Sourdough English Muffins are soft, tangy, and full of those signature nooks and crannies. They’re an amazing way to use sourdough discard or starter, and once you make them from scratch, it’s hard to go back to store-bought.
Here’s a tried-and-true recipe:
🥯 Sourdough English Muffins
🕒 Time:
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Overnight ferment: 8–12 hours
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Cook time: ~15–20 minutes
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Total: About 12–16 hours, mostly hands-off
🧾 Ingredients (Makes ~10–12 muffins):
For the dough:
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1 cup (240g) active sourdough starter (100% hydration)
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1 cup (240g) milk (whole or 2%), room temp or slightly warm
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2 tbsp (28g) butter, melted
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2 tbsp (25g) sugar (optional for a slight sweetness)
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3 cups (360g) all-purpose or bread flour
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1 tsp salt
For dusting & cooking:
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Cornmeal or semolina flour
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Neutral oil or butter for greasing pan
🥣 Instructions
1. Mix the Dough (Evening)
In a large bowl:
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Mix sourdough starter, milk, melted butter, and sugar.
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Stir in flour and salt until a soft dough forms.
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Knead briefly (5–7 minutes) until smooth and elastic, or use a stand mixer.
Tip: Dough should be soft and slightly sticky, but not wet. Add a spoonful of flour if too tacky.
2. Bulk Ferment Overnight
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Cover the bowl (plastic wrap, damp towel, or lid).
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Let rise at room temperature (65–75°F) for 8–12 hours until doubled.
3. Shape Muffins (Morning)
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Turn dough onto a lightly floured surface.
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Gently roll or pat out to ¾ inch (2 cm) thick.
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Use a 3″ biscuit or cookie cutter to cut rounds.
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Reroll scraps to get 10–12 muffins total.
Optional: Let shaped muffins rest on a cornmeal-dusted baking sheet for 30–60 minutes for a second rise. Cover with a towel.
4. Cook on the Stovetop
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Preheat a skillet or griddle over medium-low heat.
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Dust both sides of muffins with cornmeal.
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Cook 4–5 muffins at a time (don’t crowd) for 6–8 minutes per side, or until golden and internal temp hits 200°F (93°C).
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Flip gently; they should puff up beautifully!
5. Cool
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Let cool on a wire rack for at least 10–15 minutes.
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Split with a fork (for best crannies!) and toast before eating.
🧈 Serving Ideas:
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With butter & jam
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Egg & cheese breakfast sandwich
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Toasted with avocado
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Mini sourdough pizzas
❄️ Storage:
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Keep in an airtight container at room temp for 3–4 days.
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Freeze individually wrapped muffins for up to 2 months.