Homemade sourdough English muffins fresh from the oven with golden crusts.

Homemade Sourdough English Muffins

by

why make this recipe

This recipe makes warm, chewy English muffins with a nice sourdough tang. They taste better than store-bought ones. You can make them at home with simple steps and few ingredients. They also freeze well and work for breakfast or snacks.

introduction

Homemade Sourdough English Muffins use your active starter and simple pantry items. The dough is soft and the muffins get a good nooks-and-crannies texture when you cook them in a skillet. If you like easy bread ideas, see easy homemade bread tips for more simple recipes.

how to make Homemade Sourdough English Muffins

Make the batter and let it rise, then shape and cook the muffins slowly in a skillet. Keep the heat low so the muffins cook through without burning. For other basic bread steps you can use the same care and timing from a simple loaf method like easy homemade bread.

Ingredients :

  • 1 cup sourdough starter
  • 1 cup warm milk
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon melted butter
  • 1 teaspoon baking soda
  • Cornmeal for dusting

Directions :

  1. In a bowl, combine the sourdough starter and warm milk.
  2. Mix in the flour, salt, sugar, melted butter, and baking soda until a soft dough forms.
  3. Cover and let it rise for about 1-2 hours until doubled in size.
  4. Roll out the dough on a floured surface to about 1/2 inch thick.
  5. Cut out rounds and dust with cornmeal.
  6. Place on a baking sheet and let rise again for 30 minutes.
  7. Preheat a skillet over low heat and cook the muffins for 7-8 minutes on each side until golden and cooked through.
  8. Allow to cool before slicing.

how to serve Homemade Sourdough English Muffins

Split them open with a fork to keep the nooks and crannies. Serve warm with butter, jam, or your favorite egg and cheese. They are great for breakfast sandwiches or toasted with honey.

how to store Homemade Sourdough English Muffins

Cool completely before storing. Keep at room temperature in an airtight container for 2 days. For longer storage, freeze in a sealed bag for up to 3 months. Reheat from frozen in a toaster or oven.

tips to make Homemade Sourdough English Muffins

  • Use an active, bubbly starter for best rise.
  • Keep the skillet on low heat to cook inside without burning the outside.
  • Dust with cornmeal so muffins do not stick and get a good texture.
  • Rest the dough until it nearly doubles — patience gives better crumb.
  • If the dough feels too sticky, add a little flour, a tablespoon at a time.

variation (if any)

  • Add 1-2 teaspoons dried herbs or 1/4 cup grated cheese to the dough for flavor.
  • Substitute half whole wheat flour for a nuttier taste.
  • Make mini muffins by cutting smaller rounds and reducing cook time slightly.

FAQs

Q: Do I need an active starter?
A: Yes. The starter should be fed and bubbly for best rise and flavor.

Q: Can I bake these in the oven instead of a skillet?
A: You can, but the skillet gives the classic crust and texture. Oven baking may change the texture.

Q: How do I get the nooks-and-crannies inside?
A: Split the muffin with a fork instead of cutting. Forking keeps the texture intact.

Q: Can I skip the baking soda?
A: Baking soda helps lighten the dough and give rise. Skip it and the muffins may be denser.

Q: Can I double the recipe?
A: Yes, double all ingredients and work in batches to cook.

Conclusion

For another take with an overnight method, try Sourdough English Muffins – Easy Overnight Recipe! and for a very soft, puffy version see Soft & Puffy Sourdough English Muffins – Heartbeet Kitchen.