Sourdough English Muffins
Soft, fluffy sourdough English muffins made from scratch and cooked on a skillet for a cozy farmhouse breakfast. Naturally fermented, full of nooks and crannies, and perfect for toasting.
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Servings: 8 English muffins
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Equipment
- 1 skillet
- 1 Large bowl
- 1 biscuit cutter (or drinking glass)
Ingredients
- 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
Instructions
Mix the Dough
- In a large bowl, combine sourdough starter, warm milk, honey, and melted butter. Add flour and salt, mixing until a soft, slightly sticky dough forms.
Bulk Ferment
- Cover the bowl and allow the dough to ferment at room temperature for 8–12 hours, or overnight, until doubled and bubbly.
Shape the Muffins
- Turn dough out onto a lightly floured surface. Gently pat to about ¾-inch thickness. Cut into rounds using a biscuit cutter or glass. Dust both sides with cornmeal.
Second Rise
- Place rounds on a baking sheet, cover, and let rise for 30–60 minutes until slightly puffy.
Cook on the Skillet
- Heat a cast iron skillet or griddle over low heat. Cook muffins for 5–7 minutes per side until golden brown and cooked through.
Cool and Split
- Transfer to a wire rack and cool completely. Split with a fork to create classic nooks and crannies.
Notes
Keep skillet heat low to prevent burning before the centers cook.
For best texture, always split English muffins with a fork instead of a knife.
Muffins freeze well for up to 3 months.
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