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Sourdough English Muffins

These English muffins as super easy and make for a great breakfast. They have a lot of flavor, but aren't too sour. Enjoy them sliced and toasted with peanut butter, honey, or as a breakfast sandwich!
5 from 1 vote
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Course: Breakfast
Cuisine: English
Keyword: bread, easy, English muffin, sourdough, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 8 minutes
Rising Time: 12 hours
Total Time: 12 hours 18 minutes
Servings: 11 muffins
Author: Rachel Alexandra


  • 125 g levain*
  • 1 cup plant-based milk
  • 1 Tbsp amber maple syrup (or honey if not vegan)
  • 3 cup all purpose flour
  • 1 tsp Celtic sea salt
  • Cornmeal (for dusting)


  • The evening before you want to make the muffins, place the mature sourdough starter, milk, syrup, flour, and salt in the bowl of a stand mixer.
  • Attach the dough hook to the mixer and mix the ingredients on low speed. Alternatively, this could be done by hand.
  • Cover the bowl and set aside for a half hour. When the time is up, knead the dough with the dough hook for another five minutes.
  • Cover the bowl again and set aside for 10-14 hours.
  • When that time is up, the dough should be nice a puffy. Turn it out onto a lightly floured surface.
  • Using your hands, press the dough into a flat disk about ½ inch thick. Use a wide mouth glass to cut out each muffin. When you run out of space. Reform the remaining dough into a disk.
  • Set the muffins aside and sprinkle cornmeal on both sides. Cover them with a clean dish towel for about an hour.
  • Heat a skillet on low heat. Then place half of the muffins in the skillet and cook for about four minutes or until golden brown on one side.
  • Flip the muffins over and cook the other side for another four minutes. When they are golden brown on both sides (or 200°F in the center), set them aside on a cooling rack and repeat with the rest of the muffins.


Recipe adapted from Little Spoon Farm
Whole wheat flour can be used in place of all-purpose. I've found that it works best to use a blend of WWF and APF. Using only WWF can make them very dense and a bit more dry.
*Levain is the portion of the sourdough starter that you remove to use in the recipe.
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