Why I Love This Recipe
These Sourdough English Muffins are everything I love about baking—tangy, hearty, and full of flavor. The combination of active sourdough starter and cornmeal results in a muffin with a perfect texture: crispy on the outside and soft and airy on the inside. The long fermentation time brings out a subtle sourdough flavor, which adds complexity to every bite. These muffins are ideal for breakfast, brunch, or a savory snack, and they are versatile enough to be toasted and topped with butter, jam, or even used for sandwiches. Best of all, they’re homemade—so much fresher than store-bought and you get the joy of baking them yourself!
Recipe Details
Prep Time: 20 Minutes
Cook Time: 8 Minutes
Total Time: 1 Day + 28 Minutes (includes fermentation and resting time)
Servings: Makes approximately 8 muffins
Equipment Needed:
- Mixing Bowl
- Stand Mixer (optional)
- Baking Sheet
- Parchment Paper
- Tea Towel
- Non-stick Skillet with a Cover
- 3-inch Biscuit Cutter (or any round cutter)
Ingredients
To Make ½ Cup (100g) of Active Sourdough Starter:
- 1 tablespoon (15g) sourdough starter
- ⅓ cup + 1 tablespoon (50g) all-purpose flour
- 3 ½ tablespoons (50g) water
For the Dough:
- ½ cup (100g) active sourdough starter
- 1 tablespoon (20g) honey, sugar, or maple syrup
- 1 cup (240g) milk
- 3 cups (360g) all-purpose flour
- 1 teaspoon (5g) fine sea salt
- ¼ cup (40g) cornmeal (for sprinkling)
Instructions
1. Feed Your Sourdough Starter
12 hours before you plan to make your dough, feed the sourdough starter by adding the following ingredients to a clean jar:
- 1 tablespoon of sourdough starter
- ⅓ cup + 1 tablespoon of all-purpose flour
- 3 ½ tablespoons of water
Stir everything together until well combined. Loosely cover the jar and leave it at room temperature to rise. The starter is ready to use when it has doubled in size and shows plenty of bubbles on the surface and sides of the jar.
2. Make the Dough
Once your sourdough starter is ready, add 100g of the active starter and the remaining ingredients (except for cornmeal) to a large mixing bowl.
- 1 tablespoon honey, sugar, or maple syrup
- 1 cup milk
- 3 cups all-purpose flour
- 1 teaspoon sea salt
Use your hands to mix everything together until it’s well combined. Cover the bowl with a clean tea towel and let the dough rest for 30-60 minutes to allow the flour to fully hydrate.
After resting, turn the dough out onto a floured surface and knead it for about 5 minutes until it becomes smooth. If you’re using a stand mixer, you can use the dough hook attachment on the lowest speed to knead the dough.
Return the dough to the bowl, cover it, and allow it to ferment at room temperature (65-70°F) for 8-12 hours. During this time, the dough will ferment and develop its flavor.
3. Cut and Cook the Muffins
Once the dough has fermented, turn it out onto a floured surface. Sprinkle some flour on top and gently press the dough to about 1-inch thickness using your fingertips.
Use a 3-inch biscuit cutter to cut out rounds from the dough. Place the rounds onto a parchment-lined baking sheet that’s been sprinkled with cornmeal. Sprinkle the tops of the muffins with more cornmeal. Cover the sheet with a tea towel and allow the muffins to rise at room temperature for 1 hour.
4. Cook the Muffins
While the muffins are rising, preheat a non-stick skillet over LOW heat.
Once the skillet is ready, add 4 muffins (spaced about 2 inches apart) to the pan. Cover the skillet with a lid and cook the muffins for 4 minutes on the first side.
After 4 minutes, flip the muffins and cook for an additional 4 minutes on the other side. The muffins are done when the center temperature reaches about 200°F on an instant-read thermometer.
Tips & Tricks
- Make sure your starter is active: For the best results, ensure your sourdough starter is bubbly and active. This will give the muffins a great rise and the signature sourdough tang. If your starter isn’t active, your muffins might not rise properly.
- Flour substitute: If you don’t have all-purpose flour, you can try a whole wheat flour or even a gluten-free flour mix, though results may vary.
- Cornmeal substitution: If you don’t have cornmeal, you can use semolina or even flour to sprinkle on the baking sheet.
- Adjust the heat: Since the muffins are cooked on low heat, it’s important to not increase the heat too much, as they will brown on the outside but remain raw in the center.
- Instant-read thermometer: Using a thermometer is a great way to ensure your muffins are perfectly cooked in the center. If you don’t have one, simply break one open to check the inside.
Notes
- Storage: These sourdough muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, you can refrigerate them for up to 1 week or freeze them for up to 2 months.
- Rising time flexibility: If you don’t have the full 12 hours for fermenting the dough, you can allow it to ferment for a minimum of 8 hours. However, the longer the fermentation, the better the flavor.
- Serving suggestion: Serve these muffins with butter, jam, or even cheese. They also make a fantastic base for savory breakfast sandwiches.
FAQs
1. Can I make these muffins without a stand mixer?
Yes! You can knead the dough by hand. Just make sure you knead it long enough (about 5 minutes) to get a smooth texture.
2. Can I use a regular skillet instead of a non-stick one?
Yes, but be sure to monitor the heat carefully to avoid sticking. A non-stick skillet makes this process easier, as the muffins won’t stick to the pan.
3. Can I make these muffins without honey or maple syrup?
Yes, you can substitute with any sweetener of your choice, or omit it entirely for a less sweet muffin.
4. Why do I need to cover the dough with a tea towel while it rises?
Covering the dough with a tea towel helps to retain moisture and creates a warm, draft-free environment for the dough to rise properly.
These Sourdough English Muffins are perfect for a savory breakfast or a snack, with the unique tang of sourdough making them a standout addition to your homemade bread repertoire. Whether you enjoy them fresh or toasted with your favorite toppings, they’re a delicious and versatile treat
