Sourdough English Muffins

There is something deeply satisfying about pulling a batch of homemade sourdough English muffins off a cast iron skillet — golden, nook-filled discs that toast up perfectly every single time. This recipe uses your active sourdough starter to deliver a subtle tang and incredible texture you simply cannot get from a store-bought bag.

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Why Try This Recipe?

Beyond the convenience of store-bought options, crafting these delectable delights at home adds artisanal flair to your mornings. Here is why this recipe is worth your time.

• Flavorful Complexity: Sourdough fermentation imparts a unique, subtle tang that transforms each bite into something special.
• Control Over Ingredients: Choose organic flour, local honey, and wholesome components — no mystery additives.
• No Preservatives or Additives: Unlike commercially available muffins, homemade versions are clean and natural.

And above all, sharing these muffins with people who can taste your dedication and love of food is the real reward.

What You’ll Need

Ingredients

Sourdough Starter

If you already have an active sourdough starter, you are all set. If not, or if you are not sure what one is, check out the full guide here: How to Make Sourdough Starter.

• Why it matters: The starter is the leavening agent and the source of that signature tangy flavor — no commercial yeast needed.

Flour

Standard all-purpose flour works perfectly here. For a cleaner, more flavorful result, weigh your flour with a kitchen scale rather than scooping by volume.

• Why it matters: Measuring by weight ensures consistent dough hydration and a reliable rise every time.

Milk

Full fat whole milk gives the muffins a fluffier, richer texture. Low-fat alternatives work but will produce a slightly less tender crumb.

• Why it matters: The fat in whole milk tenderizes the dough and contributes to a soft, pillowy interior.

Honey

Honey serves a dual purpose — it adds a balanced sweetness and feeds the beneficial bacteria in the sourdough starter, helping the dough rise optimally.

• Why it matters: Unlike refined sugar, honey also adds moisture and depth of flavor to the finished muffin.

Cornmeal

Cornmeal dusted on the pan and the baking sheet creates a classic, slightly crunchy coating on the outside of every muffin — the hallmark of a proper English muffin.

• Why it matters: It prevents sticking and delivers that iconic texture contrast between the crisp exterior and pillowy interior.

Equipment

Electric Stand Mixer

A KitchenAid stand mixer with a dough hook makes kneading effortless and consistent. These machines last for decades — well worth the investment.

Cast Iron Skillet

Cast iron distributes heat evenly and retains it well, which is critical for getting that golden crust without scorching. I love my Lodge 5-quart Dutch oven and cast iron skillets for all bread work — pre-seasoned, affordable, and virtually indestructible.

This is a flexible recipe — mix the dough in the morning and cook your muffins by evening, or ferment overnight for an even deeper flavor. Either way, you end up with a batch of beautifully nook-filled muffins ready for toasting. Pair them with the full sourdough bread guide or try them alongside rosemary beer bread for a full bread-baking weekend.

Frequently Asked Questions

Can I make sourdough English muffins without a stand mixer?

Yes. You can knead the dough by hand for about 8–10 minutes until it becomes smooth and elastic. It takes more effort but works perfectly well.

How long does the dough need to ferment?

After adding all the flour, the dough needs 4–6 hours at room temperature until it doubles in size. For a more developed flavor, you can refrigerate the dough after the first fermentation and cook the muffins the next morning.

What if my sourdough starter is not active enough?

Feed your starter 8–12 hours before you begin the recipe. It should be bubbly, have roughly doubled in size, and pass the float test — a small spoonful dropped in water should float.

Can I freeze sourdough English muffins?

Absolutely. Let them cool completely, then freeze in a zip-lock bag for up to 3 months. Thaw at room temperature or toast directly from frozen.

Why do English muffins have nooks and crannies?

The nooks come from the open crumb structure created by fermentation and the way the muffins are cooked on a griddle rather than baked in an oven. Never slice them with a knife — always use a fork to split them so you preserve those pockets.

Can I use discard sourdough starter instead of active starter?

For best results use an active, fed starter. Discard will work but the rise will be slower and the muffins may be denser. Allow extra fermentation time if using discard.

Sourdough English Muffins

Easy sourdough English muffins cooked on a griddle! Ferment the dough in the morning and enjoy fresh English muffins in the evening. They are crunchy on the outside and super soft and moist on the inside.

Print Recipe Pin Recipe

Prep Time 8 hours hrs

Cook Time 15 minutes mins

Total Time 8 hours hrs 15 minutes mins

Servings: 12

Course: Breakfast

Calories: 195

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup active sourdough starter
• ¾ cup warm water
• 1 cup warm whole milk
• 5 cups flour split 2 cups first then 3 cups
• ¼ cup honey
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• cornmeal

Equipment

• electric stand mixer
• round steel pastry cutter
• Rolling Pin
• cast iron skillet

Method

 

1. Ensure your sourdough starter is active and bubbly. If it has been in the refrigerator, take it out a day before and feed it with equal parts flour and water until it becomes vigorous.
2. In the electric stand mixer with the dough hook attached, combine the active sourdough starter, warm water, and warm milk until it is well combined. Wait 5 minutes.
3. Now add TWO CUPS of all-purpose flour, and mix until a sticky dough comes together. Cover and leave for 30 minutes. Mix the ingredients until they come together into a sticky dough.
4. Now add in the remaining 3 cups of all-purpose flour and honey. Knead the dough for about 5 minutes and a smooth elastic dough forms. Drizzle the olive oil on top and cover the top with plastic. Rest for 4-6 hours until it double in size.
5. Once the dough has risen, gently deflate it and turn it out onto a floured surface. Roll the dough to about 1/2 inch thickness. Using a round cutter or a glass, cut out individual muffins. Place them on a baking sheet dusted with cornmeal to prevent sticking.
6. Cover the muffins with a kitchen towel and let them rise for another 1-2 hours. They should puff up but not necessarily double in size.
7. Preheat a large skillet over medium-low heat. Sprinkle some cornmeal on the hot surface. Carefully transfer the muffins onto the skillet and cook for 6-8 minutes on each side or until they are golden brown and cooked through.
8. Once cooked, transfer the English muffins to a wire rack to cool. They can be split with a fork or a serrated knife.

Notes

COOKING THE NEXT MORNING:

You can absolutely prepare the dough in the evening and refrigerate it overnight for baking the next morning. This overnight method allows for a longer, slower fermentation, enhancing the flavor and texture of the sourdough English muffins. The adjusted timeline is after the first fermentation, deflate the dough and put it in a container (with space for it to rise), and place it in the fridge. In the morning, take the dough out of the refrigerator. It should have risen overnight. Gently deflate it and roll it out to about 1/2 inch thickness on a floured surface. Cut out individual muffins and place them on a cornmeal-dusted baking sheet. Cover the muffins with a kitchen towel and let it rise at room temperature for 1-2 hours or until they puff up but not necessarily double in size. Now follow the same cooking instructions.