How to make homemade Sourdough English Muffins using sourdough starter (no yeast!).  They raise overnight and are cooked on the stovetop in the morning.   Tender, delicious and easier to make than you might think!  Vegan adaptable.How to make homemade Sourdough English Muffins using sourdough starter (no yeast!).  They raise overnight and are cooked on the stovetop in the morning.   Tender, delicious and easier to make than you might think!  Vegan adaptable.

When we question our thoughts, we see that the craziness was never in the world, but in us. ~Byron Katie

Oh my, these Sourdough English Muffins!!!  They are so tender, so flavorful, and so impressive with all the happy little nooks and crannies.  Tuck a few batches away in the freezer for company and weekend breakfasts.

There is a little planning ahead as the muffin dough requires 1 cup of proofed starter (fed 6-8 hours before using).  If you are in the routine of making sourdough bread, this is not too hard of a feat!

Simple to whip up in the evening letting the dough do its lofty magic.  In the morning, knead in baking soda, salt and enough flour to make a soft but not sticky dough.  Roll it out, shape, rest and “bake” the Engish muffins on a cast-iron skillet or griddle on the stovetop.

sourdough starter

What you’ll need for Sourdough English Muffins

different milk options

This recipe calls for milk which will enrich and soften the muffin.  I use whatever I have on hand.  Sometimes raw milk, sometimes hemp milk, and sometimes half yogurt and half water.  They all turn out just fine!

How to make Sourdough English Muffins in a nutshell

  1. In a large mixing bowl combine sourdough dough starter, honey and milk (vegan or dairy!).
  2. Add flour mixing until fully incorporated.
  3. Cover and let rest on the kitchen counter overnight for 10-14 hours. ( 65-70 F)
  4. In the morning knead in salt, baking soda and more flour until dough is smooth.
  5. Roll out dough and cut into rounds.  Rest 1 hour on a cornmeal-lined tray.
  6. Cook on a dry cast iron pan or griddle.

mixing flour, starter, honey and milk

How to make Sourdough English Muffins

Step one

In the evening: In a large mixing bowl combine sourdough starter, honey, milk, and flour mix thoroughly.

covered bowl

Step two

Cover and leave at room temperature for 10-14 hours.

sprinkling baking soda and salt over bowl

Step three

In the morning, sprinkle baking soda and salt over the dough.

mixing dough

Step four

Work these into the dough adding more flour.

knead in flour to dough

Step five

Turn out onto a floured surface and knead just enough flour into the dough so that it is smooth and just beyond the sticky point. Form a ball.

dough ready to roll out

Step six

On a floured surface, roll the dough out to 1/2 inch thick and cut out with a large biscuit cutter (3- 3 1/2 inches).

 

roll out dough and cut into rounds

Step seven

Using a metal spatula, place on a baking sheet generously sprinkled with cornmeal to keep them from sticking to the pan. Sprinkle a little more over the top.  Not totally necessary, but gives a nice texture and both sides will look more even when cooked.

lay cut muffins on a tray with cornmeal

Step eight

Let rest about 1 hour on the counter.  Less time if your kitchen is particularly warm, like above 80 degrees.

 

Step nine

Cook! Heat a dry skillet. With a metal spatula, carefully transfer the muffins to the pan, allowing an inch or so between them.  Cook 10-15 minutes on each side.  When flipping to the second side press down slightly with the metal spatula to get more of the muffin in contact with the heat.  This helps keep the muffin flat rather than dome-shaped.

To assure the muffins are cooked through, their internal temperature should be around 200 F.

Tip: If muffins are getting too brown but not cooked in the center, pop in an oven at 350F for 10 minutes or until done in the middle.

muffins cooling on a rack

Expert Tips

  • Use sourdough starter that is fed 6-8 hours before using in the recipe.
  • Split with a fork for all those amazing nooks and crannies.  (rather than cutting with a knife.)  Just stick a fork in the side of the muffin in about 4 places around the muffin and pull apart with your fingers.

Can this be made Vegan?

Yes!  Use non-dairy milk and maple syrup or another sweetener of choice.

How to make homemade Sourdough English Muffins using sourdough starter (no yeast!).  They raise overnight and are cooked on the stovetop in the morning.   Tender, delicious and easier to make than you might think!  Vegan adaptable.

More recipes you may enjoy

Simple Sourdough Starter

Sourdough Crackers

Quick Sourdough Buns

Sourdough Scones with Lemony Glaze

Sourdough Waffles!

Sourdough Pancakes

Soft Sourdough Rolls

How to make tender, delicious Sourdough English Muffins using sourdough starter.  Rise overnight, then cook in a skillet in the morning.  

My family gobbles these up, I hope you enjoy them as much as we do!

~Tonia

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to make homemade Sourdough English Muffins using sourdough starter (no yeast!).  They raise overnight and are cooked on the stovetop in the morning.   Tender, delicious and easier to make than you might think!  Vegan adaptable.

Sourdough English Muffins

  • Author: Tonia | Feasting at Home
  • Prep Time: 14 hours
  • Cook Time: 30 minutes
  • Total Time: 14 hours 30 minutes
  • Yield: 12-14 muffins 1x
  • Category: baked, sourdough recipes
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

How to make homemade Sourdough English Muffins using sourdough starter (no yeast!).  They raise overnight and are cooked on the stovetop in the morning.   Tender, delicious and easier to make than you might think!  Vegan adaptable. Allow


Ingredients

Scale

overnight 

  • 1 cup sourdough starter, (276 grams) fed 6-8 hours before
  • 2 tablespoons honey (42 1/3 grams)
  • 2 cups milk (1/2 liter) (or nut milk, reconstituted powdered milk, or a mix of yogurt and water)
  • 4 cups bread flour (548 grams) (can use 12 cups whole wheat flour)

Morning

  • 1 teaspoon (4 2/3 gramsbaking soda
  • 12 cups (137250 grams) bread flour or all-purpose flour
  • 2 teaspoons sea salt
  • 1/4 cup (40 grams) cornmeal

Instructions

the night before

  1. In a large mixing bowl combine sourdough starter and honey.  Mix until fully combined.  Add milk, mix thoroughly.
  2. Add about half of the flour, mix in thoroughly and add the remaining flour.  Incorporate until just mixed.
  3. Cover and leave at room temperature for 10-14 hours.

In the morning

  1. Sprinkle baking soda and salt over the dough and work into the dough.  Knead more flour into the dough until it is smooth and just beyond the sticky point. Form a ball.
  2. On a floured surface, roll the dough out to 1/2 inch thick and cut out with a large biscuit cutter. Combine scraps and roll out and cut more muffins out.
  3. Place on a baking sheet generously sprinkled with cornmeal to keep from sticking to the pan. Sprinkle a little more over the top.  Not totally necessary but gives a nice texture and both sides will look more even when baked.
  4. Let rest 1 hour.  Less time if your kitchen is above 80 degrees.
  5. Thoroughly heat up a cast iron skillet over med-low heat (or griddle set to 325 F), we are going for even heat so give about 5 minutes to get fully warm (you could also place skillet in a 325F oven).
  6. With a metal spatula, carefully transfer the muffins to the pan, allowing an inch of space between them. They will expand.  Cook 10-15 minutes on each side.
  7. When flipping to the second side press down slightly with the metal spatula to get more of the muffin in contact with the heat keeping the muffin flat rather than dome-shaped.
  8. Test internal temperature.  You want it around 200F.  If not done in the center and muffins are getting too brown, pop in an oven at 350 for 10 minutes or until done in the middle.
  9. Split with a fork for all those amazing nooks and crannies.  (Rather than cutting with a knife.)

Notes

Wheat flour tastes amazing in these.  The more wheat you add the denser the muffin gets.  Still delicious just a different texture.

When using wheat flour, add 1-2 cups in the initial mix, the night before.  Finish off with the AP flour in the morning.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 192
  • Sugar: 4.4 g
  • Sodium: 438.6 mg
  • Fat: 0.5 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 40 g
  • Fiber: 1.4 g
  • Protein: 6 g
  • Cholesterol: 0.7 mg

Keywords: Sourdough English muffins, English muffin recipe, how to make English muffins with sourdough

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. This was so fun to make!! I’ve been craving English muffins for a really long time. I love that this yielded 16 muffins for me. I froze 12 lol. They turned out amazingly. I’m so excited to share this with friends and family who visit! Thank you for another great one!

  2. Once you bake them, how long do you think they would last for shelf life? Additionally, could the dough, once risen, be stored frozen until ready or could you freeze them after baking to dethaw later?

    1. I have found the muffins to have the best texture when freezing after completely cooking. I take a few out and let thaw overnight and toast in the morning!

  3. Worked well but they were quite tough I think due to excessive kneading, so how do you mix in salt and bk soda thoroughly in to the dough and lessen kneading time?

    1. Hi Neil, The toughness could be from adding too much flour rather than over kneading or the muffins were possibly over proofed before cooking.

      1. Thanks, will experiment to find right amount of flour. Did proof 1 hour at room temperature. Also maybe did an over-squish on the flip! Still ate them all!

        1. Hi Neil, I would watch them on the rise, if your kitchen is warm they will proof faster.

  4. I made these today for the second time, absolutely fabulous! It’s a learning curve, working with sourdough, and with all these processes and timings………… most of mine were 5 STAR perfect, and a few were a bit more on the dense side (not the ones I mention below, still a few I cooked properly). Not sure what would make this happen, I used a few different cutters for size trials, and some I wrestled with, not cleanly cut, that might be why.

    I will say, for anyone thinking cooking in the oven will work………. IT DOES NOT! I ran a test few (because my past attempts lead me to burning most of my hard work), just to see, and I had dense little buns with cornmeal. Follow the directions, cast iron, stovetop! This time, they were just fluffy, pillowy, nook and cranny perfection!!

    Your instructions are clear, perfectly explained, I followed it all to a T. I feel like the process all clicked for me. My past tries, my dough was sticky and messy to work with, today, I wasn’t afraid to add more flour till it was not sticky. Perfect! I 1 and 1/2’d the recipe, and it made 28 muffins. I’ll be making these constantly. Thank you for your time and sharing your talent with us!

    1. Thanks for sharing your process Kate! It definitely makes a difference when the muffins are cut out with a sharp edge.

  5. Can’t wait to try this recipe, but I’m wondering how forgiving it is – if I can’t get back to the next stage (morning) within 10-14 hours will it still work?

  6. Easy to follow recipe..would just warm milk and dissolve honey in that to more evenly distribute. Otherwise perfect airy flavoursome muffins.

  7. Easy to make and great flavor…a little too dense however. What would you recommend to increase the “nooks and crannies”??

    Thanks!

    1. What flour are you using Greg? It could be that they need to proof a little longer, after they are shaped, before cooking them. Cutting them with a sharp biscuit cutter helps them raise better (as apposed into shaping balls with your hands). Make sure your starter is well fed 6-8 hours before mixing.

  8. This is the closest I’ve come to finding a proper Englush muffin recipe. The flavor is perfect. The addition of baking soda-essential..however next time I will increase the liquid ingredients because my nooks and crannies were lacking. I’m very hopeful. So many recipes out there are dinner rolls with cornmeal. Thank you!

  9. This is by far the BEST sourdough English muffin recipe! I’ve tried many other recipes and this by far exceeded my expectation! Thank you so much!

  10. Hi Sylvia,

    Help! I didn’t plan my baking day accordingly so I won’t be able bake the English muffins in the morning. Can I rest the dough more about 3-4 hrs in the fridge and then bake afterwards? Thank you!

    1. Hi Dee, It’ll be fine to refrigerate the dough. Just allow for a little more resting time after shaping them, so they can rest at room temperature before cooking. Maybe an hour and a half or two hours?

    1. I haven’t tried it, but why not! Flip over half way through and make sure internal temperature comes up to 200F. Let us know if you give it a try!

  11. Such a great recipie and we make a batch about every other week. One question, I have trouble incorporating the honey as it tends to clump with the cold milk, etc. Any tips?

    1. Glad you are enjoying the muffins! You could try mixing the honey in with the starter first and then add the milk. Or slightly warm milk and then whisk honey in.

    2. I have crystallized honey so I melt it using a pot of boiling water and a little mason jar…the I measure it while it is still warm into my flour then add the milk…it doesn’t seem to clump this way…now to figure out how to keep it from being so dense

  12. In the middle of making a batch – taste testing as I go of course. Brilliant. Taste like the home bakery we bought ours from when I was wee. This is a keeper. Thank you.

  13. Hey, Sylvia~ Big fan and love your recipes. 🙂 I hate to even ask, knowing it’s complicated, but what are your thoughts on making this GF-friendly? 🙂

    1. Hi Virginia, We haven’t played around with making it gluten free. I’m thinking that would be a whole different process and recipe. 🙂

Share this with the world

Categories

Hi, I'm Tonia!

Subscribe
to get recipes via email