If you’ve ever found yourself craving that perfect, nooks-and-crannies-filled breakfast treat, then you’re about to fall head over heels for this Sourdough English Muffins Recipe. It takes the classic English muffin you know and love and elevates it with a sourdough starter that brings out incredible depth of flavor and that trademark chewiness. From the moment you bite in, the tender crumb and golden crust will have you wondering how you ever enjoyed breakfast without them. Plus, the process is surprisingly straightforward, making these homemade muffins a game changer in your morning routine.
Ingredients You’ll Need
This Sourdough English Muffins Recipe celebrates simplicity with ingredients that are pantry staples, yet each plays an indispensable role. Every element—from the tangy sourdough discard to the sweet hint of sugar—adds a layer of personality, texture, or moisture that makes these muffins irresistible.
- 1 ¼ cups warm milk: Must be warm, not hot, to properly activate the yeast without killing it.
- ½ cup sourdough discard: Adds a subtle tang and contributes to that signature sourdough chew.
- 3 tablespoons oil: Keeps the texture tender and moist throughout baking and cooking.
- 1 large egg: Helps bind everything together and enriches the dough’s flavor.
- 2 tablespoons sugar: Just enough sweetness to balance the sourdough’s natural tang.
- 1 teaspoon instant yeast: Gives the dough an extra rise boost for fluffier muffins.
- 1 teaspoon salt: Enhances flavor and balances the sweetness.
- 3 ¼ cups all-purpose flour: The body of the dough; spooned and leveled for accuracy.
- ¼ cup cornmeal: Sprinkled on top and bottom to create that iconic muffin crust and texture.
How to Make Sourdough English Muffins Recipe
Step 1: Mix the Wet Ingredients with Yeast and Salt
Start by combining warm milk, sourdough discard, oil, egg, sugar, instant yeast, and salt in your stand mixer bowl. The magic begins here, as these wet ingredients mingle to form the flavorful base of your dough. The instant yeast works alongside the sourdough discard to give your muffins a reliable rise without overshadowing their tangy character.
Step 2: Add the Flour and Form the Dough
Next, gradually add your all-purpose flour. Switch to the dough hook attachment and mix for about 6 to 7 minutes. You’ll know the dough is ready when it’s smooth, elastic, and springs back gently when poked. This step builds the gluten structure that lends your muffins their characteristic chewy texture.
Step 3: Let the Dough Rise
Cover the bowl with a clean kitchen towel or plastic wrap, and place it in a warm spot to rise for 60 to 90 minutes. During this time, the dough will puff up nicely, developing flavor and lightness. It’s the patient part of the recipe, but well worth the wait for those perfect muffins.
Step 4: Prepare the Baking Sheet with Cornmeal
While the dough is rising, sprinkle a generous layer of cornmeal onto a large baking sheet lined with parchment paper. This cornmeal bed will prevent sticking and give your muffins a lovely crunchy base after cooking.
Step 5: Shape the Muffins
Punch down the risen dough then turn it onto a floured surface. Roll it out to roughly one-inch thickness and use a round cutter to cut the muffin shapes. Transfer them carefully to the cornmeal-coated baking sheet. This step feels like playing with dough in the best, most delicious way possible.
Step 6: Second Rise Before Cooking
Sprinkle the tops of these dough circles with more cornmeal, cover them, and let them rise again for 30 to 60 minutes until noticeably puffed. This second rise contributes to that airy interior and those signature nooks and crannies.
Step 7: Cook the Muffins to Golden Perfection
Heat a large skillet over medium-low heat and lightly grease it with butter. Add 3 to 4 muffins at a time, allowing space between them. Cover the skillet and cook each side for 6 to 8 minutes, or until beautifully golden brown. The careful, slow cooking ensures a crispy outside and tender crumb inside.
How to Serve Sourdough English Muffins Recipe
Garnishes
Once cooked, the muffins are a canvas begging for your favorite toppings. Classic butter and jam elevate them simply, but feel free to experiment with cream cheese and honey, smashed avocado with sea salt, or a drizzle of maple syrup. Fresh herbs or a sprinkle of flaky salt can make them even more special for savory options.
Side Dishes
These muffins pair beautifully with breakfast staples such as scrambled eggs, crispy bacon, or sautéed mushrooms. For a brunch gathering, serve alongside fresh fruit or a colorful salad to balance the richness. Their versatility means they can shine with both sweet and savory accompaniments.
Creative Ways to Present
Think beyond the usual: use the muffins to make unique breakfast sandwiches by layering with smoked salmon and cream cheese or a perfectly fried egg and fresh greens. Cut them open and toast them for an easy base to bruschetta toppings or mini pizzas. The possibilities are endless, and each way brings out different qualities of this amazing recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the cooled muffins tightly in plastic wrap or place them in an airtight container. Stored this way, they will stay fresh for about 2 to 3 days at room temperature without losing their tender texture.
Freezing
For longer storage, these muffins freeze beautifully. Wrap each one individually in plastic wrap and pop them in a freezer bag. They’ll keep well for up to 3 months, making it easy to enjoy homemade muffins anytime.
Reheating
Reheat your frozen or stored muffins by splitting them and toasting on a skillet or in the toaster until warmed through and crisp on the edges. This brings back the delightful crunch and soft interior just like fresh from the skillet.
FAQs
Can I use active sourdough starter instead of discard?
Yes! Using an active starter will work fine, but it may slightly alter the rise and tanginess. Just be sure to adjust hydration slightly if your starter is very active or liquid.
Do I really need to use instant yeast if I have sourdough discard?
While sourdough discard alone can work, the instant yeast ensures a more reliable rise and a lighter texture, especially important for English muffins which need a good lift for their signature nooks and crannies.
Can I make these muffins without a stand mixer?
Absolutely! Just mix and knead the dough by hand until it’s smooth and elastic. It may take a bit more time and effort but the results will be just as wonderful.
Why do I need to cook the muffins on the stovetop instead of baking them?
Cooking on a skillet gives these muffins their classic crisp, golden exterior and those deliciously chewy edges that baking alone can’t replicate. It mimics the traditional English muffin texture perfectly.
How do I get the muffins to have those signature nooks and crannies?
The double rise, gentle handling, and slow skillet cooking create the pockets in the crumb. Skipping or rushing steps can affect the texture, so patience is key here!
Final Thoughts
I can’t recommend making this Sourdough English Muffins Recipe enough if you love breakfast that’s both comforting and a little adventurous. It’s a wonderful way to use your sourdough discard and create something that feels truly special each morning. Take your time with the process, enjoy the smells and textures as they develop, and you’ll end up with muffins that you’ll want to share again and again with your favorite people.
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These homemade Sourdough English Muffins are soft, fluffy, and packed with a tangy flavor from the sourdough discard. Perfectly cooked on the stovetop, they boast a delightful golden crust and a tender crumb speckled with characteristic nooks and crannies. Enjoy them toasted with butter, jam, or your favorite breakfast toppings.
Ingredients
Wet Ingredients
- 1 ¼ cups warm milk (not hot)
- 1/2 cup sourdough discard
- 3 tablespoons oil
- 1 large egg
Dry Ingredients
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3 ¼ cups all-purpose flour (spooned and levelled)
- 1/4 cup cornmeal (for sprinkling)
Instructions
- Mix Ingredients: In a stand mixer bowl, combine the warm milk, sourdough discard, oil, egg, sugar, instant yeast, and salt. Mix until all the wet ingredients are thoroughly blended.
- Knead Dough: Add the all-purpose flour to the mixture. Using the dough hook attachment, knead the dough for 6-7 minutes until it becomes smooth and elastic, indicating proper gluten development.
- First Rise: Cover the bowl with a damp towel or plastic wrap and place it in a warm spot. Allow the dough to rise for 60 to 90 minutes, or until it has roughly doubled in size.
- Prepare Baking Sheet: Sprinkle cornmeal evenly over a large baking sheet lined with parchment paper to prevent sticking and add texture to the muffin bottoms.
- Shape Muffins: Punch down the risen dough to release gas. Turn it onto a generously floured surface and roll it out into a rectangle about 1 inch thick. Use a round cutter or glass to cut circles from the dough, then transfer these onto the prepared baking sheet.
- Second Rise: Sprinkle more cornmeal over the tops of the dough rounds. Cover them again and let them rise for another 30 to 60 minutes, or until the muffins are noticeably puffed.
- Cook Muffins: Heat a large skillet over medium-low heat and lightly grease it with butter. Place 3 to 4 muffins in the skillet, spacing them apart. Cover the skillet and cook the muffins for 6-8 minutes on each side, flipping carefully, until they are golden brown and cooked through.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- If you don’t have sourdough discard, you can substitute an equal amount of active sourdough starter or use all commercial yeast, but flavor may vary.
- Cooking on medium-low heat ensures the muffins cook through without burning the outside.
- Use a round cutter about 3-4 inches in diameter for classic English muffin size.
- To check doneness, the muffins should sound hollow when tapped on the bottom.
- Leftover muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
