Fresh Milled Sourdough English Muffins

Name: Fresh Milled Sourdough English Muffins
Prep time: 30 min
Cook time: 11 h 46 min
Total time: 12 h 16 min
Yield: 12
Cuisine: American
Ingredients: 500 g fresh-milled hard white wheat flour; 375 g whole milk plus 10-30 g more as needed; 120 g active sourdough starter 100% hydration; 20 g granulated sugar; 30 g unsalted butter melted; 10 g salt; Cornmeal semolina, or rice flour for dusting

By:

dani

Published:

September 28, 2026

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Fresh milled sourdough English muffins are a heavenly treat that will leave your kitchen filled with irresistible aromas and your taste buds dancing with delight. These wonderfully soft and chewy muffins boast a delicate crust and a deliciously tangy flavor, all thanks to the power of fresh-milled hard white wheat flour. They may seem like a weekend project, but you can whip up a batch in the same day or allow the dough to develop overnight for a deeper flavor. It’s versatility that every bread-lover can appreciate!

As I experimented with this particular recipe, I was amazed at how easily the dough came together and how satisfying the process was. There’s something incredibly rewarding about nurturing a dough with your own hands, watching it rise and transform into something truly special. Once you taste these muffins toasted to golden perfection, you’ll be hooked. I encourage you to gather your ingredients and join me on this delightful baking journey!

Why You’ll Love This Recipe

Simple & Quick: Start to finish, these fresh milled sourdough English muffins can be ready in about 6 hours.
Irresistible Flavor: Their mild sourdough tang pairs beautifully with butter or your favorite spreads.
Eye-Catching Appeal: Those classic nooks and crannies make them perfect for toasting.
Flexible Serving: Enjoy them for breakfast, as a snack, or even at brunch gatherings.
Diet-Friendly Options: Easily adapt for various tastes with homemade toppings or fillings.

Ingredients You’ll Need

500 g fresh-milled hard white wheat flour: This flour gives the muffins a unique flavor and texture. It’s packed with nutrients, but if you don’t have it, all-purpose flour can be a substitute.
375 g whole milk plus 10-30 g more as needed: Milk adds richness. Whole milk is preferred, but any milk, including plant-based, works fine.
120 g active sourdough starter (100% hydration): Your sourdough starter is the key to that tangy flavor. Make sure it’s bubbly and active!
20 g granulated sugar: Just a touch of sweetness helps balance the sourdough’s tang.
30 g unsalted butter, melted: This adds richness and contributes to a tender crumb.
10 g salt: Essential for flavor, it also helps with dough structure.
Cornmeal, semolina, or rice flour for dusting: These options prevent sticking and add a nice texture to the outside of your muffins.

How to Make Fresh Milled Sourdough English Muffins

Mix and rest: In a large bowl, combine 500 g fresh-milled hard white wheat flour, 350 g whole milk, 120 g active sourdough starter, 20 g sugar, 30 g melted unsalted butter, and 10 g salt. Stir until no dry flour remains. Cover the bowl and let the dough rest for 30 minutes. This allows the flour to hydrate. After resting, if needed, slowly incorporate more milk until the dough is soft and tacky.
Develop the dough: Schedule two sets of stretch and folds, spaced 20-30 minutes apart. This gentle handling strengthens the dough while evitando overworking it.
Bulk ferment: Cover the bowl and let the dough rise at room temperature for about 6 hours (anywhere from 4-8 hours depending on the heat in your kitchen). You want it to look puffy and increase in volume by about 50%.
Cut and proof: Transfer the dough to a floured surface and gently pat or roll it out to ¾ inch thick. Cut out rounds using a 3-3½-inch biscuit cutter. I usually cut out 6, roll the dough again for 4 more, and finish with the last 2 rounds.
Proof the muffins: Place the cut muffins onto a parchment-lined baking pan sprinkled with cornmeal, semolina, or rice flour. Cover them with plastic wrap or a damp kitchen towel, allowing them to proof for about 2 hours, or until they appear puffy.
Cook: Preheat a skillet or griddle over low to medium-low heat. Cook the muffins, giving them space, for about 6-8 minutes on each side. Keeping the heat relatively low is important to ensure the insides cook through before the outsides brown too much.
Cool and split: Once cooked, transfer the English muffins to a wire rack and allow them to cool completely. For that signature texture, split them open with a fork rather than cutting with a knife.

Storing & Reheating

To store your fresh milled sourdough English muffins, keep them in an airtight container at room temperature for up to 3 days. For better longevity, refrigerate them in a well-sealed bag for about a week. If you wish to enjoy them later, freeze the muffins, layered with parchment paper in a freezer-safe container, for up to 3 months. To reheat, pop these into a toaster or oven until warmed through, to restore that delightful texture and flavor.

Chef’s Helpful Tips

Avoid overworking the dough, especially during the stretch and folds; this keeps your muffins tender.
Make sure your sourdough starter is active and bubbly for the best results. Feed it a few hours before starting.
For the best texture, try using a kitchen scale for precise measurements.
If the dough looks too sticky, feel free to sprinkle in a little extra flour but be careful not to add too much.
Consider experimenting with different flours for unique flavors, like using spelt or rye.

Nothing quite compares to the smell of freshly baked bread, and fresh milled sourdough English muffins take this to a whole new level. With a blend of wholesome ingredients, they are bound to elevate any breakfast table. Don’t be afraid to experiment with toppings like jam, avocado, or even eggs – the possibilities are deliciously endless. I hope you enjoy every bite!

Recipe FAQs

Can I make the dough the night before?

Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. This method enhances the flavor. Just allow it to warm up at room temperature for about 30 minutes before cutting and cooking.

Why is my dough sticky?

If your dough is overly sticky, it might need more flour during the initial mixing. However, remember to keep the dough soft and tacky, as this will yield the perfect texture in the finished muffins.

How can I tell when my muffins are fully cooked?

For perfectly cooked muffins, the internal temperature should reach about 200°F (93°C). You can use a kitchen thermometer to check this or simply break one open to check if it’s light and fluffy inside.

What do I do if my muffins flatten during cooking?

Flattening could be due to under-proofing or cooking at too high a heat. Ensure they have risen well before cooking and keep an eye on the temperature when using your skillet or griddle. Cooking too fast can make them collapse.