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