Comments on: Sourdough English Muffins

By: Carol Roles

Carol Roles — Fri, 10 Jul 2026 20:44:39 +0000

Would love to have more recipes using sourdough starter. Sourdough everything is the favorite bread choice in our family so any new ideas or variations are most welcome.

By: Sam Merritt

Sam Merritt — Wed, 17 Jun 2026 13:25:04 +0000

In reply to Kimberly. I'm so sorry to hear this happened, Kimberly! Was your starter active and bubbly? Was your batter like a thick pancake batter when sticking it in the refrigerator overnight?

By: Kimberly

Kimberly — Wed, 10 Jun 2026 19:41:53 +0000

These English muffins tastes great! However, mine came out super flat. They didn’t rise like yours did. What do you think happened? Thanks!

By: Sam Merritt

Sam Merritt — Thu, 04 Jun 2026 13:54:15 +0000

In reply to Joanna. Hi Joanna! They may have just needed a little more time to cook if the insides were gummy. :)

By: Sam Merritt

Sam Merritt — Fri, 01 May 2026 13:59:46 +0000

In reply to Sammy. Hi Sammy! Discard won't work quite the same here. You would need other alterations.

By: Sammy

Sammy — Fri, 01 May 2026 05:10:21 +0000

Can I use sourdough discard for this?

By: Joanna

Joanna — Sat, 25 Apr 2026 13:19:52 +0000

I oh made this yesterday and found it really easy to follow, and as a sourdough newbie I thought they turned out pretty good! They are a little gummy inside. I was curious if I missed something within the recipe. Other than the half hour after the initial mix, is there no time for bulk fermentation on the counter? Could I leave it out longer, and would that help with the texture? I did temp the muffins and they were cooked to the proper internal temperature.

By: Sam Merritt

Sam Merritt — Wed, 15 Apr 2026 19:51:46 +0000

In reply to Any. This is to best control the flavor of the recipe. I do have notes on how to properly substitute if you would like to use salted butter.

By: Any

Any — Wed, 15 Apr 2026 15:43:49 +0000

Why unsalted butter? I recently noticed the ingredient list on unsalted butter is , cream and natural flavors. Whatever natural flavors are I avoid buying anything with that in the ingredient list.

By: Meadow

Meadow — Sun, 29 Mar 2026 02:11:59 +0000

Yes, more sourdough and sourdough discard recipes! sourdough is made slowly and ferments = better nutrition and digestion.

By: Sam

Sam — Fri, 04 Apr 2025 13:35:30 +0000

In reply to Lydia. Hi Lydia! Honestly it can depend on a lot of different factors. If I had it I would try it and see how they turn out. They could be really good.

By: Lydia

Lydia — Sun, 30 Mar 2025 18:56:15 +0000

I’m wanting to get these started tonight, but wouldn’t be cooking them for two days. would 48ish hours be too long for the dough to sit in the fridge? Or would it be fine and just have a stronger sourdough flavor?

ps,
every single thing I’ve made of yours has turned out perfect! My whole family gets excited when I bake, and as a mother and wife this fills my heart with so much happiness!
I would absolutely love to see more sourdough recipes from you!

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Mon, 10 Mar 2025 18:42:07 +0000

In reply to andrea Hofer. Hi Andrea! This batter would probably spread too much if you tried to put it on a tray the day before. We hope you love them!

By: andrea Hofer

andrea Hofer — Sat, 08 Mar 2025 20:43:56 +0000

hi for those muffins after I have milxed the dough and let rest, before I put in fridge overnight.will it work to scoop the dough on a try to make easy the next day?

By: Sam

Sam — Wed, 22 Jan 2025 15:09:50 +0000

In reply to Donna Chillemi. This is so nice to hear, Donna! Thank you so much for trying my recipe and letting me know how it turned out for you, I really appreciate it!

By: Donna Chillemi

Donna Chillemi — Wed, 22 Jan 2025 15:05:26 +0000

Just finally made them…easy, and even more important, absolutely delicious. 🙂

By: Donna chillemi

Donna chillemi — Mon, 20 Jan 2025 17:28:43 +0000

In reply to Sam. thank you, I am sure I will!

By: Sam

Sam — Mon, 20 Jan 2025 15:13:16 +0000

In reply to Donna Chillemi. Hi Donna! I'm so glad you have enjoyed the recipes so much! I consider overnight to be at least 12 hours. I hope you love these! :)

By: Donna Chillemi

Donna Chillemi — Sun, 19 Jan 2025 14:21:35 +0000

Hi Sam, very happy I have been paying more attention to your recipes…I have used some previously, they’re always great, but have now focused on more and more of them….I love your style, method of explaining, etc. Anyway….for these muffins….I understand the dough needs to be chilled ‘overnight’….but I assume I can also start the dough in the a.m., let it sit and then place in the fridge….question…how many hours do you consider to be ‘overnight’? 8? 10? 12? You may not get this message as this is an older recipe, but if you do, I appreciate your comments! Thanks!

By: Sam

Sam — Sun, 07 Jul 2024 23:41:56 +0000

In reply to Jbird. This is so wonderful to hear! Thank you so much for trying my recipe, and for the feedback! I really appreciate it and am so happy to hear you enjoyed the English muffins so much! :)

By: Jbird

Jbird — Sun, 07 Jul 2024 14:42:43 +0000

I didn’t think my sourdough was quite ready because it’s taking its sweet time growing (over a month) but I got pretty good bubbles yesterday and went for it. The English muffin dough didn’t double so I warmed my oven to 125, turned it off and put the dough in for another half hour. Got a little more movement but I went ahead and set it in the fridge overnight. AM: I did the same thing with the oven and sure enough it doubled! The English muffins came out EXCELLENT! hubby wanted his toasted after but I used honey butter on a still warm muffin. So good! Truly formed nice nooks and crannies too. A keeper for me, thank you Sam! Ps- had really good sourdough flavor too.

By: Sam

Sam — Fri, 26 Apr 2024 19:30:56 +0000

In reply to Ashley. Hi Ashley! Hmm, how long did you refrigerate it and was it at room temperature before you started trying to get it out of the bowl?

By: Ashley

Ashley — Fri, 26 Apr 2024 14:49:35 +0000

My dough ended up thick and gummy – could hardly get it out of the bowl or to spread. Any tips?

By: Sam

Sam — Mon, 25 Mar 2024 14:17:09 +0000

In reply to Anna. I'm so glad you enjoyed them so much, Anna! :)

By: Anna

Anna — Sat, 23 Mar 2024 02:00:18 +0000

This was my first time ever using sourdough starter, I just made mine. The muffins were so easy to make and they came out great. I used all purpose flour since I didn’t have any bread flour. I also left my dough on the counter the whole morning, until lunch about 4 hours because I was busy and I ended up with 10 good size muffins. Definitely will be making again. Thank you 😊