Homemade Sourdough English Muffins Recipe

If you’ve ever craved that perfect breakfast bread, with just the right amount of chew, crispy crust, and those iconic nooks and crannies, then you’re going to adore this Homemade Sourdough English Muffins Recipe. Trust me, once you make these at home, you’ll never settle for store-bought muffins again. They’re surprisingly simple, require minimal ingredients, and have that unmistakable fresh-from-the-oven charm that makes mornings feel extra special.

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Ingredients You’ll Need

These ingredients work together beautifully to create the classic texture and tang of sourdough English muffins. I always recommend using unbleached all-purpose flour for the best flavor and structure, and a lively sourdough starter to get that signature tang.

• Active sourdough starter: Make sure it’s bubbly and recently fed for the best rise and flavor.
• Honey: Adds just a touch of sweetness to balance the sourdough tang.
• Milk: I like using whole milk for richness, but you can use any milk you prefer.
• All-purpose flour: Provides the structure needed without being too dense; I use unbleached for better texture.
• Baking soda: Helps with extra rise and lightness since sourdough alone can be a bit slow.
• Salt: Essential for flavor — don’t skip it!
• Cornmeal (or semolina/farina): Dusting the griddle prevents sticking and adds a lovely rustic crunch to the bottom of the muffins.

Variations

I love how flexible this Homemade Sourdough English Muffins Recipe is — you can tweak it to suit your tastes or dietary needs. I’ve tried a few versions and always come back to the classic because it’s just that good. But don’t hesitate to make it your own!

• Using Sourdough Discard: When my starter was getting too big, I switched to sourdough discard by skipping the baking soda and adding instant yeast — it worked great for a quicker one-day process.
• Gluten-Free Adaptation: I haven’t nailed this just yet, but experimenting with gluten-free flour blends and xanthan gum could be promising — let me know if you try!
• Mix-Ins: Adding herbs like rosemary or cracked pepper in the dough is a delicious twist for savory muffins.
• Sweet Version: Try adding cinnamon and raisins for a breakfast treat that feels like a hug in bread form.

How to Make Homemade Sourdough English Muffins Recipe

Step 1: Mix and Ferment Overnight

First, combine your active sourdough starter, honey, milk, and flour in a medium bowl. I usually use a wooden spoon to mix it all until there aren’t any dry bits left—don’t worry about it being super smooth yet. Cover the bowl and leave it on your counter overnight or for about 8 to 10 hours. The magic here is patience—this slow fermentation builds the flavor and texture that make these muffins stand out.

Step 2: Add Remaining Ingredients and Knead

The next morning, sprinkle baking soda and salt over your dough, then add the remaining flour. When I first started making these, I often added more flour than needed as I was nervous about sticky dough. You’ll find it easier to knead once you add a little flour at a time until the dough becomes smooth and manageable—about 5 minutes with a mixer or 10 minutes by hand. It should be soft but not overly sticky; if it’s too wet, gradually add a bit more flour.

Step 3: Rest, Roll Out, and Cut Circles

Let the dough rest for 10 to 15 minutes to relax the gluten, which makes rolling it out much easier. Then, roll the dough out to about half an inch thick. Use a 3 to 4 inch round cutter or even a glass to cut circles. I like greasing the baking sheet lightly and sprinkling it with cornmeal before placing the muffins—this prevents sticking and adds a tasty crunchy bottom crust. Don’t toss your scraps; I reroll them to get about 18 muffins in total. Alternatively, divide the dough into 9 equal parts if you want larger muffins.

Step 4: Proof Muffins Before Cooking

Cover the muffins loosely with sprayed or oiled plastic wrap and let them rise for about 1 hour. They’ll puff up a bit during this time. I like to keep them at room temperature in a draft-free spot. This step is crucial for light, airy nooks and crannies inside.

Step 5: Cook on the Griddle

Heat your griddle or heavy frying pan to about 325℉ (or medium-low heat). Before placing the muffins on, sprinkle the cooking surface generously with cornmeal or semolina. If your pan isn’t non-stick, spray it with vegetable oil first. Cook the muffins in batches for 5 to 6 minutes per side, covering the pan helps speed cooking and keep them moist. Keep an eye on the bottoms to prevent burning; adjust heat as needed. I use a spatula to peek under after a couple of minutes. When done, an instant-read thermometer should register 190°F in the center.

How to Serve Homemade Sourdough English Muffins Recipe

Garnishes

I love topping these muffins with a generous spread of butter while they’re still warm so it melts into every crevice. Jam, honey, or a little cream cheese are my go-to garnishes. For a savory kick, try melted sharp cheddar and sliced avocado — my family goes crazy for these combos!

Side Dishes

Homemade sourdough English muffins pair perfectly with a fresh fruit salad, scrambled eggs, or even crispy bacon. For a heartier meal, serve alongside a bowl of tomato soup or a vibrant green salad for lunch or brunch.

Creative Ways to Present

One of my favorite ways to elevate these muffins for special occasions is to split them and assemble mini breakfast sandwiches with smoked salmon, cream cheese, and dill. They make an impressive brunch spread! You can also toast them and serve with personalized topping stations — great for family gatherings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store cooled muffins in an airtight container or zip-top bag at room temperature for up to 2 days. I always keep them wrapped so they stay soft but still hold their crisp crust when toasted.

Freezing

Freezing is a game-changer for me! Just let the muffins cool completely, then freeze them in a sealed plastic bag for up to a month. This way, you always have fresh-tasting muffins on hand without extra work.

Reheating

When reheating, I pop frozen muffins straight into the toaster for a couple of cycles. This brings back that crisp exterior while warming the soft inside nicely. If you don’t have a toaster, warming them in a skillet with a little butter works beautifully too.

FAQs

Final Thoughts

I absolutely love how this Homemade Sourdough English Muffins Recipe transforms my mornings. There’s something so comforting about the smell of fresh bread on the stove and the satisfying crackle of a toasted muffin split open with a fork. Once you try it, you’ll find that these muffins add a homemade touch that brings simple breakfasts to life. Give it a go — your kitchen and your taste buds will thank you!

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