These Sourdough English Muffins are not only easy to make but are delicious to eat. Be sure to have plenty of grass-fed butter and honey on hand!
I am definitely on a sourdough kick! Not only is it fun to experiment but the sourdough breads just taste so good! I am sure it has nothing to do with being off grains for almost 2 years!
I have experienced such life changing health benefits from the GAPS diet but it is time to begin adding foods back into my diet. And, I am really enjoying sourdough!
My first addition was non-gluten grains and now sourdough breads. After the Sourdough Bread Bowls and Sourdough Pancakes came Sourdough English Muffins and, they were met by just as much approval.
And in case you were wondering, these make great English Muffin French Toast with Yogurt Sauce.
If you just want a great pancake topping, try the Yogurt Sauce or Homemade Syrup that does not have all the unnecessary ingredients and you can use your choice of sweeteners.
With 7 children still at home, I am very blessed that I don't have picky eaters.
Can you imagine if I had to fix 7 different plates at each meal?
But, even though they will eat almost anything, they do have opinions. And, when asked, they will tell me if they think something does not taste good.
There were no complaints at all with the Sourdough English Muffins - only compliments!
The only problem was that I had not made enough for everyone to have seconds - I will not make that mistake again!
Sourdough English Muffins and Poached Eggs
For me, English muffins are reminiscent of my childhood - and poached eggs. My mother would poach eggs and place them on sliced, buttered and toasted English muffins.
When a soft poached egg is placed on top of an English muffin, magic happens as you begin to eat.
With the first cut into the egg, the soft white and yolk ooze out, coating and soaking into the English muffin mixing the flavors into the most heavenly taste!
If you don't like soggy, gooey bread, you probably will not like soft poached eggs on your muffins so forget what you just read and skip to the part about serving them with lots of grass-fed butter!
Unfortunately, I have not found an egg poacher large enough for my family. However, we do fry eggs and sunny-side up eggs (or "snot-on-top" as some call them) are also delicious on sourdough English muffins!
Whether you are serving sourdough English muffins with eggs or not, be sure to have plenty of grass fed butter nearby. And, don't forget the honey or cream cheese or jam....
What Can You Have With English Muffins?
Have you ever wondered what you can have with English Muffins? First of all, English muffins are great to have any time of the day.
Any of these suggestions will work at any point. English muffins are delicious in many forms. If you're a meat eater, you can add sausage and cheese to it.
If you're a Vegan, you can add jam or a veggie of your choice to it. I like avocado on mine. It tastes delicious.
You could also make little pizzas with Sourdough English muffins. When we want pizza but don't want to spend the money ordering it, I make little English Muffin pizzas for us.
I also like spreading a nice layer of peanut butter on English muffins for a bit of a different taste.
How to Store Sourdough English Muffins
Have you ever wondered how you can store English Muffins? After you've spent all this time on them, you certainly don't want them to go to waste.
Just like most items that you want to keep, they need to be store in an airtight container. However, you can store English Muffins at room temperature.
If English Muffins are stored correctly, then you should be able to keep them for about 2 weeks. There is nothing more yummy than English muffins in the morning for breakfast.
Can You Eat English Muffins Without Toasting Them?
I personally prefer to toast my English muffins. If you bite into an English muffin, untoasted, it does have a different taste than when toasted.
You can totally eat an English muffin without toasting it. There is no law saying you have to toast them.
Honestly, homemade Sourdough English muffins have a much better taste than store bought ones. So, you may find that they are better not being toasted.
My advice would be to try these Sourdough English Muffins toasted and untoasted. Let me know what you think.
Tips For Making Sourdough English Muffins
- Store these in the fridge or freezer after they have cooled completely
- Try adding spices such as cinnamon and sweetener for a cinnamon toast taste
- Top with butter, honey and sliced banana for a delicious breakfast or snack
- They are delicious served with eggs (prepared in your favorite way)
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📋 Recipe
Sourdough English Muffins
Ingredients
- ½ cups active sourdough starter
- 1 cups kefir or milk
- 2 cups whole wheat flour
- 1 tablespoon honey
- 1 teaspoon sea salt
- 1 teaspoon baking soda
Instructions
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Place sourdough starter in mixing bowl and add kefir (or milk).
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Add flour and mix thoroughly.
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Cover with saran wrap and allow the dough to proof until it doubles - this takes 12 - 18 hours.
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After the dough has proofed, add sea salt, baking soda and honey. Mix thoroughly.
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Knead the dough on a lightly floured counter for a few minutes.
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Roll the dough out to 1 inch thickness and cut into 2 - 2 ½ inch muffins.
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Place muffins on a baking sheet, cover and allow to rest for 1 hour.
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Heat skillet to medium on the stove top.
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Working with a few muffins at a time, cook on each side for about 5 minutes and flip.
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Serve and Enjoy!
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Keep uneaten muffins (if there are any!) in the refrigerator or freezer.
Notes
Tips For Making Sourdough English Muffins
- Store these in the fridge or freezer after they have cooled completely
- Try adding spices such as cinnamon for a sweeter version
- Top with butter, honey and sliced banana for a delicious and healthy breakfast or snack
- They are delicious served with eggs (prepared in your favorite way)
Nutrition
What do You Like on Your Sourdough English Muffins - Butter, Jam...
Leave a comment, I would love to know!
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Haidi says
Wow, these sound delicious. I love English muffins (and poached eggs), too. I'm inspired to get a sourdough starter going again!
Sarah says
Due to a severe dairy allergy in my little munchkin I have substituted water for the milk. They turn out very well. I can imagine that they are very tender with the milk but I want my daughter to be able to have them!
Sarah says
This is my go-to recipe for english muffins. Easy, reliable, and the results are wonderfully delicious.
Sarah says
I do, however, modify the method slightly - I keep back about half a cup of the flour, and blend the salt and bicarb soda with it. After the first raising, I knead in the salt/bicarb/flour mixture - makes it much easier to properly blend in the additives. I also like to mix the honey in with the wet ingredients for the first raising, for the same reason. Works beautifully, but I often find I need to slightly increase the total amount of flour in the recipe.
LittleOwlCrunchyMomma says
These look great! I have recipe I've tried in the past and they always burn... has that happened to you? I will have to give your recipe a try.
Dina-Marie says
Little Owl Crunchy Momma, I found that once my cast iron skillet is heated thoroughly, I can turn the heat to low and will stay hot and cook them more evenly.
Geri says
My favourite topping for sourdough muffins is cream cheese and raspberry jam. I find if I cook the muffins in the four corners of the gridle with the temp pretty low they brown up nice without burning.
Skylar says
Amazing tip! Thanks Geri.
Rebekah says
I just poach about 8-10 eggs at a time in simmering water in my pan. Always comes out beautifully, especially if the eggs are cracked in a separate bowl and poured in slowly, a few at a time. Yum. Can't wait to try these muffins.
Jenny says
I love this easy recipe & the authentic English muffins. They are superb! Thanks for the awesome recipe and easy instructions.
Anne Malcolm says
Regarding poached eggs.
I'm am from a large family...going back generations where and when there was no such thing as an egg poacher beyond a pot of water. Poached egg is my mother's favorite form of egg.
Fancy chefs stand on their heads over this simple food.
For a large family, fill a large pot with water. Sprinkle in a generous amount of salt, it helps to float the eggs off the bottom and the pot is easier to clean!
Bring to a simmer. Crack FRESH eggs directly into the water...or use a custard cup if you want, but I forego the extra dirty dish and save time, too.
FRESH eggs hold their form best, compared to old eggs from the store...which practically flatten out into the pot. A poacher is needed for commercial, weeks-old, inferior eggs!
Simmer till the desired firmness of egg. I prefer solidified white and moist yolk...about 6 minutes. Remove with a slotted spoon. There!
Dina-Marie says
Thanks, Anne! I'm with your mom, there is nothing better than a poached egg - especially served on an Sourdough English muffin!
Tina Rigdon says
Thank you for sharing this recipe. English Muffins are one of my favorite breakfast foods!
They make great snacks too!
Dina-Marie says
Tina, you should totally try them with a sunny side up egg - I love they way they soak up it up - yuuummmmy!
Emily Kemp says
I've not made English muffins in so long but love them especially with poached eggs like you mentioned. Love the sound of this recipe!
JOYCE says
Looks like a great recipe. Can these be baked in the oven instead of cooked on the stovetop? If so for how long. Thanks Joyce
Dina-Marie says
Joyce, I have never tried it but if you do, please let me know - that would be a good tip to add to the recipe. I think if I were going to try it, I would start at 350F for about 10 minutes and check them. You don't want them to dry out.
Sharon Williamson says
I love English Muffins I buy the Bays brand because they have the sourdough ones. But I am on my 6th day for my starter so when it is ready this is going to be the first recipe I make! Thank you so much for the recipe1