Bread/ Recipe

Sourdough English Muffins

February 11, 2019 (Last Updated: May 14, 2019)

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Homemade English Muffins made with sourdough

A platter full of homemade sourdough English Muffins.

Homemade sourdough English muffins take a little bit of time to make, but are worth every minute! I made English muffins before, but this time I wanted to mix it up a bit and used sourdough. 

Ingredients for Homemade Sourdough English Muffins

To make these English muffins, you need to first start by making a sourdough starter. If you already have a starter on hand, use that.

Otherwise plan at least one extra day for the sourdough starter.  If you can make the starter 2-3 days ahead of time, your starter will have more flavor. 

To Make Sourdough Starter

  • Combine equal parts of flour and water
  • Whisk together until smooth
  • Place in an uncovered glass jar and set aside at room temperature
  • Let starter sit for 1-3 days
  • The longer it sits, the more sour the taste
  • If sourdough separates, just whisk back together before using

Two Sourdough English Muffins on a plate.

English muffins are made with a yeast dough, but unlike most breads made with yeast, these are not baked. They are pan fried. 

You make the dough just like a traditional bread dough. You let the dough rise, punch it down and form into the muffins and let rise again. 

After the second rise, they are cooked on an ungreased hot skillet. I like to use a cast iron skillet. Cook for 3 minutes on each side and then flip. I do this twice per English muffin so teach takes about 12 minutes to cook. It takes a bit of time to get the pan just right. I cook these over a medium low heat. If the pan feels too hot, just lower the temperature.

Sourdough English Muffins cooking on a cast iron skillet.

After your muffins are cooked, allow muffins to fully cool. Then your muffins are ready to eat. 

Split your muffins in half and pop in the toaster for a nicely toasted treat. To split your muffins, use a fork. Just poke the tines of the fork through the middle of the muffins. Continue all the way around the muffin and then pry open with fork.

Fork split Sourdough English Muffins

Why Fork Split English Muffins?

  • Fork splitting leaves a craggy surface on the interior of the muffin
  • The nooks and crannies created by fork split are perfect for butter or jam
  • The uneven surfaces toast up with brown bits, adding extra flavor

All the nooks and crannies in a fork split English Muffin.

You can always split your muffins with a knife too, but you do lose that uneven surface. In the photo below, the knife cut muffin is in front  

The Difference between fork split and knife cut English Muffins

This recipe makes 24 English Muffins. These only stay fresh tasting for a few days so I usually freeze at least half the batch.

To Freeze English Muffins

  • Allow muffins to fully cool
  • Fork split or leave whole
  • Place in a single layer in a freezer safe container or bag
  • To use, remove from freezer and let thaw

Sourdough English Muffins ready for the freezer.

These muffins are perfect for making Breakfast Sandwiches with a scrambled egg and breakfast sausage.  They are also perfect with a bit of homemade strawberry jam!


Don’t Forget to Pin for later!


Sourdough English Muffins on a white platter.

If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

5 from 4 votes
Two Sourdough English Muffins on a plate.
Sourdough English Muffins
Prep Time
30 mins
Cook Time
24 mins
Resting Time
1 hr 15 mins
Total Time
54 mins

Homemade Sourdough English Muffins

Course: Bread, Breakfast
Cuisine: American
Keyword: English Muffins, Homemade English Muffins, Sourdough English Muffins
Servings: 24 Muffins
Calories: 56 kcal
Author: Kathy
Sourdough Starter
  • 1/2 cup flour
  • 1/2 cup water
English Muffins
  • 2 cups milk warmed
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1/2 cup sourdough starter
  • 1/4 cup butter
  • 2 eggs
  • 1 teaspoon salt
  • 6 - 6 1/2 cups flour
Forming Muffins
  • 1/4 corn meal
Sourdough Starter
  1. Combine flour and water together in a glass jar

  2. Set jar aside at room temperature for 1-3 days. The longer it sits, the more sour the taste

Make Dough
  1. Coming milk yeast and sugar together in a mixing bowl. Let sit for 5 minutes until bubbly. 

  2. Add sourdough, butter, eggs, salt and 2 cups of flour. Continue adding flour 1/2 cup at a time until dough comes together and forms a ball. You may not use all the flour. 

  3. Knead for 10 minutes

  4. Put dough in a greased bowl and cover with plastic wrap. Set aside until doubled in size, approximately 1 hour.

  5. When dough has doubled, gently punch down and form into another ball. Divide dough in half and then in half again. 

  6. Divide each quarter into 6 equal pieces.

  7. Form each piece into a ball.  Gently flatten dough so it forms a 4 inch disc. Place dough on a surface covered with corn meal to help avoid sticking to surface. 

Cooking Muffins
  1. Just before cooking, flatten again so muffin has a flat surface. 

  2. Preheat a cast iron skillet or other skillet over medium low heat.  Place muffins on hot surface so muffins are not touching. 

  3. Cook for 3 minutes per side and flip.  Cook again for 3 minutes and flip again.  Repeat one more time. Total cooking time is 24 minutes per muffin. 

  4. If muffins burn before 3 minutes, lower heat. 

  5. Cool muffins on a baking rack until fully cooled.

  6. Slice muffins in half with a fork.

Nutrition Facts
Sourdough English Muffins
Amount Per Serving (1 Muffin)
Calories 56 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 20mg7%
Sodium 128mg6%
Potassium 45mg1%
Carbohydrates 5g2%
Sugar 2g2%
Protein 1g2%
Vitamin A 110IU2%
Calcium 26mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    February 15, 2019 at 2:59 am

    I adore English muffins, but I have never made them with sourdough, I should definitely try it! They look absolutely wonderful.

  • Reply
    Dawn - Girl Heart Food
    February 14, 2019 at 5:21 am

    5 stars
    I’ve never made homemade english muffins before, but would love to! You make it look easy! And I definitely have to fork split those muffins for those nooks and crannies! It’s the best! Pinned and happening soon 🙂

  • Reply
    Mary Ann | The Beach House Kitchen
    February 11, 2019 at 3:48 pm

    5 stars
    I still have yet to try my hand at English muffins Kathy! These look delicious. Pinning and on my baking list!

    • Reply
      February 12, 2019 at 8:16 am

      You need to give them a try!

  • Reply
    Kelly | Foodtasia
    February 11, 2019 at 6:14 am

    5 stars
    Oh wow, Kathy! These look so perfectly delicious! I’ve never seen a recipe for English muffins before. I didn’t realize they were cooked on a skillet. I make my kids a sausage and egg (Mc) muffin for breakfast. Sometimes I use sourdough, sometimes I use English muffins. Your sourdough English muffins are the best of both! Definitely have to try them!

    • Reply
      February 14, 2019 at 4:45 am

      They are pretty fun to make and oh so delicious to eat!

  • Reply
    Kelly | Foodtasia
    February 11, 2019 at 6:13 am

    Oh wow, Kathy! These look so perfectly delicious! I’ve never seen a recipe for English muffins before. I didn’t realize they were cooked on a skillet. I make my kids a sausage and egg (Mc) muffin for breakfast. Sometimes I use sourdough, sometimes I use English muffins. Your sourdough English muffins are the best of both! Definitely have to try them!

  • Reply
    David @ Spiced
    February 11, 2019 at 6:10 am

    5 stars
    I love English muffins! In fact, I eat a scrambled egg on an English muffin almost every day for lunch. It’s an easy one to make, and I love having hot food for lunch. I haven’t made my own English muffins in years, and now I’m wanting to go back and do that! But this post reminds me that my sourdough starter bit the dust. I need to start a new one. I love the flavor of sourdough. Thanks so much for sharing this post, Kathy!

    • Reply
      February 14, 2019 at 4:52 am

      I get on a sourdough faze every once in a while and do a great job of keeping my starter going. But then I find it gets away from me and I have to start it all over again!

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