Homemade Sourdough Whole Wheat English Muffins
Homemade sourdough whole wheat English muffins are delicious! These muffins have a tangy flavor from the sourdough, a hearty texture from the fresh milled flour, and a slightly chewy crumb. They’re perfect for savory or sweet toppings and offer a nutritious twist on the classic English muffin.

Table of Contents
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How are English muffins supposed to be eaten?
English muffins are typically split open with a fork, which helps create their signature nooks and crannies. They’re often toasted to add crispness. You can enjoy them with a variety of toppings, such as butter, homemade strawberry jam, honey, peanut butter, or use them as a delicious breakfast bread for savory options like eggs, smoked salmon, cheese, bacon, or avocado. They’re also commonly used for breakfast sandwiches or with poached eggs and hollandaise sauce for eggs Benedict, which is our favorite way to enjoy them!

Are you supposed to split English muffins with a fork?
Yes, it’s best to split English muffins with a fork rather than cutting them in half with a knife. This is a great way to preserve the muffin’s texture, creating the signature nooks and crannies that make them perfect for holding butter, jam, or other toppings. Just insert the tines of a fork around the edges and gently pull it apart for the best result.

Equipment Needed for this English Muffin Recipe
Stand mixer
Large mixing bowl
Rolling pin
Parchment paper
Biscuit cutter
Cast iron skillet
Sheet Pan or large baking sheet
Cooling Rack

Ingredients
- 1/2 cup whole wheat starter (100g) (all-purpose flour starter will work too)
- 3 cups freshly milled whole grain flour (360g) (Winter White Whole Wheat Flour or Hard Red)
- 1 tsp salt (5g)
- 1 tbsp honey (21g)
- 1 tbsp melted butter (14g)
- 1 cup warm whole milk (227g) (or water)
- 1 1/2 tsp baking soda (6g)
- 1/2 tsp baking powder (2.3g)
- Cornmeal (for dusting)
Whole Wheat Sourdough English Muffins
1. Prepare the Dough:
- In a large bowl, mix the freshly milled flour, salt, honey, and the sourdough starter mixture.



- In a separate bowl, warm the milk (or water) and melted butter. Pour this into the dry ingredients.



- Stir until the dough begins to form a ball. If the dough feels too sticky, add a little bit of flour (not too much flour), one tablespoon at a time, until it becomes soft but not overly sticky.
- Once the dough comes together, knead it for 6-8 minutes on a floured surface until smooth and elastic or in a stand mixer for about 5 minutes.
2. First Rise:
- Place the dough in a greased bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 3-4 hours or until it has doubled in size.

3. Shape the Muffins:
- Punch down the english muffin dough to release any air bubbles and then turn dough into a lightly floured surface.



- Roll the dough out into a round disk about 1/2 inch thick.
- Use a 3 inch round cookie cutter to cut out the muffin rounds.
- Sprinkle some cornmeal on a baking sheet or large tray, then place the muffin rounds on top, making sure they don’t touch each other.


- Dust the tops of the rounds with more cornmeal to help them get a nice crust.
4. Second Rise:
- Cover the rounds with a damp cloth and let them rise for another 1-1.5 hours, or until they have puffed up slightly.
5. Cook the Muffins:
- Heat a large cast iron skillet or griddle over medium low heat. You want a gentle heat to cook the muffins evenly without burning them.

- Place the muffin rounds onto the large skillet (don’t overcrowd them) and cook for about 5-7 minutes on each side. They should turn golden brown, and you should see the edges puff up as they cook.
- Flip carefully and cook the other side. The muffins should be golden brown on both sides, and firm to the touch.
- Once cooked, place the muffins on a cooling rack, until ready to enjoy.
Tip: If they’re browning too quickly, lower the heat to ensure they cook through without burning for best results.
6. Cool and Serve:
- Remove the muffins from the skillet and allow them to cool slightly on a wire rack.
- Slice the English muffins with a fork (this helps create the signature nooks and crannies).
- Toast and enjoy with butter, jam, or your favorite toppings!
Tips
- If you prefer a lighter texture, you can substitute some of the whole wheat flour with white flour, but keep in mind that whole wheat gives the muffins a great depth of flavor plus added health benefits.
- The addition of a bit of baking soda and baking powder helps create a softer texture in the whole wheat dough.
- For an authentic texture, split the muffins with a fork instead of cutting them with a knife to maintain the nooks and crannies inside.
- If the muffins are cut too thick they will take longer to cook. Once they have been cooked on the stovetop and if it looks like they still need some time, they can be baked for an additional 5 to 10 minutes in a 350 degree oven.
Enjoy your homemade sourdough whole wheat English muffins!

More Delicious Sourdough Recipes
The Best Sourdough Pretzels (Easy Overnight Recipe)
Soft and Fluffy Sourdough Hamburger Buns Easy Recipe
Super Soft and Fluffy Sourdough Dinner Rolls Recipe
Buttery and Flaky Easy Sourdough Discard Biscuits
The Best Sourdough Hot Cross Buns Overnight Recipe

Homemade Sourdough Whole Wheat English Muffins
Equipment
- Stand mixer
- Large mixing bowl
- Rolling Pin
- Parchment paper
- Biscuit cutter
- Cast iron skillet
- Sheet Pan or large baking sheet
- cooling rack
Ingredients
- 1/2 cup whole wheat starter 100g (all-purpose flour starter will work too)
- 3 cups freshly milled whole grain flour 360g (Winter White Whole Wheat Flour or Hard Red)
- 1 tsp salt 5g
- 1 tbsp honey 21g
- 1 tbsp melted butter 14g
- 1 cup warm whole milk 227g (or water)
- 1 1/2 tsp baking soda 6g
- 1/2 tsp baking powder 2.3g
- Cornmeal for dusting
Instructions
Prepare the Dough:
- In a large bowl, mix the freshly milled flour, salt, honey, and the sourdough starter mixture.
- In a separate bowl, warm the milk (or water) and melted butter. Pour this into the dry ingredients.
- Stir until the dough begins to form a ball. If the dough feels too sticky, add a little bit of flour (not too much flour), one tablespoon at a time, until it becomes soft but not overly sticky.
- Once the dough comes together, knead it for 6-8 minutes on a floured surface until smooth and elastic or in a stand mixer for about 5 minutes.
First Rise:
- Place the dough in a greased bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 3-4 hours or until it has doubled in size.
Shape the Muffins:
- Punch down the english muffin dough to release any air bubbles and then turn dough into a lightly floured surface.
- Roll the dough out into a round disk about 1/2 inch thick.
- Use a 3 inch round cookie cutter to cut out the muffin rounds.
- Sprinkle some cornmeal on a baking sheet or large tray, then place the muffin rounds on top, making sure they don’t touch each other.
- Dust the tops of the rounds with more cornmeal to help them get a nice crust.
Second Rise:
- Cover the rounds with a damp cloth and let them rise for another 1-1.5 hours, or until they have puffed up slightly.
Cook the Muffins:
- Heat a large cast iron skillet or griddle over medium low heat. You want a gentle heat to cook the muffins evenly without burning them.
- Place the muffin rounds onto the large skillet (don’t overcrowd them) and cook for about 5-7 minutes on each side. They should turn golden brown, and you should see the edges puff up as they cook.
- Flip carefully and cook the other side. The muffins should be golden brown on both sides, and firm to the touch.
- Once cooked, place the muffins on a cooling rack, until ready to enjoy.
- Tip: If they’re browning too quickly, lower the heat to ensure they cook through without burning for best results.
Cool and Serve:
- Remove the muffins from the skillet and allow them to cool slightly on a wire rack.
- Slice the English muffins with a fork (this helps create the signature nooks and crannies).
- Toast and enjoy with butter, jam, or your favorite toppings!
Notes
- If you prefer a lighter texture, you can substitute some of the whole wheat flour with white flour, but keep in mind that whole wheat gives the muffins a great depth of flavor plus added health benefits.
- The addition of a bit of baking soda and baking powder helps create a softer texture in the whole wheat dough.
- For an authentic texture, split the muffins with a fork instead of cutting them with a knife to maintain the nooks and crannies inside.
- If the muffins are cut too thick they will take longer to cook. Once they have been cooked on the stovetop and if it looks like they still need some time, they can be baked for an additional 5 to 10 minutes in a 350 degree oven.