The Best Homemade Sourdough English Muffins
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Soft, Chewy & Full of Those Famous Nooks and Crannies
There's something incredibly satisfying about splitting open a warm English muffin and watching melted butter disappear into every little nook and cranny.
These homemade sourdough English muffins are everything you love about the classic breakfast staple—golden on the outside, soft and chewy on the inside, and packed with rich sourdough flavor. They're cooked right on the stovetop, making them surprisingly easy to master, even if you've never made them before.
Whether you're making breakfast sandwiches, eggs Benedict, or simply enjoying one toasted with jam, this recipe is one you'll come back to again and again.
Why You'll Love This Recipe
✔ No oven required (until optional finishing)
✔ Soft interior with classic nooks and crannies
✔ Naturally fermented flavor
✔ Beginner-friendly
✔ Freezes beautifully
✔ Perfect for breakfast meal prep
Ingredients (Makes 10–12 English Muffins)
- 200g (¾ cup) active sourdough starter
- 240g (1 cup) warm milk
- 30g (2 tbsp) melted butter
- 20g (1½ tbsp) honey
- 1 large egg
- 450g (3¾ cups) all-purpose flour
- 8g (1½ tsp) salt
For Dusting
- Cornmeal (preferred)
- Or fine semolina flour
Step 1 – Mix the Dough
In a large mixing bowl, combine:
- Active sourdough starter
- Warm milk
- Honey
- Melted butter
- Egg
Whisk until smooth.
Add:
- Flour
- Salt
Mix until a soft dough forms.
The dough should feel slightly tacky but easy to handle.
Cover and let it rest for 20 minutes.
Step 2 – Knead & Rise
Turn the dough onto a lightly floured surface.
Knead for about 5–7 minutes until smooth and elastic.
Place into a lightly greased bowl.
Cover and allow it to rise until nearly doubled, about 4–6 hours depending on the temperature of your kitchen.
For even better flavor, refrigerate the dough overnight after the first rise.
Step 3 – Roll & Cut
Dust your work surface generously with cornmeal.
Roll the dough to about ¾-inch (2 cm) thick.
Using a 3-inch round cutter (or a drinking glass), cut out your muffins.
Place each one onto parchment sprinkled generously with cornmeal.
Dust the tops lightly as well.
Cover with a towel and let them rest for 45–60 minutes until slightly puffy.
Step 4 – Cook the Muffins
Heat a heavy skillet, cast-iron pan, or electric griddle over low to medium-low heat.
Do not rush this step. Gentle heat allows the centers to cook without burning the outsides.
Cook each muffin for:
- 6–8 minutes on the first side
- Flip carefully
- 6–8 minutes on the second side
They should develop a deep golden crust while remaining soft inside.
If your muffins are especially thick, transfer them to a 350°F (175°C) oven for 5–8 minutes to finish cooking through.
The internal temperature should reach about 200°F (93°C).
Step 5 – Cool the Right Way
Allow the muffins to cool completely before opening them.
For authentic English muffin texture, use a fork to split them around the edge instead of slicing with a knife.
This creates all those wonderful buttery nooks and crannies.
Serving Ideas
These English muffins are delicious with:
- Butter and honey
- Strawberry jam
- Peanut butter
- Homemade apple butter
- Breakfast sandwiches
- Eggs Benedict
- Avocado and tomato
- Bacon, egg & cheddar
Baker's Tips
🧈 Cook low and slow for perfectly cooked centers.
🧈 Use a fork—not a knife—to split the muffins.
🧈 Cornmeal creates that classic bakery-style texture.
🧈 Overnight fermentation adds incredible flavor.
🧈 Toast leftovers for an even crispier exterior.
Storage
Store in an airtight container for up to 4 days at room temperature.
Freeze for up to 3 months.
Toast directly from frozen for a quick homemade breakfast.
Frequently Asked Questions
Can I use sourdough discard?
Yes. Active starter produces the lightest texture, but discard also works well and provides wonderful flavor.
Why didn't my muffins cook through?
The heat was likely too high. English muffins need gentle, even heat so the centers cook before the outside browns too much.
Can I make these ahead?
Absolutely! The dough can be refrigerated overnight after the first rise, making fresh English muffins easy the next morning.
Final Thoughts
Homemade sourdough English muffins are one of those recipes that quickly become part of your weekend routine. They're simple, comforting, and endlessly versatile. Once you've enjoyed one fresh from the skillet with butter melting into every nook and cranny, you'll understand why they're worth making from scratch.
Whether they're part of a leisurely breakfast or the foundation for your favorite breakfast sandwich, these muffins bring homemade goodness to every bite.
Happy Baking!
❤️ Samantha & The Squirrelly Girl Starter Family
Recipe Summary
Prep Time: 30 minutes
Rise Time: 5–12 hours (depending on fermentation)
Cook Time: 15–18 minutes
Yield: 10–12 English muffins
Difficulty: Beginner
Start Baking with Squirrelly Girl Starter
Amazing sourdough starts with an active, healthy starter.
With Squirrelly Girl Sourdough Starter, you can create bakery-quality English muffins, artisan bread, pizza crust, cinnamon rolls, bagels, pancakes, and so much more—all from one living starter.
Happy baking!