There’s something magical about homemade Sourdough English Muffins—crispy golden crusts, soft, airy interiors, and that signature tangy flavor. These muffins are a labor of love, with a 13-hour resting time that lets the sourdough work its magic, creating a texture that’s both chewy and tender. Perfect for toasting, they’re a breakfast game-changer, ready in just 12 minutes of cooking after the dough has risen to perfection.
Each bite offers a delightful contrast of flavors and textures, from the nutty aroma of toasted grains to the subtle sweetness of the sourdough. Packed with 6g of fiber and 13g of protein, they’re as nourishing as they are delicious. Whether slathered with butter or topped with jam, these muffins are a treat worth the wait.
Ingredients for Sourdough English Muffins
- ⅔ cup (150 g) active, bubbly sourdough starter
- ⅔ cup (157 ml) warm water (100°F/38°C)
- 2 Tablespoons (40 g) honey (substitute with maple syrup if desired)
- 1 large egg, lightly beaten (room temperature)
- 3 Tablespoons (43 g) unsalted butter, melted
- 2 cups (250 g) bread flour (all-purpose flour can be used in a pinch)
- ¾ teaspoon table salt
- 1 Tablespoon cornmeal (optional, for dusting)
- Unsalted butter (for cooking muffins)
Step-by-Step Instructions
- In a large mixing bowl, whisk together the sourdough starter, warm water, honey, and egg until well-combined.
- While whisking, drizzle in the melted butter, stirring until incorporated (it’s OK if it separates a bit).
- Add the bread flour and salt to the bowl and stir until a sticky dough forms. It will resemble a thick pancake batter.
- Cover the bowl and let the dough rest at room temperature for 30 minutes, then refrigerate overnight.
- Once the dough has rested overnight, remove it from the refrigerator and let it sit, covered, for at least 1 hour to reach room temperature.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. If desired, dust the baking sheet with cornmeal. Set aside.
- In a skillet set over medium-low heat, melt about ½ Tablespoon of butter. Once melted and the skillet is hot, place English muffin rings in the pan (spray with cooking spray if not nonstick).
- Portion about ⅓ cup of dough into each ring (use an ice cream scoop for ease). Use the back of a spoon to gently nudge the dough evenly into the ring. If not using rings, drop the dough into the skillet and shape into rounds with the spoon.
- Cook the muffins for about 60 seconds until the bottom is golden brown. Remove the ring, carefully flip, and cook until golden on both sides. Transfer to the prepared baking sheet.
- Repeat with the remaining dough, spacing muffins at least 2” (5 cm) apart on the baking sheet.
- Bake for 12-15 minutes, until cooked through and the internal temperature reaches 205°F (96°C) when tested with an instant-read thermometer.
- Allow the muffins to cool before splitting open using the tines of a fork.
Perfect Pairings: Sauce and Topping Ideas
These sourdough English muffins are incredibly versatile! For a classic breakfast, slather them with homemade strawberry jam or creamy peanut butter. If you’re feeling savory, try a poached egg with hollandaise sauce or a slice of melted cheddar and avocado. For a sweet treat, drizzle with honey or sprinkle with cinnamon sugar.
Storage and Reheating Tips
Store your English muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. To reheat, split them open and toast until golden and crispy. If frozen, let them thaw at room temperature first for the best texture.
Recipe Variations to Try
Experiment with different flavors by adding 1 teaspoon of cinnamon or zest of one lemon to the dough. For a savory twist, mix in 1/4 cup of grated cheese or chopped herbs like rosemary or chives. You can also substitute honey with maple syrup for a deeper flavor.
Equipment Guidance for Success
If you don’t have English muffin rings, use wide mason jar lids or simply shape the dough freehand. A nonstick skillet is ideal for cooking, and an instant-read thermometer ensures they’re perfectly baked. For portioning, an ice cream scoop makes it easy to measure the dough evenly.
Common Questions Answered
Can I skip the overnight rest? Not recommended—the rest develops flavor and texture. Can I use all-purpose flour? Yes, but bread flour gives a chewier texture. Why are my muffins dense? Ensure your starter is active and bubbly before starting. Happy baking!
Sourdough English Muffins
Ingredients
- ⅔ cup active bubbly sourdough starter
- ⅔ cup warm water 100F/38C
- 2 Tablespoons honey
- 1 large egg lightly beaten (room temperature)
- 3 Tablespoons unsalted butter melted
- 2 cups bread flour
- ¾ teaspoon table salt
- 1 Tablespoon cornmeal optional
- Unsalted butter for cooking muffins
Instructions
- In a large mixing bowl, whisk together sourdough starter, warm water, honey, and egg until well-combined.
- While whisking, drizzle in melted butter, stirring until incorporated (it’s OK if it separates a bit).
- Add the bread flour and the salt to the bowl and stir until a sticky dough forms, stirring until combined. It will resemble a thick pancake batter.
- Cover the bowl and let the dough rest at room temperature for 30 minutes, then refrigerate overnight before proceeding.
- Once dough has rested overnight, remove from refrigerator and allow it to sit, covered for at least an hour. Ideally the dough should be at room temperature before you begin cooking it.
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. If desired, dust the baking sheet with cornmeal. Set aside.
- In a skillet set over medium-low heat, melt about ½ Tablespoon of butter. Once butter is melted and skillet is hot, place English muffin rings in the pan (note: if your rings are not nonstick, spray them with cooking spray before using) and portion about ⅓ cup of dough into each ring. I use an ice cream scoop to do this. Use the back of a spoon to gently nudge the dough evenly into the ring. (remember, it’s sticky so it may not spread on its own). If not using rings: Simply drop the dough into the skillet and use the back of a spoon to nudge into a round-ish shape (it likely won’t be perfect, that’s OK).
- Cook English muffins about 60 seconds. Once the bottom is golden brown, remove the ring and carefully flip. Cook until golden on both sides, then remove to prepared baking sheet.
- Repeat with remaining dough, spacing English muffins at least 2” (5cm) apart on the baking sheet.
- Bake for 12-15 minutes, until cooked through and English muffins reach an internal temperature of 205F (96C) when temped with an instant-read thermometer.
- Allow muffins to cool before splitting open using the tines of a fork.