Sourdough English Muffins recipe

Sourdough English Muffins – very simple one day recipe

The summer wind is gently rustling the leaves in the trees and the puffy clouds are quietly moving across the sky. It’s four o’clock and time for afternoon tea. What’s waiting for you is wonderful black tea with warm milk and sugar and toasted english muffins. You are just waiting to slather the muffins in butter and jam. This is my recipe for sourdough english muffins.

You may think that English muffins are quintessential English, but they were actually invented in America. What’s eaten for afternoon tea in England is actually crumpets.

Americans eat large amounts of English muffins every day, but most of those are from factories. Like almost anything else, making them at home just makes them so much better.

Luckily, this recipe for sourdough english muffins is both simple and easy to make.


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The history of english muffins

While English muffins sound like something that comes out of England. they are really an American invention. They were invented by an English emigrant by the name of Samuel Bath Thomas.

He had a New York City bakery where he’d make the muffins using his mother’s recipe around 1880.

The muffins were soft and spongy, just like a regular cake-type muffin, but were cooked on a griddle instead of the oven.

They were pre-cut so they could easily be pulled apart using your hands. That gave them their very toastable surface with lots of “nooks and crannies”. After that, the term fork-split became the description for this way of dividing the muffin.

Fork-split English muffins on a wooden board

The company that Thomas founded still exists to this day, and is one of the biggest brands in the United States.

In America, they said that English muffins are simply called muffins in the England. While that’s a great story, it is simply not true.

The regular muffin may be referred to as American-style muffin or sweet muffins in England. Although commonly the word muffin is used for both kinds.

The dough in this sourdough english muffins recipe

It’s a slightly enriched dough that’s used for these sourdough english muffins.: milk for is used as the liquid and a bit of sugar is added.

The flour used is an all-purpose flour with about 11% protein, so that the muffins are still pretty soft and not chewy.

sourdough english muffins on a board in front of a brick wall

I have estimated the doughs hydration at about 68%. I have used my new system in the Bread Calculator to estimate the hydration. A pretty wet dough.

The salt content is at about 2%. That is pretty much the standard for any kind of bread.

WeightIngredientBaker's Percentage
290gall-purpose flour100.0%
200gskim milk (0.5%)69.0%
100gstarter (100% hydration)34.5%
15gsugar5.2%
6gtable salt2.1%

You can play around with the recipe or scaling it here in my Bread Calculator.

The conclusion of this sourdough english muffins recipe

These english muffins are as close to perfection as you can get.

Deliciously caramelized, soft and fluffy, slightly tangy.

When split into halves using a fork they toast up perfectly with all the nooks and crannies.

A heap of English muffins on a wooden board

You can easily freeze the muffins for up to 3 months. You can defrost them in the fridge, or give them a minute in the microwave on the defrost setting. Then they are ready for toasting.

What are you waiting for? Make these.

English muffins recipe ideas

My perfect use for an English muffin is for Egg Benedict. Follow the link for my recipe for perfect eggs benedict.

Perfect Eggs Benedict on a sourdough English muffin

The rest if this section is different ideas on how you can use your sourdough english muffins. Be prepared to be amazed.

English Muffin Huevos Rancheros – Mexican style

Split the muffin and toast them.

Heat some refried beans in the microwave and add them to the muffins.

Add a half chopped avocado on top.

Fry two eggs sunny side up to perfection and place them on top of the muffins. Season with salt and pepper and add salsa until your heart is content.

Smoked Salmon English Muffin – Scandinavian style

Split the muffin and toast them.

Beat an egg with a dash of milk and season with salt and pepper.

Scramble the egg. Add to each muffin.

Top with rocket and some fresh dill. Top with smoked salmon.

Drizzle the salmon with fresh lemon juice and season with salt and pepper.

English Muffin Pizza – Italian style

Halve the muffin.

Top with tomato sauce, chopped artichoke hearts, some baby spinach leaves and fresh basil, a good slice of fresh mozzarella.

Bake in the oven at 180C/350F for about 12 minutes. Drizzle with balsamic vinegar.

English Muffin Hawaiian Pizza – Pizza heretic style

Split the muffin, add tomato sauce to each slice.

Top with grated mozzarella cheese and chopped pineapple.

Sprinkle with oregano.

Bake in the oven at 180C/350F for about 15 minutes until the cheese is melted and golden.

English Muffin Panini – Italian style

Split the muffin.

Top with each muffin with green pesto.

Add slices of goat’s cheese to each muffin.

Put a thick slice of tomato on each muffin.

Prepare on a grill pan (by weighing them down a smaller skillet) or if you are lucky enough to have a panini press you should use that.

Cinnamon Sugar English Muffin – American style #1

Mix cinnamon sugar and butter.

Split the muffin and spread butter on both muffins.

Bake in the oven at 180C/350F for about 10 minutes.

English Muffin French Toast – American style #2

Mix 50 ml/¼ cup milk with 1 tsp of sugar and some vanilla.

Split the muffin and soak both halves in the mixture.

Heat a skillet with a good amount of oil.

Brown the muffins in the skillet for 30 seconds on each side.

Serve with maple syrup, powdered sugar and fresh berries.

Peanut Butter Cup English Muffin – American style #3

Split the muffin and toast it.

Add a good amount of your favorite peanut butter on each half.

Top with a dollop of honey.

Sprinkle some chocolate chips on top.

Enjoy.

Please share this sourdough english muffins recipe on social media

This is my recipe for sourdough english muffins. If you like the recipe please consider sharing it with like-minded bread lovers on social media.

If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.

Sourdough English Muffins Recipe

Course: Breakfast, Snack
Cuisine: British
Keyword: english muffins, nook and cranny, sourdough english muffins
Prep: 20 minutes
Cook: 20 minutes
Proofing: 9 hours
Total: 9 hours 40 minutes
Servings: 10 muffins
Calories: 133kcal
Author: Sune Trudslev
Nutrition Facts
Sourdough English Muffins Recipe
Amount Per Serving (1 english muffin)
Calories 133 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 242mg11%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Wonderfully delightful sourdough english muffins. Perfect for a wonderful Eggs Benedict or just slathering in butter and jam.
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Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Tea towel
  • Non-stick skillet with cover
  • 8 cm/3 inch round cutter

Ingredients

Dough

  • 290 g all-purpose flour
  • 200 g milk
  • 100 g starter well fed and risen to its peak
  • 15 g sugar
  • 6 g table salt

For dusting

  • 40 g cornmeal

Instructions

Make the dough

  • Add 290 grams of flour, 15 grams of sugar and 6 grams of table salt to a bowl.
  • Mix it well with your hands.
  • Then add 200 grams of milk and 100 grams of sourdough starter.
  • Then mix it until it comes together.
  • Once it gets too stiff dump it out on the kitchen counter and knead it until all the flour has been absorbed into the dough.
  • Then cover the dough and leave to ferment for 8 hours. If it’s very warm you may want to shorten that time.

Shape the muffins

  • When the fermentation is done, grab a baking sheet lined with parchment paper. Dust the parchment with corn flour or semolina.
  • Flour your kitchen counter liberally and dump the dough out onto the counter.
  • Start flattening the dough and tease it out into a square. It should be about 1 cm/half an inch thick.
  • Use a 8 cm/3 inch round cutter to cut muffins out of the dough. Put the muffins onto the baking sheet. Press the rest of the dough out and cut it into muffins.
  • You should be able to make about 10 of them out of this dough.
  • Sprinkle the dough with more corn flour. Cover the sheet with a dish towel and let the muffins rise for an hour.

Cook the muffins

  • Put a pan on to medium high heat and let it come up to temperature.
  • Put as many muffins as you can so that they don’t touch each other
  • Put a lid over top so that the muffins can steam themselves.
  • Cook for about 7-10 minutes until the muffins are golden brown.
  • Then take off the lid and flip the muffins over and cook them 7-10 minutes on the other side.
  • Put the muffins on a wire rack and let them cool.

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  1. Elaine Reply

    Hi Sune, thankyou so much for your wonderful recipe. In case I mix it and leave it to proof overnight which means about 10 hrs should I put the dough in the fridge ? Will that help in slowing it down? So I can then cook them for breakfast at 8 am.

    • Yes, leave it out for at least 5 hours and then you can put the dough in the fridge until you need it 🙂

  2. Mary Chappell-Davee Reply

    Thank you!

  3. Ivan Reply

    “In America, they said that English muffins are simply called muffins in the England. While that’s a great story, it is simply not true.”
    We do call them muffins, they aren’t crumpets, and I’ve eaten them all my life. Still on sale in all good supermarkets.
    https://groceries.morrisons.com/products/morrisons-butter-muffins-207818011

    The usage of muffin, meaning a flatbread, goes back to at least 1703 in England.
    https://en.wikipedia.org/wiki/Muffin
    There is also the children’s nursery song, The Muffin Man, and it is talking about the flatbread. I certainly understood that to be what I was singing about as a child in the 1960s.
    https://en.wikipedia.org/wiki/The_Muffin_Man

    So as an Englishman, I think, like the Americans, that Mr Samuel Bath Thomas was recreating for local consumption the flatbread long known as a muffin in England, and his name for it was quite accurate.

    But linguistically the situation is unsustainable. The American muffin has now massively overtaken the flatbread muffin in popularity in England, probably 20 or 30 years ago. It is now also known as a muffin, unspecified. Some people now sell the flatbread muffin under some newly invented name like “toasting muffin”, or even “English muffin”, to avoid confusion. I suspect this is why your research turned up only American muffins when you tried finding out what English people ate as muffins.

    • It’s messy, like most other things in life. People will find a way of communicating about it.

      Thanks for your insights 🙂