Sourdough English Muffin Recipe – Light, Tangy, and Perfectly Toasty
Sourdough English Muffin Recipe
There’s nothing quite like a Sourdough English Muffin fresh off the griddle — warm, slightly tangy, and full of those beautiful nooks and crannies that cradle melted butter or jam.
This Sourdough English Muffin Recipe brings that bakery-style magic right into your kitchen. It uses an active sourdough starter for flavor and rise, no commercial yeast, and a slow fermentation that creates that iconic chewy, flavorful texture.
Whether you’re a sourdough pro or a beginner, these muffins are surprisingly easy — just mix, rest, cook, and toast.
🥣 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Active sourdough starter | ½ cup (120 g) | Bubbly and fed within 6–8 hours |
| Milk | 1 cup (240 ml) | Whole milk gives richness |
| All-purpose flour | 3 cups (360 g) | Or a mix of AP and bread flour |
| Sugar | 1 tbsp | Feeds the starter |
| Butter | 2 tbsp, melted | Adds tenderness |
| Salt | 1 tsp | Flavor balance |
| Cornmeal | 2 tbsp | For dusting the griddle |
💡 Optional: Add 1 tbsp honey for a slightly sweet version.
⏱️ Timeline & Fermentation Guide
| Step | Duration | Details |
|---|---|---|
| Mix dough | 10 min | Just until combined |
| Bulk ferment | 8–12 hrs | Overnight at room temp |
| Shape | 10 min | Cut into rounds |
| Proof | 1–2 hrs | Until slightly puffy |
| Cook | 6–8 min per side | On a griddle |
| Cool & toast | 15 min | For perfect texture |
👩🍳 Instructions
Step 1: Mix the Dough
In a large bowl, whisk together:
Sourdough starter, milk, sugar, and melted butter.
Add flour and salt, then stir until no dry spots remain. The dough should be soft but not sticky.
Cover with plastic wrap or a damp towel and rest at room temperature 8–12 hours (overnight).
Step 2: Shape the Muffins
The next morning, lightly flour your counter.
Turn out the dough and gently pat it to ¾-inch thickness.
Use a 3-inch biscuit cutter (or glass) to cut rounds.
Place muffins on parchment dusted with cornmeal, then sprinkle more cornmeal on top.
Cover and proof for 1–2 hours, until slightly puffy.
Step 3: Cook the Muffins
Heat a cast-iron skillet or griddle over medium-low heat.
Cook muffins for 6–8 minutes per side, covered, until golden brown and cooked through. If they brown too fast, lower the heat.
Internal temp should reach 200°F (93°C).
Cool on a wire rack before slicing.
💡 Chef’s Tip: For the best “nooks and crannies,” use a fork to split them open — not a knife!
Step 4: Toast & Serve
When ready to eat, toast your sourdough English muffins until crisp and golden.
Serve with:
Butter and honey 🍯
Homemade jam 🍓
Avocado and eggs 🥑🍳
Smoked salmon and cream cheese 🐟
🧀 Flavor & Texture Profile
| Element | Description |
|---|---|
| Crust | Slightly crisp and golden |
| Inside | Soft, airy, full of bubbles |
| Flavor | Mildly tangy and buttery |
| Aroma | Warm, nutty, sourdough-rich |
This recipe delivers everything you love about a classic English muffin, but with the depth only natural fermentation can bring.
🍽️ Make Ahead Tips
- Overnight dough: You can refrigerate for up to 24 hours before shaping.
- Freeze baked muffins: Once cooled, store in freezer bags up to 2 months.
- Reheat: Toast straight from frozen — no need to thaw.
🌿 Variations
| Version | Add or Change | Flavor Boost |
|---|---|---|
| Whole Wheat | Replace 1 cup flour with whole wheat | Hearty & nutty |
| Cinnamon Raisin | Add 1 tsp cinnamon + ½ cup raisins | Sweet breakfast |
| Cheddar & Jalapeño | Add ½ cup cheddar, 1 diced jalapeño | Savory twist |
| Honey Butter Muffins | Brush warm muffins with honey butter | Soft & glossy |
🧊 Storage & Shelf Life
- Counter: 2 days, wrapped in paper.
- Fridge: Up to 5 days in airtight container.
- Freezer: 2 months, individually wrapped.
Always toast before eating for that signature crunch and aroma.
FAQ
Can I make these without an active sourdough starter?
Yes — replace starter with 1 packet yeast + ½ cup flour + ½ cup water, and reduce fermentation to 1–2 hours.
My muffins browned too quickly — why?
Your skillet is too hot. Keep heat medium-low and cook longer for even doneness.
Can I bake instead of cook on a griddle?
Yes! Bake at 400°F for 10 minutes after pan-searing both sides.
How do I make them extra light?
Handle the dough gently — don’t overwork it after fermentation.
Can I make mini versions?
Of course — just reduce cooking time to 3–4 minutes per side. Perfect for brunch sliders!
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