If you have been yearning to bring a touch of homemade magic into your breakfast routine, this Sourdough English Muffins Recipe is the answer you’ve been looking for. Combining the tangy depth of sourdough discard with the fluffy, tender bite of a classic muffin, these delights toasted up golden brown will soon become a staple at your table. The beauty lies not only in their rich, complex flavor but also in their soft crumb punctuated with those signature nooks and crannies that hold all kinds of delicious spreads and toppings. Trust me, once you make these from scratch, the store-bought versions will pale in comparison!

A clean, bright white surface with all the main ingredients of sourdough English muffins neatly arranged for an overhead flat lay: a small glass bowl of warm milk with a creamy off-white color, a rustic jar of pale tan sourdough discard with a slightly bubbly texture, a small clear bowl with golden yellow oil glistening in the light, a single large smooth brown egg, a small white dish of fine white sugar crystals, a tiny heap of beige instant yeast granules, a small pile of fine white salt, a mound of white all-purpose flour with a powdery texture, and a small shallow dish of coarse yellow cornmeal with a grainy texture. The ingredients are spaced evenly in a loose circle, each in simple clear glass or white ceramic containers, with soft natural light casting gentle shadows to emphasize textures and colors. Minimalistic styling with a clean, modern aesthetic, some subtle flour dusting and tiny cornmeal grains scattered casually around the bowls to add interest, evoking a calm and inviting kitchen atmosphere. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

Preparing Sourdough English Muffins requires just a handful of straightforward ingredients, each playing a crucial role in creating the perfect texture and flavor profile. From moisture and richness to that essential rise and crisp exterior, every component is carefully chosen to elevate this beloved breakfast bread.

Warm milk: Provides moisture and a tender crumb, but be sure it’s warm, not hot, to activate the yeast without killing it.
Sourdough discard: Adds complex, tangy flavor and helps with fermentation for that distinct sourdough character.
Oil: Introduces richness and moisture, keeping the muffins soft as they bake and cook.
Large egg: Binds ingredients together and adds structure and tenderness.
Sugar: Feeds the yeast and balances the tartness of the sourdough with a touch of sweetness.
Instant yeast: Boosts the rise for a light, airy texture while working in harmony with the sourdough starter.
Salt: Enhances flavor and regulates yeast activity for a well-balanced taste.
All-purpose flour: The main structure builder—spooned and leveled to ensure the perfect dough consistency.
Cornmeal: Used for sprinkling, it gives muffins that classic crunchy bottom texture and prevents sticking during cooking.

How to Make Sourdough English Muffins Recipe

Step 1: Combine Wet Ingredients and Leaveners

Begin by mixing warm milk, your sourdough discard, oil, egg, sugar, instant yeast, and salt in a stand mixer bowl. This blend not only creates a flavorful base but ensures that the yeast and sourdough starter work together effortlessly, setting the foundation for the soft, tangy muffins ahead.

Step 2: Add Flour and Knead the Dough

Next, add the flour and use the dough hook to mix for about 6 to 7 minutes. You want to develop a smooth, elastic dough that feels soft to the touch but isn’t sticky. This kneading process builds the gluten network responsible for that signature chew and structure.

Step 3: First Rise

Cover your dough and let it rise in a warm spot for 60 to 90 minutes. During this time, the dough will double in size, thanks to the yeast and sourdough working in harmony, creating those wonderful bubbles inside your muffins.

Step 4: Prepare the Baking Surface

While the dough is rising, sprinkle cornmeal generously over a large baking sheet lined with parchment paper. This step is crucial for preventing sticking as well as introducing that irresistible crunchy bottom texture we all adore.

Step 5: Shape the Muffins

Once risen, punch down the dough to release excess air and turn it out onto a floured surface. Roll it into about a 1-inch thick rectangle and use a round cutter to cut out circles. Transfer these circles onto your cornmeal-dusted baking sheet.

Step 6: Second Rise

Sprinkle the tops of your muffins with cornmeal, cover them, and allow them to puff up for another 30 to 60 minutes. This second rise adds extra air pockets, resulting in the signature open crumb and “nooks and crannies” texture once cooked.

Step 7: Cook the Muffins

Heat a skillet over medium-low heat and lightly grease with butter. Cook 3 to 4 muffins at a time, giving each about 6 to 8 minutes per side until they’re beautifully golden brown. Cooking slowly allows the inside to fully cook while the outsides develop that perfect crust.

How to Serve Sourdough English Muffins Recipe

Garnishes

These muffins are incredibly versatile so you can dress them up any way you like. A swipe of butter that melts into the warm nooks, a spoonful of jam for sweetness, or even creamy cream cheese and smoked salmon for something special all elevate the flavor spectacularly.

Side Dishes

Enjoy your sourdough English muffins alongside crispy bacon or sausage for a hearty breakfast plate or pair them with fresh fruit and yogurt to keep things light and refreshing. Because of their texture, they also make a great base for eggs Benedict or breakfast sandwiches.

Creative Ways to Present

Think beyond the classic split and toasted. Use these muffins as mini base pizzas, top them with avocado and a poached egg, or slice them open and fill with your favorite nut butter and banana for a quick snack. Their sturdy yet tender nature makes them a canvas for endless creativity.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your sourdough English muffins in an airtight container or resealable bag at room temperature for up to 2 days. This keeps them soft and ready for quick toasting when you’re ready to eat.

Freezing

If you want to preserve muffins longer, freezing is a fantastic option. Wrap each muffin individually or place parchment between layers before sealing in a freezer-safe bag. They’ll keep their fresh flavor and texture for up to 3 months.

Reheating

For best results when reheating, toast your muffins gently in a toaster or under the broiler until lightly crisp and warmed through. This brings back that freshly baked texture and revives the toasty cornmeal crust beautifully.

FAQs

Can I use a sourdough starter instead of discard in this recipe?

Absolutely! Using an active sourdough starter instead of discard will work fine, but you may need to adjust the hydration slightly. Because discard often has a different consistency and fermentation level, keep an eye on your dough texture as you mix.

Why do I need both sourdough discard and instant yeast?

The sourdough discard adds flavor complexity and helps with fermentation, while the instant yeast ensures a reliable, timely rise. This blend gives you the best of both worlds: authentic sourdough taste and predictable baking times.

Can I substitute whole wheat flour for some of the all-purpose flour?

Yes, you can substitute up to half the flour with whole wheat for a nuttier, heartier muffin. Keep in mind that whole wheat affects the dough’s hydration and rise, so you might need slightly more liquid and a longer rise time.

How do I achieve those signature “nooks and crannies” in the muffins?

The double rise and gentle cooking on a griddle or skillet are key. The slow cooking encourages steam to create characteristic pockets inside, while the cornmeal adds the distinctive crunchy exterior.

Can I make these muffins gluten-free?

Traditional sourdough English muffins rely on gluten development for their texture, so gluten-free versions require a specialized flour blend and possibly additional binding agents. This recipe is best enjoyed with all-purpose flour unless adapted by experienced bakers.

Final Thoughts

There is something truly special about making your own sourdough English muffins from scratch. The way that tangy sourdough flavor mingles with the buttery golden crust and tender crumb is unbeatable. I hope you try this Sourdough English Muffins Recipe soon and discover how rewarding it is to create breakfast magic right in your own kitchen. Happy baking!