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Sourdough English Muffins

 Sourdough English Muffins
This recipe was a winner in a local newspaper contest years ago and has become a family favorite. The muffins are fun to make on a griddle and delicious to eat.
12 ServingsPrep: 15 min. + standing Cook: 20 min.


  • 2-3/4 to 3 cups all-purpose flour
  • 1 cup water
  • 1/2 cup Sourdough Starter
  • 1/3 cup instant nonfat dry milk powder
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 cup cornmeal, divided
  • Butter, jam or honey


  • In a large bowl, combine 2 cups flour, water and Sourdough Starter.
  • Cover and let stand overnight.
  • Combine the milk powder, sugar, salt and 1/2 cup flour. Add to sour
  • dough mixture; mix well. Turn onto a floured surface; knead until
  • smooth and no longer sticky, about 2-3 minutes, adding more flour if
  • needed.
  • Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter.
  • Greased baking sheets and sprinkle with 2 tablespoons cornmeal.
  • Place muffins 2 in. apart on prepared baking sheets. Sprinkle
  • remaining cornmeal over muffin tops. Cover and let rise in a warm
  • place until doubled, about 45 minutes.
  • In a lightly greased griddle or electric skillet, cook muffins at
  • 275° for 10 minutes. Turn and cook 10-15 minutes longer or until

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Sourdough English Muffins (continued)

Directions (continued)

  • golden brown. Split with a sharp knife or a fork and toast if
  • desired. Serve with butter, jam or honey. Yield: 1 dozen.