If you’ve ever craved a homemade version of those store-bought English muffins full of nooks and crannies, you’re in for a treat. This sourdough English muffin recipe brings that chewy texture and tangy flavor only sourdough can deliver. With simple ingredients like milk, honey, and an active sourdough starter, you’ll create a breakfast classic that’s better than anything on the shelf. In this article, I’ll walk you through how to make these fluffy gems from scratch, plus give tips on storage, serving, and the best sourdough techniques. You’ll also find answers to the most common questions beginners have.
How My Sourdough English Muffins Came to Life
From Boule Failures to Morning Muffin Wins
Hi, I’m Marlene Quinn, and my journey to this sourdough English muffin recipe wasn’t glamorous. It started with a dense boule, a failed date, and a lot of flour on the floor. But that little mess led to something better, my starter, Clementine. And soon after, these tangy, chewy English muffins came out of my kitchen.
It was a foggy morning in Mendocino when I made my first real batch. I had dough resting in the fridge, some cast iron heating on the stove, and no idea what I was doing. I shaped rounds, tossed them on, and something beautiful happened: the best sourdough English muffins I’d ever tasted, crispy outside, pillowy inside, and bursting with sour flavor.
Now I bake them weekly, and this sourdough English muffin recipe has become a staple at my bakery, “Marlene & Crumb.” The dough is simple to mix, the flavor is complex, and the final result? Bakery-quality muffins you can make at home.
Why Sourdough English Muffins Are Worth Making
If you’ve only had store-bought muffins, this sourdough English muffin recipe will change your standards. It doesn’t use commercial yeast, just the power of natural fermentation and time. That’s what creates the tangy flavor and irresistible texture you can’t buy in a plastic bag.
The overnight rise lets sourdough bacteria do their thing, making these muffins easier to digest and better for your gut. And with ingredients you already have, milk, flour, salt, honey, you’ll love how naturally good these are. If you’re curious about what else your starter can do, visit sourdough discard crackers or explore sourdough recipes not bread.
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Sourdough English Muffin Recipe , 5 Secrets to Irresistible Flavor
- Total Time: 12 hrs
- Yield: 8–10 muffins 1x
- Diet: Vegetarian
Description
Crusty, chewy, tangy, this sourdough English muffin recipe delivers bakery-style results at home. Made with your active starter and simple pantry ingredients.
Ingredients
½ cup (100 g) active sourdough starter
1 tablespoon (20 g) honey (or sugar or maple syrup)
1 cup (240 g) milk
1 teaspoon (5 g) fine sea salt
2 ½ cups (300 g) all-purpose flour
Cornmeal or semolina for dusting
Instructions
1. Feed sourdough starter 4–6 hours before baking.
2. Mix all ingredients (except cornmeal) until dough forms.
3. Cover and ferment at room temp for 4 hours or overnight in fridge.
4. Divide dough into 8–12 pieces, shape into rounds, flatten slightly.
5. Proof on cornmeal-dusted tray for 1.5–2 hours until puffy.
6. Preheat griddle to 325–350°F.
7. Cook muffins 5–7 minutes per side until golden and internal temp is 190°F.
8. Optional: Finish in 350°F oven for 8–10 minutes if needed.
9. Cool, fork-split, toast, and enjoy.
Notes
For discard version, add ¼–½ tsp instant yeast.
Use fork to split for best nooks and crannies.
Freeze sliced muffins for quick toasting.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Griddle + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough english muffin recipe, sourdough starter english muffins, sourdough discard english muffins
Ingredients & Preparation Tips for a Perfect Sourdough English Muffin Recipe
Essential Ingredients You’ll Need
The beauty of a great sourdough English muffin recipe lies in its simplicity. You only need a few staple ingredients, but each one brings flavor, structure, and fermentation to life. Here’s what you’ll need:| Ingredient | Purpose |
|---|---|
| Active Sourdough Starter | Ferments the dough naturally; adds tang and rise |
| Milk (whole or 2%) | Creates a soft, rich crumb and helps browning |
| Honey (or sugar/maple syrup) | Feeds the starter and sweetens lightly |
| Sea Salt | Balances flavor and controls fermentation |
| Flour (AP or bread flour) | Forms the structure and crumb |
The sourdough starter you use should be bubbly and recently fed. If you’re unsure how to maintain or feed one, my perfect sourdough guide walks you through keeping it healthy.
Can I Use Sourdough Discard Instead?
Absolutely. This sourdough English muffin recipe is flexible. If you’re using sourdough discard, keep in mind that it won’t rise as vigorously as an active starter. You’ll want to add ¼ to ½ teaspoon of instant yeast to ensure the dough rises well. For those looking to use up discard creatively, I recommend checking out my full sourdough discard recipes collection.
A discard-based dough will have a milder flavor and a slightly softer texture, which some actually prefer. If you’ve never tried baking with discard before, you’ll find it a great way to reduce waste while creating something delicious, like sourdough discard crackers or savory pancakes.
This recipe also works well when halved or doubled. You can shape small rounds for mini muffins or larger ones for egg sandwiches. If you’re still getting comfortable with starter maintenance, my sourdough bread recipe for beginners can help build your confidence.
Step-by-Step: Shaping, Proofing, and Cooking Sourdough English Muffins
The Art of Shaping and Proofing
Shaping your dough correctly is key to the success of any sourdough English muffin recipe. Once your dough has fermented, either at room temperature for a few hours or overnight in the fridge, it’s time to portion it.
Start by gently turning the dough onto a lightly floured surface. Avoid heavy kneading at this point; the fermentation has already done the work. Divide the dough into 8–12 equal portions, about 75g each. Lightly shape each into a ball, then gently flatten into ¾-inch rounds.
Once shaped, transfer the rounds onto a baking sheet dusted with semolina or cornmeal. This prevents sticking and adds that signature English muffin crunch on the bottom. Cover the tray loosely with a damp towel or oiled plastic wrap. Allow the muffins to proof for 1.5 to 2 hours, or until puffy. You should be able to press gently and see a slow rebound, that’s the signal they’re ready to cook.
Want more help understanding fermentation stages? My guide to perfect sourdough breaks it down for every step.
How to Cook Sourdough English Muffins Like a Pro
The unique aspect of a sourdough English muffin recipe is how it’s cooked: not baked, but griddled. You’ll want a cast iron skillet or electric griddle heated to 325–350°F. Carefully place each muffin onto the hot surface, don’t overcrowd.
Cook the first side for 4–5 minutes. Then, using a flat cookie sheet or a light pan, press gently on top of the muffins to keep them flat as they cook. Flip, then cook the other side for another 5–7 minutes. Check the internal temperature if you’re unsure, they’re done at 190°F.
If your muffins brown too fast but feel underdone in the center, you can pop them in a 350°F oven for 8–10 minutes to finish cooking. This hybrid technique ensures you won’t end up with gummy centers.
These muffins should split with a fork, revealing beautifully uneven holes. That texture? It’s all thanks to natural fermentation. Want more sourdough recipes that step outside the loaf? Don’t miss our sourdough recipes not bread lineup.
Serving, Storing, and Variations for Your Sourdough English Muffin Recipe
How to Serve Your Muffins for Maximum Flavor
The best way to enjoy these muffins? Fork-split and toasted. This simple method keeps those famous nooks and crannies intact. Slather them with salted butter or jam, or build a breakfast sandwich layered with eggs, cheese, and avocado.
This sourdough English muffin recipe makes for a versatile base. Whether you go sweet with cinnamon sugar or savory with sausage and egg, these muffins hold up beautifully. At “Marlene & Crumb,” we even serve them as the bread for our house BLT. If you’re looking to expand your baking beyond bread, check out our sourdough recipes not bread for more unique creations.
Want to turn your muffins into an eggs Benedict masterpiece? Simply toast, top with poached eggs and hollandaise, and enjoy. They’re also the perfect match for fermented spreads, just like sourdough, they’re alive with flavor.
How to Store and Freeze Them Right
After putting so much love into this sourdough English muffin recipe, don’t let them go stale! Once cooled completely, store muffins in a breathable bread bag or container at room temperature for up to 4 days. Avoid sealed plastic unless freezing, it encourages sogginess.
To freeze, slice the muffins first (fork-split works best), then layer parchment between each half. Place in a freezer-safe bag and label the date. They’ll stay fresh for up to 3 months. Just pop them straight into the toaster when you’re ready to eat.
For more storage tricks that preserve freshness and texture, read my full post on how to store sourdough bread. If you ever find yourself with too many on hand, leftover muffins also make amazing croutons or mini pizza crusts.
This is more than just a sourdough English muffin recipe, it’s a doorway into making your mornings special. Keep baking, keep experimenting, and trust your senses.
Conclusion: Bake, Toast, Enjoy
This sourdough English muffin recipe gives you more than just a breakfast bread, it offers a joyful, hands-on baking experience. Whether you’re using bubbly starter or discard, griddling or oven-finishing, these muffins promise flavor, crunch, and satisfaction with every bite.
Ready to level up your sourdough skills even more? Head over to my sourdough bread for beginners or learn how to creatively use discard with my full sourdough discard recipe list.
Happy baking, and don’t forget, mistakes are part of the recipe!
Frequently Asked Questions About Sourdough English Muffins
Can I use sourdough discard to make English muffins?
Yes, you can. If you’re using discard, simply add ¼–½ tsp of instant yeast to boost the rise. Discard gives a milder flavor and softer texture but still creates delicious results.
Are sourdough English muffins healthier than store-bought?
Absolutely. This sourdough English muffin recipe skips preservatives and commercial additives. Natural fermentation improves digestibility and may support gut health.
How do I know when my sourdough starter is ready to use?
Your starter is ready when it doubles within 4–6 hours of feeding, smells pleasantly tangy, and passes the float test (a spoonful floats in water).
Do sourdough English muffins need an overnight rise?
For the best flavor, yes. A long, cold ferment helps develop the sour notes and structure. It’s worth the extra time.
What’s the best way to cook sourdough English muffins evenly?
Griddle them first at 325–350°F until golden brown, then finish in a 350°F oven for 8–10 minutes to ensure a fully cooked center.