Make gorgeous homemade sourdough English muffins with a soft interior, crisp golden crust, and signature nooks and crannies. This detailed recipe uses active sourdough starter for exceptional flavor and texture.

Gorgeous Sourdough English Muffins

There is something special about homemade sourdough English muffins. Their lightly tangy flavor, chewy texture, and famous nooks and crannies make them far superior to store-bought versions. Toasted and slathered with butter, topped with jam, or used as the base for breakfast sandwiches, these English muffins are a baker’s dream.

This recipe relies on an active sourdough starter to create flavor and structure, resulting in muffins that are beautifully golden on the outside and tender on the inside.

Why You’ll Love This Recipe

Naturally fermented flavor
Soft and chewy texture
Classic nooks and crannies
No special baking equipment required
Perfect for breakfast or brunch
Freezer-friendly

Recipe Information

Prep Time: 30 minutes
First Rise: 8–12 hours
Second Rise: 1–2 hours
Cook Time: 12–15 minutes
Total Time: Approximately 10–14 hours
Yield: 10–12 English muffins

Ingredients

Dough

1 cup (240g) active sourdough starter
1 cup (240ml) whole milk, warmed
2 tablespoons honey
3 tablespoons unsalted butter, softened
3 cups (360g) bread flour
1 teaspoon salt

For Dusting

½ cup cornmeal

Equipment Needed

Large mixing bowl
Bench scraper
Rolling pin
3-inch round cutter
Cast-iron skillet or griddle
Baking sheet
Parchment paper

Step-by-Step Directions

Step 1: Feed Your Starter

Feed your sourdough starter 4–8 hours before mixing the dough.

The starter should be active, bubbly, and doubled in size.

Step 2: Mix the Dough

In a large bowl, combine:

Active sourdough starter
Warm milk
Honey
Softened butter

Stir until mostly combined.

Add:

Bread flour
Salt

Mix until a shaggy dough forms.

Step 3: Knead the Dough

Transfer the dough to a lightly floured surface.

Knead for 8–10 minutes until smooth and elastic.

The dough should feel soft but not sticky.

If necessary, add a tablespoon of flour at a time.

Step 4: First Rise

Place the dough in a lightly greased bowl.

Cover with plastic wrap or a damp towel.

Allow it to rise at room temperature for 8–12 hours, or until doubled in size.

An overnight rise works especially well.

Step 5: Shape the Muffins

Turn the dough onto a lightly floured work surface.

Gently press out air bubbles.

Roll the dough to about ¾-inch thickness.

Using a 3-inch cutter, cut out rounds.

Gather scraps and reroll as needed.

Step 6: Prepare for the Second Rise

Line a baking sheet with parchment paper.

Generously sprinkle cornmeal over the surface.

Place the dough rounds on the baking sheet.

Dust the tops lightly with additional cornmeal.

Cover loosely with a towel.

Step 7: Second Rise

Allow the muffins to rise for 1–2 hours.

They should appear slightly puffy and expanded.

Step 8: Preheat the Griddle

Heat a cast-iron skillet or griddle over low heat.

Proper temperature is crucial.

Too much heat will burn the exterior before the centers are cooked.

Step 9: Cook the English Muffins

Carefully place several muffins onto the dry skillet.

Cook for 6–8 minutes per side.

The muffins should develop a deep golden-brown crust.

If browning too quickly, reduce the heat.

The internal temperature should reach approximately 200°F (93°C).

Step 10: Cool Completely

Transfer the cooked muffins to a wire rack.

Allow them to cool completely before splitting.

This helps finish the interior texture.

Step 11: Split the Muffins

For the best nooks and crannies, use a fork to split the muffins around the edges rather than slicing with a knife.

Gently pull apart.

Serving Suggestions

These sourdough English muffins are delicious with:

Butter and honey
Fruit preserves
Peanut butter
Avocado and eggs
Breakfast sandwiches
Eggs Benedict

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Store for up to 1 week.

Freezer

Freeze for up to 3 months.

Toast directly from frozen.

Baker’s Tips

Use an Active Starter

A bubbly, active starter provides the best rise and flavor.

Cook Low and Slow

English muffins require gentle heat to cook through evenly.

Don’t Skip the Cornmeal

Cornmeal gives English muffins their classic appearance and texture.

Use a Fork to Split

Fork-splitting preserves the characteristic pockets that hold melted butter and jam.

Variations

Whole Wheat Sourdough English Muffins

Replace up to 50% of the bread flour with whole wheat flour.

Cinnamon Raisin Version