Freshly baked sourdough English muffins with melting butter on a white marble counter

Who needs the store-bought English muffins when you’ve got sourdough starter sitting in your fridge begging to be used? I’m telling you, sourdough English muffins are a pure breakfast flex. Whether you slather them with butter, pile on avocado, or make the ultimate breakfast sandwich (egg, bacon, and cheese, anyone?), there’s something magical about biting into these golden disks of tangy perfection.

But here’s the kicker: Making them at home isn’t nearly as complicated as you might think. With a little patience (thanks to your trusty sourdough starter) and a hot griddle, you’ll whip up muffins that rival anything you’ve tried from a bakery.

Oh, and did I mention those signature nooks and crannies you love for catching melty butter or runny yolks? Yep, homemade sourdough English muffins have that covered too. Let’s get baking!

Table of Contents

Why You Should Bake Sourdough English Muffins at Home

Before jumping into the recipe, let’s talk about why making your own sourdough English muffins is totally worth it:

Flavor Explosion: These muffins are tangy, buttery, and so much more nuanced than packaged ones from the store. That’s the beauty of sourdough—it adds depth to everything.
No Oven Required: Believe it or not, you don’t even need to fire up your oven. These babies cook right on your stovetop. (Perfect for when you’re craving freshly baked goods but don’t want to heat up your whole house.)
Use Up That Sourdough Starter: Don’t let your starter sulk in the back of your fridge. This recipe puts it to work and rewards you with the fluffiest muffins ever.
They Freeze Like a Dream: Meal preppers, rejoice! Make a batch now and keep some tucked away for those busy mornings when all you want is a toasted sourdough English muffin, STAT.

Bonus benefit: Making these is way easier than pulling off something like sourdough naan (though sourdough naan is definitely worth trying—here’s why).

What You’ll Need to Get Started

Making sourdough English muffins requires just a handful of pantry staples and a few tools.

Ingredients

This recipe yields about 8 muffins. Double it if you’re planning to freeze extras (trust me, you’ll want to).

Fed sourdough starter: 100g (about ½ cup, bubbly and active)
All-purpose flour: 300g (about 2 ½ cups)
Milk: 150g (about ⅔ cup, warmed slightly)
Honey or sugar: 15g (about 1 tbsp, for just a hint of sweetness)
Unsalted butter: 15g (about 1 tbsp, melted)
Salt: 6g (about 1 tsp)
Cornmeal or semolina flour: For dusting (totally optional but adds that classic English muffin vibe)

Tools

Large mixing bowl (for dough mixing and fermenting)
A bench scraper or sharp knife (to divide the dough)
Medium-sized skillet, griddle, or heavy-bottomed non-stick pan (cast iron is ideal!)
Baking sheet or tray (for proofing the muffins)
Kitchen scale (optional, but super helpful for precise measurements)
Spatula

How to Make Sourdough English Muffins

Fermented sourdough dough in a glass bowl on a white marble counter, ready for shaping.

Prep Time

Active time: ~20 minutes (mixing, shaping, and cooking)
Resting/fermentation time: ~8-12 hours (overnight is best)

Instructions

Mixing the Dough:

In a large mixing bowl, combine your sourdough starter, warm milk, melted butter, and honey. Mix until smooth. Add flour and salt, then stir everything together until a sticky dough forms. It won’t look pretty yet—don’t panic! Cover the bowl with plastic wrap or a damp towel.

Let it Rest:

Leave the dough to ferment at room temperature for 8–12 hours. (This is why I love starting this recipe in the evening—it’s ready to go by morning!) Your dough should double in size and become slightly puffy.

Shape the Muffins:

Once risen, turn the dough out onto a floured surface. Gently pat it into a ¾-inch thick rectangle. Use a round cutter (or even an upside-down glass) to cut out circles. Gently place these on a parchment-lined tray dusted with cornmeal or semolina flour. Cover and let them rest for 30–40 minutes.

Heat the Pan:

Grab your skillet or griddle and heat it over low to medium heat. Lightly grease the surface with butter or oil. (You don’t want it too hot—otherwise, the outside will burn before the inside cooks.)

Sourdough English muffins cooking on a griddle, showing golden crust and puffed-up sides.

Cook the Muffins:

Carefully transfer the dough circles onto the heated pan. Cook for 3–4 minutes per side, until golden brown and puffed up. Flip and repeat until you’ve got a batch of evenly golden muffins.

Cool and Split:

Let your muffins cool slightly on a wire rack. To properly reveal those incredible nooks and crannies, split them open with a fork—skip the knife!

How to Enjoy Your Sourdough English Muffins

Toasted sourdough English muffin with melted butter filling the nooks and crannies.

Honestly, the possibilities are endless. Here are a few ways to turn these muffins into masterpieces:

Keep It Classic: Toasted, slathered in butter or jam.
Breakfast Sandwiches: Layer with fried eggs, bacon, sausage, cheese… the works!
Mini Pizzas: Add marinara, cheese, and toppings for a quick snack.
Avocado Toast Upgrade: Swap your usual sourdough slice for a muffin. Game-changer.

Pro Tip: You can also use the dough to make a batch of sourdough naan instead of muffins one day—just roll it thinner and cook the same way. Here’s my favorite sourdough naan recipe for inspiration.

Storing and Reheating

Freshly baked sourdough English muffins will keep for 2–3 days at room temperature in an airtight container. For longer storage, freeze them in a zip-top bag for up to 3 months. Just thaw and toast before serving, and they’ll taste just as perfect.

Nutritional Info (Per Muffin):

Calories: ~150
Carbs: ~25g
Protein: ~5g
Fat: ~3g

Final Thoughts

Making sourdough English muffins at home is just one of those small joys that transforms breakfast from “meh” to “OMG, this is amazing.” It’s a throwback to simpler times yet feels totally gourmet. Plus, once you master muffins, you’ll want to conquer other fun sourdough creations like sourdough naan (trust me, it’s easier than it looks).

Got questions or muffin-making tales to share? Pop them in the comments! I’ll cheer you on with virtual claps, muffin emojis 🧇 (close enough), and recipe tips. Or better yet, tag me (@sourdoughlovers4u) when you post your golden beauties on Instagram.

Happy baking, friends—let’s make breakfast exciting again!

Sourdough English Muffins

Author: Olivia Baker
Total Time: Prep Time: 20 minutes (active) + 8-12 hours (rising) | Cook Time: 10-15 minutes
Yield: 8-10 muffins

Print Recipe

Ingredients

Fed sourdough starter: 100g (about ½ cup, bubbly and active)
All-purpose flour: 300g (about 2 ½ cups)
Milk: 150g (about ⅔ cup, warmed slightly)
Honey or sugar: 15g (about 1 tbsp, for just a hint of sweetness)
Unsalted butter: 15g (about 1 tbsp, melted)
Salt: 6g (about 1 tsp)
Cornmeal or semolina flour: For dusting (totally optional but adds that classic English muffin vibe)

Instructions

Mixing the Dough: In a large mixing bowl, combine your sourdough starter, warm milk, melted butter, and honey. Mix until smooth. Add flour and salt, then stir everything together until a sticky dough forms. It won’t look pretty yet—don’t panic! Cover the bowl with plastic wrap or a damp towel.
Let it Rest: Leave the dough to ferment at room temperature for 8–12 hours. (This is why I love starting this recipe in the evening—it’s ready to go by morning!) Your dough should double in size and become slightly puffy.
Shape the Muffins: Once risen, turn the dough out onto a floured surface. Gently pat it into a ¾-inch thick rectangle. Use a round cutter (or even an upside-down glass) to cut out circles. Gently place these on a parchment-lined tray dusted with cornmeal or semolina flour. Cover and let them rest for 30–40 minutes.
Heat the Pan: Grab your skillet or griddle and heat it over low to medium heat. Lightly grease the surface with butter or oil. (You don’t want it too hot—otherwise, the outside will burn before the inside cooks.)
Cook the Muffins: Carefully transfer the dough circles onto the heated pan. Cook for 3–4 minutes per side, until golden brown and puffed up. Flip and repeat until you’ve got a batch of evenly golden muffins.
Cool and Split: Let your muffins cool slightly on a wire rack. To properly reveal those incredible nooks and crannies, split them open with a fork—skip the knife!