How to Make Perfect Sourdough English Muffins at Home

These sourdough English muffins are perfect for a relaxed weekend breakfast or a special weekly treat. They’re amazing toasted and slathered with butter, jam, or your favorite spread—and they make the best breakfast sandwiches ever.

The tangy flavor and soft, airy texture are a delicious upgrade from store-bought muffins, and they’re easier to make than you might think. Whether you’re enjoying them fresh off the griddle or toasted the next day, this recipe will make your breakfast better.

Sourdough English Muffins

Enjoy the unique, tangy flavor of homemade bread, turning an everyday breakfast into something special.

Prep Time 30

Cook Time 10

rising time 12

Total Time 12 40

Serving Size muffins

Equipment

Griddle or large skillet
3-inch round cutter
Mixing Bowls
Spatula

Ingredients

For the Muffins

2 cups all-purpose flour
1 cup sourdough starter (active and bubbly)
1 tablespoon sugar
¾ teaspoon salt
½ teaspoon baking soda
½ cup milk (room temperature)

For dusting

1/4 to 1/3 cup cornmeal

Instructions

Mix the dough. Combine the flour, sourdough starter, sugar, and salt in a large mixing bowl. Gradually add the milk and mix until a soft dough forms. If the dough is too dry, add more milk until it comes together.
First rise. Cover the bowl with greased plastic wrap. Let the dough rise in a warm, draft-free place, such as a turned-off oven, for 8-12 hours or until the dough has doubled in size.
Prepare for cooking. After the first rise, sprinkle the baking soda over the dough. Then, knead the dough gently in the bowl for a few minutes to add the baking soda evenly.
Shape the muffins. Put the dough on a surface with a little flour on it. Next, roll the dough until it's about ½ inch thick. Use a 3-inch round cutter to make muffins. Take the leftover dough, roll it out again, and cut more muffins.
Second rise. Dust a baking sheet with cornmeal and place the cut-out muffins on it. Then, sprinkle more cornmeal on top of the muffins. Cover them with greased plastic wrap and let them rise for another 30 minutes. This second rise is crucial for developing the classic nooks and crannies in English muffins.
Cook. Heat a griddle or skillet over medium-low heat. If you like, sprinkle additional cornmeal on the cooking surface. Cook the muffins for 5-10 minutes on each side, or until they are golden brown and cooked through.
Cool and serve. Transfer the cooked muffins to a wire rack to cool. Once cool, split the muffins with a fork and toast them before serving. Enjoy with butter, jam, or your favorite toppings.

Notes

Get your sourdough starter ready and bubbly for your baking. Feed it the evening before and keep it out at room temperature to make sure it’s good to go, and will help your muffins rise well.

Being patient with how long your dough rises is crucial. The dough needs plenty of time to get the right flavor and texture, so wait for it to rise fully. If it hasn’t doubled after the time you expected, wait a bit more until it does.

The dough should feel a little sticky but not too much. If it feels too wet, mix in a little flour while you knead. This will help get muffins that keep their shape better and taste right.

To keep things from sticking, sprinkle cornmeal on both the surface where you’re working with the dough and on the muffins themselves. It helps give them that classic English muffin feel.

When you’re forming the muffins, be gentle to keep the air bubbles inside. This makes sure they’re light and have those great pockets inside.

Let the muffins cool down all the way before you split them open with a fork. This helps them keep their form and shows off those ideal pockets.

Put some flour on your cutter each time when cutting the muffins out. This stops the dough from sticking and makes sure your muffins look neat and well-formed.

You can also make the dough ahead of time and let it rise overnight. The next day, you just shape them, let them rise, and cook. It’s a smart way to have fresh muffins without spending all day in the kitchen.

More Tips:

Having a warm place helps when you’re making muffins. If your place feels cold, you can warm the oven a bit (make sure to turn it off) and leave the oven light on. This can help your dough rise.

If you live at a high altitude, baking can sometimes be a bit tricky. For those baking these Sourdough English Muffins at elevation, it’s worth checking out these tips on High Altitude Baking to make sure your muffins turn out perfectly every time.

Be careful to mix in the baking soda gently after the first rise. If you’re too rough, the dough might lose its airiness, making the muffins denser.

Try not to roll out the dough many times after cutting the muffins. Doing it repeatedly can make the dough hard and mess up how your muffins feel.

Before you cook all the muffins, cook one first to see if your stove is at the right temperature. If it cooks too fast, turn it down a bit. If it’s too slow, turn it up just a little.

While cooking, keep the stove in a medium-low setting. Too hot, and the outside of the muffins might burn before the inside is done. Too low, and they might end up too dry inside.

To check if they’re fully cooked, press the middle lightly. If it bounces back, they’re ready. If you’re unsure, a thermometer should read about 200°F inside.

Cooking in a cast-iron skillet or on a griddle is best for a golden crust that’s even all around because it holds and spreads the heat well.

After they cool, don’t cut the muffins with a knife. Instead, break them open with a fork to keep that nice, fluffy inside texture that’s great for toasting.

Serving Suggestions

Serve your muffins with scrambled eggs with chives, crispy bacon or sausage links, a fresh fruit salad, avocado slices with a sprinkle of sea salt, and a side of homemade jam or preserves.

If you’re a fan of sourdough with a hint of citrus, you might also want to try these refreshing Sourdough Lemon Muffins for a tangy twist on a classic.

Key Ingredients and Tools

To whip up these delicious muffins the right way, you’ll need a few key items and ingredients:

Ingredients for sourdough English muffins: flour in a bowl, starter in a white bowl, milk in a cup, and salt and sugar in small bowls

Sourdough Starter: This is the recipe’s core, giving the muffins their distinct tangy taste and the lift they need. Make sure your starter is active and bubbly before you use it. While you can find a sourdough starter at certain stores, making your own is often more fulfilling. You can use 1 packet (2¼ teaspoons) of active dry yeast and 1 cup of warm water instead if you don’t have a starter.
Milk: Milk at room temperature helps make the dough soft and easy to work with. If milk is not an option, plant-based milk, like almond milk, can be used, but the texture might be a bit different.
Cornmeal: Cornmeal is used for dusting, but it stops the muffins from sticking while they cook and adds that iconic crunch on the outside. Look for it in the baking section near other flours. If you’re out of cornmeal, use semolina or flour, but expect a less crispy texture.
3-inch Round Cutter: This helps shape your muffins to be the same size. No cutter? No problem. A wide glass or small bowl can stand in as a good alternative.
Griddle or Large Skillet: You’ll need one to cook the muffins well. They allow for cooking multiple muffins at once and provide steady heat for that perfect golden-brown color.

Keeping these tools and ingredients handy will help you make muffins right in your own kitchen.

If you love experimenting with different muffin recipes, don’t miss out on these Strawberry White Chocolate Muffins. They’re a delicious complement to your baking repertoire and pair wonderfully with your morning coffee.

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Troubleshooting and Help

My kitchen is cold—how can I help the dough rise?

A cold kitchen can slow down the rising process. A simple trick is to place your dough in a turned-off oven with the oven light on. This creates a warm, draft-free environment that’s perfect for rising. If you don’t have an oven light, place a bowl of hot water alongside the dough to create some warmth.

Why is my dough so sticky? Is that normal?

Slightly sticky dough is normal, especially with sourdough. If it’s too sticky to handle, you can sprinkle more flour on your work surface and your hands. Just be careful not to add too much flour, which can make the muffins dense.

Can I make these muffins gluten-free?

Making them gluten-free can be tricky because sourdough relies heavily on gluten for its structure. However, you could experiment with a gluten-free flour blend designed for baking bread. Just keep in mind that the texture and rise might be different.

What can I do with the leftover dough scraps?

Don’t waste those scraps! You can gather them together, gently press them out, and cut out more muffins. Be careful not to overwork the dough, or the muffins might become tough. You can also shape the scraps into small rounds and cook them as mini muffins.

My muffins aren’t as fluffy as I expected—what went wrong?

If your muffins turned out dense, it could be due to a few things: the dough might not have risen enough, or the dough was overworked when you added the baking soda. Give the dough time to rise, and be gentle when handling it.

Can I add mix-ins like cheese or herbs?

Definitely! Adding things like shredded cheese, chopped herbs, or even a bit of cinnamon can give your muffins a fun twist. Just fold them into the dough before the first rise. If you’re looking to experiment with your sourdough starter, try whipping up a batch of Sourdough Strawberry Muffins next—they’re a delicious way to enjoy sourdough with a fruity twist. Keep in mind that this can slightly alter the rise and texture, but it’s a great way to experiment!

Can I use a stand mixer to mix the dough?

Absolutely! Using a stand mixer with a dough hook can make mixing easier, especially if you’re doubling or tripling the recipe. Just mix until the dough is soft and slightly sticky, and then continue with the recipe as usual.

Storage Instructions

To keep your muffins, first let them cool down completely. Once they’re cool, put them in a sealed container or a ziplock bag and keep them at room temperature. They’ll be good like this for up to 3 days.

If you want your muffins to last longer, you can freeze them. First, wait until the muffins have fully cooled. Then, spread them out on a cookie sheet and freeze them for 1-2 hours to keep them from sticking together. Once frozen, transfer them to a freezer-safe bag or container, and don’t forget to write the date on it.

When you’re ready to enjoy one, toast it straight from the freezer—there’s no need to thaw, and it will taste just as great as when it was fresh.

Making Sourdough English Muffins at home is a simple pleasure that can add a touch of bakery-style quality to your kitchen. With a few easy steps and some patience, you’ll have warm, tasty muffins perfect for breakfast, snacks, or even as sandwich bases.

Whether you’re just starting out with baking or you’re already experienced, this recipe is a fantastic way to add something homemade and unique to your daily routine.

How to Make Perfect Sourdough English Muffins at Home