Citrus Free Whole Wheat Sourdough English Muffins

There is something deeply satisfying about pulling apart a homemade English muffin and seeing all those irregular, toasty nooks staring back at you. This version leans on whole wheat flour and an active sourdough starter to build real depth of flavor — the kind of earthy, slightly tangy taste that store-bought versions can only hint at. The overnight ferment does most of the heavy lifting, so the actual hands-on work is minimal and the payoff is enormous. Because the dough relies on nothing but flour, water, honey, olive oil, salt, and your starter, there is zero citrus to worry about — no zest, no juice, no hidden extracts sneaking in through a glaze or a flavored oil. That makes this a genuinely clean bake for anyone navigating citrus sensitivities, without any compromise on flavor or texture. The cornmeal dusting and the low-and-slow griddle cook are what give these muffins their signature crust and chewy interior, and splitting them with a fork rather than a knife is the move that unlocks all those beautiful crannies. Toast one up with butter or pile on your favorite topping — either way, you will wonder why you ever bought the packaged kind.

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