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sourdough english muffins 2026 04 09 170006 683x1024 1

Sourdough English Muffins

Delicious homemade sourdough English muffins, perfect for breakfast or snacks, with a delightful tangy flavor and ideal for holding butter and jam.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Dough
  • 2 cups all-purpose flour
  • 1 cup sourdough starter Make sure your starter is active and bubbly.
  • 1/2 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon cornmeal For dusting

Method
 

Preparation
  1. In a mixing bowl, combine the sourdough starter, milk, and sugar. Mix well.
  2. Gradually add the flour, salt, and baking soda, mixing until a soft dough forms.
  3. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth.
  4. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
  5. Roll out the dough to about 1 inch thick and cut into rounds with a biscuit cutter.
  6. Sprinkle cornmeal on a baking sheet and place the rounds on it.
  7. Cover and let rise for another 30-60 minutes.
Cooking
  1. Preheat a griddle or skillet over medium heat.
  2. Cook the muffins for about 5-7 minutes on each side until golden brown and cooked through.
  3. Let cool before splitting and toasting.

Notes

Store Sourdough English Muffins at room temperature for a couple of days in an airtight container. For longer storage, refrigerate for up to a week or freeze for a few months. Toast before serving when frozen. You can also mix in herbs, cheese, or spices for a unique twist.