Super Soft Sourdough English Muffins Recipe
These sourdough English muffins are soft, pillowy, and full of that signature tangy flavor. Perfect for breakfast, brunch, or even a quick snack!
Equipment
- 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)
Ingredients
- 1 cup 240g active sourdough starter or discard
- 1 cup 240g whole milk, lukewarm
- 2 tbsp 25g sugar
- 2¾ cups 330g all-purpose or bread flour
- ½ tsp 3g salt
- 1 tbsp 14g unsalted butter, melted
- Cornmeal/semolina/rice flour for dusting
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.
Notes
Tips
- Starter Flexibility: Active starter gives more rise, but discard works too (just expect a denser muffin).
- Heat Control: Low and slow cooking is key—use medium-low heat so the muffins cook through without burning.
- Even Cooking: Flatten the discs slightly before cooking for uniform rounds.
- Room Temperature (1–2 Days): Keep cooled muffins in an airtight container or wrapped tightly at room temp for up to 2 days.
- Refrigerator (Up to 1 Week): Store in an airtight bag or container to keep them soft longer. Toast before serving for best texture.
- Freezer (2–3 Months): Wrap individually, then place in a freezer bag. Thaw at room temp or toast straight from frozen.