Bread/ Recipe

Sourdough English Muffins

April 24, 2020

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Homemade English Muffins made with sourdough. These delicious English muffins are made with both active dry yeast and sourdough starter. The sourdough adds a delicious tang to the muffins and the yeast allows this recipe to be made quicker than with just sourdough alone. This recipe is a great way to use up extra sourdough starter. 

Toasted English muffin slathered with raspberry jam.

I’ve started making sourdough bread. My sourdough starter is pretty active and I keep feeding it everyday. When I get too much starter and I’m not ready to bake another batch of bread,  I make a batch of these sourdough English muffins. 

This recipe doesn’t take as long as most sourdough recipes because it gets a boost from active dry yeast. The sourdough starter is added for additional flavor. For this recipe you do not need to make a sponge before starting. 

A platter full of homemade sourdough English Muffins.

From time to time I also make English muffins. Since I have active sourdough starter I’ve been making these sourdough ones lately. 

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. A starter can often take anywhere from 3 to 10 days before it’s ready to use. 

Two English Muffins on a plate.

To make English Muffins

  1. Make bread dough
  2. Place dough in a greased bowl and cover until doubled in size – 1 1/2 – 2 hours
    Bread dough in a greased glass bowl.
    English Muffin Dough Image

     

  3. Deflate dough and divide into 24 pieces
  4. Roll each piece into a round and press to flatten. 
  5. Place shaped dough on a baking sheet lined with parchment paper and lightly sprinkled with cornmeal.
    Cut pieces of dough on a black counter.
    Round pieces of dough on a baking sheet.

     

  6. Allow dough to rise for 30 – 60 minutes
  7. Cook English muffins in small batches on a preheated case iron griddle or skillet
    Round rolls of dough on a baking sheet.
    English muffins cooking on a cast iron skillet.
  8. Flip muffins every 3 minutes or when they begin to turn too dark. You don’t want your muffins to burn. Continue flipping every 3 minutes. The entire cook time for each muffin is 12-15 minutes. 
  9. After each flip, lightly press down on the English muffin with a cooking spatula. This helps keep the shape of your muffin. Otherwise you will have a very round muffin.
    Pressing down an English muffin with a black spatula.
  10. Place cooked muffins on a baking rack and allow to fully cool before eating. 

 

Fork Split your muffins

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 don’t get  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.

Tips for making English Muffins

  • Use a cast iron skillet
  • Adjust heat as needed – I have a gas stove with a dial temperature adjuster with numbers 1-10 (1 being the lowest setting) I keep my burner set between 2 and 3. I often adjust throughout the cooking process. 
  • If your burner is too hot, the muffins will cook too quickly on the outside and will not cook on the inside
  • If your burner is too cool, the cooking process will take too long and you will get a very hard crust
  • Flip muffins every 2-3 minutes. Continue flipping until a total cooking time of 12-15 minutes
  • Lightly flatten the muffins with a spatula after every flip
  • Allow muffins to fully cool before splitting and eating

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, blackberry jam  or honey butter!

 

Don’t Forget to Pin for later!

Toasted muffin on a plate covered with raspberry jam.

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

Check out all my bread recipes.

Two Sourdough English Muffins on a plate.

Sourdough English Muffins

Kathy
Homemade Sourdough English Muffins
4.55 from 11 votes
Prep Time 30 mins
Cook Time 24 mins
Resting Time 1 hr 15 mins
Total Time 54 mins
Course Bread
Cuisine American
Servings 24 Muffins
Calories 165 kcal

Ingredients
  

English Muffins

  • 2 cups milk (warmed)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup sourdough starter
  • 2 tablespoons sugar
  • 1/4 cup butter
  • 2 eggs
  • 1 teaspoon salt
  • 6 - 6 1/2 cups flour

Forming Muffins

  • 1/4 corn meal

Instructions
 

Make Dough

  • Combine milk, yeast and sugar together in a mixing bowl. Let sit for 5 minutes until bubbly. 
  • Add sourdough starter, butter, eggs, salt and 2 cups of flour. Mix and then continue adding flour 1/2 cup at a time until dough comes together and forms a ball. You may not use all the flour. 
  • Knead for 10 minutes
  • Put dough in a greased bowl and cover with plastic wrap. Set aside until doubled in size, approximately 1 -2 hours. Rise time varies depending on the temperature of your kitchen.
  • When dough has doubled, gently punch down and form into another ball. Divide dough into 24 pieces. To do this, divide dough into quarters and then each quarter into 6 equal pieces.
  • 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.  Allow dough to rise for 30 - 45 minutes.

Cooking Muffins

  • Just before cooking, flatten again so muffin has a flat surface. 
  • Preheat a cast iron skillet or other skillet over medium low heat.  Place 3-4 muffins on hot surface so muffins are not touching. 
  • Cook for 3 minutes per side and flip.  Cook again for 3 minutes and flip again.  Repeat one more time. Total cooking time is approximately 12-15 minutes per muffin. Press muffin down lightly with spatula with each flip. This helps maintain a flat muffin shape and not a rounded shape.
  • Adjust temperature of stove as needed. If muffins burn before 3 minutes, lower heat. 
  • Cool muffins on a baking rack until fully cooled.
  • Repeat with remaining muffins until all muffins are cooked

Notes

Tips for making English Muffins

  • Use a cast iron skillet
  • Adjust heat as needed - I have a gas stove with a dial temperature adjuster with numbers 1-10 (1 being the lowest setting) I keep my burner set between 2 and 3. I often adjust throughout the cooking process. 
  • If your burner is too hot, the muffins will cook too quickly on the outside and will not cook on the inside
  • If your burner is too cool, the cooking process will take too long and you will get a very hard crust
  • Flip muffins every 2-3 minutes. Continue flipping until a total cooking time of 12-15 minutes
  • Lightly flatten the muffins with a spatula after every flip
  • Allow muffins to fully cool before splitting and eating

Nutrition

Serving: 1MuffinCalories: 165kcalCarbohydrates: 28gProtein: 5gFat: 3gSaturated Fat: 2gCholesterol: 21mgSodium: 129mgPotassium: 76mgFiber: 1gSugar: 2gVitamin A: 112IUCalcium: 30mgIron: 2mg
Keyword English Muffins, Homemade English Muffins, Sourdough English Muffins
Tried this recipe?Leave a comment and let me know what you think.

This post was originally published in February of 2019. The directions have been updated and several pictures have been added. 

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20 Comments

  • Reply
    E*
    June 7, 2020 at 12:58 pm

    5 stars
    I just made these and they taste amazing! I thought I hated English muffins, but figured I would make some for my family to enjoy. It turns out that English muffins are *delicious* when homemade, and this recipe was easy to follow. To give you an idea of my baking level, this is the first time I’ve ever made anything with yeast. Tip: I heated the milk to 110 degrees F using a digital thermometer, and that seemed to work well (this will be obvious to most people reading this I guess, but again, first time). Thank you for a great recipe! Now I’m excited to try your others.

    • Reply
      Kathy
      June 7, 2020 at 1:22 pm

      Hooray!!! Good for you for giving it a try and for being successful! I find homemade is so much better than store bought. Thanks for the tip about the milk – I’m sure others can use it too! 🙂

  • Reply
    Linda Rickard
    May 17, 2020 at 5:51 pm

    1 star
    I followed this recipe TO.A.TEE and they didn’t taste anything like sourdough.

    • Reply
      Kathy
      May 17, 2020 at 6:13 pm

      Hi Linda,
      I’m sorry these didn’t meet your expectations. Every sourdough starter is different and has a different taste, so a lot will depend on your individual sourdough starter. This recipe only uses 1/2 cup of starter, which isn’t a lot, but in most instances it is enough for the sourdough flavor to come through.
      Kathy

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