If you’re on the hunt for that perfect breakfast bread with all the nooks and crannies you love, look no further than my Homemade Sourdough English Muffins Recipe. I absolutely love how these muffins come out soft, tangy, and beautifully textured—so good toasted with a pat of butter or piled high with jam. When I first tried this recipe, I was amazed at how easy it was to make sourdough English muffins at home without any fancy equipment, and I can’t wait to share all my best tips with you.
Why You’ll Love This Recipe
- Tangy Flavor & Perfect Texture: Thanks to the overnight sourdough ferment, these muffins develop a delicious complex flavor and those classic crumb pockets.
- No Fancy Gear Needed: You can make these on your stovetop with a griddle or frying pan—super accessible for any home baker.
- Customizable Size & Shape: Whether you like them petite or on the larger side, the dough is easy to portion and shape your way.
- Great for Using Your Starter: Perfect way to put your sourdough starter or even discard to good use without waste.
Ingredients You’ll Need
The ingredients in this Homemade Sourdough English Muffins Recipe are straightforward and work together to create that chewy yet tender bite we all crave. Using unbleached all-purpose flour gives a nice balance of gluten structure and softness, and the honey helps with flavor and fermentation activity—choose a good quality honey if you can!
- Sourdough starter: Make sure your starter is active and bubbly for the best rise and flavor. I use 100% hydration for this recipe.
- Honey: Adds subtle sweetness and feeds the sourdough culture to keep the dough lively overnight.
- Milk: Whole milk or 2% works well to add richness and tenderness.
- All-purpose flour: Unbleached is best to keep the flavor clean and let you see the natural color of the dough.
- Baking soda: Helps with rise and creates those signature muffin holes when mixed with the acidity of the sourdough.
- Salt: Balances the flavor and controls fermentation.
- Cornmeal (or semolina/farina): For dusting the griddle—this keeps muffins from sticking and adds a nice slight crunch.
Variations
One of the reasons I adore this Homemade Sourdough English Muffins Recipe is how easy it is to tweak based on what you have and your dietary preferences. Don’t hesitate to experiment—I often try adding herbs or spices for a bit more excitement.
- Using Sourdough Discard: When I have extra discard, I skip the baking soda and add a bit of instant yeast instead; it speeds up the process and still delivers great flavor and texture.
- Gluten-Free Version: While I haven’t perfected gluten-free sourdough muffins yet, many folks have had success swapping in a gluten-free flour blend and adjusting hydration levels—definitely worth experimenting if needed.
- Flavored Mix-Ins: I’ve stirred in things like cinnamon and raisins or shredded cheese for savory versions; just be mindful of how add-ins affect the dough consistency.
How to Make Homemade Sourdough English Muffins Recipe
Step 1: Mix Your Starter, Milk, Honey, and Flour
Start by combining your active sourdough starter with the milk and honey in a medium-sized bowl. I love whisking these together first to make sure everything is nicely blended. Then add 4 cups of the all-purpose flour and mix until it forms a shaggy dough. Cover it loosely and let it rest on your counter for about 8 hours or overnight. I discovered this slow ferment builds that signature tang and improves texture while you sleep—talk about a time saver!
Step 2: Add Baking Soda, Salt, and More Flour
The next morning, sprinkle your baking soda and salt over the dough, then add 1 cup of flour. Knead it for about 5 minutes in a stand mixer or 10 minutes by hand until smooth. If your dough sticks too much, sprinkle in a bit more flour—but don’t go too heavy, as you want the finished muffins tender yet sturdy enough to hold their shape.
Step 3: Shape and Let Rise
After a 10-15 minute rest, roll the dough out to about 1/2 inch thickness. Use a 3 to 4-inch round cutter or glass to cut circles, then place them on a baking sheet dusted with cornmeal. You can reroll scraps to get up to 18 small muffins or make fewer for a larger size. Cover them lightly with oiled plastic wrap and let rise for around an hour. You’ll notice they puff up nicely, a great sign the yeast is doing its magic.
Step 4: Cook Your Muffins Low and Slow
Heat your griddle or frying pan to about 325°F (medium-low heat). Generously sprinkle cornmeal on the cooking surface to prevent sticking. Cook the muffins for around 5-6 minutes per side, covering the pan if you can to trap steam and help them cook evenly. I usually check the bottoms after a couple of minutes to ensure they’re browning nicely without burning. When done, an instant-read thermometer should show about 190°F in the center.
Pro Tips for Making Homemade Sourdough English Muffins Recipe
- Don’t Skip the Cornmeal: Sprinkling cornmeal on your baking sheet and griddle is key to that perfect texture and stops your muffins from sticking during cooking.
- Fork-Split, Not Knife-Cut: Always split your muffins with a fork—it teases open the crumb pockets beautifully instead of crushing the texture.
- Temperature Control is Everything: Keep your griddle on medium-low to avoid burning; checking often in the beginning helps you adjust the heat perfectly.
- Use an Instant-Read Thermometer: Getting the center to 190°F means your muffins are fully cooked but still tender inside, preventing gummy or doughy bites.
How to Serve Homemade Sourdough English Muffins Recipe
Garnishes
I love slathering my homemade sourdough English muffins with a generous pat of butter that melts into every nook’s crevice. Beyond butter, I often top them with cream cheese and a drizzle of honey or even mashed avocado sprinkled with chili flakes for a fresh twist. Sometimes, just simple peanut butter and fruit preserves hit the spot.
Side Dishes
This recipe pairs wonderfully with classic breakfast staples like scrambled eggs, crispy bacon, or a spinach and tomato sauté. For a brunch spread, my family goes crazy for pairing these muffins with smoked salmon, cream cheese, capers, and fresh dill—a total crowd-pleaser!
Creative Ways to Present
For special occasions, I like to create English muffin mini sandwiches layered with smoked ham, melted cheese, and a fried egg—wrapped in parchment paper for a charming rustic touch. Another fun idea is to turn them into “muffin pizzas” by adding tomato sauce, mozzarella, and your favorite toppings before broiling lightly.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I cool the muffins completely, then store them in an airtight container or zip-top bag on the counter for 2-3 days. This keeps their texture fresh enough to enjoy un-toasted, but honestly, I rarely find leftovers around here!
Freezing
These English muffins freeze like a dream. I wrap them individually in parchment paper or plastic wrap, then place them in a freezer bag. When frozen properly, they maintain their quality for up to a month. It’s a huge time saver to have ready-to-toast muffins on hand.
Reheating
To reheat, I toast frozen muffins directly from the freezer—no need to thaw—until slightly golden and crispy. This revives their texture beautifully. For stovetop reheating, just warm them on a dry skillet over low heat until heated through.
FAQs
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Can I use sourdough discard instead of active starter for this recipe?
Absolutely! If you’re using discard, I recommend skipping the baking soda and adding 2-3 teaspoons of instant yeast instead. Mix all the ingredients in one go and let the dough rise for about 1 to 1.5 hours. This adjustment helps the muffins rise well since discard lacks some yeast activity.
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What’s the best way to split English muffins?
Always split your muffins with a fork, not a knife! This technique teases apart the crumb, creating those lovely nooks and crannies that trap butter and spreads perfectly.
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Can I bake these muffins instead of cooking on a griddle?
While traditional English muffins are cooked on the griddle or stovetop for that distinct texture, you could experiment with baking them. However, they might lose some of their characteristic crust and nooks. I’d suggest sticking to the griddle method for best results.
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How do I know when the muffins are done cooking?
Besides a nice golden color on both sides, the internal temperature should reach about 190°F (88°C). If you don’t have a thermometer, making sure the muffins feel firm but still slightly springy is a good sign they’re cooked through.
Final Thoughts
This Homemade Sourdough English Muffins Recipe holds a special place in my kitchen because it marries simplicity with a wonderfully tangy, chewy breakfast favorite. From the first time I made them, the aroma and texture convinced me there’s no going back to store-bought. I hope you enjoy making—and eating—these as much as my family and I do. Give it a try; you might just find your new weekend morning tradition.
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: British
Description
Homemade English Muffins made with a sourdough starter and cooked on a griddle to achieve the classic nooks and crannies texture. This recipe uses an overnight fermentation for better flavor and texture, resulting in soft, chewy muffins perfect for breakfast or brunch.
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 night before dough: In a medium-sized bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Cover and place on the counter at room temperature for 8 to 10 hours to ferment until active.
- Add remaining ingredients: The next morning, sprinkle baking soda, salt, and 1 cup of flour over the dough. Begin kneading until smooth, about 5 minutes with a stand mixer or 10 minutes by hand. Add up to 1 more cup flour if dough is too sticky.
- Rest the dough: Allow the dough to rest for 10 to 15 minutes to relax the gluten.
- Shape the muffins: Roll dough out to about 1/2 inch thickness. Use a 3 to 4 inch cutter or round glass to cut circles. Place circles on a lightly greased baking sheet dusted with cornmeal. Re-roll scraps to get up to 18 small or 9 large muffins.
- Proof the muffins: Cover the muffins loosely with oiled plastic wrap and let rise for about 1 hour until puffy.
- Cook on griddle: Preheat a griddle or heavy pan to 325°F (medium-low heat). Generously sprinkle with cornmeal or semolina. Place muffins on griddle, cooking about 5 to 6 minutes per side. Cover pan if possible to help cook through evenly. Check bottoms frequently to avoid burning.
- Check doneness and cool: Muffins are done when the center reaches 190°F. Remove and cool on a rack before splitting with a fork to create the signature nooks and crannies.
Notes
- Split muffins with a fork, not a knife, to preserve nooks and crannies.
- Use an electric griddle, stovetop griddle, or frying pan with a wide flat surface.
- Sprinkle the griddle generously with fine cornmeal, semolina, or farina to prevent sticking.
- If the pan is not non-stick, spray with vegetable oil prior to adding cornmeal.
- Check the muffins after 2 to 3 minutes on each side to prevent burning and adjust heat as needed.
- These muffins freeze well in sealed bags or containers for up to one month.
- Alternative method: use sourdough discard by omitting baking soda and adding 2 to 3 teaspoons instant yeast, mixing all ingredients in one day with a shorter rise.
Nutrition
- Serving Size: 1 small English muffin
- Calories: 140
- Sugar: 3 g
- Sodium: 270 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg
