If you’ve ever craved those perfectly textured, homemade bread beauties for breakfast, get ready to fall in love with this Homemade Sourdough English Muffins Recipe. I absolutely love how these turn out—crispy on the outside, delightfully airy inside with those iconic nooks and crannies that hold all the butter and jam you could dream of. Plus, making them sourdough style brings a subtle tang and depth that packs a flavor punch you just don’t get with store-bought. Trust me, once you try this, you’ll never go back!
Why You’ll Love This Recipe
- Classic Texture: That airy crumb with tons of nooks and crannies perfectly soak up every spread and bite.
- Flavor Boost: The natural sourdough starter adds a subtle tang that gives these muffins a unique depth.
- Flexible Timing: The overnight soak makes morning prep quick and easy without rushing the dough.
- DIY Satisfaction: Nothing beats the pride of making bakery-quality muffins right in your own kitchen.
Ingredients You’ll Need
The ingredients are simple, wholesome, and work beautifully together for flavor and texture. I always recommend using an unbleached all-purpose flour for the best rise and crumb, and the honey adds just the right touch of sweetness to balance that sourdough tang.
- Active sourdough starter 100% hydration: Your flavor powerhouse—make sure it’s bubbly and lively for best results.
- Honey: Adds subtle sweetness and helps with browning, giving a golden crust.
- Milk: Provides moisture and richness, tenderizing the crumb.
- All-purpose flour, unbleached: The foundation of your dough—unbleached flour really shines here for texture and flavor.
- Baking soda: Reacts with the starter acidity for lift and lightness when you add it the next morning.
- Salt: Enhances all the flavors—you don’t want to skip or reduce it.
- Cornmeal (or semolina/farina): Essential for dusting to prevent sticking and gives that classic bit of crunch on the bottom.
Variations
I love how customizable this Homemade Sourdough English Muffins Recipe is. Over time, I’ve played around with different tweaks to fit dietary needs or just shake things up. Feel free to experiment and make it your own—you’ll have fun discovering variations that suit your taste and routine.
- Using Sourdough Discard: I discovered this trick when I wanted to reduce waste—by skipping the baking soda and adding yeast instead, you can make these all in one day with a slightly different but equally delightful texture.
- Gluten-Free Adaptation: While not traditional, I’ve heard from friends who’ve successfully used gluten-free flour blends with some added xanthan gum—just expect a different crumb and rise.
- Flavored Muffins: Adding herbs like rosemary or a sprinkle of cinnamon and nutmeg transforms these into savory or sweet breakfasts perfect for seasonal treats.
How to Make Homemade Sourdough English Muffins Recipe
Step 1: Mix Your Overnight Dough
The night before, in a medium bowl, combine your active sourdough starter, milk, honey, and 4 cups of flour. This mix forms the heart of your dough and needs time to develop flavors and the right texture, so cover it loosely and let it rest on your countertop about 8 to 10 hours. I usually set mine before bed and wake up to a wonderfully bubbly dough that’s ready for the next step. The slow ferment overnight is what gives these muffins that incredible sourdough tang and perfect crumb.
Step 2: Activate and Knead the Dough
The next morning (or after your dough’s had its rest), sprinkle the baking soda and salt over the dough. Then add up to 1 cup of additional flour. This is where the magic continues—knead the dough until it’s smooth and elastic, about 5 minutes with a stand mixer or 10 minutes by hand. Don’t be shy about adding a bit more flour if it’s sticky; you’re aiming for a supple but not dry dough. I learned that kneading well here is vital for those signature air pockets.
Step 3: Shape and Let Rise
After resting the dough for 10-15 minutes, roll it out to about ½-inch thickness. Use a 3 to 4-inch cutter or even a sturdy glass to punch out your muffin circles. Place them on a baking sheet generously dusted with cornmeal (or semolina or farina). You can reroll scraps—I’ve gotten up to 18 muffins out of one batch! Cover the tray lightly with oiled plastic wrap and let them rise for about 1 hour until puffy. It’s like watching little clouds form—such a satisfying second rise.
Step 4: Cook on the Griddle to Perfection
Preheat your griddle or a wide frying pan to 325°F (or medium-low heat). Sprinkle cornmeal liberally on the surface, and lightly spray with vegetable oil if it’s not non-stick. Place a few muffins on the hot griddle and cook for 5-6 minutes per side. Covering the pan helps cook them evenly while keeping them soft inside. Check the bottoms after a few minutes to make sure they’re not burning—adjust heat as needed. Once done, the muffins should register about 190°F inside. Tap one out and get ready for the big moment: splitting them with a fork to reveal those incredible nooks and crannies.
Pro Tips for Making Homemade Sourdough English Muffins Recipe
- Use Active Starter: A lively, bubbly starter ensures good rise and flavor—feed yours the day before for best results.
- Don’t Skip the Cornmeal: Dusting your griddle and tray prevents sticking and adds that classic crunch every English muffin should have.
- Fork Split for Authentic Texture: Always split muffins with a fork, not a knife, so you preserve the airy pockets—this is how you get that perfect chewing texture.
- Low and Slow Cooking: Cooking at medium-low heat prevents burning and allows muffins to cook through evenly—patience here makes a difference!
How to Serve Homemade Sourdough English Muffins Recipe
Garnishes
I love spreading a thick layer of butter that melts right into those nooks, then topping it off with homemade jam or honey. For savory lovers, cream cheese and smoked salmon or a slice of sharp cheddar with avocado and a poached egg work wonders. Fresh herbs like chives as a final sprinkle really elevate the flavor, too.
Side Dishes
My go-to sides are crispy bacon or a simple mixed green salad dressed with lemon vinaigrette—the freshness balances richness perfectly. For weekend brunch, I sometimes make roasted tomatoes or sautéed mushrooms as a hearty accompaniment.
Creative Ways to Present
For special occasions, I like to stack mini English muffins into little breakfast sliders with eggs and bacon. They’re adorable and crowd-pleasers. Another favorite is serving them deconstructed on a brunch board with various spreads, jams, cheeses, and fresh fruit—that way everyone can customize their own.
Make Ahead and Storage
Storing Leftovers
I usually store leftover muffins in an airtight container at room temperature if I plan to eat them within a day or two. If it’s humid, the fridge can help, but be mindful—it might dry them out faster. Wrapping them in a clean kitchen towel inside the container keeps them from getting too chewy.
Freezing
These freeze beautifully. I slice them in half, then stack and wrap them snugly in plastic wrap or place in a freezer bag for up to a month. When you’re ready, you can toast them straight from frozen for a quick breakfast fix. This method saved me countless busy mornings!
Reheating
I reheat by toasting on a skillet or in my toaster until warm and slightly crisp. If reheating from frozen, I recommend low heat on the skillet with a lid on to warm through evenly without burning. Avoid microwaving—it makes them rubbery, which is such a shame for these gems.
FAQs
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Can I use sourdough discard instead of active starter?
Absolutely! When using discard, skip the baking soda and add 2 to 3 teaspoons of instant yeast instead. Mix everything in one go and allow the dough to rise for about 1 to 1.5 hours, then shape muffins and proof again before cooking. This shortcut still yields great texture and flavor without the overnight wait.
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Why do I need to split English muffins with a fork?
Splitting with a fork preserves the muffin’s nooks and crannies by gently tearing it apart instead of cutting through, which squashes those gorgeous air pockets. This technique gives you the classic texture that soaks up butter and jam like a dream.
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Can I use whole wheat flour?
You can substitute some or all all-purpose flour with whole wheat, but expect a denser muffin with a nuttier flavor. I recommend starting with half whole wheat and half all-purpose to maintain a good rise and light crumb.
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How do I know when my English muffins are done cooking?
They should be golden brown on both sides and register approximately 190°F in the center with an instant-read thermometer. The muffins will sound hollow when tapped and feel firm but not hard.
Final Thoughts
This Homemade Sourdough English Muffins Recipe is one of those kitchen projects that’s surprisingly straightforward but yields such rewarding results—and honestly, nothing beats that moment when you split one open and see all those delicate pockets waiting to be filled. I love how making this dough overnight fits right into slow mornings and weekend routines, and I hope you find as much joy in baking and eating them as I do. Give it a go, and enjoy the deliciousness of fresh, homemade English muffins with that unmistakable sourdough charm—your breakfasts will thank you!
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
- Method: Stovetop
- Cuisine: American
Description
These Homemade English Muffins boast a delightfully tangy and airy texture created by a sourdough starter. With a simple two-step process involving an overnight fermentation followed by a quick rise and griddle cooking, these muffins develop their characteristic nooks and crannies perfect for holding butter and jam. Ideal for breakfast or brunch, they can be made ahead and frozen for convenience.
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 the Starter and Flour: In a medium sized bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Cover and leave at room temperature for 8 to 10 hours or overnight to ferment and rise.
- Add Remaining Ingredients: After fermentation, sprinkle baking soda and salt over the dough along with 1 cup of all purpose flour. Knead with a stand mixer for about 5 minutes or by hand for 10 minutes until smooth. Add more flour if the dough is sticky.
- Rest and Roll Dough: Let the kneaded dough rest for 10 to 15 minutes. Then roll out on a floured surface to about 1/2 inch thickness.
- Shape Muffins: Use a 3 to 4 inch round cutter or glass to cut circles from the dough. Place them on a greased baking sheet dusted generously with cornmeal. Re-roll scraps to make up to 18 small muffins or divide dough by 9 for larger muffins.
- Second Rise: Cover the muffins loosely with sprayed or oiled plastic wrap and allow them to rise about 1 hour until puffed.
- Cook on Griddle: Preheat a griddle or heavy skillet to 325°F (medium-low heat). Lightly oil and dust the cooking surface with cornmeal. Cook muffins a few at a time for 5 to 6 minutes per side, covering the pan if possible, until golden brown and cooked through. The internal temperature should reach 190°F.
Notes
- Split English muffins with a fork to reveal the classic nooks and crannies instead of slicing with a knife.
- Use an electric griddle, stovetop griddle, or frying pan with a wide flat surface to cook.
- Dust the cooking surface generously with cornmeal, semolina, or farina to prevent sticking.
- If not using a non-stick surface, spray with vegetable oil spray before adding cornmeal.
- Check on muffins after 2-3 minutes to prevent burning and manage heat.
- These freeze well in sealed plastic bags or containers for up to one month.
- To make with sourdough discard, omit baking soda and add 2-3 teaspoons instant yeast, mix dough all at once, and rise once before shaping and cooking.
- Estimated calories are for one small English muffin.
Nutrition
- Serving Size: 1 small English muffin
- Calories: 120
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.2 g
- Protein: 4 g
- Cholesterol: 5 mg
