Homemade sourdough English muffins are the ultimate breakfast upgrade. Crafted with an irresistible texture full of nooks and crannies, these muffins put store-bought versions to shame. Made with real sourdough starter and zero preservatives, their flavor is tangy, fresh, and wholesome. If you love sourdough bread and crave a from-scratch breakfast that feels both indulgent and nourishing, this is the perfect recipe for you. Once you try these, you’ll never want to go back to the dry, flavorless alternatives on grocery shelves. Let’s dive into everything you need to know to make your own sourdough English muffins at home.
Why You’ll Love This Sourdough English Muffin Recipe
These homemade sourdough English muffins are soft on the inside with a slight chew and crisp exterior. They’re naturally leavened overnight, which gives them a rich, complex flavor. Unlike commercial versions, these muffins are free from preservatives and unnecessary additives. You get to control the ingredients, tailor the size, and enjoy them fresh off the griddle. Whether topped with butter, jam, or used in a breakfast sandwich, they deliver unbeatable flavor and texture. Plus, they freeze beautifully, making them great for meal prepping.
Ingredients
The Night Before (8 hours before)
- 1 cup active sourdough starter (100% hydration)
- 2 tablespoons honey
- 2 cups milk
- 4 cups all-purpose flour (unbleached)
The Next Morning
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 to 2 cups all-purpose flour (unbleached)
For Cooking
- Cornmeal, semolina, or farina (for dusting the griddle)
Step-by-Step: How to Make Sourdough English Muffins
- Mix the Dough (Night Before): In a medium bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Stir until fully combined. Cover the bowl and let it rest at room temperature for 8 to 10 hours. This long fermentation gives the muffins their signature sourdough flavor.
- Next Morning – Add Ingredients: Sprinkle the baking soda and salt over the dough. Begin kneading, adding 1 cup of additional flour. Knead for 5 minutes in a stand mixer or 10 minutes by hand. Add more flour as needed to create a soft, smooth dough that isn’t too sticky.
- Rest and Roll: Let the dough rest for 10 to 15 minutes. Then, roll it out to about ½-inch thickness on a lightly floured surface.
- Cut Muffins: Use a 3 to 4-inch round cutter or glass to cut circles from the dough. Place each round onto a greased baking sheet dusted with cornmeal. Re-roll any scraps to make up to 18 small or 9 large muffins.
- Rise: Cover the muffins loosely with oiled plastic wrap and let them rise for about 1 hour until slightly puffy.
- Cook on Griddle: Heat a griddle or skillet to 325°F or medium-low. Sprinkle with cornmeal and add the muffins. Cook for 5 to 6 minutes per side. Cover the pan while cooking to ensure they cook through. The centers should reach 190°F when done.
- Cool and Serve: Let cool slightly, then split with a fork to reveal the delicious nooks and crannies. Toast and enjoy!
Helpful Tips
- Use a Fork to Split: This preserves all the signature nooks and crannies. Never use a knife!
- Watch Your Heat: Check the bottoms every 2 to 3 minutes to avoid burning. Adjust heat if needed.
- Proofing Time May Vary: Warmer kitchens will ferment faster, so adjust based on room temperature.
- Griddle Type Matters: A nonstick griddle makes cooking easier, but you can also use a cast iron skillet with a little oil.
Substitutions And Variations
- Sourdough Discard Version: Swap the active starter for discard and add 2 to 3 teaspoons of instant yeast. Skip the overnight step and let rise for 1 to 1.5 hours before shaping.
- Dairy-Free: Use almond, soy, or oat milk in place of regular milk.
- Sweet Variations: Add cinnamon and raisins for a breakfast twist.
- Savory Additions: Try mixing in herbs or shredded cheese for a flavorful spin.
Storage Instructions
Allow muffins to cool completely before storing. Place them in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed plastic bag for up to one month. To reheat, simply toast from frozen or microwave for 20 seconds and then toast.
Nutritional Information
Each small sourdough English muffin contains approximately:
- Calories: 172
- Carbohydrates: 31g
- Protein: 8g
- Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 348mg
- Potassium: 209mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 218IU
- Vitamin C: 1mg
- Calcium: 105mg
- Iron: 2mg
Serving Suggestions
- Classic Toasted: Serve with butter, jam, or honey.
- Breakfast Sandwich: Fill with eggs, cheese, and sausage or bacon.
- Avocado Toast: Top with mashed avocado, salt, and red pepper flakes.
- Mini Pizzas: Toast and top with sauce and cheese, then broil.
- Benedict Base: Use instead of English muffins for homemade Eggs Benedict.
Frequently Asked Questions About Sourdough English Muffins
Can I use sourdough discard instead of active starter? Yes! Just add a bit of yeast to help the dough rise and skip the overnight fermentation. It still delivers great flavor.
Why use a fork instead of a knife to split them? Fork-splitting preserves the unique interior texture filled with holes, creating the perfect surface for toasting.
How do I know if the muffins are fully cooked inside? Use an instant-read thermometer. The internal temperature should be 190°F when done.
What kind of pan is best for cooking them? A flat griddle or cast iron skillet works well. Nonstick is convenient but not required. Just make sure to dust it generously with cornmeal.
Can I freeze these muffins? Absolutely! Cool them completely, place in a freezer bag, and store for up to a month. Reheat by toasting directly from frozen.
Final Thoughts
Thank you for stopping by to try this sourdough English muffin recipe! These are a joy to make and even more satisfying to eat. With a tangy depth of flavor, tender crumb, and golden exterior, they bring the charm of homemade baking right to your breakfast table. Plus, they freeze wonderfully, making busy mornings a breeze. I hope you enjoy baking and sharing these as much as I do. Here’s to delicious mornings, warm kitchens, and the joy of baking from scratch. Happy cooking and thank you for being part of this food-loving community!
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Homemade Sourdough English Muffins
- Total Time: 9 hours 27 minutes
- Yield: 18 small or 9 large muffins 1x
- Diet: Vegetarian
Description
Homemade Sourdough English Muffins are soft, chewy, and filled with signature nooks and crannies. This easy overnight recipe delivers bakery-style muffins with a rich, tangy flavor that store-bought just can’t match. Make them fresh at home and freeze the extras for delicious mornings all week long.
Ingredients
Night Before (8 hours before):
1 cup active sourdough starter (100% hydration)
2 tablespoons honey
2 cups milk
4 cups all-purpose flour (unbleached)
Next Morning:
1 teaspoon baking soda
2 teaspoons salt
1–2 cups all-purpose flour (unbleached), as needed
To Cook:
Cornmeal, semolina, or farina (for dusting the griddle or pan)
Instructions
- Mix the Dough (Night Before): In a medium bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Stir until fully combined. Cover the bowl and let it rest at room temperature for 8 to 10 hours. This long fermentation gives the muffins their signature sourdough flavor.
- Next Morning – Add Ingredients: Sprinkle the baking soda and salt over the dough. Begin kneading, adding 1 cup of additional flour. Knead for 5 minutes in a stand mixer or 10 minutes by hand. Add more flour as needed to create a soft, smooth dough that isn’t too sticky.
- Rest and Roll: Let the dough rest for 10 to 15 minutes. Then, roll it out to about ½-inch thickness on a lightly floured surface.
- Cut Muffins: Use a 3 to 4-inch round cutter or glass to cut circles from the dough. Place each round onto a greased baking sheet dusted with cornmeal. Re-roll any scraps to make up to 18 small or 9 large muffins.
- Rise: Cover the muffins loosely with oiled plastic wrap and let them rise for about 1 hour until slightly puffy.
- Cook on Griddle: Heat a griddle or skillet to 325°F or medium-low. Sprinkle with cornmeal and add the muffins. Cook for 5 to 6 minutes per side. Cover the pan while cooking to ensure they cook through. The centers should reach 190°F when done.
- Cool and Serve: Let cool slightly, then split with a fork to reveal the delicious nooks and crannies. Toast and enjoy!
Notes
Always split muffins with a fork to preserve the nooks and crannies.
Muffin centers should reach 190°F to ensure they’re fully cooked.
Freeze cooled muffins in an airtight bag for up to 1 month.
To use sourdough discard, add 2–3 tsp instant yeast, skip overnight rise, and adjust proofing times.
Use non-dairy milk if needed.
- Prep Time: 8 h + Add Time: 1 h 15 min (rising and resting)
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American