Same Day Sourdough English Muffins

These same-day sourdough English muffins are soft, tangy, and full of nooks and crannies—perfect for breakfast or brunch! Made with sourdough starter and a touch of yeast, they’re ready to cook in just a few hours.

My English Muffin Story

I’ve spent the past couple months on a sourdough journey. It started with a recipe for Homemade Sourdough bread that my friend Dianie gave me. From there, I made a Same-Day Sourdough. And some Dinner Rolls. And a variety of other things—everything from Jalapeno Cheddar Sourdough bread to crackers. Sourdough recipes are so versatile! 

As I researched sourdough recipes I kept stumbling across one that intrigued me: English Muffins. I love English muffins and regularly buy them from the store. But, the idea of making them from scratch? Well, it felt a little overwhelming to me. 

What is an English Muffin? 

English muffins are round, flat breads known for their soft interior and lightly crisped exterior. They’re lovely to look at and oh, so tasty to eat! Unlike traditional bread loaves, they’re cooked on a dry griddle or skillet instead of baking in an oven. This gives them their signature golden crust. (Add a smidgeon of cornmeal to the dough and you get that signature English Muffin "look.")

The inside of a sourdough English muffin is filled with pockets (tiny nooks and crannies)—perfect for catching melted butter, jam, or runny egg yolk. They really are that versatile. You can eat them any time of day.

Don't believe me? You can serve them toasted for breakfast or use them in sandwiches or as a high tea treat with homemade preserves. You can eat them for a mid-day snack, to fill that empty spot in your tummy.

All in all, English muffins are a delicious and versatile bread that’s surprisingly easy to make at home. I honestly can’t believe it took me this long to whip up a batch! 

Why Use Sourdough Starter in English Muffins?

I always knew that adding sourdough starter to English muffins would enhance both the flavor and texture. After all, the natural fermentation of the sourdough process (which I've spent the past two months studying) produces a subtle tang and depth that you won’t get from commercial yeast alone.

This process also helps develop a more tender crumb and beautifully crisped crust when toasted. So, I made up my mind to make a sourdough English muffin. But, first things first: I needed a good (doable) recipe. 

I kept researching until I came across a Sourdough English Muffins recipe that seemed less stressful than the others at Little Spoon Farm.

But you know me. . .

I can't ever seem to follow a recipe exactly. I decided to take this recipe and make one major adjustment: Instead of letting it sit in the fridge overnight, I would cut the ferment time in half by adding a teaspoon of yeast to the mix. 

And that’s exactly what I did. Adding yeast (rushing the rise) results in a slightly softer outcome (as I discovered with my same-day sourdough and my Sourdough Focaccia) but I didn’t mind that part. The starter still contributes complexity, better digestibility, and that signature homemade taste that sets these muffins apart.

I can honestly say (without exaggeration) that I will probably never buy store-bought English Muffins again, now that I’ve made this recipe. It’s that good. 

English Muffin Ingredients

You will find a full, printable recipe card at the bottom of this post, but here’s a quick peek at what you’ll need to make these muffins. These are simple ingredients you might already have on hand in your pantry or refrigerator. 

• ½ cup (100 grams) active sourdough starter
• 1 tablespoon (20 grams) honey
• 1 cup (240 grams) whole milk
• 3 cups (360 grams) all-purpose flour (or bread flour)
• 1 teaspoon salt
• 1 teaspoon rapid rise yeast
• ¼ cup cornmeal (for sprinkling)

How to Make Sourdough English Muffins

These come together so easily, friends! Don’t be intimidated. Just dive right in! 

Place the starter, honey, milk, and yeast in a large mixing bowl or the bowl of a stand mixer. Whisk together until incorporated. 

Set aside for about five minutes.

Add the flour and salt. Mix with dough hook for a minute or two until it all comes together. 

Cover dough and rest for 30 minutes. 

Using the dough hook, knead the dough for five minutes. It will come together into a smooth, lovely dough. (Alternatively, if you don’t have a stand mixer, you can knead by hand for about five minutes or until your dough comes together.)

Cover the dough and allow to sit at room temperature for 4-5 hours. (I let mine sit for four hours).

Prep a cookie sheet with parchment paper. Sprinkle about half of the cornmeal onto the cookie sheet and set aside. 

Once dough has risen, turn it out onto a lightly floured surface. Use your hands to press it down to about a half inch thickness. 

Use a round biscuit butter (or cookie cutter) to cut your dough into circles. 

Gently lift onto the parchment paper. This recipe should make about 15 muffins, depending on the size of your cutter. 

Sprinkle with more cornmeal and cover with a tea towel. Let these muffins rise for a full hour at room temperature. (Note: If you like a chewier muffin, you can refrigerate after that first hour has ended. Some people leave them overnight, but I usually just refrigerate for a couple of hours to give them more time to ferment. The longer they refrigerate, the more "traditional" they are. If you want a soft dough, don't refrigerate at all. Chewy. . .refrigerate.)

Once risen, you will have to handle them very carefully. 

Preheat a non-stick (dry) skillet over medium/low heat. (Trust me when I say that the first batch will be a practice round, so you might want to start with a single muffin.) 

Cook for four minutes on each side, carefully flipping them at the halfway point. 

Use a thermometer to make sure they’re done. Internal temp should be at least 200 degrees. 

Note: I flipped mine back and forth a few times to get even coloring. 

Once the muffins have cooled, they’re ready to serve. 

Cut in half and toast. 

Serve with butter, jam, or even with savory items like eggs, ham, or sausage. 

(I love using English Muffins to make breakfast sandwiches.) 

Store in baggies in the refrigerator. They should stay fresh up to a week. You can freeze them to eat later. 

What to Expect from this Recipe

I’m so in love with the flavor of these muffins, friends. With fresh butter or preserves, they’re beyond delicious. My rapid-rise method doesn’t leave big craters (nooks and crannies) like a longer ferment would, but I actually prefer that. As I mentioned above, you can control the outcome by refrigerating. . .or not.

I like a slightly softer product. If you want bigger air pockets you’ll want to add more time to ferment. You can skip the yeast altogether if you like and just let them sit out for at least 8 hours. I won’t be doing that because (as I said) I like a less chewy outcome. 

Variations to this Recipe

I haven’t tried any variations yet but here are a few that come to mind: 

Wheat flour: You can use a whole wheat flour (or half all-purpose/half wheat) for a more rustic appearance. 

Raisins: I think raising (or craisins) would be delicious in this recipe! 

Cinnamon-sugar: Adding a bit of cinnamon and sugar (in place of the honey) would probably be delicious! 

Use these muffins as a base for mini pizzas. Top with sauce, pepperoni, cheese or whatever you like, then place them in the toaster oven or air fryer. 

Other Breakfast Breads from Out of the Box Baking

• Monkey Bread with Canned Biscuits
• Simple Banana Berry Bread with Mayonnaise
• The Ultimate Cinnamon Roll Casserole
• Cranberry Sourdough Coffee Cake
• Easy Homemade Cinnamon Rolls

That’s it for this post, friends!

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

Loved this recipe? Get more like it straight to your inbox. Sign up for our newsletter now!

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.