Macadamia 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, hearty chew you just can't get from a store-bought package. The overnight ferment does most of the heavy lifting, so the hands-on effort is minimal even though the results feel genuinely impressive. A slow cook on a dry cast iron skillet gives each muffin that signature golden crust without any fuss, and the cornmeal dusting adds just the right amount of texture on the outside. Because the ingredient list is straightforward — flour, starter, honey, olive oil, salt — there are no hidden nut-based oils or surprise add-ins to worry about, making it easy to know exactly what's going into every bite. Fork-split them while still slightly warm, toast them until the edges crisp up, and pile on whatever topping you love most.

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