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sourdough English muffin cut in half being spread with butter

Sourdough English Muffins

These healthy, homemade sourdough English muffins are the perfect use for your extra sourdough starter. Cooked to perfection in a frying pan and filled with the expected nooks and crannies these muffins are amazing toasted and topped with butter and jam for breakfast, or filled with your favorite sandwich items for a quick lunch.

Course Breads
Cuisine English
Prep Time 30 minutes
Cook Time 10 minutes
Hands off time 9 hours
Total Time 9 hours 40 minutes
Servings 8 muffins
Calories 155 kcal
Author Erin VanderLugt

Ingredients

Souring:

  • 1/2 cup sourdough starter
  • 1 cup liquid such as water, milk, fermented dairy, or coconut milk*
  • 2 cups flour of choice**

Finish

Instructions

Souring:

  1. Combine sourdough starter and liquid of choice into medium sized bowl.
  2. Stir to combine.
  3. If your starter is very stiff, feel free to add an extra 1/4 cup or so of liquid.
  4. Once combined, add flour to mixture. Stir well to combine.

  5. Add ground flaxseed, poppyseeds or caraway seeds at this point so they can sour along with the rest of the dough.

  6. Cover and let dough sit 8-24 hours.

Finish:

  1. In the morning, sprinkle salt and baking soda on top of soured dough.
  2. Drizzle in honey, if using.

  3. Then, use a wooden spoon to push/cut/stir in the newly-added ingredients. It doesn't have to be perfect.
  4. Dust work surface with flour, or pour about a tablespoon of olive oil onto the counter, spread it around, and rub your hands together.

  5. Dump dough onto the flour or oiled spot, and knead for 2 to 3 minutes. You want to thoroughly incorporate the salt, baking soda and honey.

  6. Then separate dough into 8 equal portions with a pizza cutter.
  7. Dust hands with flour. Pick up each portion and gently shape it into a muffin. I aim for about 1 finger thick and 2 1/2 inches wide.

  8. Place muffins on a lightly floured, cornmeal-ed, or greased sheet of wax paper or parchment paper.
  9. Cover with a dish towel and let rest for 45 minutes to 1 hour.

  10. About 5 minutes prior to baking muffins, preheat griddle or skillet to medium heat.
  11. Carefully transfer muffins to griddle or skillet and cook approximately 5 minutes per side.

  12. If the outside edge of your muffin isn't as done as you'd like after the 5 minutes for each side, pop into a 350 degree Fahrenheit oven for 5 to 10 minutes.
  13. When cooked through, transfer to a cooling rack.
  14. Finally, enjoy topped with butter or even some blueberry jam.

Recipe Notes

Nutrition Facts
Sourdough English Muffins
Amount Per Serving
Calories 155 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 369mg16%
Potassium 74mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 4g4%
Protein 5g10%
Vitamin A 49IU1%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.