These Sourdough English Muffins are soft, pillowy, and full of that signature tangy flavor. Perfect for breakfast, brunch, or even a quick snack!

sourdough english muffins pinterest image

Homemade sourdough english muffins are one of those recipes I didn’t realize I was missing—until I made them. They’re surprisingly easy, fun to cook on the stovetop, and incredibly versatile. I’ll toast them up for eggs benedict, pack them into little sandwiches for the kids, or simply slather one with butter and jam. The best part? No oven required! Whether your oven is down or you just don’t feel like turning it on, you can still enjoy fresh sourdough goodness right from the skillet.

Why You’ll Love This Recipe

No Oven Required – You can whip up these soft, tangy sourdough english muffins right on your stovetop—perfect when the oven’s out or just for a quicker bake.
Perfectly Pillowy – Made with simple pantry staples and a bubbly sourdough starter, they develop that irresistibly soft texture that makes them ideal for eggs benedict or kid-friendly lunch sandwiches.
Flexible Sourdough Option – Active starter gives a fluffier rise, but using discard works too—and it’s a great way to reduce waste. Need help with your starter? Check out this step‑by‑step guide to making your own sourdough starter
Versatile Morning Treat – Nothing beats these sourdough english muffins as a cozy morning snack. Pair them with your favorite jam, or switch things up with a side of flavorful sourdough flatbreads or homemade discard granola for breakfast variety of your choice!

What You’ll Need

Sourdough Starter – Use a bubbly, active starter that’s been fed within the last 6 hours and has doubled in size. This gives your muffins the best rise and tang.
Milk – Whole milk adds richness and helps create that tender, soft crumb.
Sugar – A touch of sugar balances the tang. White sugar works well, but brown sugar adds a light caramel note.
Flour – Organic all-purpose flour works beautifully, though I often use spelt flour for a nutty flavor.
Salt – Go with unrefined sea salt if you can—it enhances the flavor without overpowering.
Butter – Unsalted, room temperature butter adds richness and softness. I recommend grass-fed if available.
Cornmeal – Dusting the shaped muffins with coarse cornmeal prevents sticking and adds that classic golden crust. If you don’t have cornmeal, semolina or rice flour are good substitutes.

Tools

Large mixing bowl
Measuring cups & spoons (or a kitchen scale)
Whisk or fork
Wooden spoon or spatula
Cast iron skillet (or heavy pan/griddle)
Rolling pin
Biscuit cutter (optional)

Instructions

Mix the Dough: In a large bowl, stir together the sourdough starter, lukewarm milk, sugar, and melted butter until smooth. Add the flour and salt, mixing until a shaggy, sticky dough forms. Knead by hand (or in a stand mixer with a dough hook) for 2–3 minutes until the dough comes together—it should feel soft and slightly tacky.
First Rise: Cover the bowl with a damp towel or plastic wrap. Let rise at room temperature (70–75°F) for 4–6 hours, until puffy and nearly doubled. For an overnight option, refrigerate after 2 hours and let it rest until the next day.
Shape the Muffins: Turn the dough onto a lightly floured surface. Divide into 8 equal pieces (90–100g each). Roll into balls, then flatten into discs about 3½ inches wide and ¾-inch thick. Dust generously with cornmeal (or semolina/rice flour). Place on parchment, cover loosely, and let rise for 1–2 hours until puffy. You can also roll the dough and cut rounds with a biscuit cutter.
Cook the Muffins: Heat a cast iron skillet (or heavy griddle) over medium-low. Cook 3–4 muffins at a time, 5–7 minutes per side, until golden brown and cooked through (internal temp 200°F). Adjust heat if browning too quickly.
Split and Serve: Once slightly cooled, split muffins with a fork (not a knife) to get those classic “nooks and crannies.” Toast and serve with butter, jam, or your favorite toppings.

Baker’s Schedule

Option 1: Same-Day (Morning → Afternoon)

7 AM – Mix dough
7 AM–12 PM – First rise (4–6 hrs)
12 PM – Shape muffins
12–2 PM – Second rise
2–2:30 PM – Cook

Ready by mid-afternoon

Option 2: Overnight (Evening → Morning)

6 PM (Day 1) – Mix & rise 2 hrs
8 PM – Refrigerate overnight
6–8 AM (Day 2) – Warm up & shape
8–10 AM – Second rise
10–10:30 AM – Cook

Ready for breakfast

FAQ

Yes! Discard works, though the rise may take a little longer and the flavor will be tangier. Just let cold discard come to room temp before mixing.

No need to panic—look for puffiness and bubbles instead. If it’s sluggish, give it more time, move it somewhere warmer, or add a pinch of instant yeast to help things along.

Absolutely. Bread flour makes the muffins chewy, while swapping in up to 50% whole wheat adds a nutty flavor (with a splash of extra milk if needed). Gluten-free won’t work without major changes.

That usually means they were under-proofed or undercooked. Make sure the dough looks airy before shaping and cook low and slow until the inside hits about 200°F.

Not at all. Cast iron is great for even heat, but a heavy nonstick skillet works too. Just keep the heat steady and avoid crowding.

You can, but it adds that signature crunch and prevents sticking. If you don’t have cornmeal, try semolina, rice flour, or even all-purpose flour.

A fork gives you those craggy, nooks-and-crannies interiors English muffins are famous for. A knife slices too cleanly and flattens the texture.

They should look slightly puffy and spring back slowly when poked. Don’t expect them to double like bread dough—just a gentle rise is enough.

Yes! Divide into 6 for larger muffins or 10 for minis. Just adjust the cooking time—bigger ones need a little longer, smaller ones a little less.

Stir in ¼ teaspoon of instant yeast. This cuts the first rise to about 2–3 hours and the second to 1 hour, so you’ll have fresh muffins much faster.

Tips

1. Starter Flexibility:

Active starter gives more rise, but discard works too (just expect a denser muffin).

2. Heat Control:

Low and slow cooking is key—use medium-low heat so the muffins cook through without burning.

3. Even Cooking:

Flatten the discs slightly before cooking for uniform rounds

Storage

Keep cooled muffins in an airtight container or wrapped tightly at room temp for up to 2 days.

Store in an airtight bag or container to keep them soft longer. Toast before serving for best texture.

Wrap individually, then place in a freezer bag. Thaw at room temp or toast straight from frozen.