Sourdough English Muffins

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These Sourdough English Muffins are golden on the outside and tender on the inside. Perfect for breakfast, brunch, or a cozy snack.

Prep Time15

Cook Time24

Rising Time9

Total Time9 39

Course: Appetizer, Breakfast

Cuisine: English

Servings: muffins

Calories: 165kcal

Author: Liz Marek

Equipment

1 biscuit cutter
1 Rolling Pin
1 large skillet with lid

Ingredients

1 cup milk
1 tablespoon sugar
2 tablespoons butter melted
1 tablespoon honey
½ cup active sourdough starter
3 cups all-purpose flour
1 teaspoon fine sea salt
¼ cup cornmeal

Instructions

Combine ½ cup (100 g) active sourdough starter with the warm milk, sugar, melted butter, warm honey, and sourdough discard in a large bowl. Whisk until the starter is dissolved.
Add in the flour and mix until you form a sticky dough.
Cover the bowl with plastic wrap or tea towel and let the dough rest for 30–60 minutes to relax the gluten.
Add in the salt and mix to combine.
Turn the dough out onto a floured surface and knead it for about 5 minutes until it feels smooth and elastic.
Cover and let rest in a warm area until it has doubled in size. This is best to do overnight.
By the next day (or evening, depending on when you started), the dough should be soft, puffy, and slightly domed — that’s perfect.
Gently turn your dough out onto a floured surface and sprinkle a little flour on top. Use your fingertips to press it out until it’s about ½ inch thick.
Grab a 3-inch biscuit cutter and cut out your muffins. Place them on a baking sheet lined with parchment paper that’s been dusted with cornmeal, then sprinkle a little more cornmeal on top. Cover the pan with a tea towel and let the muffins rise for 1 hour at room temperature.
Preheat a nonstick skillet over low heat. This is key for that signature golden crust without burning the outside.
Place 4 muffins in the pan at a time, spaced about 2 inches apart. Cover and cook for 4 minutes, then flip and cook for another 4 minutes. The centers should reach about 200°F when they’re done.
Transfer to a rack to cool slightly before splitting. Use a fork to open them up for the perfect nooks and crannies inside. Perfect for butter and jam!

Notes

Storage Instructions: Once cooled, store your muffins in an airtight container or zip-top bag. They can be kept at room temperature for up to a week. For longer storage, you can freeze them for up to 6 months. Make sure to slice them before freezing.
Vegan Option: To make vegan sourdough English muffins, substitute the dairy milk with a plant-based milk (like almond or oat milk), use a vegan butter alternative, and replace honey with maple syrup or agave nectar. These swaps maintain the muffins' texture and flavor.
Baking Instructions: While traditional recipes call for cooking on a stovetop skillet, you can bake them in the oven. Preheat your oven to 375°F (190°C) and bake the muffins for about 15-20 minutes, or until they reach an internal temperature of 190°F (88°C). Keep in mind that baking may result in a slightly different texture and flavor compared to the stovetop method.

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