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Sourdough English muffins with jam and butter

Sourdough English Muffins

Course: Breakfast
Cuisine: American, British
Keyword: Sourdough English Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 muffins
Calories: 175kcal
Author: Victor
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  • 2 cups all-purpose flour
  • 2/3 cup milk
  • 1 cup sourdough starter mature
  • 2 Tbsp butter
  • 1/2 tsp kosher salt
  • 1 Tbsp sugar
  • 1 tsp instant yeast
  • 1 Tbsp of butter and 1 Tbsp of cooking oil for cooking
  • Cornmeal for dusting


  • Heat milk to 115F. Add the sugar and stir to dissolve. Add the butter and stir until melted. Transfer to a large mixing bowl.
    Mixing milk and butter
  • Stir in the sourdough starter. Sprinkle instant yeast and stir.
    Adding sourdough starter to the batter
  • Add one cup of flour and the salt, and mix thoroughly.
    Mixing in flour
  • Add another cup of flour and mix by hand. The dough should be slightly sticky.
    Making dough
  • Turn the dough in a lightly floured work surface. Roll out 1/2" thick and cut into 3" circles. Collect the cut-offs, re-roll and cut.
    Cutting the dough
  • Transfer to a baking sheet dusted with cornmeal. Turn each miffing in cornmeal.
    Dough circles on tray
  • Cover and let rise for 1 hour or until the muffins double in size.
    Puffed up sourdough dough circles
  • Preheat a skillet or a griddle to medium-low heat with a tablespoon of butter and a tablespoon of cooking oil. Cook for about about 8 minutes per side or until the muffins are cooked through. I find they cook better if you cover the pan with a lid after you flip them.
    Sourdough English muffins on a frying pan
  • Remove, split and toast. Leftover muffins can be frozen for later. Just thaw them and toast before consuming.


Calories: 175kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 172mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 89IU | Calcium: 5mg | Iron: 1mg