Caffeine Free Whole Wheat Sourdough English Muffins
Homemade English muffins are one of those weekend projects that feel genuinely rewarding, and this whole wheat version delivers the kind of deep, nutty flavor and craggly interior that store-bought versions rarely achieve. The dough comes together with just a handful of pantry staples ā whole wheat and all-purpose flour, sourdough starter, honey, olive oil, and sea salt ā so there's nothing mysterious hiding in the ingredient list. Because the leavening comes entirely from a live sourdough starter rather than commercial yeast or any tea- or coffee-based liquid, this recipe is naturally free of caffeine without any substitutions required. The overnight ferment does the heavy lifting, building both tang and those signature nooks and crannies while you sleep. Cooking them low and slow on a dry cast iron skillet gives each muffin a beautifully burnished crust on both sides, and the fork-split technique at the end is the secret to getting that gloriously uneven, toasty interior. These are exceptional straight off the rack with butter, but they also freeze well, making a big batch well worth the effort.
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Learn more āIngredients
8 servings
For the dough
- 1 cup active sourdough starter (100% hydration, fed and bubbly)
- Ā¾ cup warm water (about 90Ā°f / 32Ā°c)
- 1 tbsp honey
- 2 cups whole wheat flour
- 1 cup all-purpose flour, plus more for dusting
- 1 tsp fine sea salt
- 1 tbsp extra virgin olive oil, plus more for the bowl
For cooking
- 3 tbsp cornmeal, for dusting
Instructions
- 1
In a large mixing bowl, whisk together the sourdough starter, warm water, and honey until combined. Add the whole wheat flour, all-purpose flour, and salt, then drizzle in 1 tbsp olive oil. Stir with a sturdy spoon or your hand until a shaggy dough forms with no dry flour remaining.
- 2
Turn the dough out onto a lightly floured surface and knead for 6ā8 minutes until smooth, slightly tacky, and elastic ā it should spring back slowly when poked. Lightly coat the mixing bowl with olive oil, return the dough to the bowl, and cover tightly with plastic wrap or a damp towel.
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