How to Make Sourdough English Muffins

Make soft, fluffy sourdough English muffins at home with this easy recipe. Perfect for breakfast sandwiches or slathered with butter and jam!

There’s something undeniably comforting about starting your day with a warm, freshly cooked English muffin. Now imagine it made with your own sourdough starter—tangy, fluffy, and cooked to perfection. This homemade sourdough English muffin recipe is a simple and rewarding way to elevate your breakfast game. Whether you’re new to sourdough or an experienced baker, these muffins are a must-try!

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Why Make Sourdough English Muffins?

Sourdough English muffins are a delightful twist on a classic favorite. Here’s why you’ll love this recipe:

Homemade Touch: There’s nothing like the flavor and texture of freshly made English muffins.

No Waste: It’s a perfect way to use your fed sourdough starter.

Healthier Ingredients: No preservatives or additives, just wholesome, real food.

Versatile: Use them for breakfast sandwiches, eggs Benedict, or just toasted with butter and jam.

Ingredients

  • 1 cup sourdough starter, fed
  • 2 1/2 cups all-purpose flour
  • 1 cup milk
  • 1 TB maple syrup (you could also use the same amount of honey, or sugar)
  • 3/4 tsp salt
  • 1 tsp baking soda
  • cornmeal for dusting

Instructions…

  1. In a large bowl combine fed sourdough starter, with 2 cups of flour, and the cup of milk.
  2. Stir to incorporate, and cover with a dish towel.
  3. All to sit for at least 8 hours, or overnight. I start mine at night, and it’s ready by morning.
  4. Add remaining ingredients to your raised sourdough mixture.
  5. Place the dough on a lightly floured surface, and knead for about 5 minutes, or until the dough is uniform and smooth.
  6. Roll the dough out to about 1″ thickness and cut out muffins. (I used a glass that I lightly dusted the rim with flour.)
  7. Transfer to parchment paper dusted with cornmeal.
  8. Allow the muffins to rest for 45 minutes.
  9. Preheat a cast iron skillet over medium low heat. Preheat oven to 350 F
  10. Cook muffin on each side until nicely browned, turning once. If the muffin isn’t quite cooked inside, place them in the oven for about 5 minutes to finish the insides.
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Tips for Perfect English Muffins

  1. Use a Well-Fed Starter: A bubbly, active starter gives the best flavor and rise.
  2. Don’t Skip the Resting Time: Letting the dough sit overnight enhances flavor and texture.
  3. Keep the Heat Low: Cooking the muffins slowly ensures they cook through without burning.
  4. Customize the Sweetness: Adjust the maple syrup, honey, or sugar to your preference.

How to Enjoy Sourdough English Muffins

Mini Pizzas: Top with marinara, cheese, and your favorite toppings.

Classic Breakfast: Toasted with butter and homemade jam.

Breakfast Sandwich: Add eggs, bacon, and cheese for a hearty meal.

Eggs Benedict: Use the muffins as a base for this brunch favorite.

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More Sourdough Recipes

FAQs

1. What Is Sourdough Starter?
Sourdough starter is a live culture of flour and water that ferments over time. It’s used as a natural leavening agent in sourdough baking.

2. Can I Freeze English Muffins?
Yes! Let the muffins cool completely, then store them in an airtight container or freezer bag for up to 3 months. Toast them straight from the freezer.

3. What If I Don’t Have a Cast Iron Skillet?
A heavy-bottomed non-stick pan can work, but cast iron gives the best crust and even cooking.

Why You’ll Love This Recipe

Homemade sourdough English muffins are a game-changer for your breakfast routine. They’re soft, flavorful, and surprisingly easy to make. Plus, they’re a fantastic way to use up your sourdough starter and impress your family with a made-from-scratch treat.

Try This Recipe Today!

If you’ve never made sourdough English muffins before, now is the perfect time to give it a try. With simple ingredients and step-by-step instructions, you’ll have soft, fluffy muffins ready to enjoy in no time. Let me know how they turn out in the comments below—I’d love to hear your favorite ways to enjoy them!

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Sourdough English Muffins

Ingredients

  • 1 cup sourdough starter fed
  • 2 1/2 cups al purpose flour
  • 1 cup milk
  • 1 TB maple syrup you could also use the same amount of honey, or sugar
  • 3/4 tsp salt
  • 1 tsp baking soda
  • cornmeal for dusting

Instructions

  • In a large bowl combine fed sourdough starter, with 2 cups of flour, and the cup of milk.
  • Stir to incorporate, and cover with a dish towel.
  • All to sit for at least 8 hours, or overnight. I start mine at night, and it’s ready by morning.
  • Add remaining ingredients to your raised sourdough mixture.
  • Place the dough on a lightly floured surface, and knead for about 5 minutes, or until the dough is uniform and smooth.
  • Roll the dough out to about 1″ thickness, and cut our muffins. (I used a glass that I lightly dusted the rim with flour.)
  • Transfer to parchment paper dusted with cornmeal.
  • Allow the muffins to rest for 45 minutes.
  • Preheat a cast iron skillet over medium low heat. Preheat oven to 350 F
  • Cook muffin on each side until nicely browned, turning once. If the muffin isn’t quite cooked inside, place them in the oven for about 5 minutes to finish the insides.

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One Comment

  1. I LOVE sourdough English muffins from the store so I can only imagine how delicious these will be

Comments are closed.