Stovetop Sourdough English Muffins

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Homemade Sourdough English Muffins have that soft interior, chewy bite, and all those classic nooks and crannies that make butter disappear on contact. They cook right on the stovetop, have a light sourdough tang, and turn out especially good split with a fork and toasted until the edges go golden.

Split sourdough English muffin with melting butter on a white plate, with more English muffins, a jar of honey, and a butter knife in the background.

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Homemade English Muffins Worth the Wait

This recipe has been in the works for a while because I love English muffins and knew I wanted to make my own at home. I really wanted that classic texture with the soft inside, chewy bite, and all those little nooks and crannies, but with a sourdough version that still felt simple and worth making. These have that light sourdough tang, cook right on the stovetop, and make the best base for breakfast sandwiches, butter and jam, or just eating warm straight from the pan.

Split them with a fork, toast them, and pile on butter, jam, or sandwich fillings while they’re still warm. They’re also great to make ahead, because a batch in the freezer means breakfast is halfway done all week.

Overhead view of homemade sourdough English muffins with butter and honey on a white plate, with extra muffins, a honey jar, and a butter knife nearby.

Here is how it all comes together:

Mix the dough until it comes together smooth and shaggy, then let it rest.
Knead briefly and give it a long ferment so the sourdough flavor can build.
Press out the dough and cut the muffins with a sharp cutter for clean edges.
Coat both sides in cornmeal, then let them rise until a little puffy.
Cook low and slow on the stovetop until golden outside and cooked through in the center.

Sourdough English Muffins

Danielle Cochran

Sourdough English Muffins cook up with a soft center, chewy bite, and those classic nooks and crannies that make them so good toasted and buttered. The overnight ferment gives them a light tang, and the stovetop method keeps them simple enough to make again and again.

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Prep Time 20

Cook Time 10

Total Time 14 30

Course Breads

Servings

Calories 216 kcal

Equipment

Kitchen Items Needed:
Large mixing bowl
Stand mixer with dough hook
Plastic wrap or clean kitchen towel
Rolling pin or your hands for pressing dough
Sharp biscuit cutter or round cookie cutter, 3 to 4 inches
large skillet or griddle
Spatula
Cooling rack
Kitchen thermometer

Ingredients

3 ¼ cups all-purpose flour (or bread flour)
1 ½ tablespoons honey
½ cup active sourdough starter (fed and bubbly)
1 ½ teaspoons salt (kosher or sea salt)
1 tablespoon olive oil (substitute avocado oil or melted butter)
1 cup warm milk about 110°F (substitute warm water or unsweetened oat milk)
⅓ cup cornmeal

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Instructions

In the bowl of a stand mixer fitted with the dough hook, add the warm milk, active sourdough starter, and honey. Mix briefly to combine.
Add the flour, salt, and olive oil. Mix on low speed for a couple of minutes, just until the dough comes together and looks smoother. Do not overmix.
Cover the bowl with plastic wrap and a towel. Let the dough rest for 1 hour.
Turn the dough out onto a lightly floured surface and knead by hand for about 3 minutes.
Place the dough back into the bowl, cover, and let it ferment for 8 to 12 hours.
Transfer the dough to a lightly floured surface. Gently press it out with your fingers until it is about 1/2 inch thick.
Use a sharp biscuit cutter or cookie cutter to cut out the muffins. A 3-inch to 4-inch cutter works well. Be sure to use a sharp cutter, not a mug or dull edge, so the muffins rise properly.
Lightly sprinkle cornmeal on both sides of each muffin.
Place the muffins on a baking sheet or tray, cover with a towel, and let rise for 1 hour.
Heat a large skillet or griddle over low heat. Place the muffins in the skillet, leaving about 2 inches between each one.
Cook for 4 to 5 minutes per side, until golden brown and cooked through.
Transfer to a cooling rack. The internal temperature should read 200°F when done.

Notes

Use an active sourdough starter for the best rise.
Keep the skillet on low so the muffins cook through without burning on the outside.
A sharp cutter really does matter here if you want a better rise and cleaner edges.
Split them with a fork instead of a knife if you want those classic craggy edges inside.
These are great for breakfast sandwiches, toast, or meal prep through the week.

Storage

Store in an airtight container at room temperature for 2 to 3 days, or refrigerate for a little longer.
You can also freeze them once cooled and reheat as needed.

Nutrition

Calories: 216kcalCarbohydrates: 41gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 359mgPotassium: 99mgFiber: 2gSugar: 4gVitamin A: 40IUVitamin C: 0.02mgCalcium: 37mgIron: 2mg

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Frequently Asked Questions

Do I really need an active starter for this recipe?

Yes, active and bubbly starter gives you the best rise and the best texture. If you use discard, you’ll need extra help from yeast and different timing, so this version really works best with fed starter.

Why do I need to cook them on low heat?

Low heat gives the centers time to cook through before the outsides get too dark. If the skillet runs too hot, you’ll get browned tops and bottoms with undercooked middles.

Why does the cutter need to be sharp?

A sharp cutter helps the dough rise up instead of sealing the edges shut. Cleaner cuts also give you more even muffins and a better final shape.

What’s the best way to get those classic nooks and crannies?

Use a fork to split them instead of slicing with a knife. That rough split pulls open the inside and gives you the craggy texture that catches melted butter so well.

How do I store and reheat leftovers?

Store them in an airtight container at room temperature for 2 to 3 days, or refrigerate a little longer. You can also freeze them once cooled, then toast or warm as needed.