There’s nothing quite like the satisfaction of making your ownsourdough English muffinsat home. These muffins have theperfect chewy texture, with that classic tang from sourdough that makes them extra delicious.

This English muffin recipe is made with simple ingredients and requires minimal hands-on time. They cook up beautifully on a cast iron skillet, giving you those signature nooks and crannies we all love in an English muffin!

split baked english muffin on white plate with butter and jelly.

With just a handful ofpantry staples– flour, water, sourdough starter, honey, and salt – you can create chewy, tangy muffins that far surpass their store-bought counterparts. The overnight fermentation process not only develops a deep, complex flavor but also allows for aneasy morning bake, fitting seamlessly into your schedule.

Whether you enjoy them simply split and toasted with butter, loaded with jam or peanut butter, or smeared with cream cheese, these sourdough English muffins are perfect for breakfast or a snack. They also are a great foundation for agourmet breakfast sandwich. Plus, with the option to freeze extras, you can ensure a delicious, homemade breakfast is always within reach.

🍞🥖 New to sourdough? Find out how tomake your own sourdough starter here, find my mostpopular and basic bread recipe here, and search thesourdough archive here.

baked sourdough english muffins on metal wire cooling rack.

Why You’ll Love This Recipe

Minimal Ingredients: With just a handful of basic pantry items, you can create tender and delicious sourdough English muffins.
Overnight Fermentation: This easy recipe uses a slow fermentation process develops a deep flavor, and you can leave the dough to rest overnight for an easy homemade sourdough bread the next morning.
Cast Iron Cooking: Cooking the muffins in a cast iron pan gives them that wonderful crispy exterior and keeps the inside soft and chewy.
Perfect for Breakfast or Snacks: Slice them open and enjoy them with butter, jam, or as the base for breakfast sandwiches like aneasy eggs Florentine.

baked english muffin split with melting butter on it and pile of muffins on white plate in background.

Ingredients

All-purpose flour
Water
Sourdough starter–Making an active sourdough starter is easy!
Honey
Fine sea salt

See the recipe card below for full information on ingredients and quantities.

unbaked sourdough english muffins on white sheet pan.

How to Make Sourdough English Muffins

puffed up sourdough english muffin ingredients in glass bowl.

sourdough english muffin ingredients in clear glass bowl.

Step 1:Feed your sourdough starter 4-12 hours before making the dough.

Step 2:Combine the ingredients in a large bowl and mix well. Let dough rest for 12-24 hours.

baked sourdough english muffins on metal wire cooling rack on black and white towel.

Step 4:Divide into 12 equal pieces. Let the muffins rise for about 1 hour, or until they’re slightly puffed. Preheat a cast iron skillet on high heat, then reduce to low after a few minutes.

Step 5:Place a few muffins into the skillet at a time, cover the skillet with a lid or large baking sheet. Let them cook on low for about 10 minutes and then flip to do the other side. Finish in the oven on low for 10 minutes if needed.

Recipe FAQs

Can I use whole wheat flour?

Yes! You can substitute part or all of the all-purpose flour with whole wheat flour. The muffins will be a bit denser but still delicious.

How should I store these English muffins?

Once cooked and cooled, you can store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the toaster or oven as needed.

What if my muffins aren’t cooked all the way through?

If the outside of the muffins browns before the inside is fully cooked, simply finish them in the oven at 250-300°F for about 10 minutes. You can also cover the skillet with a lid to help them cook through more evenly.

split baked english muffin on white plate with butter and jelly and pile of muffins on white plate, butter and jelly in background.

Expert Tips

Room Temperature Affects Fermentation: If your kitchen is warm, the fermentation process will happen more quickly, so adjust the timing based on your environment. In colder months, a longer fermentation is perfectly fine.
Flipping the Muffins: Be patient when cooking the muffins in the skillet. They’ll release easily from the pan when they’re ready to flip—don’t rush this step!
Finishing in the Oven: If your muffins are browning too quickly on the outside but are still undercooked in the center, pop them in the oven for a few minutes to finish cooking.
Shaping the Muffins:You can use official English muffin rings or a biscuit cutter to shape the muffins. Or just do it with your hands like I do!