Pantry Revamp: Sourdough English Muffins

We previously posted about making sourdough bread and now you may have this starter in your fridge and are trying to figure out all kinds of ways to start using it.  One great way is to make English muffins.

We 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 well and you have a soft dough.

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

4. Cut out circles. You can use a biscuit cutter or a glass. You can also use a clean tuna can that has the bottom cut out or the ring from a canning jar.

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.  If you can, heat it to 350 degrees. If you’re using an electric stove, this will most likely mean you’ll need to set your burner to medium.

7. Slather a little butter on the griddle just at first and then cook the muffins. You cook them up just like you would cook pancakes. Check the muffin to ensure they don’t burn, then flip them over to get the same golden brown on each side.

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

If you can’t find the ingredients locally, you can find them here: