Sourdough English Muffins

Posted on March 27, 2026

This Sourdough English Muffins recipe comes together in about 90 minutes and involves no fussing with complicated methods for a easy breakfast or brunch that your family will absolutely love! Trust me, your mornings are about to get so much better!

Ingredients You’ll Need For Sourdough English Muffins

1 cup sourdough starter: This is the heart of your muffins! It gives them that tangy flavor and beautiful texture. If you don’t have any yet, no worries, there are plenty of guides on creating your own!
1 cup warm milk: It helps activate the sourdough starter and makes the dough nice and soft.
2 tablespoons sugar: Just a little sweetness to balance the sour notes. You could try honey or maple syrup, too!
2 tablespoons melted butter: Because, let’s face it, butter makes everything better. It gives the muffins a rich flavor.
1 teaspoon salt: A couple pinches for flavor!
3 to 4 cups all-purpose flour: This binding agent helps create the muffin structure so they don’t fall apart. Adjust to get the right dough consistency.
1 teaspoon baking soda: This will help give the muffins that perfect rise.
Cornmeal for dusting: For that classic touch and to prevent sticking.

Let’s Get Cooking!

In a large bowl, mix together the sourdough starter, warm milk, sugar, melted butter, and salt. You’ll want to whisk until everything is well combined and looks creamy, this is where the magic begins!
Gradually add in the flour and baking soda until a soft dough forms. Depending on the humidity and your sourdough starter, you may need a bit more flour, but don’t let it get too dry! Aim for a dough that’s tacky but manageable.
Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. You’ll feel the dough transform under your hands, it shouldn’t stick to your fingers too much, but it should feel nice and plush.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until it has doubled in size. This is the perfect time to tidy up your kitchen or enjoy a cup of coffee.
After the dough has risen, roll it out to about 1 inch thick and cut out muffins using a biscuit cutter. I love using a round cutter, but if you’re feeling adventurous, squares will work just as well!
Place the cut muffins on a baking sheet that has been dusted with cornmeal. This adds that delightful bit of texture to the base that you’ll just love!
Let them rise for another 30 minutes. This is like the final stretch before the big show!
Preheat your skillet or griddle over medium heat. Don’t rush this, you want a nice, even temperature!
Cook the muffins for 6-8 minutes on each side until golden brown and cooked through. They should sizzle gently and start to puff up, watch them like a hawk, though!
Once cooked, let them cool before slicing and serving. The aroma filling your kitchen right now is seriously incredible!

If you loved this recipe, be sure to check out my Sourdough Discard Scones, my Sourdough Cheese Crackers, or my Pesto Parmesan Sourdough!

Why This Recipe Works

Comfort Food

There’s nothing like a warm, toasted English muffin slathered with butter or your favorite jam. It’s loaded with tons of flavor, and the best part? They’re lovely with every meal! You’ll want to eat them straight out of the skillet.

Customizable

Let’s talk about versatility! You can mix in whatever you have on hand, herbs, spices, cheese, get creative! My kids love adding cinnamon and raisins for a fun twist, or some cheese and jalapeños for a kick.

Meal Prep Friendly

These muffins freeze beautifully! Once they cool, pop them into a zip-top bag and freeze them for up to 3 months. When you want one, just toast it straight from frozen. Easy peasy!

Serving Suggestions

These muffins are very versatile and can be enjoyed in a myriad of ways!

With Butter and Jam: The classic way, simple and so good!
Egg Sandwiches: Load them up with a fried egg, cheese, and some crispy bacon for an awesome breakfast sandwich.
Breakfast With Avocado: Smash some avocado on top and sprinkle with salt, pepper, and a little lemon juice. Divine!

Storage and Reheating

Storage: These muffins will keep in an airtight container for up to 1 week in the refrigerator.
Reheating: For the best results, toast them before eating, this brings back that lovely fluffy texture!
Freezer Friendly: Yes! Place them in a freezer-safe bag once completely cool. Simply pop one in the toaster when you’re ready to enjoy.

These sourdough English muffins are a great way to embrace your inner baker while catering to the needs of your busy family. Trust me, they are a delightful alternative to store-bought options and are loaded with just the right amount of tanginess! I hope you enjoy making this recipe as much as I do, because it’s not just about good food, it’s about creating memories in the kitchen with the people we love.

And remember, it’s all about the joy of cooking together, so don’t stress; just let those flavors shine through!

Happy cooking, friends! And for more recipes, follow us on Pinterest.