Easy Sourdough English Muffins
Makes: 8–10 muffins
Fermentation Time: Overnight (8–12 hours)
Cook Time: 15–20 minutes
A Simple and Delicious Sourdough Treat
If you’re looking for a gentle entry into sourdough baking, these easy sourdough English muffins are the perfect place to start. With just a few pantry staples and an overnight ferment, you’ll wake up to dough that’s ready to cook into golden, soft, and delightfully tangy muffins.
They’re perfect for breakfast sandwiches, a quick snack with jam, or toasted with a bit of butter and honey. No oven required—just a skillet or griddle and a bit of patience.
Ingredients
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240g) milk (dairy or non-dairy)
- 2 tablespoons (28g) melted butter or olive oil
- 2 tablespoons (25g) sugar or honey
- 2 ½ cups (300g) all-purpose flour
- ¾ teaspoon salt
- Cornmeal or semolina for dusting
Instructions
The Night Before:
- In a large bowl, mix together:
- 1 cup sourdough starter
- 1 cup milk
- 2 tablespoons melted butter or olive oil
- 2 tablespoons sugar or honey
- 2 ½ cups all-purpose flour
- Stir until a shaggy dough forms. Cover and let rest for 30 minutes.
- After resting, add ¾ teaspoon salt and knead it in by hand or with a stand mixer.
- Cover the bowl with a lid or plastic wrap and allow it to ferment overnight at room temperature (8–12 hours), or until doubled in size.
In the Morning:
- Turn the dough out onto a floured surface. Gently pat it to about ¾ inch thickness.
- Use a 3-inch biscuit cutter or the rim of a glass to cut out muffins.
- Place the rounds on a parchment-lined baking sheet dusted with cornmeal. Sprinkle more cornmeal on top.
- Cover with a towel and let rise for 30–60 minutes, until slightly puffy.
To Cook:
- Preheat a skillet or griddle over medium-low heat. Do not grease the pan.
- Gently transfer the muffins to the skillet. Cook for 5–6 minutes per side, adjusting the heat as needed to prevent burning. Muffins should be deep golden and cooked through.
Tips for Success
- Use a thermometer to check doneness—internal temp should reach 200°F (93°C).
- For a soft interior and signature English muffin texture, split them with a fork instead of slicing with a knife.
- Store in an airtight container for up to 4 days, or freeze for longer storage.
Why Sourdough?
Sourdough offers more than just incredible flavor. It’s a gut-friendly, fermented grain that can be easier to digest than conventional breads. The long fermentation process helps break down gluten, increase nutrient availability, and naturally leavens the dough without commercial yeast. These English muffins are a great way to enjoy all the benefits of sourdough in a manageable and beginner-friendly recipe.
Final Thoughts
There’s something truly satisfying about crafting your own English muffins from scratch—especially when your sourdough starter gets to shine. These muffins are simple enough for everyday baking and special enough to share.
Let me know in the comments if you try them, and feel free to tag me on social media with your delicious results. Happy baking!
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