I still remember the first time I tried sourdough English muffins—a moment that changed my weekend breakfasts forever. A close friend brought a batch to a small brunch gathering on a chilly Sunday morning, and the smell alone filled the whole kitchen with warmth. These sourdough English muffins had that perfect balance of tangy flavor from the starter and a wonderfully chewy texture that just begged for butter and jam. It wasn’t just about the taste, though. Watching everyone tear into them, sharing stories over coffee, made me realize how these humble homemade sourdough English muffins fit right into real-life cooking and casual gatherings.
Since then, making my own sourdough English muffins has become a satisfying ritual. It’s a recipe that’s simple to prep, comforting to eat, and so reliable that I can count on it whenever I want that extra-special homemade touch for breakfast or a snack. The best part? You don’t need fancy ingredients or complicated steps to get those airy nooks and light crusts that make English muffins so beloved. Whether you’re just starting to learn how to make sourdough English muffins or you’ve been baking with a sourdough starter for a while, you’ll find that these muffins hit the spot every time.
If you’ve ever wondered how to make sourdough English muffins yourself, this recipe will guide you through the easy steps and share tips to make the process smooth and enjoyable. And if you’re looking for something that brings family or friends together—something you can prepare ahead of time and serve fresh—the homemade sourdough English muffins are a crowd-pleaser worth keeping in your recipe box. Trust me, once you discover the magic of English muffins with sourdough starter, there’s no going back to store-bought. So, if you love reliable, delicious, and approachable recipes, keep reading—I’ve got the full breakdown coming your way. And before long, you’ll be inviting these flavorful sourdough English muffins into your own kitchen routine.
What You’ll Need:
Making sourdough English muffins doesn’t require a long list of fancy ingredients, which is what makes it such a winner for everyday cooking.
- 1 cup active sourdough starter (100% hydration) – This is the heart of your sourdough English muffins. No starter? I recommend checking out tutorials on how to maintain one or swap with commercial yeast for a quick fix.
- 2 ½ cups all-purpose flour – I often use bread flour for a sturdier texture but all-purpose works beautifully here.
- 1 teaspoon salt – You’ll find this in the regular spice aisle; it balances the flavor perfectly.
- 1 tablespoon sugar or honey – This little bit of sweetness helps the muffins brown nicely and enhances the starter’s tang.
- ¾ cup milk (warm) – Feel free to swap with any dairy or plant milk you have on hand.
- 2 tablespoons melted butter or oil – I add a splash extra to keep the crumb soft and moist.
- Cornmeal for dusting – This adds that classic English muffin crust and stops them from sticking during cooking.
No problem if you can’t get cornmeal—I’ve used polenta before with great results. Also, I usually make these sourdough English muffins in small batches to keep things fresh, but they store well in the fridge for several days or freeze beautifully for busy weeks. Just wrap them tightly after they’ve cooled, and you’re good to go.
Shopping tip: Most ingredients for sourdough English muffins are basic pantry staples, so this makes an affordable choice when you want something homemade without spending extra. Plus, no last-minute trips to specialty stores!
Let’s Cook It Together!
Here’s my go-to process for how to make sourdough English muffins that come out soft and perfectly nooked every time. From start to finish, this sourdough English muffins recipe takes about 5 hours to account for resting, but hands-on time is minimal. This makes it great for weekend mornings or prepping the batter the night before for a morning cook-up.
- Combine wet ingredients. In a large bowl, mix your active sourdough starter, warm milk, melted butter, and sugar. The mixture should look smooth and a bit bubbly—this tells me the starter is ready to go.
- Add dry ingredients. Sprinkle in the flour and salt gradually, stirring with a wooden spoon or dough whisk. The dough will be sticky but manageable.
- Knead gently. Once the flour is incorporated, turn the dough onto a lightly floured surface and knead for about 5 minutes until it’s smooth and elastic. Don’t overdo it; the dough should stay soft.
- Bulk ferment. Place the dough back into a greased bowl and cover with a clean towel. Let it rise at room temperature for 3 to 4 hours until it has noticeably puffed but not doubled.
While the dough is rising, this is your perfect chance to prep other breakfast favorites like soft scrambled eggs or even my cranberry jalapeno cream cheese dip, which pairs beautifully with fresh bread.
- Shape your muffins. Lightly flour your surface and roll the dough to about ½-inch thickness. Use a 3-inch biscuit cutter to cut out rounds. You should get about 8 to 10 sourdough English muffins.
- Second rise. Place the rounds on a baking sheet dusted with cornmeal. Sprinkle some cornmeal on top, too, then cover loosely with a towel. Let them rest for 30 to 45 minutes—they should puff up a bit again.
- Cook on the griddle. Heat a cast-iron skillet or griddle over medium-low heat and cook the muffins for about 7 to 10 minutes per side. Look for a golden crust forming before flipping. This slow cooking ensures that famous nooks and crannies texture inside.
If your sourdough English muffins are browning too fast, lower your heat. Patience here makes all the difference between chewy and dense. While your muffins cook, your kitchen will fill with that buttery, toasty aroma that makes anyone want to sit down immediately.
- Cool and split. Transfer the muffins to a wire rack to cool before slicing. Use a fork or your hands to split them gently—this reveals the perfect interior texture.
If you want a shortcut, some cooks make the dough the night before and finish the shaping and cooking the next day. For inspiration, check out this easy overnight sourdough English muffins recipe over at Little Spoon Farm that follows a similar approach with a longer proof time.
How to Serve & Enjoy It!
Nothing beats a toasty homemade sourdough English muffins smeared with butter and your favorite jam. Here are some of my favorite ways to bring these muffins to life.
My classic is simply sliced in half, toasted, and topped with melted butter or a smear of cream cheese. For a crowd-pleaser, serve alongside crispy bacon and soft scrambled eggs. This sourdough breakfast bread style has become the go-to for casual weekend brunches.
The muffins also shine as sandwich bread. I love loading them with breakfast sausage, egg, and sharp cheddar for a grab-and-go meal. They keep that perfect chew and don’t get soggy, even with egg yolk and sauce.
If you want to get creative, try slicing and toasting leftover sourdough English muffins then layering with avocado, smoked salmon, and a squeeze of lemon—fancy enough for entertaining but simple to do.
For a seasonal spin, during colder months I pair the muffins with a warm butternut squash apple coffee cake—both mildly sweet and cozy with lots of cinnamon. You might want to check out this recipe for something extra special alongside.
Presentation tip: Dust the muffin halves lightly with powdered sugar or add a sprig of fresh mint for a small touch that feels special without fuss.
Got leftovers? No problem. You can give them a quick toast and top with cream cheese and my cranberry jalapeno cream cheese dip for a sweet and spicy snack that’s perfect anytime.
When friends taste these sourdough English muffins, I often hear “You have to share this recipe!” So it’s really rewarding to know that something so simple can create such a warm food moment.
Your Questions Answered
Q: Can I make sourdough English muffins ahead of time?
A: Absolutely. After cooking, let them cool fully, then store in an airtight container in the fridge for up to 5 days. For longer storage, freeze them wrapped tightly. When you want a fresh muffin, just toast them straight from the freezer.
Q: What’s the best substitute for milk in this sourdough English muffin recipe?
A: Plant milks like almond or oat milk work perfectly. I’ve also used water with a tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity, which keeps the crumb tender.
Q: How do I adjust this sourdough English muffins recipe for more or fewer servings?
A: It scales nicely. Just maintain the proportions and adjust the cooking time slightly when shaping the muffins. For a larger batch, you might want to bake in two rounds to keep the muffins from crowding.
Q: My muffins came out dense—what could I do next time?
A: That usually means the dough didn’t get enough rising time. You want it puffy, not flat, before shaping. Also, don’t rush the griddle cooking—low and slow is key.
Q: Can I add mix-ins to the dough, like herbs or spices?
A: Yes! I’ve added dried rosemary and cracked black pepper for a savory twist. For a slightly sweet version, try cinnamon and a bit more sugar or honey.
Q: Is it necessary to use cornmeal?
A: Not necessary, but it helps with the classic texture and prevents sticking. Polenta or even semolina works fine as a substitute.
Q: How do I know if my sourdough starter is active enough for this recipe?
A: It should be bubbly and double in size a few hours after feeding. If it’s sluggish, feed it a couple of times ahead of baking day.
If you want to explore other sourdough English muffin recipes, Heartbeet Kitchen has a lovely soft and puffy version with some great tips. Or try The Clever Carrot’s overnight method for a low-effort start.
Final Thoughts
Sourdough English muffins hold a special place in my kitchen because they’re a perfect bridge between simple and impressive. You don’t need to be a pro baker to make something that tastes bakery-fresh and brings smiles to the table.
My best sourdough English muffins tips?
- Always use an active starter to get good rise and flavor.
- Take your time with the first proof—patience pays off in texture.
- Cook slowly on medium-low heat to build that golden exterior without burning.
Over the years, I’ve tested variations with whole wheat flour, added herbs, and even a bit of cheese folded into the dough. The version that’s requested the most often by family is the straightforward classic with just a touch of honey, dusted with cornmeal. It’s reliable and satisfies cravings every time.
I hope you’ll enjoy making these sourdough English muffins your own—adjust the timing, try new flavor add-ins, and find what fits best for your kitchen and taste. Remember, homemade sourdough English muffins are about more than just good bread—they’re about creating those cozy moments around food.
If you’re looking for another recipe to pair with these muffins or try on another day, have a look at my cream cheese sausage balls or the seasonal butternut squash apple coffee cake. Both bring more warmth and flavor to your homemade breakfasts.
You’re going to love how approachable this sourdough English muffins recipe is. So roll up your sleeves, grab your starter, and let’s get cooking! Your kitchen will thank you—and so will everyone who gets a bite.
sourdough English muffins
Light, tangy sourdough English muffins with a crisp crust and tender crumb, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours 35 minutes
- Yield: 8 muffins
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup active sourdough starter
- 1 cup milk, warmed
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3 cups all-purpose flour
- Cornmeal, for dusting
Instructions
- In a large mixing bowl, combine the sourdough starter and warm milk until smooth.
- Add sugar, salt, melted butter, and 2 cups of flour; mix until well combined.
- Gradually add remaining flour, kneading until you have a soft, slightly sticky dough.
- Cover the dough and let it rise in a warm place for 4–6 hours or until doubled in size.
- Turn the dough onto a floured surface and roll out to about 1/2 inch thickness.
- Use a round cutter (about 3 inches) to cut out muffins and place them on a baking sheet dusted with cornmeal.
- Cover and let the muffins proof for another 1–2 hours until puffed.
- Heat a griddle or large skillet over medium-low heat and cook muffins 7–10 minutes per side, until golden brown and cooked through.
- Allow to cool slightly before splitting with a fork and toasting.
Notes
For extra flavor, toast the muffins and spread with butter and your favorite jam or eggs Benedict.