Introduction

Homemade English muffins are a delightful breakfast treat with a perfect balance of crisp edges and soft, chewy interiors filled with nooks and crannies. Using a sourdough starter adds a subtle tang and depth of flavor that makes these muffins truly special and worth the wait.

Homemade English Muffins Recipe - Recipe Image

Ingredients

1 cup active sourdough starter (100% hydration*)
2 tablespoons honey
2 cups milk
4 cups all purpose flour, unbleached
1 teaspoon baking soda
2 teaspoons salt
1 cup all purpose flour, unbleached (up to 2 cups as needed)
Cornmeal for dusting griddle (or semolina or farina)

Instructions

Step 1: In a medium-sized bowl, combine the sourdough starter, milk, honey, and 4 cups of flour.
Step 2: Cover the bowl and leave it at room temperature for several hours or overnight, about 8 to 10 hours, depending on how active your starter is.
Step 3: After the resting period, sprinkle the baking soda and salt over the dough, then add 1 cup of flour.
Step 4: Knead the dough until smooth—about 5 minutes with a stand mixer or 10 minutes by hand. Add extra flour if the dough is too sticky.
Step 5: Let the dough rest for 10 to 15 minutes, then roll it out to about 1/2 inch thickness.
Step 6: Use a 3 to 4 inch round cutter or glass to cut circles from the dough and place them on a lightly greased baking sheet dusted with cornmeal.
Step 7: Re-roll the scraps to cut more muffins, making up to 18 smaller muffins or divide the dough into 9 for larger muffins.
Step 8: Cover the muffins lightly with oiled plastic wrap and let them rise about 1 hour.
Step 9: Preheat a griddle to 325°F (or use medium-low heat on the stovetop). Cook the muffins in batches for about 5 to 6 minutes per side, covering the pan if using one, until golden and cooked through.

Tips & Variations

Make sure your sourdough starter is bubbly and active for best flavor and rise.
You can substitute milk with buttermilk for a tangier taste and softer crumb.
Cook the muffins gently on low heat to develop the characteristic nooks and crannies without burning them.
Dusting with semolina or farina instead of cornmeal adds a slightly different texture and flavor to the crust.
For sweeter muffins, add a teaspoon of cinnamon or vanilla extract to the dough.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage. To reheat, split the muffins and toast them lightly to restore their signature crispness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of sourdough starter?

Yes, you can substitute with yeast to speed up the process, but the flavor will be less complex. Use about 2 teaspoons of active dry yeast and reduce the rising time accordingly.

Why are my English muffins dense and not full of nooks?

Dense muffins often result from insufficient rising time or overworking the dough. Be patient with the fermentation and handle the dough gently to preserve air pockets that form the nooks and crannies.

Homemade English Muffins Recipe

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★★★★★

4.5 from 305 reviews

This homemade English muffins recipe uses a sourdough starter to create light, fluffy muffins with a slightly tangy flavor. Perfectly cooked on the griddle, these muffins have a delightfully tender crumb and the characteristic nooks and crannies that soak up butter and jam beautifully. The recipe includes an overnight fermentation for deep flavor development and a simple, hands-on process to make authentic English muffins right in your kitchen.

Author: Bella
Prep Time: 15 minutes (plus 8-10 hours fermentation overnight)
Cook Time: 15 minutes
Total Time: 8 hours 30 minutes to 10 hours 30 minutes
Yield: 18 English muffins (about 3-inch size) or 9 large muffins 1x
Category: Breakfast
Method: Stovetop
Cuisine: British

Ingredients

Scale

Starter and Dough

1 cup active sourdough starter (100% hydration)
2 tablespoons honey
2 cups milk
4 cups all purpose flour, unbleached
1 teaspoon baking soda
2 teaspoons salt
1 cup all purpose flour, unbleached (additional, up to 2 cups as needed)

For Cooking

Cornmeal for dusting griddle (or semolina or farina)
Lightly greased baking sheet

Instructions

Mix starter and initial ingredients: In a medium-sized bowl, combine the active sourdough starter, milk, honey, and 4 cups of flour. Mix thoroughly until all ingredients are incorporated.
Ferment overnight: Cover the bowl and leave it on the counter at room temperature for several hours or overnight, estimated at 8 to 10 hours depending on starter activity. This allows the dough to ferment and develop flavor.
Add remaining dry ingredients: After fermentation, sprinkle in the baking soda, salt, and add 1 cup of additional flour. This will help adjust the dough texture.
Knead the dough: Knead the dough until smooth and elastic. Use a stand mixer for about 5 minutes or knead by hand for 10 minutes. Add more flour if the dough feels too sticky, but keep the dough soft.
Rest the dough: Let the dough rest for 10 to 15 minutes, which relaxes the gluten and makes rolling easier.
Roll out and cut circles: Roll the dough to about 1/2 inch thickness. Using a 3 to 4 inch round cutter or glass, cut circles and place them on a lightly greased baking sheet dusted with cornmeal or semolina to prevent sticking.
Reroll scraps: Gather the leftover dough scraps, reroll, and cut additional circles. This recipe yields about 18 muffins or 9 larger muffins.
Proof the muffins: Cover the cut dough rounds lightly with sprayed or oiled plastic wrap and allow them to rise for about 1 hour until puffy.
Cook on griddle: Preheat a griddle or heavy skillet to 325°F (medium-low heat). Lightly dust the griddle with cornmeal. Cook muffins a few at a time for about 5 to 6 minutes per side. Covering the pan during cooking helps ensure even heat and softness.

Notes

Ensure your sourdough starter is active and bubbly before starting for best rise and flavor.
You can substitute semolina or farina for cornmeal when dusting the griddle or baking sheet.
If dough is too sticky when kneading, add flour gradually but avoid making the dough too stiff.
Covering the pan while cooking traps steam and helps the muffins cook through with a tender crumb.
English muffins are delicious toasted and served warm with butter, jam, or your favorite toppings.

Keywords: English muffins, sourdough English muffins, homemade English muffins, breakfast bread, griddle bread