Chestnut Free Whole Wheat Sourdough English Muffins

There is something deeply satisfying about pulling apart a homemade English muffin and watching all those irregular nooks and crannies reveal themselves. This version leans on whole wheat flour and an active sourdough starter to build real depth of flavor — the kind of tangy, slightly nutty taste that store-bought versions can never quite match. The overnight ferment does most of the heavy lifting, so the actual hands-on work is minimal and the results feel almost unfairly impressive. Because the dough comes together with pantry staples like honey, olive oil, and sea salt, there are no hidden additives or specialty ingredients to track down or second-guess. Cooking them low and slow on a dry cast iron skillet gives each muffin that signature golden crust without any fuss. Splitting them with a fork rather than a knife is the move — it keeps all those beautiful air pockets intact so butter and jam have somewhere to go. These are the kind of breakfast staples you'll want to make on repeat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →