These homemade sourdough English muffins are delightfully airy with the perfect nooks and crannies to hold butter, jam, or your favorite spreads.
Made with a natural sourdough starter, they’re rich in fiber, plant-based protein, and healthy fats from butter, making them a wholesome choice for breakfast or snacks.
Quick to prepare with minimal hands-on time, they’re ideal for everyday cooking and meal prep.
Sourdough English Muffins
Equipment
- Stand Mixer with Dough Hook
- Microwave-Safe Bowl
- Spatula
- Rolling pin or glass for cutting circles (~4 inches)
- Parchment-lined baking sheet
- Cornmeal for dusting
Ingredients
- 75 g active sourdough starter
- 15 g cane sugar
- 220 g whole milk
- 135 g water
- 43 g unsalted butter 3 tablespoons
- 9 g fine sea salt
- 500 g all-purpose flour organic preferred
- Cornmeal for dusting
Instructions
- Prepare the Starter Mixture: Begin by taking your active sourdough starter and placing it in the mixing bowl of a stand mixer. Sprinkle in the cane sugar over the starter. Using a fork, gently mix the starter and sugar together until the sugar is partially dissolved and the starter becomes slightly more fluid. This step wakes up the yeast and prepares it to blend smoothly with the liquid ingredients.
- Warm the Liquid Ingredients: In a separate microwave-safe bowl, combine the whole milk, water, and unsalted butter. Microwave for about 40 seconds, just until the butter melts completely. Be careful not to overheat; the mixture should be warm but not hot, around 40–45°C (104–113°F). If it’s too hot, it could kill the yeast in your starter. Let the mixture cool for approximately 5 minutes before proceeding.
- Combine Starter and Liquids: Slowly pour the warm milk-butter-water mixture into the bowl with the starter and sugar. Using a fork, whisk gently to fully combine the liquids with the starter. The goal here is to disperse the starter evenly throughout the liquid, creating a uniform mixture that will help the dough rise consistently.
- Add Dry Ingredients: Next, add the all-purpose flour and fine sea salt to the liquid mixture. Fit your stand mixer with the dough hook attachment. Start mixing on low speed (speed 2 if using a KitchenAid) for about 1 minute, just until the flour is incorporated. This ensures the flour absorbs the liquids evenly before a more vigorous kneading.
- Knead the Dough: After the initial incorporation, increase the mixer speed to medium (speed 4 on a KitchenAid). Knead the dough for 8 minutes. The dough will be wet and sticky—this is normal and essential for the muffins’ airy texture. Stop occasionally to scrape the sides of the bowl with a spatula, folding any sticking dough back into the center to ensure even kneading.
- Bulk Fermentation: Transfer the dough to a lightly floured surface if needed, or leave it in the mixing bowl. Cover the dough with a clean kitchen towel or plastic wrap and allow it to bulk ferment. At a room temperature of around 70°F (21°C), this will take approximately 8–10 hours. The dough is ready when it has doubled in size, feels pillowy, and has a domed surface. This slow fermentation develops the tangy flavor and open texture characteristic of sourdough muffins.
- Rest and Shape the Dough: Lightly flour your work surface. Gently lift the dough from the bowl, handling it carefully to retain as much air as possible. Let it rest on the surface for 15 minutes. This relaxes the gluten, making it easier to shape. Pat the dough into a rectangle or circle approximately ¾-inch thick. Dust the top lightly with flour.
- Cut the Muffins: Use a round cutter or a glass with a diameter of about 4 inches to cut circles from the dough. Press straight down without twisting, which can seal the edges and prevent proper rise. Carefully transfer the muffins onto a parchment-lined baking sheet generously dusted with cornmeal. This prevents sticking and adds a slight crunch to the bottom.
- Final Proof: Cover the shaped muffins lightly with a towel or plastic wrap and let them proof for 45–60 minutes at room temperature. They should puff slightly but not double again. This short proof ensures they will rise evenly during cooking.
- Cook the Muffins: Heat a large non-stick skillet or griddle over low to medium-low heat. Test by sprinkling a few drops of water—if they sizzle gently, the pan is ready. Place the muffins in the skillet, leaving space between them. Cook each side for 7–10 minutes, until golden brown. Flip carefully with a spatula, adjusting heat as needed to prevent burning while allowing the interior to cook through.
- Cool and Serve: Once cooked, transfer the muffins to a wire rack to cool slightly. Cooling prevents them from becoming soggy and helps maintain their airy texture. Serve warm with butter, jam, or any favorite spread. The nooks and crannies will hold the toppings perfectly, creating a delightful eating experience.
Notes
- For best results, use an active, bubbly sourdough starter that has been fed within the last 4–6 hours.
- The dough will be very wet and sticky; this is normal and necessary for airy muffins.
- If your kitchen is cooler than 70°F (21°C), bulk fermentation may take longer—be patient for proper rise.
- Use a glass or biscuit cutter for uniform muffins; avoid twisting the cutter to prevent sealed edges.
- Cook over low to medium heat to ensure muffins are golden outside but fully cooked inside.
- Cornmeal prevents sticking but can be lightly dusted if you prefer a softer bottom crust.
- Muffins freeze well after cooking; reheat in a toaster or oven for best texture.
Chef’s Secrets For Perfect Muffins
Achieving the perfect sourdough English muffin comes down to a few key techniques.
First, don’t rush the bulk fermentation—this slow rise is what develops the signature tang and airy texture.
Handle the dough gently when shaping to preserve the air pockets that create nooks and crannies.
Cooking over a low, steady heat ensures a golden crust without burning, while allowing the inside to finish cooking.
Using a light dusting of cornmeal on the baking sheet adds subtle texture and prevents sticking, giving your muffins a professional touch every time.
Serving Suggestions For Every Occasion
Sourdough English muffins are incredibly versatile. Serve them warm with butter and your favorite jam for a classic breakfast, or top with avocado, smoked salmon, or poached eggs for a more savory brunch.
They also make excellent sandwich bases—try layering with roasted vegetables, cheese, or deli meats for a quick, satisfying lunch.
Because of their airy interior, these muffins absorb spreads and toppings beautifully, making each bite flavorful and indulgent.
They’re perfect for everyday meals or as a special weekend treat.
Storage Tips For Fresh Muffins
To keep your sourdough English muffins fresh, store them in an airtight container at room temperature for up to three days.
For longer storage, freeze the fully cooled muffins individually in a resealable freezer bag; this prevents them from sticking together.
When ready to eat, thaw at room temperature or toast directly from frozen.
Reheating in a toaster or oven restores their crisp exterior and fluffy interior.
Avoid storing in the refrigerator, as this can dry out the muffins and affect their texture.
Frequently Asked Questions
1. Can I use whole wheat flour instead?
Yes! Whole wheat flour adds a nutty flavor and extra fiber, but the dough may be denser and require slightly more liquid. Mixing half whole wheat with half all-purpose flour is a great compromise for lighter muffins.
2. How do I know if the starter is active?
Your starter should double in volume within 4–6 hours of feeding and be bubbly on the surface. A simple test is to drop a spoonful in water—if it floats, it’s active and ready to use.
3. Can I make the dough ahead of time?
Absolutely. After bulk fermentation, you can refrigerate the shaped muffins for up to 24 hours. Bring them to room temperature before cooking to ensure even browning.
4. Why are my muffins dense sometimes?
Dense muffins usually result from under-proofing or overhandling the dough. Ensure the dough has fully bulk fermented, and handle gently when shaping to retain air pockets. Cooking over too high heat can also compress the structure.
5. Can I cook muffins without a stand mixer?
Yes, you can knead the dough by hand. Mix all ingredients until combined, then knead on a lightly floured surface for 10–12 minutes until smooth and sticky. Be gentle to maintain the airy texture.
