Sourdough English Muffins are a tasty treat perfect for breakfast. With a lovely tangy flavor and a soft, chewy texture, they’re great for toasting or slathering with butter!
Making these muffins is fun and simple! I love how the nooks and crannies catch the melted butter. Each bite is a delight, and they make my mornings feel special. 🥰
Key Ingredients & Substitutions
Sourdough Starter: Use an active, bubbly sourdough starter for the best flavor. If you don’t have one, you might use store-bought starters or even make a simple yeast dough, though it will change the flavor slightly.
Milk: Whole milk gives a rich taste, but you can use any milk, including plant-based options like almond or oat milk, for a dairy-free version. Just make sure it’s warm when you mix it!
Butter: I usually go for unsalted butter for better control over saltiness, but feel free to use salted butter if that’s what you have. You could also use olive oil or coconut oil if you’re looking for dairy-free options.
All-Purpose Flour: While all-purpose flour works great here, you can replace some with whole wheat flour for extra fiber and a nuttier flavor.
How Do I Get the Perfect Rise on My Muffins?
To achieve a nice rise, keep an eye on the temperature during fermentation. Your starter should be active; a bubbly and loose consistency means it’s ready. Here are some tips:
- Warm your milk—this helps activate the yeast in your starter.
- Allow enough time for the dough to rise both after mixing and after cutting it into rounds.
- If your kitchen is cool, consider placing the dough in a slightly warm oven (turned off) for a better rise.
Your muffins will be fluffier and have those characteristic nooks and crannies if you give them ample time to rise! Enjoy perfecting this delicious recipe!
How to Make Sourdough English Muffins
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 3/4 cup (180ml) milk, warmed
- 2 tablespoons granulated sugar
- 3 cups (360g) all-purpose flour
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted (plus extra for cooking and serving)
- Cornmeal or semolina flour, for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes of hands-on time, plus around 5-6 hours for rising (3-4 hours for the first rise, and 1-2 hours after shaping). So, while it takes a bit of patience, the work is mostly just waiting for the dough to do its magic!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, combine the warm milk, active sourdough starter, and sugar. Stir gently until everything is mixed well, then let it sit for about 10 minutes. This waiting time helps create bubbles in the mixture, which means your starter is active and ready to go!
2. Combine Dry Ingredients:
Add the flour and salt into the bowl, mixing gently with a spatula or a wooden spoon until a rough dough forms. Then, pour in the melted butter and mix until fully incorporated. Your dough should be a little sticky but still manageable.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes. Keep kneading until the dough is smooth and elastic—this step is crucial for the right texture. Once kneaded, shape it into a ball.
4. First Rise:
Place the dough back into a clean bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for about 3-4 hours, or until it has roughly doubled in size and looks airy and puffy.
5. Cut the Muffins:
Once risen, lightly flour a work surface and roll out the dough to about 1/2-inch thickness. Use a round cutter (approximately 3 inches in diameter) to cut out muffin shapes. Don’t forget to reroll the scraps to get as many muffins as you can!
6. Second Rise:
Sprinkle a baking sheet with a thin layer of cornmeal or semolina to prevent sticking. Place the cut muffins on the sheet and cover them loosely. Let them rise for an additional 1-2 hours until puffy.
7. Cooking the Muffins:
Heat a heavy skillet or griddle over medium-low heat and lightly grease it with butter. Carefully transfer the muffins to the skillet (making sure not to overcrowd) and cook for about 6-7 minutes on each side, or until they turn golden brown and are cooked through. Be gentle with them to avoid deflating!
8. Cooling and Serving:
Once cooked, remove the muffins and let them cool on a wire rack. When you’re ready to enjoy them, split with a fork to show off the signature nooks and crannies, toast lightly, and top with butter, honey, or jam as you like!
Enjoy your freshly baked sourdough English muffins—perfectly tangy, soft, and full of delightful little holes to catch all your favorite spreads!
Can I Use Any Type of Sourdough Starter?
Yes, you can use any active sourdough starter, but a 100% hydration starter (equal parts flour and water) works best for this recipe. Make sure it’s bubbly and active for optimal results!
How Can I Store Leftover Sourdough English Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze them between layers of parchment paper, and they can last up to 3 months. Just toast straight from the freezer when you’re ready to enjoy!
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the milk with any plant-based milk like almond, soy, or oat milk. You can also use dairy-free butter for greasing the skillet or for spreading on top.
What If My Muffins Don’t Rise Much?
If your muffins don’t rise as expected, it may be that your sourdough starter wasn’t active enough or the environment was too cool. Try placing the dough in a slightly warm area next time, and ensure your starter is bubbly before using it.