If you love a warm, toasty English muffin with your morning breakfast, then making your own Sourdough English Muffins is a game-changer. This recipe combines the tangy goodness of sourdough with the beloved texture of English muffins, creating the perfect base for butter, jam, or your favorite breakfast toppings. Not only are these muffins easy to make, but they are also incredibly satisfying. With a slight sourdough flavor, airy pockets, and a golden, crisp exterior, these muffins will soon become a regular feature in your kitchen.
Whether you’re a seasoned sourdough baker or a beginner, this recipe is perfect for all skill levels. The dough is simple to prepare, and the method doesn’t require any specialized equipment, just a griddle and a bit of patience. Best of all, you can enjoy these homemade sourdough English muffins fresh from the griddle or toasted to perfection, making them an ideal choice for busy mornings or leisurely weekend breakfasts.
By the end of this recipe, you will have perfectly fluffy, golden-brown sourdough English muffins that are miles ahead of anything you can buy at the store. They are wonderful served plain or with a variety of fillings, and you can even customize them with ingredients like seeds, herbs, or cheese. Let’s get started on making this irresistible homemade treat!
Why You Will Love Making This Recipe
Making sourdough English muffins at home is an incredibly rewarding experience. Here’s why this recipe is one you will absolutely love:
1. The Flavor: Sourdough adds a unique, tangy flavor that you can’t find in regular English muffins. This distinct taste elevates your breakfast experience and pairs beautifully with butter, jam, or eggs.
2. Soft & Airy Texture: These muffins have the perfect balance between softness and lightness, with the signature nooks and crannies that make them ideal for toasting. The griddle method also ensures a deliciously crisp crust on the outside.
3. Healthier Ingredients: By using sourdough starter, you’re incorporating a natural fermentation process that breaks down the gluten and makes the muffins easier to digest. The whole grain option in this recipe offers additional fiber and nutrients, making these muffins not just tasty but also a more wholesome choice.
4. Customizable: While this recipe is already delicious, you can easily add your own twists to make them even more special. Think seeds, spices, cheese, or even dried fruit to give your muffins a personal touch.
5. Satisfaction of Homemade Baking: There’s something deeply satisfying about creating these muffins from scratch. The process of mixing, shaping, and cooking the dough offers a wonderful sense of accomplishment—and when you take that first bite, you’ll know it was worth it!
Whether you’re an experienced baker or just looking for a fun kitchen project, sourdough English muffins are an excellent choice. This recipe will turn into a go-to favorite that you’ll enjoy baking again and again.
Ingredients:
- 1 cup sourdough starter (fed and active)
- 1/2 cup milk (warm)
- 1 tablespoon honey or sugar
- 3 cups all-purpose flour (or a combination of whole wheat and all-purpose)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup cornmeal (for dusting)
- 2 tablespoons unsalted butter (melted)
Equipment Used
- Mixing Bowl: A large mixing bowl to combine the dough ingredients and allow it to rise.
- Measuring Cups and Spoons: Accurate measurements are key to ensuring the right consistency and texture of your muffins.
- Dough Scraper or Bench Scraper: To easily divide the dough into equal portions and shape the muffins.
- Griddle or Skillet: A large flat surface for cooking the muffins. A cast iron skillet or non-stick griddle works great to evenly heat the muffins.
- Spatula or Tongs: To flip the muffins without breaking them while they cook on the griddle.
- Cornmeal Dusting: A small amount of cornmeal is used to prevent the muffins from sticking to the griddle. You can use a spoon or small sifter to sprinkle it.
- Kitchen Towel or Plastic Wrap: To cover the dough during its first rise, helping it stay warm and rise properly.
- Cooling Rack: For cooling the muffins after cooking, ensuring they don’t become soggy from condensation.
- Knife or Fork: To slice open the muffins for serving.v
Directions & Instructions
- Activate the Starter: Begin by ensuring your sourdough starter is active and bubbly. If using refrigerated starter, make sure to feed it at least 6-8 hours before starting the recipe.
- Mix the Dough: In a large mixing bowl, combine the sourdough starter, warm milk, and honey. Stir to combine, then add the flour, salt, and baking soda. Mix until the dough begins to form.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until it’s smooth and elastic. If the dough feels too sticky, you can add a little more flour.
- First Rise: Place the dough in a greased bowl, cover it with a damp towel, and allow it to rise in a warm spot for 1-2 hours, or until it has doubled in size.
- Shape the Muffins: After the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a round disk, about 3 inches in diameter.
- Cook the Muffins: Heat a griddle or large skillet over medium heat. Sprinkle a bit of cornmeal on the surface and place the dough disks onto the griddle. Cook for 5-7 minutes on each side, flipping once, until golden brown and cooked through.
- Cool and Serve: Let the muffins cool slightly before slicing them open. Toast them if desired and enjoy with butter, jam, or your favorite toppings.
Nutritional Information
Serving size: 1 muffin (without added toppings)
- Calories: 150
- Protein: 4g
- Carbohydrates: 29g
- Fiber: 3g
- Sugars: 5g
- Fat: 2g
- Saturated Fat: 1g
- Sodium: 230mg
These sourdough English muffins offer a balanced mix of carbohydrates, fiber, and protein. With their combination of whole grains and sourdough fermentation, they also provide some digestive benefits. The recipe can be customized to suit dietary preferences, such as using whole wheat flour for added fiber or swapping out the butter for a plant-based alternative.
Variations
- Whole Wheat Sourdough English Muffins: Substitute half of the all-purpose flour with whole wheat flour to create a heartier muffin with more fiber.
- Herb-Infused Muffins: Add finely chopped herbs like rosemary or thyme to the dough for a fragrant twist.
- Cheese & Garlic Muffins: Fold in grated cheese and a pinch of garlic powder to create savory muffins.
- Sweet Muffins: Add a handful of dried fruits like raisins or cranberries and a bit of cinnamon to create a sweeter variation.
Frequently Asked Questions
Can I use store-bought sourdough starter?
Yes, you can use a store-bought starter, but be sure it’s active and bubbly for the best results.
Do I need a special pan to cook these muffins?
No, you can use any flat, wide pan such as a griddle, cast iron skillet, or non-stick frying pan to cook your muffins.
Can I make these muffins without a sourdough starter?
While a sourdough starter is essential for the flavor and texture, you can substitute it with commercial yeast, but it will change the taste.
How can I store leftovers?
Store your cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Pro Tips By Emma
- Check Starter Freshness: Always use a bubbly, active sourdough starter for the best results. If your starter isn’t active enough, your muffins may not rise as well.
- Flipping the Muffins: When cooking, don’t rush the flipping process. Allow each side to cook until golden brown for the best texture.
- Use a Thermometer: If you’re unsure whether the muffins are fully cooked, use a kitchen thermometer to ensure they reach 200°F internally.
Serving Suggestions
These sourdough English muffins are versatile and can be served in many delicious ways. Try them with:
- Butter and your favorite jam
- Cream cheese and smoked salmon for a savory breakfast
- Eggs, avocado, and bacon for a hearty brunch
- Sliced tomatoes, basil, and mozzarella for a fresh twist
Perfect Sourdough English Muffins: A Delicious Homemade Recipe
Equipment
- Mixing Bowl: A large mixing bowl to combine the dough ingredients and allow it to rise.
- Measuring Cups and Spoons: Accurate measurements are key to ensuring the right consistency and texture of your muffins.
- Dough Scraper or Bench Scraper: To easily divide the dough into equal portions and shape the muffins.
- Griddle or Skillet: A large flat surface for cooking the muffins. A cast iron skillet or non-stick griddle works great to evenly heat the muffins.
- Spatula or Tongs: To flip the muffins without breaking them while they cook on the griddle.
- Cornmeal Dusting: A small amount of cornmeal is used to prevent the muffins from sticking to the griddle. You can use a spoon or small sifter to sprinkle it.
- Kitchen Towel or Plastic Wrap: To cover the dough during its first rise, helping it stay warm and rise properly.
- Cooling Rack: For cooling the muffins after cooking, ensuring they don't become soggy from condensation.
- Knife or Fork: To slice open the muffins for serving.v
Ingredients
- 1 cup sourdough starter fed and active
- 1/2 cup milk warm
- 1 tablespoon honey or sugar
- 3 cups all-purpose flour or a combination of whole wheat and all-purpose
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup cornmeal for dusting
- 2 tablespoons unsalted butter melted
Instructions
- Activate the Starter: Begin by ensuring your sourdough starter is active and bubbly. If using refrigerated starter, make sure to feed it at least 6-8 hours before starting the recipe.
- Mix the Dough: In a large mixing bowl, combine the sourdough starter, warm milk, and honey. Stir to combine, then add the flour, salt, and baking soda. Mix until the dough begins to form.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until it’s smooth and elastic. If the dough feels too sticky, you can add a little more flour.
- First Rise: Place the dough in a greased bowl, cover it with a damp towel, and allow it to rise in a warm spot for 1-2 hours, or until it has doubled in size.
- Shape the Muffins: After the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a round disk, about 3 inches in diameter.
- Cook the Muffins: Heat a griddle or large skillet over medium heat. Sprinkle a bit of cornmeal on the surface and place the dough disks onto the griddle. Cook for 5-7 minutes on each side, flipping once, until golden brown and cooked through.
- Cool and Serve: Let the muffins cool slightly before slicing them open. Toast them if desired and enjoy with butter, jam, or your favorite toppings.