sourdough English muffins

Prep Time: 20 minutes (plus overnight fermentation)
Cook Time: 20 minutes
Resting Time: 8–12 hours
Total Time: ~12 hours 40 minutes
Difficulty: Moderate
Yield: 12 muffins

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🥖 Introduction

There’s something magical about waking up to the smell of freshly baked bread — and when that bread is Sourdough English Muffins, the morning becomes extraordinary. Light, airy, and slightly tangy with a beautiful golden crust, these muffins are perfect for breakfast sandwiches, eggs Benedict, or simply toasted with butter and jam.

Unlike store-bought versions, homemade sourdough English muffins are naturally leavened with your own sourdough starter, giving them complex flavor and a delightful chewiness. The long fermentation not only develops the flavor but also makes them easier to digest and more nutritious.

This recipe walks you through every step — from mixing and fermentation to shaping, proofing, and cooking — so you can confidently make a batch of these delightful muffins at home.

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🧾 Ingredients

For the Dough:

• 250 g (1 cup) active sourdough starter (100% hydration)

• 240 g (1 cup) whole milk, warmed to room temperature

• 240 g (2 cups) all-purpose flour

• 120 g (1 cup) bread flour

• 30 g (2 tbsp) unsalted butter, softened

• 15 g (1 tbsp) sugar

• 7 g (1 ½ tsp) salt

• Optional: 1 tbsp honey or maple syrup (for a touch of sweetness)

For Cooking:

• Cornmeal or semolina, for dusting

• A small amount of butter or oil for greasing the pan

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🕒 Time & Intensity Breakdown

Overall: Moderate difficulty — ideal for home bakers comfortable with sourdough.

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🧑‍🍳 Instructions

Step 1: Feed Your Starter

Before beginning, make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before you plan to mix the dough. When it has doubled in size and is full of air pockets, it’s ready to use.

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Step 2: Mix the Dough

In a large bowl, combine:

• 250 g active sourdough starter

• 240 g milk

• 30 g softened butter

• 15 g sugar (and honey if using)

Stir until the butter breaks up into small pieces. Add the flours and salt. Mix until a shaggy dough forms.

Let it rest for 30 minutes (this is called autolyse — it helps hydrate the flour and improve texture).

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Step 3: Knead the Dough

Knead the dough on a lightly floured surface for about 8–10 minutes, or until it becomes smooth and elastic. The dough should feel soft but not sticky.

If using a stand mixer, knead with a dough hook on medium speed for about 5 minutes.

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Step 4: Bulk Fermentation (Overnight)

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it ferment overnight (8–12 hours) at room temperature.

In the morning, the dough should have doubled in size, with a light, airy texture and a mild sour aroma.

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Step 5: Shape the Muffins

Turn the dough out onto a floured surface. Gently pat it down to about ¾ inch (2 cm) thick.

Using a 3-inch biscuit cutter or a glass, cut out circles of dough. Gather any scraps, reshape, and cut more rounds — you should get around 12 muffins.

Place the muffins on a parchment-lined baking sheet dusted with cornmeal or semolina. Dust the tops lightly as well to prevent sticking.

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Step 6: Final Proof

Cover the muffins with a damp towel and let them rise for 1 hour at room temperature. They should puff up noticeably.

If your kitchen is cold, you can place them in a slightly warm oven (around 25–28°C / 77–82°F) for a more consistent rise.

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Step 7: Cook the Muffins

Heat a cast iron skillet or griddle over medium-low heat. Lightly grease with butter or oil.

Gently transfer the muffins onto the skillet, leaving space between them. Cook for 5–6 minutes per side, turning carefully once the bottoms are golden brown.

Cover the pan with a lid or metal bowl for the first few minutes to trap steam — this helps them rise evenly.

If they brown too quickly before the inside cooks through, reduce the heat to low and cook a bit longer.

You’ll know they’re done when both sides are golden and they sound hollow when tapped.

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Step 8: Cool and Serve

Transfer the muffins to a wire rack and let them cool for at least 15–20 minutes before slicing.

To split them, use a fork rather than a knife — this creates the classic “nooks and crannies” texture perfect for holding butter or jam.

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🍽️ Serving Suggestions

• Classic Toasted: Slice and toast until golden. Spread with salted butter and homemade jam.

• Eggs Benedict: Use as the base for poached eggs, Canadian bacon, and hollandaise sauce.

• Breakfast Sandwich: Add scrambled eggs, bacon, and cheese for a hearty meal.

• Savory Option: Top with avocado, smoked salmon, or sautéed mushrooms.

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🧊 Storage & Make-Ahead Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Freezing: Once cooled, freeze in a sealed bag for up to 3 months.

• To Reheat: Toast straight from frozen — no need to thaw!

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🥗 Nutritional Information (Per Muffin)

Note: Nutritional values may vary depending on flour type, starter hydration, and exact portion size.

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💡 Tips for Success

• Control the heat: Cook on low to medium heat to avoid burning the outsides before the inside cooks.

• Use a lively starter: A weak starter will lead to flat muffins.

• Don’t skip the cornmeal: It prevents sticking and adds a traditional texture.

• Adjust hydration: If the dough feels too sticky, add a tablespoon of flour at a time; if too dry, a splash of milk.

• Fermentation flavor: Longer fermentation = deeper tang. Try refrigerating the dough after bulk rise for 12 more hours for even more flavor.

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🧡 Why You’ll Love This Recipe

• Naturally leavened — no commercial yeast needed.

• Beautiful flavor — slightly tangy, buttery, and rich.

• Perfect texture — crisp crust and soft, airy crumb.

• Versatile — use for breakfast, brunch, or even burgers!

Making sourdough English muffins at home takes a bit of patience, but the reward is worth it: fresh, wholesome bread that tastes infinitely better than anything from a package. Whether you’re a seasoned sourdough baker or just beginning your journey, this recipe is an excellent way to explore the magic of wild yeast.

So next time your starter is bubbling away on the counter, give it purpose — and treat yourself to the comforting taste of homemade sourdough English muffins.