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My delightfully tangy sourdough English muffins have a crisp golden crust and soft airy interior full of nooks and crannies to fill with butter and jam. These simple sourdough muffins will become a delicious breakfast staple in your home.
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Tangy Sourdough English Muffins
My family growing up loved an English muffin with butter and jam for breakfast. I always wondered how they were dark on both sides and wondered how they were made until I watched a Great British Bake-Off Episode where English muffins were the second challenge and saw they are cooked in a skillet which is why there is cornmeal on both sides. These sourdough English muffins retain much of the same taste and texture as the original muffins with an added tang from the fermented sourdough. The trick to excellent sourdough English Muffins is to start with an active sourdough and be sure to cook them on medium/low or low stove temperature since they need time to cook on each side and all the way through the center. I hope you enjoy making these British style muffins and get creative with what you add to them!
How to Make English Style Muffins
First assemble the following ingredients:
- Active sourdough starter (½ cup) – A bubbly and active sourdough starter gives these English muffins their signature tangy flavor and natural rise.
- Honey (1 tablespoon) – A touch of honey adds subtle sweetness and helps balance the sourdough’s tanginess.
- Milk (1 cup) – Warm milk creates a soft, tender crumb and enriches the dough for a richer flavor.
- All-purpose flour (3 cups) – This provides structure and chewiness while keeping the muffins light and fluffy.
- Sea salt (1 teaspoon) – Enhances the overall flavor and strengthens the dough’s gluten structure.
- Cornmeal (1/3 cup) – A coating of cornmeal prevents sticking and gives the muffins their signature crispy texture.
Use this Method
Activate Starter. The night before you plan to make the English muffins add the ingredients to make ½ cup of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. The sourdough starter should be ready to use the next morning when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Combine Dough. Add 1/2 cup of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes. You can also use a stand mixer with a dough hook at the lowest speed.
Allow to Ferment. Place the dough back into the bowl, cover and let bulk ferment on the counter at room temperature 8-12 hours. The dough size should increase during this time.
Spread. Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is ½” in thickness.
Cut and Rise. Use a 3″ biscuit cutter to cut rounds and place them on a parchment lined baking sheet that’s been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.
Cook. Heat a nonstick pan to low-medium, place the muffins on the pan and cook for about four minutes on each side until the muffins are a light brown color. Be careful to not burn the muffins. Enjoy!
Tips and Tricks for Perfect English Muffins
Use Active Starter – Make sure your sourdough starter is active and bubbly before using it in the dough. Feed it 4–6 hours before mixing for the best rise.
Long Fermentation for Flavor – Let the dough ferment overnight (or up to 24 hours) in the fridge to develop a deep, tangy sourdough flavor.
Hydration Matters – The dough should be slightly sticky but manageable. If it’s too dry, the muffins may turn out tough.
Don’t Over-Knead – Unlike traditional bread dough, English muffin dough should be soft and slightly sticky. Over-kneading can lead to a dense texture.
Use Cornmeal or Semolina – Dust your work surface and proofing area with cornmeal or semolina to prevent sticking and create that signature crunchy bottom.
Roll Out Evenly – Aim for about ½ to ¾ inch thickness when rolling out the dough. This ensures even cooking and a good rise.
Cut Cleanly – Use a round biscuit cutter or a sharp knife to cut the muffins cleanly—don’t twist the cutter, as it can seal the edges and affect rising.
Let Them Proof Properly – After cutting, let the muffins proof for about 1–2 hours at room temperature. They should be puffy before cooking.
Cook on Low Heat – Use a cast-iron skillet or griddle over low to medium-low heat to prevent burning while allowing the insides to cook fully.
No Oil Needed – Dry cooking (without butter or oil) in the pan is key to getting that classic English muffin crust.
Flip Gently – Use a spatula to carefully flip the muffins once the bottoms are golden brown, usually after about 5–7 minutes.
Check Internal Temperature – For best results, ensure the internal temp reaches around 200°F (93°C) before removing them from the heat.
Let Them Cool Before Slicing – Allow muffins to cool slightly before splitting them open with a fork to preserve the nooks and crannies.
Toast Before Eating – While they are good fresh, they are amazing when split and toasted with butter or jam.
Store Properly – Keep them in an airtight container for up to 3 days, or freeze them for longer storage. Toast straight from the freezer for quick breakfasts!
FAQs
Yes! Your sourdough starter should be active and bubbly before using it in the dough. Feed it 4–6 hours before mixing for the best results.
Yes, but you’ll get a milder flavor. A long, slow fermentation (overnight or up to 24 hours) enhances both the taste and texture.
Sourdough can be wetter than traditional dough. If it’s too sticky, lightly flour your hands and work surface, but avoid adding too much flour, or the muffins may turn out dense.
Don’t over-knead the dough, proof it well, and always split the muffins with a fork, not a knife. Toasting enhances the texture, too!
Several factors could be at play:
Your starter might not be strong enough.
The dough didn’t proof long enough.
Your cooking temperature might be too high, cooking the outside before the inside has time to rise.
Yes, but bread flour gives a chewier texture. If using all-purpose flour, consider reducing the hydration slightly.
Cook them on low to medium-low heat in a dry pan. If the heat is too high, the outside will brown too quickly, leaving the inside undercooked.
A cast-iron skillet or griddle works best, but any heavy-bottomed pan will do. Just ensure even heat distribution.
Yes! You can bake at 375°F (190°C) for about 10-15 minutes after lightly browning them in a pan. This ensures a fully cooked interior.
Store in an airtight container at room temp for up to 3 days, or freeze for up to 3 months. Reheat by toasting!
Yes! Substitute dairy milk with plant-based milk and butter with a vegan alternative, like coconut oil.
Absolutely! Add cinnamon and a little sugar for a sweeter version, or mix in shredded cheese and herbs for a savory twist.
What to Enjoy with English Muffins
Omelets or Frittatas – A protein-packed pairing with endless flavor possibilities.
Charcuterie Board – Pair with cheeses, meats, and spreads.
Hummus & Veggies – Use toasted English muffin pieces for dipping.
Bruschetta – Top with tomatoes, basil, and balsamic glaze.
Spinach & Artichoke Dip – Warm and cheesy, great for spreading.
Guacamole & Salsa – A fun twist for dipping toasted muffins.
Salads (Caesar, Caprese, or Garden Salad) – A fresh, crisp contrast to the chewy muffins.
Grilled Chicken or Salmon – Enjoy as an open-faced sandwich or on the side.
Pulled Pork or BBQ Chicken – Use English muffins as sandwich buns.
Try these breakfast favorites:
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Sourdough English Muffins
Ingredients
- ½ cup active sourdough starter
- 1 tablespoon honey, or maple syrup
- 1 cup whole milk
- 3 cups all-purpose flour
- 1 teaspoon sea salt
- ⅓ cup cornmeal, for sprinkling
Instructions
- The night before you plan to make the English muffins add the ingredients to make ½ cup of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. The sourdough starter should be ready to use the next morning when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- Add 1/2 cup of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes. You can also use a stand mixer with a dough hook at the lowest speed.
- Place the dough back into the bowl, cover and let bulk ferment on the counter at room temperature 8-12 hours. The dough size should increase during this time.
- Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is ½” in thickness.
- Use a 3″ biscuit cutter to cut rounds and place them on a parchment lined baking sheet that’s been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.
- Heat a nonstick pan to low-medium, place the muffins on the pan and cook for about four minutes on each side until the muffins are a light brown color. Be careful to not burn the muffins. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
