Homemade Sourdough English Muffins: Light, Airy & Perfect for Breakfast

Forget the store-bought version—homemade sourdough English muffins are in a league of their own. With a crispy outside, soft, airy inside, and a touch of tang from the sourdough, they’re a game-changer for breakfast lovers.

Best of all? They’re easier to make than you think.

Why Make Them at Home?

Sure, you can buy English muffins. But when you make them with your own sourdough starter, the flavor is deeper, the texture is better, and the result is way more satisfying.

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Here’s what makes them special:

• Naturally leavened—no commercial yeast needed

• Toast beautifully, with plenty of nooks and crannies

• Freeze well for easy, make-ahead breakfasts

What You’ll Need

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)

• ¾ cup milk

• 1 tbsp sugar

• 2 tbsp melted butter or oil

• 2 cups all-purpose flour

• ½ tsp salt

• Cornmeal, for dusting

Step-by-Step Instructions

1. Mix and Rest the Dough

In a large bowl, combine the starter, milk, sugar, butter, and flour. Mix until a shaggy dough forms. Cover and let it rest for 30 minutes to hydrate the flour.

Add salt and knead lightly until the dough is smooth. Cover and let rise overnight (8–12 hours) at room temperature. The dough should double in size and look airy.

2. Shape the Muffins

The next morning, turn the dough out onto a floured surface. Gently flatten to about ¾-inch thick. Cut into rounds using a 3-inch biscuit cutter or a drinking glass.

Dust a baking sheet with cornmeal, place the rounds on it, and sprinkle more cornmeal on top. Cover and let rest for 30–45 minutes while you preheat the pan.

3. Cook on the Stovetop

Heat a dry cast iron skillet or griddle over low to medium-low heat. Carefully place the muffins on the hot surface. Cook for about 6–7 minutes per side, until golden brown and firm. Flip gently to avoid deflating them.

You’re looking for a nicely browned outside and a light, springy texture when you press down.

4. Finish in the Oven (Optional)

If they feel too soft inside, you can finish them in a preheated 350°F (175°C) oven for 5–7 minutes. This helps set the center without overbrowning the outside.

Serving Ideas

• Toasted with butter and jam

• As the base for eggs Benedict

• Loaded with egg, cheese, and bacon for a killer breakfast sandwich

• Or simply warm with a drizzle of honey

However you eat them, they’ll elevate your morning.

Tips for Success

• Make sure your starter is active—this affects both rise and flavor.

• Don’t rush the process. The long ferment creates the best texture.

• Use low heat when cooking to avoid burning before the inside is done.

• Fork-split the muffins instead of slicing to preserve the texture.

These homemade sourdough English muffins are light, airy, and packed with flavor. They take a bit of planning, but the payoff is a batch of fresh, chewy muffins that toast up like a dream.

Make them once, and you’ll never go back to the packaged kind.

Enjoy Watching This Video with a Similar Recipe

Source: Rosie's Kitchen Adventures

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