Go Back
sourdough english muffins in a cast iron skillet

Sourdough English Muffins

dani
These scrumptious sourdough English muffins are a cinch to make! You’ll never buy store brand muffins again after cooking up this homemade sourdough version. Freeze your extras to have anytime you desire.
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 8 hours
Total Time 8 hours 30 minutes
Course Breakfast
Cuisine American
Servings 8 muffins
Calories 140 kcal

Equipment

  • 1 Mixing bowl
  • 1 cast iron or non-stick pan

Ingredients
  

  • 1/2 cup sourdough starter
  • 1 cup milk
  • 1 tbsp honey or maple syrup
  • 1 tsp salt
  • 3 cups flour
  • cornmeal for sprinkling

Instructions
 

  • Combine all ingredients in a bowl
  • Turn dough out onto a floured surface and knead the dough by hand until smooth and pliable
  • Place the dough back into the bowl, cover and let ferment on the counter for 8 hours or overnight
  • The next morning, turn dough out onto a floured surface and press out with fingertips to about 1" thickness
  • Cut into circles using a 3" biscuit cutter and place onto a sheetpan covered with parchment paper and sprinkled with cornmeal
  • Cover with a towel and allow to rise for approximately 1 hour
  • Heat cast iron skillet over low heat. Place muffins in pan but do not crowd the pan
  • cover with lid and allow to cook for 4-5 minutes or until puffed and browned on the bottom
  • Flip the muffins and replace the cover to cook an additional 4-5 minutes
Keyword sourdough english muffins