English muffins baked with sourdough starter offer that distinctive sour tang and chewy crumb that grocery store versions can’t match, and they’re surprisingly simple to make at home. If you have an active sourdough starter on hand, you already have the most important ingredient. This recipe delivers those signature nooks and crannies without requiring commercial yeast, and once you’ve made them once, you’ll understand why they’re worth the minimal effort.
How to Make Sourdough English Muffins
This recipe yields about 8-10 muffins and uses a long, cold fermentation to develop flavor. Active sourdough starter is essential–it should be fed and bubbly before you begin.
Ingredients
- 1 cup active sourdough starter (fed 4-8 hours prior, at peak activity)
- 1 cup whole milk, room temperature
- 3.5 cups all-purpose flour or bread flour
- 1.5 teaspoons salt
- Cornmeal or rice flour for dusting molds
Method
Mix the dough base
Combine your active sourdough starter with room-temperature milk in a large mixing bowl, stirring until mostly combined. Add flour and salt, then mix until all dry flour is incorporated. The dough will be soft and slightly shaggy–this is correct. Let it rest uncovered for 30 minutes.
Perform stretch-and-folds
After the initial rest, perform 4-5 sets of stretch-and-folds over the next 2 hours, spaced 30 minutes apart. Wet your hand, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl and repeat on all four sides. This builds strength without kneading.
First bulk fermentation
After all stretch-and-folds are complete, let the dough rest at room temperature for 4-6 hours until it increases in volume by about 50 percent and shows visible bubbles. It should feel airy but not completely doubled.
Shape and portion
Turn the dough onto a lightly floured surface and gently divide it into 8-10 equal pieces. Shape each piece into a smooth, tight ball by folding the edges toward the center. Dust lightly with flour and let rest for 15 minutes before the next step.
Cold proof overnight
Place each shaped ball into a ring mold or on parchment, cover loosely, and refrigerate for 12-18 hours. This long cold fermentation develops complex sourdough flavor and makes the dough easier to handle on the griddle.
Warm the dough
Remove muffins from the refrigerator 30-60 minutes before cooking and let them rest at room temperature. They should puff slightly and feel less cold to the touch, but don’t let them become fully warm.
Cook on griddle
Heat a griddle or heavy skillet over medium-low heat. If using molds, leave them on during cooking. Place muffins on the hot surface and cook for 5-7 minutes until the bottom is golden brown, then carefully flip and cook the other side for another 5-7 minutes. Remove molds partway through if desired to brown the sides.
Cool and store
Transfer finished muffins to a wire cooling rack and let cool for at least 15 minutes before slicing. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Keep your sourdough starter at peak activity (bubbly, just starting to recede) before mixing–a hungry or past-peak starter will produce flat muffins with less flavor.
- English muffin molds aren’t strictly required but make shaping and cooking much easier. Alternatives include mason jar rings, metal tart rings, or simply freeforming on parchment.
- Cold fermentation is your friend: the longer overnight rest means better flavor development and a more open crumb structure with characteristic holes.
What to Look For in English Muffin Equipment
- Mold design and material: Stainless steel molds transfer heat evenly and resist warping. Look for molds with a sturdy base and walls at least 1.5 inches tall to contain the dough as it rises and cooks.
- Non-stick surface or coating: A non-stick interior prevents dough from sticking during removal and reduces the need for extra oil or flour. Anodized aluminum or seasoned steel both work well.
- Griddle compatibility: Molds must sit flat and stable on your cooking surface without tipping. If using a skillet, ensure the molds fit inside without blocking heat circulation around all sides.
- Easy removal mechanism: Molds should open easily or slip off cleanly once muffins are partially cooked. Sliding designs or hinged molds are more convenient than fixed rings that must be lifted straight up.
Wilton English Muffin Rings Set of 4
Best for: Home bakers seeking reliable, affordable molds
Wilton’s classic stainless steel rings have been the standard for English muffin baking for decades. Four rings per set allow batch baking, and the open-top design lets you monitor browning easily. The metal conducts heat evenly and cleans up quickly. At under $10, these are the most cost-effective choice for consistent results. They work on both griddles and skillet surfaces without warping.
Check Current Price on Amazon →All-Clad Stainless Steel Crumpet Rings
Best for: Serious home bakers investing in heirloom cookware
All-Clad’s premium crumpet rings combine durable stainless steel with superior heat conductivity. The slightly taller walls and reinforced rims make them ideal for thicker muffins. These rings are designed to last decades and resist denting or warping even with frequent use. The professional construction ensures perfectly even browning and makes flipping and removal effortless every time.
Check Current Price on Amazon →Norpro Non-Stick English Muffin Rings Set of 4
Best for: Budget-conscious bakers who prioritize easy cleanup
Norpro’s non-stick coated rings reduce sticking and require minimal greasing between batches. The affordable price point makes them perfect for trying the recipe without high investment. The ceramic non-stick coating performs well for 50+ uses before gradual wear. These rings are lighter weight than stainless steel, making them easier to manipulate on a hot griddle.
Check Current Price on Amazon →OXO Good Grips English Muffin Mold Set
Best for: First-time muffin makers who want user-friendly design
OXO’s intuitive design features sliding molds that open on one side for easy dough insertion and muffin removal. The silicone grips stay cool during cooking and make handling safer. The molds are dishwasher safe and include measurement guides for consistent sizing. Perfect for home bakers who want foolproof construction without a steep learning curve.
Check Current Price on Amazon →Le Creuset Enameled Cast Iron Muffin Molds
Best for: Bakers who value beautiful, multi-purpose cookware
Le Creuset’s cast iron muffin molds double as decorative kitchen storage when not in use. The enameled exterior prevents rust while the superior heat retention produces exceptional browning. Each mold is handcrafted and available in classic colors. These transform English muffin baking into a premium experience and work beautifully on both stovetop and in the oven.
Check Current Price on Amazon →Anolon Advanced Bakeware English Muffin Rings 6-Pack
Best for: High-volume bakers making muffins regularly
This six-pack from Anolon provides excellent value for those serious about English muffin production. The hard-anodized aluminum heats quickly and distributes warmth evenly across the base. Reinforced construction withstands repeated use without warping. The larger set size allows simultaneous cooking of more muffins, reducing total baking time for bigger batches.
Check Current Price on Amazon →Fox Run 3-Inch Stainless Steel English Muffin Rings
Best for: Bakers with limited storage or smaller griddle space
Fox Run’s three-inch diameter rings are ideal for smaller griddles or when space is tight. The compact size fits easily in most kitchen drawers and takes minimal stovetop real estate. Despite the smaller diameter, these produce perfectly proportioned muffins with the classic nooks and crannies. Great for apartment dwellers or those with limited cookware storage.
Check Current Price on Amazon →Matfer Bourgeat Professional English Muffin Molds Tinned Steel
Best for: Professional bakers and serious enthusiasts
Matfer Bourgeat’s tinned steel molds are used in professional bakeries worldwide. The superior material composition ensures even heat distribution and exceptional browning consistency. These molds handle high-temperature use and repeated cycles without degradation. The professional-grade construction guarantees perfect results every single time, making them the investment choice for dedicated bakers.
Check Current Price on Amazon →Start Baking Your Own Sourdough English Muffins
Sourdough English muffins represent the sweet spot between minimal effort and maximum flavor. Your sourdough starter does most of the work during fermentation, transforming simple flour and milk into something with tangy complexity and chewy texture that commercial versions never achieve. The recipe’s long cold proof means you shape once, refrigerate overnight, then cook in the morning with just 20 minutes of active griddle time.
Investing in quality molds transforms the experience from fussy to straightforward. Whether you choose budget-friendly Wilton rings for your first attempt or upgrade to professional-grade Matfer Bourgeat molds for years of consistent results, the right equipment ensures your sourdough English muffins look beautiful, cook evenly, and come out of the molds perfectly. Once you’ve made a batch, you’ll wonder why you ever bought them at the store.
Frequently Asked Questions
Can I make sourdough English muffins without molds?
Yes, you can freeform them on parchment paper, but the results will be less uniform and may spread during cooking. Metal tart rings, mason jar rings, or even a sturdy biscuit cutter placed on the dough during cooking can work as improvised molds.
What if my sourdough starter isn’t active or bubbly?
Feed it 4-8 hours before making the dough and wait until it shows visible bubbles on top and sides. An inactive starter will produce dense, flat muffins. If your starter is struggling, consider refreshing it daily for a week before attempting this recipe.
Can I skip the cold overnight fermentation?
While you can do a shorter room-temperature proof of 8 hours instead, the cold fermentation significantly improves flavor development and texture. The 12-18 hour cold proof is what creates the authentic sourdough tang.
Why are my muffins dense instead of fluffy with holes?
Dense muffins usually indicate insufficient fermentation, over-handling during shaping, or starter that isn’t at peak activity. Ensure your starter is actively bubbling, avoid pressing the dough during shaping, and give adequate time for bulk fermentation before proofing.
How do I store finished sourdough English muffins?
Keep them at room temperature in an airtight container for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. Toast from frozen or thawed before serving for best texture.
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