Soft, chewy, and full of flavor, these sourdough English muffins are a delicious way to use your sourdough starter. They’re perfect for breakfast sandwiches or with butter and jam.
What You’ll Need
Ingredients
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) milk (warm or room temp)
- 2 tbsp (30g) sugar
- 3 cups (360g) all-purpose flour
- 1 tsp salt
- 2 tbsp (28g) unsalted butter (softened)
- Cornmeal or semolina (for dusting)
Tools
- Mixing bowl
- Spoon or stand mixer with dough hook
- Rolling pin
- Round cutter (or a cup)
- Baking sheet
- Non-stick skillet or griddle
Step-by-Step Instructions
Step 1: Mix the Dough (Night Before)
- In a large bowl, mix the sourdough starter, milk, and sugar until combined.
- Add flour, salt, and soft butter. Mix until a sticky dough forms.
- Knead the dough for about 5–8 minutes until smooth and elastic. (Use a stand mixer or knead by hand.)
- Cover the bowl with a lid or plastic wrap and let the dough rest overnight at room temperature (8–12 hours). It should double in size by morning.
Step 2: Shape the Muffins
- Lightly flour your work surface and gently roll the dough to about ½ inch (1.25 cm) thick.
- Use a round cutter (3 inches wide) to cut out circles of dough.
- Place the muffins on a baking sheet dusted with cornmeal or semolina. Sprinkle some on top as well.
- Cover and let them rest for 1 hour to puff up a bit more.
Step 3: Cook the Muffins
- Heat a skillet or griddle over low to medium heat (no oil needed).
- Carefully transfer muffins onto the pan and cook for about 5–7 minutes per side or until golden brown.
- Flip gently and press lightly if needed. Make sure the middle is cooked through (you can finish in a 350°F/175°C oven for 5 minutes if unsure).
Tips & Tricks
- Don’t cook on high heat—it will burn the outside and leave the inside raw.
- Use a fork to split the muffins for that classic “nook & cranny” look.
- These freeze well! Cool completely and store in freezer bags.
Sourdough English Muffins
Description: Tangy, soft, and fluffy English muffins made with sourdough starter—perfect for breakfast!
Prep Time: 15 minutes
Rest Time: 8–12 hours (overnight) + 1 hour rise
Cook Time: 10–15 minutes
Total Time: About 10–14 hours
Yields: 10–12 muffins
Ingredients
- 1 cup (240g) active sourdough starter
- 1 cup (240ml) milk
- 2 tbsp sugar
- 3 cups (360g) all-purpose flour
- 1 tsp salt
- 2 tbsp (28g) softened butter
- Cornmeal or semolina (for dusting)
Instructions
- Mix starter, milk, sugar, flour, salt, and butter to make a dough. Knead until smooth.
- Cover and let rise overnight at room temp (8–12 hrs).
- Roll out dough and cut into rounds. Rest for 1 hour.
- Cook on a skillet over medium-low heat for 5–7 minutes per side until golden.
- Cool and fork-split before serving.
Notes
- Finish cooking in the oven if needed.
- Store extras in the freezer.
- Great for breakfast sandwiches or toasted with jam!
Want a sourdough discard version too? I can write that up for you!
