Sourdough Breakfast · Recipe

Sourdough English Muffins Recipe: Soft, Fluffy & Overnight-Friendly

Make soft, fluffy English muffins with a naturally fermented dough that can rest overnight and cook in a skillet the next morning.

These sourdough English muffins are soft, fluffy, and designed for an easy overnight schedule. The shaped rounds rest in the fridge while the flavour develops, then cook gently in a skillet the next morning. They are a practical way to use an active starter without turning on a hot oven.

By Lifetipme•10 min read•Updated October 2026
Soft sourdough English muffins with an airy interior
Soft sourdough English muffins with an airy interior · Lifetipme editorial image
Quick answer

Mix the dough in the evening, let it ferment until puffy, cut rounds, proof overnight in the fridge, and cook them gently in a skillet the next morning.

Why overnight muffins are easy

English muffins are a gentle way to practise sourdough because the dough is cooked in a skillet rather than requiring a hot oven and complicated scoring. The shaped rounds can rest overnight, so breakfast is mostly a slow, even cook in the morning.

Use starter that rises predictably; these starter-readiness signs can help you choose the right moment to mix the dough.

Recipe overview

Prep30 min
Fermentation8–14 hr
Cook20 min
Yield10 muffins

Ingredients

  • 500 g bread flour
  • 300 g lukewarm whole milk
  • 100 g active sourdough starter
  • 30 g unsalted butter, softened
  • 20 g honey
  • 10 g fine salt
  • Semolina or cornmeal for dusting

Step-by-step method

  1. 01
    Mix flour and milk and rest for 30 minutes.
  2. 02
    Add starter, butter, honey, and salt. Knead or fold until smooth and elastic.
  3. 03
    Bulk ferment until puffy and aerated.
  4. 04
    Roll to about 2 cm thick and cut 9–10 cm rounds.
  5. 05
    Dust with semolina, cover, and refrigerate overnight.
  6. 06
    Cook over low to medium-low heat for 8–10 minutes per side.
  7. 07
    Cool briefly and split with a fork.

How to cook them evenly

A low heat is better than a hot pan. The outside should become golden while the middle has time to cook through. If the muffins brown before they feel light, lower the heat and cover the pan loosely for a few minutes.

Fermentation and proofing

The rounds should look slightly puffy before cooking, not doubled and fragile. If the dough feels tight in the morning, let it sit at room temperature for 30–60 minutes. If it is very soft and spreads, cook it cold and shorten the next bulk fermentation. For more visual cues, read our sourdough proofing guide.

If you also want a classic oven-baked loaf in your routine, The Original Sourdough Bread Recipe explains the core starter-to-bread process step by step.

Troubleshooting

Muffins are denseWhy: The dough was under-fermented or the starter was weak.Try: Give the dough more time and use starter near its peak.
Outside burnsWhy: The skillet is too hot.Try: Lower the heat and cook more slowly, turning often.
Rounds spreadWhy: They proofed too long or the dough was too wet.Try: Chill the rounds and reduce the milk slightly next time.

Storage

Keep cooled muffins in an airtight bag for up to three days. Split and toast before serving. Freeze them whole or split for up to two months.

Frequently asked questions

Can I use plant milk?

Yes, use an unsweetened plant milk with a similar consistency. The flavour will be slightly different, but the method remains the same.

Why split with a fork?

A fork creates a more open, craggy interior than a knife, which gives the toasted surfaces more texture and places for butter to melt.

Recipe card

Sourdough English Muffins

Intermediate
Prep30 min
Fermentation8–14 hr
Bake20 min
Total9–15 hr
Yield10 muffins

Ingredients

  • 500 g bread flour
  • 300 g whole milk, lukewarm
  • 100 g active sourdough starter
  • 30 g unsalted butter, softened
  • 20 g honey
  • 10 g fine salt
  • Semolina or cornmeal for dusting

Instructions

  1. 01
    Mix flour and milk until no dry flour remains. Rest for 30 minutes.
  2. 02
    Add starter, butter, honey, and salt. Knead or fold until the dough is smooth and elastic.
  3. 03
    Cover and bulk ferment until puffy, usually 4–8 hours depending on temperature.
  4. 04
    Roll the dough to about 2 cm thick and cut 9–10 cm rounds. Dust both sides with semolina.
  5. 05
    Place on parchment, cover, and refrigerate overnight.
  6. 06
    The next morning, cook in a lightly greased skillet over low to medium-low heat for 8–10 minutes per side.
  7. 07
    Cool briefly, then split with a fork for the best texture.
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