Sourdough English Muffins


  • 1/2 cup active sourdough starter
  • 1 tablespoon honey
  • 1 cup milk
  • 3 cups flour
  • 1 teaspoon salt
  • 1/4 cup cornmeal


  1. Combine the active sourdough starter with the rest of the ingredients (except the cornmeal) in a large bowl, using your hands to mix until well combined. 
  2. Cover the dough with a light cloth rote towel and let rest 30-60 minutes. 
  3. Turn the dough out onto a floured surface and knead by hand for about 5 minutes.
  4. Return the dough to the bowl, cover and allow to ferment at room temperature (65-70 degrees) for 10-12 hours.
  5. Turn the dough out onto a floured surface, flour the top and press it out using your fingertips until it is 1 inch thick. 
  6. Using a 3-inch round biscuit cutter, cut out dough rounds and place them on a baking sheet lined with parchment paper or a silicone baking pad that’s been sprinkled with cornmeal. 
  7. Sprinkle the tops of the dough rounds with cornmeal, cover with a tea towel and allow to rise for about 1 hour at room temperature.
  8. Preheat a large cast iron skillet over low heat. 
  9. Place four muffins into the skillet spaced 2 inches apart.
  10. Cover and cook the muffins for about 4 minutes on each side, or until the internal temperature reaches 200 degrees. 
  11. Store at room temperature in an airtight container for up to five days or freeze for up to three months.

The original recipe for these delicious muffins – which cook up with nook and cranny perfection – can be found here.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: