Here’s a simple and tasty recipe for Sourdough English Muffins—crispy on the outside, soft and airy inside, perfect for breakfast sandwiches or with butter and jam.
Sourdough English Muffins Recipe
Ingredients
- 1 cup (240 g) active sourdough starter
- 1 cup (240 ml) milk, warm
- 2 tbsp sugar
- 3 cups (360 g) all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- Cornmeal, for dusting
Instructions
- Mix the dough:
- In a large bowl, combine sourdough starter, warm milk, and sugar.
- Add flour, salt, and melted butter. Mix until a sticky dough forms.
- Knead:
- Knead lightly on a floured surface for 5–7 minutes until smooth. Dough should still be slightly tacky.
- First rise:
- Place dough in a greased bowl, cover, and let it rise 3–4 hours, or until puffy (sourdough rises slower than regular yeast).
- Shape muffins:
- Roll or pat dough to about ½ inch (1.3 cm) thick.
- Use a round cutter (or glass) to cut out muffins.
- Place on a baking sheet dusted with cornmeal.
- Second rise:
- Cover and let the muffins rise 1–2 hours until puffy but not over-proofed.
- Cook the muffins:
- Preheat a griddle or skillet over low-medium heat.
- Cook muffins 6–8 minutes per side until golden brown and cooked through.
- Avoid high heat—English muffins cook slowly to stay soft inside.
- Cool and serve:
- Let cool on a wire rack.
- Split with a fork for that classic nooks-and-crannies texture, then toast and enjoy with butter, jam, or eggs.
💡 Tips:
- Use a cast-iron skillet for best heat distribution.
- Don’t skip the cornmeal—it prevents sticking and adds texture.
- You can store leftovers in the fridge for up to a week or freeze for longer.
If you want, I can also give a faster version using a sourdough discard that doesn’t need a long first rise—perfect if you want muffins today!
Do you want me to share that shortcut version?