Why You’ll Love This Recipe
These muffins have a wonderful balance of lightness and chew, with a subtle sourdough tang that elevates their flavor. They’re cooked on the stovetop rather than baked, making them unique and approachable. Plus, they’re a great way to use up sourdough starter while creating something versatile and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sourdough starter (active or discard)
all-purpose flour
milk
water
honey or sugar
salt
baking soda
cornmeal (for dusting)
Directions
In a large bowl, mix the sourdough starter, milk, water, and honey or sugar until combined.
Add the flour and salt, mixing until a soft dough forms. Knead lightly until smooth.
Cover the dough and let it rest at room temperature for 8–12 hours or overnight, allowing it to ferment and rise.
After fermentation, sprinkle baking soda over the dough and gently knead to incorporate.
Roll the dough out on a lightly floured surface to about 1-inch thickness. Cut into rounds using a biscuit cutter.
Dust a baking sheet with cornmeal and place the rounds on it. Let them rest for 30–60 minutes.
Heat a skillet or griddle over medium-low heat and sprinkle with cornmeal.
Cook the muffins for about 5–7 minutes on each side, until golden brown and cooked through. Adjust heat as needed to avoid burning.
Let cool slightly, then split with a fork to reveal the classic nooks and crannies.
Servings and timing
This recipe makes about 8–10 muffins.
Preparation time: 20 minutes
Fermentation time: 8–12 hours
Resting time: 30–60 minutes
Cooking time: 10–15 minutes
Total time: about 9–13 hours
Variations
You can make whole wheat versions by replacing part of the flour with whole wheat flour. Add herbs or cheese for a savory twist. For a slightly sweeter version, increase the honey and add dried fruit like raisins or cranberries.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze them and toast when needed. Reheat by toasting or warming in a skillet.
FAQs
Can I use sourdough discard instead of active starter?
Yes, but the muffins may be less airy, so allow extra resting time if needed.
Why add baking soda at the end?
It reacts with the acidity of the sourdough to give extra lift.
Can I bake these instead of cooking on a skillet?
Traditionally they are cooked on a skillet, but you can finish them in the oven if needed.
How do I get the classic nooks and crannies?
Split the muffins with a fork rather than slicing with a knife.
Why are my muffins dense?
The dough may not have fermented long enough or the heat may have been too high.
Can I make the dough ahead of time?
Yes, the overnight fermentation step makes it ideal for planning ahead.
What type of flour works best?
All-purpose flour is standard, but bread flour can add extra chew.
Do I need rings to shape them?
No, a cutter works fine, but rings can help with uniform shape.
Can I make them dairy-free?
Yes, substitute milk with plant-based alternatives.
How do I know they are fully cooked?
They should feel firm and sound slightly hollow when tapped.
Conclusion
Sourdough English muffins are a rewarding homemade treat with rich flavor and satisfying texture. Whether toasted and buttered or used for breakfast sandwiches, they bring a touch of bakery-quality goodness right to your kitchen.
PrintSourdough English Muffins
A hearty and wholesome buckwheat bread with a nutty flavor and dense texture, perfect for both sweet and savory toppings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2.5-3 hours
- Yield: 1 loaf (8-10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups buckwheat flour
- 1 cup all-purpose flour or gluten-free flour blend
- 2 1/4 teaspoons yeast
- 1 1/4 cups warm water
- 2 tablespoons honey or maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- In a bowl, dissolve the yeast in warm water with the honey or maple syrup. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine the buckwheat flour, all-purpose flour or gluten-free blend, and salt.
- Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. If using gluten-free flour, mix until well combined without kneading.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
- Shape the dough into a loaf and place it in a greased loaf pan. Let rise again for 30–45 minutes.
- Preheat the oven to 375°F (190°C).
- Bake for 35–40 minutes until the top is firm and sounds hollow when tapped.
- Allow the bread to cool completely before slicing.
Notes
- Use certified gluten-free flour to ensure the bread is fully gluten-free.
- Add seeds like sunflower, flax, or sesame for extra texture.
- For a sweeter loaf, increase the honey or add dried fruit.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze slices for longer storage and toast before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
