Easy Sourdough English Muffins

easy sourdough english muffins

Making sourdough English muffins at home is easier than you think! These muffins have a soft, chewy texture with a deliciously tangy flavor, perfect for breakfast sandwiches or simply toasted with butter.

Unlike store-bought versions, homemade sourdough English muffins don’t require an oven—just a skillet or griddle. Plus, using sourdough discard or active starter adds depth of flavor without the need for commercial yeast.

Tips for Success:

  • Use a Less Sour Starter – If you prefer a milder flavor, use a well-fed starter instead of an older, tangier discard.
  • Hydration Matters – A dough that’s too dry won’t create the signature nooks and crannies, so keep it soft but manageable.
  • Let It Rest – An overnight ferment develops flavor and makes the dough easier to handle.
  • Cook on Low Heat – A slow, even cook ensures the inside is fully done without burning the outside.
  • Don’t Skip the Cornmeal – Sprinkling cornmeal on the dough prevents sticking and gives that classic English muffin texture.

How to tell when they are done? Temperature!

The internal temperature of English muffins should be 190°F to 200°F (88°C to 93°C) when fully cooked. Use an instant-read thermometer to check—if it’s below 190°F, continue cooking on low heat to avoid burning the outside while ensuring the inside is done.

easy sourdough english muffins

Easy Sourdough English Muffins

Sheri
These sourdough English muffins are soft, tangy, and perfect for breakfast sandwiches or slathered with butter and jam!
5 from 1 vote
Prep Time 12 hours
Cook Time 20 minutes
Course Breads, Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1 cup active sourdough starter fed and bubbly
  • 1 cup milk warmed (not hot)
  • 2 tablespoons sugar or honey
  • 2 ½ cups all-purpose flour or a mix of all-purpose and whole wheat
  • 1 teaspoon salt
  • 2 tablespoons melted butter or neutral oil
  • Cornmeal for dusting

Instructions
 

  • In a large mixing bowl, combine the sourdough starter, warm milk, and sugar. Stir until well mixed.
  • Add the flour and salt, and mix until a shaggy dough forms. Stir in the melted butter and knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
  • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rest at room temperature for 6-8 hours (or overnight) until doubled in size.
  • Turn the dough onto a lightly floured surface and roll it out to about ½ inch thick. Use a round cutter (3-4 inches in diameter) to cut out muffin shapes. Place them on a baking sheet dusted with cornmeal. Sprinkle more cornmeal on top, cover, and let them rise for 1-2 hours.
  • Heat a skillet or griddle over low heat and lightly grease it. Cook the muffins for 6-8 minutes per side, until golden brown and cooked through. If they brown too quickly, reduce the heat to avoid undercooking the inside.
  • Transfer the muffins to a wire rack to cool completely. Split with a fork before toasting for the best texture.
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