Go Back
Sourdough English Muffin

Perfectly Pillowy Sourdough English Muffins You’ll Love

These Sourdough English Muffins bring nostalgic flavors and a unique texture to your breakfast, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
First Rise 3 hours
Total Time 3 hours 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup fed sourdough starter Ensure bubbly and well-fed
  • 1/2 cup warm water Around 100°F (38°C)
  • 3 cups all-purpose flour Measure carefully
  • 2 tablespoons granulated sugar Can substitute with honey or maple syrup
  • 2 tablespoons unsalted butter Can swap with oil or dairy-free butter
  • 1 large egg Can replace with flax egg for vegan option
  • 1 teaspoon salt Essential for balancing flavors
  • cornmeal for dusting Can be omitted if necessary

Equipment

  • mixing bowl
  • skillet or griddle
  • Cookie cutter
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Mix the starter and warm water in a large bowl until well combined.
  2. Add remaining ingredients and stir until a shaggy dough forms.
  3. Knead the dough on a floured surface for 5-8 minutes until smooth and elastic.
  4. Place the kneaded dough in a lightly oiled bowl, cover, and let it rise in a warm place for 3-4 hours.
  5. Roll out the risen dough to ½ inch thick and cut out muffin shapes.
  6. Let the cut muffins rise for about 1 hour until puffed.
  7. Cook the muffins in a preheated skillet over medium heat for 3-4 minutes per side until golden brown.
  8. Cool on a wire rack and serve as desired.

Notes

Best served fresh but can be stored at room temperature for up to 5 days or frozen for up to 3 months.