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There’s something deeply satisfying about a slow morning in the kitchen: the gentle clink of a cast iron skillet, the smell of dough fermenting overnight, and the promise of a homemade breakfast worth lingering over. These sourdough English muffins are soft and tender on the inside, beautifully golden on the outside, and filled with all those nooks and crannies just waiting for butter to melt into them.

A plate of rustic skillet sourdough English muffins with berries, yogurt, and coffee

If you’ve been looking for a way to use your sourdough discard (or active starter) that feels both practical and special, this recipe is a farmhouse favorite you’ll come back to again and again.

My sourdough was flat and business was slow

When I first started homesteading, my sourdough was dense and flat, my garden struggled, and it seemed like I was scrambling to get people to notice my business, let alone, buy my products. And for a time, I burnt out.

After years of trial and error, analyzing hundreds of businesses from other sectors, and just pure grit...

I created a free Zero to Homestead Skool Community: a place where homesteaders of all levels share wins, troubleshoot challenges, and get guidance from experienced peers. By joining, you’ll access step-by-step guides to build traditional skills (sourdough, fresh milled flour, traditional foods, preserving, livestock, gardening, and more) plus full courses, workshops, and homestead business-building resources with a supportive network to help your homestead thrive.

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Why You’ll Love These Sourdough English Muffins

Homemade sourdough English muffins bring together the best of traditional baking and simple, wholesome ingredients. Unlike store-bought muffins, these are naturally fermented, easier to digest, and full of rich, slightly tangy flavor.

What makes this recipe special:

Naturally leavened with sourdough starter
Soft, fluffy interior with crisp edges
Cooked on a skillet: no oven required
Perfect for breakfast sandwiches, toast, or slathered with jam

They’re simple enough for everyday mornings but special enough for slow weekends and cozy brunches at home.

Ingredients for Sourdough English Muffins

1 cup active sourdough starter
1 cup warm milk (or water)
2 tablespoons honey or maple syrup
2 tablespoons melted butter (or coconut oil)
3 cups all-purpose flour (or bread flour)
1 teaspoon salt
Cornmeal, for dusting

An up close image of homemade sourdough English muffins, a rustic and naturally fermented breakfast

How to Make Sourdough English Muffins

1. Mix the Dough

In a large bowl, combine the sourdough starter, warm milk, honey, and melted butter. Stir in the flour and salt until a soft, slightly sticky dough forms.

2. Bulk Ferment

Cover the bowl and allow the dough to ferment at room temperature for 8–12 hours, or overnight, until doubled in size and airy.

3. Shape the Muffins

Turn the dough out onto a lightly floured surface. Gently pat it to about ¾-inch thickness. Cut out rounds using a biscuit cutter or drinking glass. Dust both sides with cornmeal.

4. Second Rise

Place the rounds on a baking sheet, cover, and let rise for 30–60 minutes until slightly puffy.

5. Cook on the Skillet

Heat a cast iron skillet or griddle over low heat. Cook muffins for 5–7 minutes per side, until deeply golden and cooked through. Keep heat low to ensure the centers cook without burning the outside.

6. Cool and Split

Allow muffins to cool completely before splitting with a fork to reveal those signature nooks and crannies.

Tips for Perfect Nooks and Crannies

Always split English muffins with a fork, not a knife.
Keep the skillet heat low and steady for even cooking.
Use an active, bubbly sourdough starter for the best rise.
Don’t rush the fermentation: slow rise equals better flavor.

Farmhouse sourdough English muffins cooked in a skillet for breakfast and then placed on a plate with yogurt and berries

Serving Ideas for Sourdough English Muffins

These muffins shine in both sweet and savory dishes:

Toasted with butter and raw honey
Topped with jam or apple butter
Used for breakfast sandwiches with eggs and bacon
Paired with soup or stew instead of bread

They also freeze beautifully, making them a perfect make-ahead breakfast option.

Why Sourdough English Muffins Are Worth Making at Home

Making sourdough English muffins from scratch is about more than just baking; it’s about slowing down, using simple ingredients, and creating something nourishing for the people you love. With their hearty texture and rustic charm, these muffins bring warmth and comfort to any breakfast table.

Once you taste a homemade sourdough English muffin, it’s hard to go back to store-bought.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!

📖 Recipe