Few breakfast treats are as satisfying as homemade sourdough English muffins. With their golden crust, soft interior, and signature nooks and crannies, these muffins are perfect for toasting and slathering with butter, jam, or honey. The addition of sourdough starter gives them a rich flavor and delightful texture that store-bought versions simply can’t match.
Whether you’re looking for a cozy weekend baking project or a delicious way to use active sourdough starter, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
- Great way to use sourdough starter
- Soft, fluffy interior
- Crispy golden crust
- Perfect for breakfast sandwiches
- Freezer-friendly and meal-prep approved
Ingredients
Dough
- 1 cup active sourdough starter (240g)
- 1 cup warm milk (240g)
- 2 tablespoons honey or sugar
- 2 tablespoons softened butter
- 3 cups bread flour (360g)
- 1 teaspoon salt
For Dusting
- 1/4 cup cornmeal
Instructions
Step 1: Mix the Dough
In a large bowl, combine the sourdough starter, warm milk, honey, and butter.
Add the flour and salt, mixing until a soft dough forms.
Continue mixing until no dry flour remains.
Step 2: Knead
Knead the dough for about 8–10 minutes until smooth and elastic.
The dough should feel soft and slightly tacky.
Place it in a lightly greased bowl and cover.
Step 3: First Rise
Allow the dough to rise at room temperature for 6–8 hours or until doubled in size.
For deeper sourdough flavor, refrigerate overnight after the rise.
Step 4: Shape the Muffins
Turn the dough onto a lightly floured surface.
Roll it to about 3/4-inch thickness.
Using a round cutter, cut out English muffins.
Place them on a parchment-lined baking sheet generously dusted with cornmeal.
Sprinkle additional cornmeal over the tops.
Step 5: Second Rise
Cover loosely and let the muffins rest for 1–2 hours until puffy.
This second rise helps create a light texture.
Step 6: Cook
Heat a cast-iron skillet or griddle over low-medium heat.
Cook the muffins for about 6–8 minutes per side.
The exterior should become deep golden brown while the interior cooks through.
If they brown too quickly, reduce the heat.
The internal temperature should reach approximately 200°F (93°C).
Step 7: Cool
Transfer the cooked muffins to a wire rack and allow them to cool completely.
For the classic texture, split them open with a fork rather than slicing with a knife.
Serving Suggestions
These sourdough English muffins are delicious with:
- Butter and honey
- Strawberry jam
- Peanut butter
- Fried eggs and cheese
- Bacon breakfast sandwiches
- Avocado and eggs
Storage
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 3 months.
Toast before serving for the best flavor and texture.
Tips for Success
- Use an active, bubbly starter for the best rise.
- Cook low and slow to ensure the centers are fully cooked.
- Dust generously with cornmeal for the classic bakery-style finish.
- Split with a fork to create extra nooks and crannies.
Final Thoughts
Homemade Sourdough English Muffins are a rewarding bake that combines the tangy flavor of sourdough with the comforting texture of a classic breakfast favorite. Toasted until golden and topped with your favorite spread, they’re the perfect way to start the day.
