There’s something magical about biting into a Homemade Sourdough English Muffin, with its golden, crispy exterior and soft, airy interior. The tangy depth of sourdough pairs perfectly with the subtle sweetness, creating a flavor that’s both comforting and complex.
With just 20 minutes of prep and a quick 10-minute cook time, these muffins are surprisingly simple to make, though the overnight fermentation adds a rich, developed taste. Perfect for breakfast or a snack, they’re a delicious way to enjoy the art of sourdough baking.
These muffins boast a delightful nook-and-cranny texture, ideal for soaking up butter, jam, or your favorite spread. The overnight ferment not only enhances the flavor but also makes them easier to digest. Warm from the griddle, they’re irresistibly fragrant and satisfyingly chewy.
Whether you’re a sourdough enthusiast or a beginner, this recipe is a rewarding way to bring a bakery-quality treat to your kitchen. You’ll love how effortlessly they come together, leaving you with a batch of muffins that are as versatile as they are delicious.
What You’ll Need for Homemade Sourdough English Muffins
- ⅓ cup (4oz/115g) active sourdough starter (ensure it’s bubbly and active)
- 1½ cups (12floz/340ml) whole milk (can substitute with plant-based milk for a dairy-free option)
- 2 tablespoons honey, warmed (helps dissolve easily; maple syrup works as a substitute)
- 3 cups (15oz/425g) strong bread flour (all-purpose flour can be used, but bread flour yields a better texture)
- 2 teaspoons salt
- 1 teaspoon baking soda (also known as bicarbonate of soda)
How to Make Homemade Sourdough English Muffins
- The Day Before: In a large bowl, whisk together the active sourdough starter, milk, and honey until combined. Gradually add the flour while mixing until a dough forms. Stop mixing once the dough comes together. Cover the bowl tightly with cling wrap and a kitchen towel. Let it rest at cool room temperature for 12-16 hours (overnight works perfectly).
- The Next Day: In a small bowl, mix the salt and baking soda together. Scatter this mixture evenly over the surface of the dough.
- Transfer the dough to a floured surface. Stretch and fold the dough by hand for about 5 minutes until it forms a firm, smooth ball that doesn’t stick to your hands.
- Cover the dough and let it rest for 20 minutes to make it easier to roll out.
- Roll the dough to about ½ inch thick. Using a 3-inch cutter, cut out 12 muffins. Re-roll any scraps to cut additional muffins.
- Place the muffins on a sheet pan dusted with flour or semolina, leaving a little space between them. Cover loosely and let them proof for 45 minutes.
- Heat a large non-stick pan or griddle over medium/low heat. Lightly grease with oil or butter if needed to prevent sticking.
- Place 3-4 muffins in the pan at a time. Cover with a lid and cook for 4-5 minutes until the tops are dry and the bottoms are golden brown.
- Flip the muffins and cook uncovered for another 3-4 minutes until golden brown on the other side. Repeat with the remaining muffins.
- Let the muffins cool completely before splitting them open. Enjoy with butter, jam, or use as sandwich bread. Store at room temperature for up to 3 days or freeze for up to 6 weeks.
Perfect Pairings: Sauce and Topping Ideas
These sourdough English muffins are incredibly versatile! For a classic breakfast, slather them with homemade strawberry jam or creamy peanut butter. For a savory twist, try avocado smash with a sprinkle of chili flakes or a dollop of garlic herb cream cheese. They also make a fantastic base for eggs Benedict or a hearty breakfast sandwich with bacon and egg.
Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to 6 weeks.
When ready to enjoy, toast them straight from the freezer for a warm, crispy texture. For best results, use a toaster or oven to reheat instead of the microwave.
Time-Saving Tricks for Busy Bakers
If you’re short on time, prepare the dough the night before and let it ferment in the fridge for up to 24 hours. This slows the fermentation process and gives you more flexibility. You can also double the batch and freeze half for later—perfect for quick breakfasts on busy mornings!
Equipment Guidance for Best Results
A 3-inch round cutter is ideal for shaping your muffins, but a wide-mouth jar lid works in a pinch. Use a non-stick pan or griddle for even cooking, and a lid to trap steam, ensuring the muffins cook through. If you don’t have semolina, regular flour works just fine for dusting the pan.
Common Questions Answered
Can I use a different type of milk? Yes! Almond, oat, or soy milk can be substituted for whole milk. What if my dough is too sticky? Add a little extra flour during kneading until it becomes manageable. Can I skip the sourdough starter? Unfortunately, the starter is essential for the signature flavor and texture, but you can try a quick yeast-based recipe if you’re in a hurry.
Homemade Sourdough English Muffins
Ingredients
- ⅓ cup active sourdough starter
- 1½ cups whole milk
- 2 tablespoons honey, warmed
- 3 cups strong bread flour
- 2 teaspoons salt
- 1 teaspoon baking soda
Instructions
- The Day Before: In a large bowl, whisk together the active starter, milk, and honey together.
- Add in the flour, slowly while mixing. Mix until the dough forms then stop.
- Cover down well with cling wrap and a kitchen towel and leave to stand at cool room temperature for at least 12 hours but up to 16 hours.
- The Next Day: Mix the salt and bicarbonate of soda together. Scatter this mixture over the surface of the dough.
- By hand stretch and fold the dough for five minutes or so on a floured surface. This is firm dough, keep on kneading until the dough comes together in a clean ball that can easily be rolled and does not stick to your hands.
- Cover and rest the dough for about 20 minutes, this will make it easy to roll it.
- Roll the dough to about ½ inch thick. Using a 3-inch cutter cut out the muffins. You should get 12 muffins from this batch.
- Place on a sheet pan which has been dredged with flour or semolina. Allow a little space between them. Cover the pan loosely and proof for about 45 minutes.
- Heat a large non-stick pan or griddle on medium/low heat. Rub with a little oil or butter if you are worried about sticking. Place 3 – 4 muffins on the pan at a time. Cover the pan with a lid and allow to bake until the muffins are dry on top and golden-brown underneath, about 4 -5 minutes.
- Turn the muffins over and continue to bake uncovered until golden brown, roughly 3-4 minutes. Continue to bake the remaining muffins.
- Allow the muffins to cool completely before enjoying them split and spread with butter, jam, or use as sandwich bread. Store at room temperature for up to 3 days or they can also be frozen for 6 weeks.
