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a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.
Hi, I'm Kels!

The Best Sourdough Glazed Donuts

Sourdough English Muffins

When I first tried these sourdough english muffins I could not believe how awesome they were! I have randomly purchased english muffins from the store in the past because my family loves them and it’s a treat to make egg/ham/cheese muffins with them at home. To find that I could easily make these on my own and they would taste and look amazing, made me extremely happy! English muffins aren’t something that you think about making from scratch at home, but they’re super easy. This recipe is a great way to use up extra sourdough starter as well.


Night before:

  • 1 c lukewarm whole milk
  • 1 T olive or avocado oil
  • 2 tsp honey
  • 1 c sourdough starter
  • 1⅔ c Whole Wheat flour (if using all purpose, increase the flour)
  • ¾ tsp salt
  • cornmeal for dusting
english muffin

Step by Step Instructions

Step 1

Combine wet ingredients. Add dry ingredients and stir vigorously for 2 minutes. Cover overnight to rise on the counter.

Step 2 – The Next Morning

Dissolve ¼ tsp baking soda in 3 T warm water, then gently fold into the batter.

Step 3

Let rest for 10 minutes.

Step 4

Preheat the griddle to 300 degrees.

Step 5

After your overnight sponge has risen and you are ready to cook the muffins, grease some wide mouth jar rims and sprinkle with cornmeal or flour. I use both the wide mouth and regular mouth size, for large and small english muffins. The smaller size is perfect for small kids, while the wide mouth makes a “regular” sized english muffin.

Step 6

When the griddle is hot, arrange your rings on it and pour about ⅓ c of batter into each one (less in the smaller rings). You want the rings about ⅔ full.

Step 7

Dust the top of each muffin with more cornmeal/flour.

Step 8

Cook for 12 minutes until golden brown on the bottom and when the tops no longer look wet. 


Don’t heat the griddle higher than 300. If they are browning too quickly, turn down the heat and cook for longer.

Step 9

Flip each muffin over and cook for another 12 minutes on the other side.

Step 10

When they are done cooking, remove to a cooling rack. They should easily pop right out of the rings, or you can wait until they cool to do this.


To split the muffins, ease a fork into them all around the edge and you will maintain more of the little nooks and crannies!

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about me

Hey, I'm Kels!

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.

I have lots of recipes and resources, but now it's just about me being real, walking through the messy and beautiful parts of life.


How to Make Your Own Sourdough Starter

I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!

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