Sourdough English Muffins

If breakfast had a personality, sourdough English muffins would be the laid-back, tangy one who smells amazing and always shows up golden brown. These soft, chewy rounds are packed with flavor and full of tiny holes that catch melted butter perfectly. Making them at home feels fancy but is surprisingly easy. You’ll never look at store-bought muffins the same way again.

Why You’ll Love This Sourdough English Muffin Recipe

This sourdough English muffin recipe gives you the classic texture of English muffins with the rich flavor that only sourdough can bring. The inside is light and fluffy, and the crust has that gentle crunch you get from a hot skillet. You can use your active starter or even sourdough discard if you’re feeling resourceful. These muffins work beautifully for eggs Benedict, breakfast sandwiches, or a simple butter-and-jam moment that makes your morning better instantly.

Prep Time

• Prep: 20 minutes
• Rise: 8 to 12 hours
• Cook: 20 minutes
• Total: About 9 hours (mostly rest time)

Servings

Makes 10 to 12 muffins

Nutrition Information (per muffin, approximate)

• Calories: 180
• Carbohydrates: 30 g
• Protein: 5 g
• Fat: 5 g
• Fiber: 1 g

Kitchen Tools

• Mixing bowl
• Rubber spatula
• Measuring cups and spoons
• Rolling pin
• Round cutter or drinking glass
• Nonstick skillet or griddle
• Cooling rack

Ingredients

• 1 cup active sourdough starter (or sourdough discard for milder flavor)
• 1 cup warm milk
• 2 tablespoons sugar
• 3 tablespoons unsalted butter, melted
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda (optional, for extra lift)
• Cornmeal or semolina, for dusting

How to Make Sourdough English Muffins

1. Mix the dough
   In a large bowl, stir together sourdough starter, warm milk, sugar, and melted butter until smooth. Add flour and salt. Mix until a soft dough forms.
2. Let it rise
   Cover and leave at room temperature overnight, about 8 hours, until the dough doubles and looks bubbly.
3. Shape the muffins
   Dust your counter with flour. Roll the dough to about ½ inch thick and cut circles using a cutter or glass. Place on parchment sprinkled with cornmeal.
4. Second rise
   Cover and let rest for 30 to 45 minutes until slightly puffed.
5. Cook the muffins
   Heat a skillet on low to medium. Cook muffins for 5 to 7 minutes on each side until golden brown. If they brown too fast, lower the heat.
6. Cool and serve
   Cool on a wire rack before splitting. Toast lightly and enjoy your fresh English muffins sourdough style.

Quick Tips

• Use a bubbly, active starter for the best rise.
• For sourdough discard English muffins, add ½ teaspoon baking soda to help them puff.
• Cook on low heat for even browning and a soft texture inside.
• You can finish them in the oven at 180°C (350°F) for 5 minutes if you prefer a firmer crust.

Are Sourdough English Muffins Healthy

Yes, sourdough English muffins can be a healthier choice than regular ones. The natural fermentation in sourdough helps improve digestion and may make gluten easier to tolerate for some people. They’re also lower in sugar and have a nice balance of carbs and protein, especially if made with whole grain flour.

Final Thought

Once you learn how to make sourdough English muffins, you’ll wonder why you ever bought them. Whether you use an active starter or try sourdough discard English muffins, the result is always satisfying.

These sourdough English muffins are proof that patience tastes delicious. They’re simple, flavorful, and kind of charming in their imperfect roundness. Make a batch, grab a cup of coffee, and enjoy that warm, toasty crunch that makes mornings feel extra good.😋

Continue to Content

Sourdough English Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 8 hours

Total Time: 8 hours 40 minutes

Golden on the outside and soft on the inside, these sourdough English muffins have a light tang and a perfect chew. Every bite is warm, buttery, and full of tiny pockets that soak up flavor. They’re irresistible fresh off the skillet and even better toasted.

Print

Ingredients

• 1 cup active sourdough starter (or sourdough discard for milder flavor)
• 1 cup warm milk
• 2 tablespoons sugar
• 3 tablespoons unsalted butter, melted
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda (optional, for extra lift)
• Cornmeal or semolina, for dusting

Instructions

1. Mix sourdough starter, warm milk, sugar, and melted butter in a bowl. Add flour and salt, then stir until a soft dough forms.
2. Cover and let the dough rise overnight at room temperature until doubled and bubbly.
3. Roll out the dough to ½ inch thick. Cut into circles and place on parchment sprinkled with cornmeal.
4. Cover and rest for 30 to 45 minutes until puffy.
5. Heat a skillet on low to medium. Cook each muffin for 5 to 7 minutes per side until golden brown.
6. Cool on a wire rack. Split, toast, and enjoy with butter or jam.

Notes

• Use an active starter for the best rise.
• Add baking soda if using discard for extra lift.
• Cook slowly on low heat for even browning.
• Finish in the oven for a crisp crust if you like.

Nutrition Information:

Yield: 11 Serving Size: 1
Amount Per Serving:Calories: 180Total Fat: 5gCarbohydrates: 30gFiber: 1gProtein: 5g