Start your morning with these homemade sourdough English muffins—light, fluffy, and full of tangy flavor.
Naturally fermented with a sourdough starter, they’re a fiber-rich and protein-packed breakfast option with minimal saturated fat.
Easy to prepare ahead, they’re perfect for meal prep, sandwiches, or quick breakfasts, making them a wholesome, satisfying choice for everyday cooking.
Fluffy Sourdough English Muffins
Equipment
- 1 large mixing bowl
- Stand mixer with dough hook (optional)
- 1 Baking sheet
- Parchment paper
- 1 tea towel
- Non-stick skillet with lid
Ingredients
For the Starter (½ cup / 100 g active starter):
- 1 tablespoon sourdough starter
- ⅓ cup + 1 tablespoon all-purpose flour 50 g
- 3 ½ tablespoons water 50 g
For the Dough:
- ½ cup active sourdough starter 100 g
- 1 tablespoon honey 20 g (or sugar/maple syrup)
- 1 cup milk 240 g
- 3 cups all-purpose flour 360 g
- 1 teaspoon fine sea salt 5 g
- ¼ cup cornmeal 40 g for dusting
Instructions
- Prepare the Starter: Begin by activating your sourdough starter. In a clean jar, combine 1 tablespoon of active starter with ⅓ cup plus 1 tablespoon (50 g) of all-purpose flour and 3 ½ tablespoons (50 g) of water. Stir thoroughly until fully incorporated. Cover the jar loosely with a lid or a breathable cloth, allowing airflow. Leave the jar at room temperature for approximately 12 hours, or until the starter has doubled in size and exhibits numerous bubbles across the surface and sides. This ensures a lively starter that will give your muffins their signature tangy flavor and light texture.
- Mix the Dough: Once the starter is active, gather your dough ingredients. In a large mixing bowl, combine ½ cup (100 g) of the active starter, 1 tablespoon (20 g) honey, 1 cup (240 g) milk, 3 cups (360 g) all-purpose flour, and 1 teaspoon (5 g) fine sea salt. Mix the ingredients with your hands or a spoon until a shaggy dough forms. The mixture should feel soft and slightly sticky. Allow the dough to rest for 30–60 minutes. This resting period, called autolyse, helps hydrate the flour and begin gluten development, making kneading easier and improving the final texture.
- Knead the Dough: After resting, turn the dough onto a lightly floured surface. Knead it by hand for about 5 minutes, pressing, folding, and stretching until the dough is smooth, elastic, and slightly tacky. If using a stand mixer, attach the dough hook and knead on the lowest speed for 4–5 minutes until the dough reaches a similar smooth consistency. Proper kneading ensures the muffins develop a tender crumb and rise evenly during fermentation.
- Bulk Fermentation: Place the kneaded dough back into the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough ferment at room temperature (65–70°F / 18–21°C) for 8–12 hours. During this time, the dough will rise, double in size, and become bubbly. This long, slow fermentation is essential for developing the characteristic sourdough flavor while creating a light, airy structure.
- Shape the Muffins: Once fermentation is complete, turn the dough out onto a floured surface. Lightly flour the top of the dough and gently press it out with your fingertips until it reaches a uniform thickness of approximately ½ inch. Use a 3-inch round biscuit cutter to cut out individual muffins. Carefully lift each round and place them onto a baking sheet lined with parchment paper and sprinkled with ¼ cup (40 g) cornmeal to prevent sticking. Sprinkle a light dusting of cornmeal on top of each muffin as well. Cover with a tea towel and allow the muffins to rise for an additional hour at room temperature. They should puff slightly and feel airy to the touch.
- Preheat the Skillet: While the muffins are proofing, preheat a non-stick skillet over low heat. The low, even heat ensures the muffins cook gently, allowing the interior to cook fully without burning the exterior. Make sure the skillet is large enough to accommodate 3–4 muffins with at least 2 inches of space between each for proper heat circulation.
- Cook the First Side: Carefully transfer 3–4 muffins to the preheated skillet, keeping them spaced apart. Cover the skillet with a lid to trap steam, which helps the muffins cook through and creates the signature nooks and crannies. Cook for 4 minutes, then check the underside. It should be golden brown. The steam and gentle heat help the muffins rise slightly and develop a light, airy interior.
- Flip and Cook the Second Side: Using a spatula, gently flip each muffin and cover the skillet again. Cook for another 4 minutes on the second side until evenly golden brown and fully cooked through. To ensure doneness, you can insert an instant-read thermometer into the center of a muffin; it should register about 200°F. If the muffins are browning too quickly, reduce the heat slightly to prevent burning while allowing the interior to cook.
- Cool the Muffins: Once cooked, transfer the muffins to a wire rack to cool slightly before slicing. Cooling prevents the interior from becoming gummy and ensures the muffins maintain their light, airy texture. The muffins can be enjoyed warm, toasted, or stored for later use.
- Serving and Storage: Serve these sourdough English muffins with butter, jam, or your favorite toppings. They are also perfect for breakfast sandwiches. Store at room temperature in an airtight container for up to 5 days, or freeze for up to 3 months. To reheat, lightly toast or warm in a skillet for a freshly baked taste.
Notes
- Measure Flour Accurately: For the most consistent texture, weigh your flour using a kitchen scale. If using measuring cups, use the scoop-and-level method—fluff the flour, scoop into the cup, and level off with a knife.
- Adjust for Humidity: If your kitchen is very warm or humid, reduce milk by 2 tablespoons and use sugar instead of honey to keep the dough manageable. Conversely, if the dough feels stiff, add a teaspoon of water at a time until soft and pliable.
- Starter Readiness: Your sourdough starter should be bubbly and doubled in size before mixing. A sluggish starter can slow fermentation and affect flavor.
- Cooking Temperature: Keep your skillet on low heat. Too high heat can brown the muffins on the outside while leaving the center undercooked. Patience yields perfect nooks and crannies.
Chef’s Secrets: Mastering Sourdough Muffins
The key to these muffins’ irresistible texture lies in gentle handling and slow fermentation.
Allowing the dough to rest and bulk ferment overnight develops a tangy depth of flavor and a light, airy crumb.
Use a lid while cooking to trap steam—this helps the muffins puff and creates those characteristic nooks and crannies.
For extra flavor, experiment with a small addition of whole wheat or rye flour in the dough, or lightly brush the tops with melted butter immediately after cooking for a subtle richness.
Serving Suggestions: Delicious Ways To Enjoy
Sourdough English muffins are incredibly versatile.
Slice and toast them for a classic breakfast with butter and jam, or use them for hearty breakfast sandwiches with eggs, cheese, and avocado.
They’re excellent as mini pizza bases or alongside soups and stews for a tangy, fluffy bread option.
For a sweet treat, sprinkle with cinnamon sugar after toasting, or serve with nut butter and fresh fruit.
Their mild tang pairs beautifully with both savory and sweet toppings.
Storage Tips: Keep Muffins Fresh Longer
These muffins store well at room temperature for up to 5 days when placed in an airtight container.
For longer storage, freeze them individually in resealable freezer bags for up to 3 months.
To thaw, leave them at room temperature for 20–30 minutes or toast directly from frozen.
Avoid refrigeration, as it can dry the muffins.
Reheating in a skillet or toaster preserves the signature fluffy texture and lightly crisped exterior.
Frequently Asked Questions
1. Can I use whole wheat flour?
Yes! Replacing up to half the all-purpose flour with whole wheat adds fiber and a nutty flavor.
The dough may be slightly denser, so allow extra time for fermentation if needed.
2. Can I cook muffins in the oven?
While this recipe is designed for stovetop cooking, you can bake them at 375°F for 10–12 minutes per side.
Covering with foil during the first half of baking helps trap steam for a soft interior.
3. Can I make the dough ahead of time?
Absolutely! After mixing and kneading, cover the dough and refrigerate overnight.
Bring to room temperature for 1–2 hours before shaping and cooking. This can enhance the flavor and make morning prep easier.
4. Why are my muffins dense?
Dense muffins often result from under-proofed dough, a sluggish starter, or too thick rolling.
Ensure your starter is active and bubbly, and allow the dough to rise fully before cooking. Gentle handling preserves air pockets for light, fluffy muffins.
5. Can I add mix-ins like raisins or herbs?
Yes! Incorporate dried fruits, nuts, or herbs during the kneading step.
Keep additions moderate—about ¼ cup per batch—to avoid weighing down the dough. Even distribution ensures consistent texture and flavor.
