Homemade Sourdough English Muffins

These sourdough English muffins have the signature nooks and crannies that make them perfect for butter, jam, or eggs. Unlike store-bought versions, they are made with simple, wholesome ingredients and have no preservatives. The long fermentation process gives them a deep, tangy flavor that sets them apart. They are soft on the inside, lightly crisp on the outside, and incredibly versatile.

Because they are freezer-friendly, they make an excellent make-ahead breakfast. You can toast them straight from the freezer for a quick and satisfying meal. Whether enjoyed on their own, as a breakfast sandwich, or topped with avocado and smoked salmon, these muffins offer endless possibilities.

SAVE THIS!SAVE THIS!

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Why You’ll Love This Recipe

• Naturally Leavened – Made with sourdough starter instead of commercial yeast.
• Deep, Tangy Flavor – The overnight fermentation enhances the taste.
• No Preservatives – A healthier alternative to store-bought versions.
• Freezer-Friendly – Make a batch and store for later use.
• Perfect Texture – Light and airy inside with a slightly crisp exterior.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

• Mixing Bowls – For combining and fermenting the dough.
• Measuring Cups & Spoons – Ensures accurate ingredient measurements.
• Stand Mixer (Optional) – Speeds up the kneading process.
• Rolling Pin – Helps achieve an even thickness.
• Round Cutter or Glass – Creates uniform muffins.
• Baking Sheet – Holds the muffins during the final rise.
• Griddle or Skillet – Used to cook the muffins to golden perfection.
• Cornmeal or Semolina – Prevents sticking and adds texture.
• Instant-Read Thermometer (Optional) – Ensures proper doneness.

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Ingredients

The Night Before (8 Hours Before Baking)

• 1 cup active sourdough starter (100% hydration)
• 2 tablespoons honey
• 2 cups milk
• 4 cups all-purpose flour (unbleached)

The Next Morning

• 1 teaspoon baking soda
• 2 teaspoons salt
• 1–2 cups all-purpose flour (as needed)

For Cooking

• Cornmeal, semolina, or farina (for dusting)

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Step-by-Step Directions

1. Prepare the Dough (Night Before)

1. In a medium bowl, mix the sourdough starter, milk, honey, and 4 cups of flour until combined.
2. Cover the bowl and let it rest at room temperature for 8–10 hours to allow fermentation.

2. Mix & Knead (Next Morning)

1. Add baking soda, salt, and 1 cup of flour to the dough.
2. Knead until smooth (5 minutes with a stand mixer or 10 minutes by hand).
3. If the dough is too sticky, gradually add more flour (up to 1 additional cup).
4. Let the dough rest for 10–15 minutes before shaping.

3. Shape the Muffins

1. Roll the dough out to 1/2-inch thickness on a floured surface.
2. Use a 3–4 inch round cutter or glass to cut out circles.
3. Place the rounds on a lightly greased baking sheet dusted with cornmeal.
4. Reroll scraps and repeat until all dough is used (yields up to 18 small or 9 large muffins).
5. Cover loosely with greased plastic wrap and let rise for 1 hour.

4. Cook the Muffins

1. Preheat a griddle to 325°F or heat a skillet over medium-low heat.
2. Sprinkle the cooking surface with cornmeal, semolina, or farina to prevent sticking.
3. Place muffins on the griddle or pan and cook for 5–6 minutes per side.
   • Tip: Cover the pan while cooking for even heating.
4. Check for doneness using an instant-read thermometer (190°F in the center).

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Tips for the Best Nooks and Crannies

• Use a fork to split the muffins instead of a knife—this preserves the air pockets.
• Don’t roll the dough too thin—stick to 1/2-inch thickness for fluffy muffins.
• Cook over low heat to prevent burning and ensure even cooking.
• Allow the muffins to rise properly for the best texture.

Classic & Sweet Options

• Butter & Jam – A simple yet delicious combination. Use high-quality butter and homemade jam for the best flavor.
• Honey & Peanut Butter – A protein-packed, naturally sweet option.
• Cinnamon Sugar Butter – Spread butter and sprinkle with cinnamon sugar for a warm, comforting treat.
• Nutella & Banana Slices – A rich and indulgent option for chocolate lovers.
• Greek Yogurt & Berries – A refreshing and slightly tangy topping for a lighter breakfast.
• Maple Syrup & Toasted Nuts – Drizzle with maple syrup and sprinkle with toasted pecans or almonds for added crunch.

Savory & Hearty Ideas

• Avocado Toast – Mash avocado with a pinch of salt, black pepper, and red pepper flakes for a creamy, flavorful spread.
• Egg & Cheese Breakfast Sandwich – Add a fried or scrambled egg with melted cheese for a satisfying meal.
• Bacon, Egg & Spinach – Layer crispy bacon, a fried egg, and fresh spinach for a balanced breakfast.
• Smoked Salmon & Cream Cheese – Spread with cream cheese and top with smoked salmon, capers, and red onion for a gourmet option.
• Tomato & Mozzarella – Layer fresh mozzarella slices with tomato and basil for a Caprese-style sandwich.
• Hummus & Cucumber – Spread hummus on the muffin and add sliced cucumber for a refreshing, plant-based option.

These muffins also work well as a base for mini pizzas, sliders, or as a side for soups and salads.

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Common Mistakes to Avoid & How to Perfect the Recipe

Even though sourdough English muffins are straightforward to make, a few common mistakes can affect their texture and flavor. Avoid these pitfalls to achieve the best results:

1. Using an Inactive Sourdough Starter

• A weak or inactive starter won’t provide the right rise and fermentation. Ensure your starter is bubbly and active before mixing the dough. If needed, feed it 4–6 hours before use.

2. Adding Too Much Flour

• The dough should be soft and slightly sticky. If too much flour is added, the muffins may turn out dense and dry. Add extra flour only as needed.

3. Rolling the Dough Too Thin

• For muffins that rise properly and have the right texture, roll the dough to 1/2-inch thickness. Rolling too thin will result in flat muffins.

4. Cooking at Too High a Temperature

• A medium-low heat setting is key. If the griddle or skillet is too hot, the outside will burn before the inside is fully cooked. Keep the heat steady and adjust if necessary.

5. Skipping the Final Rise

• Allowing the muffins to rest and rise for at least one hour before cooking ensures a light, airy texture. Skipping this step will result in dense muffins.

6. Not Cooking Long Enough

• The muffins need 5–6 minutes per side to cook properly. Check for an internal temperature of 190°F to ensure they are fully done.

7. Cutting with a Knife Instead of a Fork

• To achieve the classic nooks and crannies, use a fork to gently split the muffins rather than cutting them with a knife. This preserves the air pockets inside.

Avoiding these common mistakes will ensure that your sourdough English muffins turn out light, flavorful, and perfectly textured every time.

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Side Dish Recommendations

Sourdough English muffins can be paired with a variety of side dishes for a complete meal. Here are eight great options:

1. Scrambled Eggs & Sausage

A classic breakfast combination that pairs well with toasted English muffins. Add a side of fruit for a balanced meal.

2. Fresh Fruit Salad

A light and refreshing option that complements the tangy flavor of the muffins. Try a mix of berries, melons, and citrus fruits.

3. Yogurt & Granola

For a nutritious breakfast, serve the muffins with Greek yogurt and a sprinkle of homemade granola.

4. Roasted Potatoes

Crispy breakfast potatoes seasoned with herbs and spices make a hearty and flavorful side dish.

5. Tomato Soup

For a cozy lunch or dinner, pair the muffins with a warm bowl of tomato soup. The muffins can be used for dipping or as a side with butter.

6. Smoked Salmon Platter

Serve alongside smoked salmon, capers, cream cheese, and fresh dill for a gourmet brunch.

7. Grilled Vegetables

A mix of grilled zucchini, bell peppers, and mushrooms adds a savory element to a breakfast or lunch spread.

8. Chia Pudding

For a lighter, nutrient-dense option, pair with chia pudding topped with fresh fruit and nuts.

Sourdough English muffins are incredibly versatile, making them a great addition to any meal. Whether served with eggs, fruit, or hearty sides, they bring a delicious homemade touch to any dish.

Tips for the Best Sourdough English Muffins

1. Use an Active Sourdough Starter
   • Your starter should be bubbly and doubled in volume before mixing the dough. This ensures proper fermentation and rise.
2. Let the Dough Ferment Overnight
   • The long fermentation process enhances the flavor and improves the muffin’s texture. Skipping this step will result in a less developed taste.
3. Keep the Dough Soft and Slightly Sticky
   • Adding too much flour can make the muffins dense. The dough should be soft and just tacky enough to handle.
4. Don’t Rush the Final Rise
   • After shaping, let the muffins rise for at least one hour before cooking. This step makes them light and airy.
5. Cook on Low to Medium-Low Heat
   • A griddle set to 325°F or a skillet over medium-low heat allows for even cooking without burning the outside.
6. Use a Fork to Split the Muffins
   • Instead of slicing with a knife, use a fork to gently pull them apart. This preserves the signature nooks and crannies for butter and spreads.

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Storage Instructions

Homemade sourdough English muffins store well and can be made in advance for easy meals.

Room Temperature

• Store in an airtight container or zip-top bag for up to 3 days.
• Keep them in a cool, dry place away from direct sunlight.

Refrigeration

• If you plan to store them for longer, refrigerate them in a sealed container for up to 1 week.
• Toast before serving to refresh the texture.

Freezing

• For long-term storage, place the muffins in a freezer-safe bag or container.
• They can be stored in the freezer for up to 1 month.
• To prevent them from sticking together, freeze them on a baking sheet for an hour before transferring them to a bag.

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Reheating Instructions

Toaster (Best for Crispy Texture)

• Slice the muffin in half and toast on a medium setting until warm and slightly crisp.

Oven (Best for Larger Batches)

• Preheat to 350°F and place muffins on a baking sheet.
• Heat for 5–7 minutes or until warmed through.

Microwave (Best for Quick Reheating)

• Place a muffin on a microwave-safe plate and heat for 20–30 seconds.
• This method keeps them soft but won’t make them crispy.

Skillet (Best for a Freshly Cooked Feel)

• Heat a dry skillet over low heat and warm the muffins for 1–2 minutes per side.

For the best flavor and texture, reheating in a toaster or oven is recommended.

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FAQs

Can I use sourdough discard instead of an active starter?

Yes, but you will need to add a leavening agent. Replace the baking soda with 2–3 teaspoons of instant yeast, and skip the overnight fermentation. Allow the dough to rise for 1–1.5 hours before shaping.

Why do my English muffins turn out dense?

A dense texture is usually caused by:

• An inactive starter that lacks the strength to ferment the dough.
• Too much flour, making the dough too dry.
• Skipping the final rise, preventing the muffins from becoming airy.

Can I make these without dairy?

Yes, substitute the milk with almond milk, oat milk, or coconut milk for a dairy-free version.

What can I use instead of cornmeal for dusting?

Semolina flour, farina, or even coarse whole wheat flour can be used as a substitute.

How do I know when the muffins are done cooking?

They should be golden brown on both sides and have an internal temperature of 190°F when measured with an instant-read thermometer.

Can I bake these instead of cooking on a griddle?

Yes, but they won’t have the same texture. If baking, preheat the oven to 375°F and bake for 10–12 minutes, flipping halfway through.

How do I get more nooks and crannies?

Use a fork to split the muffins instead of a knife. Also, avoid pressing down on the dough too much during shaping.

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Conclusion

Making sourdough English muffins at home is rewarding and easier than you might think. The long fermentation develops a rich, tangy flavor, while the cooking method creates the perfect texture—soft inside with a slight crisp on the outside.

By following key tips, such as using an active starter, allowing proper fermentation, and cooking at the right temperature, you’ll achieve bakery-quality results every time. These muffins are freezer-friendly, making them a great make-ahead option for busy mornings. Whether enjoyed with butter and jam, as a breakfast sandwich, or as a base for creative toppings, they bring a homemade touch to any meal.

Once you try these, you may never go back to store-bought English muffins again.