The Best Sourdough English Muffins – Fluffy, Tangy, and Griddled to Perfection!

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Homemade Sourdough English Muffins: Better Than Storebought

If you’ve ever bitten into an English muffin and wondered, Why are store-bought ones always dry and flavorless?—I’ve got great news for you.

These homemade Sourdough English Muffins are fluffy, chewy, and bursting with real flavor.

They’re naturally fermented for gut-friendly goodness, cooked on a griddle for that signature golden-brown crust, and packed with the perfect nooks and crannies to soak up butter, jam, or a runny egg yolk.

Best part? You can make them using sourdough discard, so no starter goes to waste. Once you try this, you’ll wonder why you ever settled for the bagged version!

Why You’ll Love These Sourdough English Muffins

1. They’re Griddled, Not Baked

Most people don’t realize that English muffins aren’t baked in an oven—they’re cooked right on a skillet or griddle!

This gives them that crisp, golden exterior while keeping the inside soft and airy.

2. Sourdough = Easier Digestion + More Flavor

Thanks to natural fermentation, these muffins have a deeper, more complex flavor than anything you’ll find in stores.

Plus, the fermentation process makes them easier to digest—a win for your gut!

3. No More Wasting Sourdough Discard

Got leftover sourdough discard from feeding your starter? Don’t toss it!

These muffins put it to delicious use, adding a perfect balance of tang and texture.

4. Perfect for Breakfast Sandwiches

Eggs Benedict? Breakfast sandwiches? Just toasted with butter and honey?

These muffins are the perfect base for whatever breakfast dreams you have in mind.

How I Discovered the Magic of Homemade English Muffins

I used to think English muffins were fine. You know, good enough for an occasional breakfast sandwich, but never something I craved.

Then, one day, I tried making them from scratch with my sourdough starter—and everything changed.

The first time I cooked these on my cast-iron skillet, the smell alone was enough to make me question everything I knew about breakfast.

When I pulled one apart, the steamy pockets inside were perfect for catching melted butter. I took one bite and thought, Why have I been buying these pre-packaged hockey pucks all my life?!

Now, these homemade English muffins are a staple in my kitchen. My family loves them, my freezer is stocked with them, and best of all—I get to use up my sourdough discard in the most delicious way possible.

Why You Should Try This Recipe Today

Making homemade English muffins is surprisingly easy and so worth it. These are soft, chewy, and loaded with sourdough flavor, without any preservatives or weird ingredients.

Plus, you’ll feel like a breakfast wizard when you slice into one and see those perfect little butter-catching craters inside.

So, what are you waiting for? Grab that sourdough starter and get griddling! And if you make these, let me know in the comments how they turn out—I love hearing about your kitchen adventures.

How to Serve Sourdough English Muffins & What to Pair Them With

Once you’ve made these homemade Sourdough English Muffins, the fun really begins!

They’re incredibly versatile and can be served in countless ways—whether you’re keeping it simple with butter or turning them into gourmet breakfast sandwiches.

Best Ways to Serve Sourdough English Muffins

1️⃣ Toasted with Butter & Honey – Classic, simple, and perfect for enjoying the rich sourdough flavor.

2️⃣ With Homemade Jam or Fruit Preserves – The natural tang of sourdough pairs beautifully with strawberry, raspberry, or fig jam.

3️⃣ As a Breakfast Sandwich – Layer it with scrambled or fried eggs, crispy bacon, avocado, and melty cheese for the ultimate morning feast.

4️⃣ Eggs Benedict – These muffins are made for Eggs Benedict. Top with a perfectly poached egg, Canadian bacon, and homemade hollandaise sauce.

5️⃣ Peanut Butter & Banana – A deliciously filling snack with a drizzle of honey or a sprinkle of cinnamon.

6️⃣ Avocado Toast – Smash ripe avocado on a toasted muffin, add flaky sea salt, a drizzle of olive oil, and a sprinkle of chili flakes.

7️⃣ Grilled Cheese or Tuna Melt – Use them instead of sandwich bread for a crispy, cheesy delight.

8️⃣ Mini Pizzas – Split them, top with marinara, cheese, and toppings, then toast or broil until bubbly.

9️⃣ With Smoked Salmon & Cream Cheese – A next-level brunch option with capers, red onion, and fresh dill.

🔟 Dessert Toast – Spread with Nutella, almond butter, or mascarpone cheese, and top with fresh berries.

What to Serve With Sourdough English Muffins

📌 Breakfast Pairings:

• Fresh fruit or a smoothie
• Greek yogurt with granola
• Soft-boiled or scrambled eggs
• Crispy hash browns or roasted potatoes

📌 Lunch & Dinner Pairings:

• Soup (tomato, butternut squash, or a creamy chowder)
• A side salad with balsamic dressing
• Grilled meats or roasted vegetables

📌 Brunch Pairings:

• Mimosas or fresh orange juice
• A latte or cold brew coffee
• Sausages or crispy bacon

Tools And Equipment

✔ Mixing Bowl – For combining and fermenting the dough
✔ Wooden Spoon or Dough Whisk – To mix the ingredients
✔ Kitchen Scale (optional) – For precise measurements
✔ Bench Scraper or Sharp Knife – To help handle the dough
✔ Rolling Pin (optional) – To gently flatten the dough
✔ 3-inch Round Cutter or Glass – To shape the muffins
✔ Parchment Paper – For easy transferring and resting
✔ Cornmeal or Semolina – To prevent sticking
✔ Cast-Iron Skillet or Griddle – For cooking the muffins evenly
✔ Spatula – To flip the muffins carefully
✔ Instant-Read Thermometer (optional) – To check for doneness (200°F center temp)
✔ Cooling Rack – To let the muffins set before slicing

The Recipe: Sourdough English Muffins

Forget store-bought—once you taste these homemade Sourdough English Muffins, there’s no going back! Fluffy on the inside, crispy and golden on the outside, and packed with that perfect sourdough tang, these muffins are an absolute game-changer for breakfast.

Toast them up, slather on some butter, and let those delicious nooks and crannies soak up all the goodness. Get ready to make the best English muffins of your life!

Substitutes for Sourdough English Muffins Recipe

If you need to tweak this recipe based on ingredients you have on hand or dietary preferences, here are some easy substitutions that won’t sacrifice flavor or texture!

🥛 Dairy Substitutes

✔ Milk → Plant-Based Milk – Use almond, oat, soy, or coconut milk for a dairy-free version. Just make sure it’s unsweetened!
✔ Butter → Coconut Oil or Vegan Butter – Swap in melted coconut oil or plant-based butter for a dairy-free alternative.

🍯 Sweetener Substitutes

✔ Honey → Maple Syrup or Sugar – Maple syrup works well for a richer, deeper sweetness, while regular sugar is the simplest swap.
✔ Honey → Agave Syrup – Another great liquid sweetener option, especially for vegans.

🌾 Flour Substitutes

✔ Bread Flour → All-Purpose Flour – You’ll get a slightly softer texture, but it will still work!
✔ Bread Flour → Whole Wheat Flour (Partial Swap) – Use 50% whole wheat and 50% all-purpose for a healthier twist.

🍞 Sourdough Substitutes

✔ Sourdough Starter → Sourdough Discard – No need for active starter! Sourdough discard English muffins work just as well with this recipe.
✔ Sourdough Starter → Yeast (If You Don’t Have a Starter) – Use ½ teaspoon instant yeast, but let the dough ferment only for 1-2 hours instead of overnight. (You’ll lose some tangy sourdough flavor, though.)

🌽 Cornmeal Substitute

✔ Cornmeal → Semolina Flour – Adds a similar crunchy texture to the bottom of the muffins.
✔ Cornmeal → Oats – Not traditional, but ground oats can work for dusting.

🥚 Egg Substitute (For Egg-Free Version)

✔ Egg → Flax Egg – Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes, then use as a replacement.
✔ Egg → Applesauce – Use ¼ cup unsweetened applesauce for a mild, slightly sweet alternative.

🛠 Baking Soda Substitute

✔ Baking Soda → Baking Powder – If you don’t have baking soda, use 1 teaspoon baking powder instead (it won’t be quite as airy but still works).

Why You Should Drop Everything and Make These Sourdough English Muffins Right Now

Listen, I know life is busy. You’ve got things to do, places to be, maybe a pile of laundry staring you down right now.

But trust me when I say this: homemade sourdough English muffins are worth every single minute.

They’re soft, chewy, tangy, and griddled to golden-brown perfection. They have real flavor, not that dry, flavorless thing that crumbles in your toaster before you can even butter it.

And the best part? You made them. From scratch. Like a breakfast wizard.

Plus, you now have a new skill—griddling your own English muffins like a pro. You could even casually mention it in conversation:
“Oh, you still buy your English muffins? That’s cute.” 😏

But really, beyond the bragging rights, these muffins are something special. They turn a regular morning into a bakery-level experience.

They make breakfast sandwiches taste next-level good. They make butter and jam feel like they were meant to be together.

And let’s not forget: these beauties are healthier than store-bought, full of gut-friendly benefits, and they help you put that sourdough discard to good use instead of tossing it. Win-win-win.

So, go ahead—grab that sourdough starter and make a batch. I promise, once you take that first bite, you’ll never want to settle for the packaged stuff again.

And if you make them, let me know! I want to hear all about how your kitchen smelled amazing, how you proudly flipped each muffin like a breakfast champion, and how your family now thinks you’re a culinary genius.

Happy cooking, and may your butter always find its way into those perfect nooks and crannies!

FAQs – Everything You Need to Know About Sourdough English Muffins

1. Can I make these without a sourdough starter?

Yes! If you don’t have a sourdough starter, you can swap it for ½ teaspoon of instant yeast. Just reduce the fermentation time to 1-2 hours instead of overnight.

However, you’ll lose that signature sourdough tang and the gut-friendly benefits of fermentation.

2. How do I get the perfect “nooks and crannies” inside?

For the best texture, make sure to:
✔ Let the dough ferment overnight for light, airy muffins.
✔ Don’t overwork the dough—rolling it too thin or kneading too much can make them dense.
✔ Use a fork to split them instead of a knife to keep those beautiful pockets intact!

3. Can I freeze these for later?

Absolutely! Once cooled, split them, then freeze in an airtight bag for up to 3 months.

Toast straight from frozen for a quick, delicious breakfast.