Easy Sourdough English Muffins Recipe

Total Time: 14 hours 30 minutes (mostly hands-off fermentation)
Active Time: 35 minutes
Difficulty: Intermediate (requires a sourdough starter)
Yield: 8-10 English muffins

There’s nothing quite like the taste of a homemade English muffin—craggy, buttery, and full of tangy sourdough flavor. This recipe transforms your active sourdough starter into the ultimate breakfast treat, perfect for splitting, toasting, and slathering with jam or using as the foundation for Eggs Benedict. While the process requires some planning due to the overnight ferment, the hands-on work is minimal and incredibly rewarding. Get ready for the nooks and crannies of your dreams!

Ingredients

For the Dough:

• 1 cup (240g) active, bubbly sourdough starter (100% hydration)

• ¾ cup (180g) warm whole milk (or water for a leaner muffin)

• 2 tablespoons (28g) unsalted butter, melted and slightly cooled

• 1 tablespoon (13g) granulated sugar

• 1 teaspoon (6g) fine sea salt

• 2 ½ to 3 cups (300-360g) bread flour, divided

For Cooking:

• ½ cup (70g) fine cornmeal or semolina flour, for dusting

• 2-3 tablespoons neutral oil (like avocado or grapeseed) or butter, for the griddle

Equipment

• Large mixing bowl

• Dough scraper

• Rolling pin

• 3-inch round cutter (a clean can works in a pinch)

• Parchment paper

• Large skillet, griddle, or electric frying pan

• Spatula

• Cooling rack

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Instructions

Part 1: Mix & Overnight Ferment (12 hours)

Time: 15 minutes active, 12 hours hands-off
Intensity: Low

1. Combine Wet Ingredients: In a large bowl, whisk together the active sourdough starter, warm milk, melted butter, and sugar until smooth.

2. Form the Dough: Add 2 ½ cups (300g) of the bread flour and the salt to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.

3. Knead: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, incorporating only as much of the remaining flour as needed to prevent severe sticking. The dough should be soft, slightly tacky, and smooth, but not stiff. Avoid adding too much flour, as this will make the muffins dense.

4. First Rise: Place the kneaded dough back into a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rest at room temperature for 1 hour.

5. Overnight Cold Ferment: After the hour, place the covered bowl directly into the refrigerator. Let the dough ferment slowly for 12-14 hours (or up to 24). This develops the signature sourdough flavor and texture.

Part 2: Shape & Final Rise (2 hours)

Time: 15 minutes active, 1.5 hours hands-off
Intensity: Low

1. Prepare for Shaping: The next morning, the dough will have risen slightly. Generously sprinkle a sheet of parchment paper with cornmeal or semolina. Lightly flour your work surface.

2. Shape: Gently turn the cold dough out onto the floured surface. Using a rolling pin, roll it out to a thickness of about ¾-inch.

3. Cut: Use a 3-inch round cutter to cut out muffins. Press straight down without twisting for the best rise. Gather the scraps, re-roll, and cut until all dough is used.

4. Final Proof: Place each cut round onto the cornmeal-dusted parchment paper. Sprinkle the tops generously with more cornmeal. Cover loosely with the towel and let them proof at room temperature for 1.5 to 2 hours. They will look visibly puffy.

Part 3: Cook & Cool (30 minutes)

Time: 15 minutes active, 15 minutes cooling
Intensity: Medium

1. Preheat the Griddle: About 15 minutes before the proofing is done, preheat a large skillet, griddle, or electric frying pan over low to medium-low heat. The key is slow, even cooking. Add a light coating of oil or butter.

2. Cook: Gently transfer the proofed muffins to the preheated griddle (you may need to cook in batches). Cook for 6-8 minutes per side. The goal is a deep, golden-brown crust and an internal temperature of about 200°F (93°C). They will feel lighter and sound hollow when tapped. If they are browning too quickly, reduce the heat.

3. Cool: Transfer the cooked muffins to a cooling rack. This is crucial! Let them cool completely (at least 30 minutes) before splitting with a fork. This resting period allows the internal steam to settle, creating the perfect texture and those iconic nooks and crannies.

Storage & Serving

• Storage: Cooled muffins can be stored in an airtight container at room temperature for 2-3 days. For longer storage, place them in a freezer bag and freeze for up to 3 months. Thaw at room temperature and toast to refresh.

• Serving: Always split with a fork, never a knife! Toast until golden and crisp. Serve warm with butter, honey, jam, or use for your favorite breakfast sandwiches.

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Nutrition Information

Per serving (1 muffin, based on a yield of 10, using whole milk).