Pantry Revamp: Sourdough English Muffins

This recipe for sourdough english muffins is part of the Pantry Revamp series here on Five Little Homesteaders.  To read more about it, check out the first post here.  To read all the posts in the series, click the “pantry revamp” label to the right.

Last week I posted about making sourdough bread and now I have this starter in my fridge and I’m trying to figure out all kinds of way to start using it.  My new favorite way to use it is by making english muffins.

I drew heavily from this recipe - on the blog Nourishing Joy.


1 cup sourdough starter -
1 1/3 cup all purpose flour -
3/4 cup whole milk

3/4 cup all purpose flour -
1/2 tsp salt
3/4 tsp baking soda
3/4 tbsp honey


1.  Mix all the ingredients for the sponge.  Let sit overnight.

2.  In the morning, add all of the ingredients for the dough to the sponge.  Mix it well in the bowl, then dump it onto a floured surface and knead until all ingredients are combined and you have a soft dough.

3.  Roll the dough out until it is about 1/2 inch thick.

4.  Cut out circles.  I don’t have a fancy-schmancy biscuit cutter - , but if you do, use it.  I just used a glass.

5.  Place the muffins on a cookie sheet and let rise in the oven with the oven light on for 45 minutes.  (The oven light will create just enough heat to give you a good rise.)

6.  Meanwhile, heat your griddle.  I have one that has temperature controls and I heat it to 350 degrees.  ( This - is the one I have.)

7.  I slather a little butter on the griddle just at first and then cook the muffins.  You cook them up just like you would pancakes.

8.  Enjoy them while they’re hot!  Honestly, one of the most delicious things I’ve had recently.  You will NOT be disappointed.

Shared on:
Homestead Barn Hop -
Homeacre Hop -
Frugally Sustainable -
From the Farm Blog Hop -
Backyard Farming Connection -

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  1. Yay! I’m so excited to try making these tomorrow evening!

  2. This is wonderful! Man, if I can get in the habit of making our own english muffins (and get good at it), I will be one happy camper!

  3. These look great!
    Adding to my recipe box.

  4. I’m impressed. Thanks for sharing at the HomeAcre Hop. Please come back and visit us this week: -

  5. I’ve picked this post as a feature on the HomeAcre Hop. Make sure you come by tomorrow and grab your button. :)

  6. Those look amazing, am for sure going to try to make those! Thank you!

  7. Oh great recipe! I have been wanting to start sourdough but I don’t have an oven so I am hunting stove-top recipes. Yours looks easy enough. I will try it once I have sourdough going. Thank you!

  8. Hey I made these a couple weeks ago and they’re delicious, thanks for the recipe! I’m wondering about the best way to store these if I wanted to save the dough and cook them up in batches. Would it be okay to refrigerate or freeze the dough or would that mess with their ability to rise properly?

    • Hmmm…. great questions Grace. If it were me, I’d probably only freeze the cooked muffins. Of course, the beauty of these muffins is how delicious they are right off the griddle… so that would be a negative of freezing them. I’ve never tried to freeze sourdough dough, so I’m not sure. If you try it, please let me know how it goes!

  9. I have made these twice now and love, love, love this recipe (my daughter does too)! So easy and the dough is not hard to handle at all. I doubled it the second time so that I could share some with friends and it worked fine. I don’t have an electric griddle but used a large round cast iron on med low, stove top, needing to only adapt by rotating the center most muffins with those on the outer rim, as they cooked faster but all in all, it did the job quite well. Thanks for sharing!

  10. Did you intend to say ‘let then rise for 4 minutes’? Or should it be 4 hours? Thank you! Making them now and I am at the adding eggs and vanilla stage.

    • Ha! It should be “45 minutes” You are the first person to ever notice that mistake and it’s a pretty popular post :) Thanks! I’ll fix it.

      And you’re adding eggs and vanilla?

  11. Me and my mama group use this for pizza dough! Just ferment flour all at once for 8ish hrs and then spread on cast iron pan, cook at 425 with toppings for 15min


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