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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.
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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.
What you’ll need for Sourdough English Muffins
- proofed sourdough starter (fed 6-8 hours before)
- milk (many options will work)
- all-purpose flour or 1/2 wheat and 1/2 white
- baking soda
- sea salt
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
- In a large mixing bowl combine sourdough dough starter, honey and milk (vegan or dairy!).
- Add flour mixing until fully incorporated.
- Cover and let rest on the kitchen counter overnight for 10-14 hours. ( 65-70 F)
- In the morning knead in salt, baking soda and more flour until dough is smooth.
- Roll out dough and cut into rounds. Rest 1 hour on a cornmeal-lined tray.
- Cook on a dry cast iron pan or griddle.
How to make Sourdough English Muffins
Cover and leave at room temperature for 10-14 hours.
Work these into the dough adding more flour.
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.
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).
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.
Let rest about 1 hour on the counter. Less time if your kitchen is particularly warm, like above 80 degrees.
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.
- 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.
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My family gobbles these up, I hope you enjoy them as much as we do!Print
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
- 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 1-2 cups whole wheat flour)
the night before
- In a large mixing bowl combine sourdough starter and honey. Mix until fully combined. Add milk, mix thoroughly.
- Add about half of the flour, mix in thoroughly and add the remaining flour. Incorporate until just mixed.
- Cover and leave at room temperature for 10-14 hours.
In the morning
- 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.
- 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.
- 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.
- Let rest 1 hour. Less time if your kitchen is above 80 degrees.
- 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).
- 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.
- 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.
- 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.
- Split with a fork for all those amazing nooks and crannies. (Rather than cutting with a knife.)
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.
- 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