There’s something deeply comforting about the smell of a slow-rising dough — a scent that promises warmth, patience, and reward. These Sourdough English Muffins are exactly that: tender on the inside, golden and slightly crisp on the outside, with those lovely nooks and crannies just begging to be filled with butter or jam.
They take a little time, yes — but the beauty of sourdough is in that time. It’s bread-making at its gentlest pace.
🌾 What You’ll Need
Ingredients:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) milk, warm but not hot
- 2 ½ cups (300g) all-purpose flour (plus extra for dusting)
- 1 tbsp sugar or honey (optional, for a hint of sweetness)
- 1 tsp salt
- 2 tbsp butter, softened
- Cornmeal, for dusting
🥣 Step 1: Mix and Rest
In a large bowl, whisk together the warm milk, starter, and sugar or honey until combined. Add the flour and stir until a shaggy dough forms. It should be sticky but hold together.
Cover with a clean towel or plastic wrap and let it rest for 30 minutes — this gives the flour time to hydrate and makes kneading easier.
✋ Step 2: Add Salt and Butter
After resting, sprinkle in the salt and knead the butter into the dough. You can do this by hand or with a mixer using a dough hook. Knead for about 5–7 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise overnight (8–12 hours) at room temperature. By morning, it should be puffy and airy.
🍳 Step 3: Shape the Muffins
Turn the dough out onto a lightly floured surface and gently press it into a ¾-inch-thick rectangle. Cut out rounds using a 3-inch cutter (or a drinking glass — no shame in that).
Dust both sides with cornmeal and set them on a parchment-lined baking sheet. Cover and let them rise for another 45–60 minutes, until slightly puffy.
🔥 Step 4: Cook to Golden Perfection
Heat a large skillet or griddle over medium-low heat. Brush lightly with oil or butter.
Cook the muffins for about 5–6 minutes per side, until deep golden brown and cooked through. If they brown too quickly, lower the heat — they need time to cook the insides without burning.
Once done, transfer to a wire rack to cool. Resist the urge to slice right away; let them rest a bit so the crumb sets.
💛 Step 5: Serve with Homemade Butter
Here’s my favorite part: slice one open, toast it lightly, and spread it with homemade butter.
To make your own butter, just whisk 1 cup of heavy cream in a mixer or jar until it separates into butter and buttermilk. Rinse the butter under cold water, sprinkle with a pinch of salt, and there you go — fresh, creamy, melt-on-your-tongue butter that makes these muffins sing.
Add a drizzle of honey or a spoonful of jam if you like your mornings a little sweeter.
✨ A Final Thought
These muffins aren’t just breakfast — they’re a quiet ritual. They remind you that good things take time, that warmth is worth waiting for, and that sometimes the best part of the day is the smell of something rising in the kitchen.