These Sourdough English Muffins are soft, chewy, and have a lovely tangy flavor. They’re perfect for breakfast or brunch, and they toast up golden and crispy!
I love making these muffins because they are so easy to grill with butter. Plus, who can resist that first bite with pockets ready for jam or peanut butter? Yum!
Key Ingredients & Substitutions
Active Sourdough Starter: This gives your muffins that signature tangy flavor. If you don’t have a starter, you could use store-bought sourdough or even substitute with plain yogurt to retain moisture, but the flavors will differ.
Warm Milk: Whole milk works best for richness, but you can use almond or oat milk for a dairy-free option. Just ensure they are warm, not hot, to keep your starter happy.
Sugar: This helps the dough rise and adds a touch of sweetness. Honey or maple syrup are good substitutes, though you might need to adjust the liquid slightly.
Melted Butter: It adds moisture and flavor, but you can replace it with olive oil or coconut oil if you’re looking for a dairy-free option.
All-Purpose Flour: For a healthier option, you can blend in whole wheat flour. Just note that the texture may be denser overall.
How Do You Knead Dough to Get the Right Texture?
Kneading is crucial for developing gluten, which gives your muffins their chewy texture. Here’s how to do it effectively:
- Start with your dough on a floured surface and push it away with the heel of your hand.
- Fold the dough back over itself, then rotate it a quarter turn and repeat.
- Continue this process for 5-7 minutes until the dough is smooth and elastic. If it sticks too much, sprinkle a bit more flour, but be careful not to overdo it!
Enjoy the process, and don’t rush it! A good knead can make a big difference in the final product.
Sourdough English Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 cup (240ml) warm milk
- 2 tablespoons sugar
- 3 tablespoons melted butter, divided
- 1 teaspoon salt
- 4 cups (480g) all-purpose flour
For Dusting:
- Cornmeal or semolina
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and roughly 3-4 hours for rising, plus an additional 1-2 hours for the muffins to proof. In total, you’ll need about 4-6 hours, mostly inactive as the dough rises. Plan ahead if you want them fresh in the morning!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, add the active sourdough starter, warm milk, sugar, and 1 tablespoon of melted butter. Stir everything together until it’s well combined. Give it a 10-minute rest so the sugar can activate the yeast in your starter.
2. Form the Dough:
Next, sprinkle in the salt and add the flour. Mix with a spoon or your hands until you see a shaggy dough starting to form. It should look a bit messy at this stage, and that’s perfectly fine!
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, until it feels smooth and elastic. If it sticks a little, don’t worry—just add a sprinkle of flour to keep it manageable. The goal is to keep it soft while developing that lovely texture.
4. Let It Rise:
Place the kneaded dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise until it’s doubled in size, which will take about 3-4 hours at room temperature or you can cover it and refrigerate it overnight for a more developed flavor.
5. Shape the Muffins:
Once risen, turn the dough out onto a lightly floured work surface. Roll the dough to about 1/2 inch (1.25 cm) thick. Use a round cutter (about 3-4 inches in diameter) to cut out muffins, placing them on a parchment-lined baking sheet dusted with cornmeal or semolina.
6. Proof the Muffins:
Cover the muffins loosely with a clean kitchen towel and let them proof at room temperature for about 1-2 hours, until they puff up slightly. This is where they develop that fluffy texture!
7. Cook the Muffins:
While the muffins are proofing, preheat a heavy skillet or griddle over low to medium-low heat. Lightly grease the surface. Once hot, place your muffins on the skillet and cook for 7-10 minutes on each side, or until they turn a lovely golden brown and are cooked through—just check that they don’t burn!
8. Cool and Serve:
Transfer the cooked muffins to a wire rack to cool completely. When ready to serve, split the muffins with a fork to reveal the beautiful nooks and crannies, then toast them if you like! Slather on butter, jam, or any of your favorite toppings—enjoy every bite!
These tangy, tender sourdough English muffins are sure to impress, whether fresh or toasted. Enjoy!
Can I Use a Different Flour?
Absolutely! While all-purpose flour yields the best texture, you can mix in whole wheat flour for added nutrition. Just keep in mind that it may result in a denser muffin, so adjust the moisture slightly as needed.
What Should I Do If My Dough Is Too Sticky?
If your dough is too sticky, don’t worry! Just sprinkle a little more flour while kneading until it reaches a smooth, elastic consistency. Avoid adding too much flour, as you want to keep the dough soft.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a zip-top bag. Just toast or warm them straight from the freezer when you’re ready to enjoy!
Can I Make These Muffins Without a Sourdough Starter?
Yes, you can use store-bought English muffin mix by following the package instructions. However, you will miss out on the tangy flavor and texture from the sourdough. Alternatively, you could use plain yogurt or a little vinegar mixed with milk to mimic the acidity, but results may vary.