Prep Time: 20 minutes
Resting & Fermentation Time: 8–12 hours
Second Rise: 1 hour
Cook Time: 15–20 minutes
Total Time: Approximately 10–13 hours
Difficulty: Easy
Yield: 10 English muffins
Ingredients
- 1 cup active sourdough starter (240g)
- 1 cup whole milk, warmed (240ml)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey or sugar
- 1 teaspoon salt
- 3 cups all-purpose flour (360g)
- Cornmeal for dusting
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the active sourdough starter, warm milk, melted butter, and honey. Stir until smooth. Add the flour and salt, then mix until a soft dough forms. Knead the dough for about 8–10 minutes by hand or 5–6 minutes using a stand mixer until smooth and elastic.
Step 2: First Fermentation
Place the dough into a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel. Allow the dough to ferment at room temperature for 8–12 hours or overnight until it becomes puffy and nearly doubles in size.
Step 3: Shape the Muffins
Turn the dough onto a lightly floured work surface. Roll it to about ½-inch thickness. Using a 3-inch round cutter, cut out English muffins. Gather scraps, gently reroll, and cut additional rounds.
Place each round onto a parchment-lined baking tray generously dusted with cornmeal. Sprinkle additional cornmeal over the tops.
Step 4: Second Rise
Cover the muffins with a towel and allow them to rise for 1 hour. They should become noticeably puffier but still hold their shape.
Step 5: Cook the Muffins
Heat a cast-iron skillet or non-stick griddle over low heat.
Cook each muffin for approximately 7–10 minutes per side. Flip carefully using a spatula. The muffins should develop a golden-brown crust while cooking slowly enough for the centers to cook completely.
If they brown too quickly, reduce the heat.
Step 6: Cool
Transfer the cooked muffins to a wire rack and allow them to cool completely before slicing.
For the classic English muffin texture, split them open with a fork rather than using a knife.
Tips for Success
- Use an active, bubbly sourdough starter for the best rise.
- Cook over low heat to prevent burning before the centers finish cooking.
- Dust generously with cornmeal for the traditional texture.
- Overnight fermentation creates the richest sourdough flavor.
- Freeze leftover muffins for up to three months.
Serving Suggestions
Serve warm with:
- Butter
- Strawberry jam
- Honey
- Peanut butter
- Cream cheese
- Poached eggs
- Bacon and cheese
- Avocado slices
These muffins also make excellent breakfast sandwiches.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze for up to 3 months. Toast directly from frozen for the best texture.
Nutrition Information (Per Muffin)
- Calories: 175
- Carbohydrates: 33g
- Protein: 5g
- Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 8mg
- Sodium: 220mg
- Fiber: 1g
- Sugar: 2g