English Muffins

Preparation Time:

• Initial Dough Mix: 10 minutes

• Bulk Fermentation/Proofing: 8–12 hours (overnight)

• Shaping & Final Rise: 1 hour

• Cooking Time: 20–25 minutes
  Total Time: Approx. 10–14 hours (mostly inactive)
  Servings: 10–12 muffins
  Difficulty: Moderate (but beginner-friendly!)

 Introduction

Sourdough English muffins are a wonderful homemade treat—light, chewy, and packed with that distinct sourdough tang. They’re cooked on a griddle or skillet rather than baked in the oven, which gives them their signature golden crust and soft interior filled with airy nooks and crannies (perfect for butter, jam, or eggs).

Unlike store-bought versions, these sourdough English muffins are made without commercial yeast—only your bubbly, active sourdough starter does the heavy lifting. It’s a great way to use discard or keep your starter active while making a delicious breakfast staple.

 Ingredients

For the Dough:

• 1 cup (240g) active sourdough starter (fed and bubbly)

• 1 cup (240g) whole milk (room temperature or slightly warm)

• 2 tablespoons (28g) unsalted butter, melted and cooled

• 2 teaspoons sugar (or honey)

• 2 3/4 cups (330g) all-purpose flour

• 1 teaspoon salt

• Optional: 1/2 teaspoon baking soda (for extra lift during cooking)

For Dusting:

• Cornmeal or semolina flour (for the classic bottom texture)

 Instructions

Step 1: Mix the Dough (Evening Before Cooking)

In a large mixing bowl, combine the following:

• 1 cup sourdough starter

• 1 cup milk

• 2 tablespoons melted butter

• 2 teaspoons sugar

Stir until combined. Then gradually mix in:

• 2 3/4 cups flour

• 1 teaspoon salt

Mix until a sticky dough forms. You can use a wooden spoon, your hands, or a stand mixer with the dough hook. The dough should be soft but not too wet.

Cover the bowl with plastic wrap or a damp towel and leave it to ferment at room temperature overnight (8–12 hours). You should see it rise noticeably and become bubbly and soft.

Step 2: Shape the Muffins (Next Morning)

1. Lightly flour your counter and turn the dough out. Pat or roll the dough gently to about 1/2 inch thickness.

2. Use a biscuit cutter or a wide glass to cut out circles (about 3 inches in diameter).

3. Reroll any scraps and repeat until you have 10–12 muffins.

4. Place each muffin on a baking sheet dusted generously with cornmeal. Sprinkle more cornmeal on top.

5. Cover with a towel and let them rise for about 1 hour at room temperature, until slightly puffy.

Step 3: Cook the Muffins

1. Heat a griddle or nonstick skillet over medium-low heat. Don’t rush this step; low and slow gives you a beautifully cooked muffin with that signature golden crust.

2. Place 3–4 muffins at a time onto the skillet. Do not grease the pan.

3. Cook on one side for 5–7 minutes, until golden brown. Flip and cook the other side for another 5–7 minutes.

4. If the sides are browning too fast before the centers are cooked, lower the heat and cover the pan briefly with a lid to allow steam to finish the cooking.

5. Once done, let them cool on a wire rack. They will firm up as they rest.

Pro Tip: Always split English muffins with a fork, not a knife. This preserves those lovely “nooks and crannies” inside!

Optional Step: Add Baking Soda for More Lift

If your starter is a bit sluggish or your dough didn’t rise as much as you’d like overnight, you can knead in 1/2 teaspoon of baking soda right before shaping the muffins. It reacts with the acidity in the dough for an extra fluffy result.

 Serving Ideas

Sourdough English muffins are incredibly versatile. Here are a few ways to enjoy them:

• Classic Toasted with Butter and Jam

• Egg & Cheese Breakfast Sandwiches

• Topped with Avocado & Poached Egg

• Mini Pizzas (great for kids!)

• Used in Eggs Benedict with Hollandaise Sauce

 Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days.

• Freezing: Let them cool completely, slice if desired, and freeze in a zip-top bag for up to 2 months. Toast straight from frozen!

• Reheating: Toast halved muffins for the best texture and flavor.

 Nutritional Information (Per Muffin — Approximate)

• Calories: 180–200 kcal

• Carbohydrates: 28g

• Protein: 5g

• Fat: 5g

• Saturated Fat: 2g

• Sodium: 200mg

• Sugar: 1g

• Fiber: 1g

Values will vary based on flour type and toppings.

 Final Thoughts

Sourdough English muffins are one of those recipes that feel like magic. With just a handful of ingredients and a little fermentation time, you get chewy, flavorful muffins that toast up like a dream. They’re a true kitchen win—simple, satisfying, and perfect for sharing (or stashing in your freezer for busy mornings).

Ready to give them a try? Let me know if you want a variation with whole wheat, add-ins like cheddar and jalapeño, or a gluten-free version!