avoid microwaving as it makes them chewy and less appetizing.
FAQs
-
Can I use sourdough discard for this Homemade Sourdough English Muffins Recipe?
Absolutely! I’ve done this often. The key is to skip the baking soda and add 2 to 3 teaspoons of instant yeast to help the dough rise properly since discard doesn’t have the same leavening power. You’ll also mix the dough in one go and allow it to rise a bit faster, about 1 to 1.5 hours, then shape and do a shorter second rise before cooking.
-
Why do I need to split English muffins with a fork instead of slicing with a knife?
Using a fork tears the muffin open along its natural nooks and crannies, preserving those pockets that hold butter and jam. A knife tends to compress and crush the crumb, ruining that classic texture we all love.
-
Can I cook these muffins in the oven instead of a griddle?
While baking is possible, the traditional griddle method gives the muffins their signature crispy bottom and soft interior. Oven baking might yield a different texture and less of the characteristic crust. If you want an oven method, try cooking on a preheated cast iron pan inside the oven, but I recommend the stovetop griddle for best results.
-
How long will these sourdough English muffins keep fresh?
Stored properly in an airtight container at room temperature, they stay fresh for about 2 to 3 days. After that, I suggest freezing any leftovers to keep them tasting their best.
Final Thoughts
I absolutely love how this Homemade Sourdough English Muffins Recipe turns out every single time. It has become a weekend tradition in my kitchen, and my family goes crazy for it. There’s just something so satisfying about making these from scratch and enjoying them fresh with your favorite toppings. If you’ve been hesitant to try sourdough baking or English muffins at home, give this recipe a go—you’ll be amazed how approachable and rewarding it is. Happy baking, friend!
Print
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: American
Description
Homemade English Muffins made with a sourdough starter offer a delightful, tangy flavor with the classic nooks and crannies perfect for toasting. This easy two-step recipe requires an overnight fermentation and a quick griddle cook to create soft, airy muffins that are ideal for breakfast or sandwiches.
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 if needed)
To Cook the English Muffins
- Cornmeal for dusting griddle or semolina or farina
Instructions
- Mix initial ingredients: In a medium-sized bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Cover the bowl and let it sit at room temperature for several hours or overnight (about 8 to 10 hours) to ferment.
- Add dry ingredients: The next morning, sprinkle baking soda and salt over the dough. Add 1 cup of flour and knead until smooth (about 5 minutes with a stand mixer or 10 minutes by hand), adding more flour if the dough is sticky.
- Rest and roll out dough: Let the dough rest for 10 to 15 minutes. After, roll it out to about 1/2 inch thickness on a lightly floured surface.
- Cut muffins: Use a 3 to 4 inch circle cutter or round glass to cut out muffins. Place them on a lightly greased baking sheet dusted with cornmeal.
- Proof muffins: Cover muffins lightly with sprayed or oiled plastic wrap and let them rise for about 1 hour until puffy.
- Cook muffins: Heat a griddle or wide flat pan to 325°F (medium-low heat). Generously dust with fine cornmeal. Cook muffins a few at a time for 5 to 6 minutes per side, covering the pan if using one, until golden brown and cooked through. The internal temperature should read 190°F.
Notes
- Split muffins with a fork to preserve their classic nooks and crannies.
- Use an electric griddle, stovetop griddle, or a non-stick frying pan for cooking.
- Sprinkle cooking surface generously with cornmeal, semolina, or farina and spray with oil if not non-stick.
- Monitor coloring after 2-3 minutes to prevent burning by adjusting heat as needed.
- Leftover muffins freeze well in sealed bags or containers for up to one month.
- For sourdough discard version, omit baking soda and add 2-3 teaspoons instant yeast; mix and rise in one day with adjusted rise times.
Nutrition
- Serving Size: 1 small English muffin
- Calories: 140
- Sugar: 3g
- Sodium: 230mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
