Sourdough English Muffins

"The website I found this on gives credit to chard, who posted it on the KAF Baking Circle. I used my discard sourdough starter when I was feeding it. My starter was still quite young, so I am sure an aged starter will only improve these english muffins. I made them with sugar this time, but will try honey next time. Please note the recipe uses all purpose white flour. If you wish to use whole wheat you may need to add some yeast. I cooked these with the temperature on my griddle set at 300. I did not grease it, although the recipe says you should. I had cut my muffins & had to go out, so they were covered & left to rise for about 3 hours & were fine. I made egg m_muffins with them this morning. My picky daughter gave them her thumbs up!"
photo by Demelza photo by Demelza
photo by Demelza
photo by Demelza photo by Demelza
Ready In:
10 muffins




  • Night Before:

  • Combine starter, 2 c flour & milk in a large bowl.
  • Stir to combine, cover & let stand 8 hours or overnight.
  • Baking Day:

  • Stir in sugar, salt & baking soda.
  • Add the last 3/4 c flour.
  • Knead for 4 - 5 minutes.
  • Roll to 3/4" & cut into 4" rounds, knead scraps together & cut or shape last muffins.
  • Place on cornmeal or semolina dusted wax paper, dust tops.
  • Cover & let rise 1 - 2 hours.
  • Heat lightly greased griddle/pan to medium heat, cook 6 - 10 minutes per side.
  • Muffins should be a nice golden brown & cooked through.
  • Cool on wire rack.
  • Fork split & package.

Questions & Replies

  1. what is & Up in the narrative is says "I had cut my muffins &"


  1. great recipe. I used water instead of milk and they were still very tasty. I used a griddle to cook them but slightly underbaked them. Will try again and this is definitely my go to recipe.


Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes. I enjoy cooking, and am passionate about baking.
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