Sourdough Discard English Muffins are soft, chewy, and full of a lovely tang from the sourdough starter. These homemade muffins have that classic nooks-and-crannies texture that’s perfect for catching melted butter or your favorite jam. Plus, they’re a great way to use up sourdough discard instead of throwing it away.
I love making these because they bring a little magic to breakfast without needing too much hands-on time. The smell while they’re cooking is so comforting, and it reminds me of early weekend mornings spent in the kitchen. Using sourdough discard makes them taste just a bit different from regular muffins, and I think that slight tang makes all the difference.
My favorite way to enjoy these is toasted crisp and spread thick with butter and honey or a dollop of jam. They’re also great for breakfast sandwiches or even just with some cream cheese and fresh fruit. If you’re someone who usually skips sourdough discard, this recipe will make you rethink it because every bite is worth it!
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Sourdough Discard: This is the leftover starter you usually throw away. It adds a nice tangy flavor and helps with the texture. If you don’t have sourdough discard, mix 1 cup plain yogurt with 1 teaspoon lemon juice for a similar effect.
Flour: All-purpose flour works best for a soft but sturdy dough. You can swap half with whole wheat for more fiber, but muffins will be denser.
Yeast: Yeast gives extra rise and lightness since discard alone isn’t always strong enough. If you want to skip yeast, increase the discard and lengthen the rising time, but results will be different.
Milk and Butter: Warm milk activates yeast and adds tenderness. Butter adds richness. You can use plant-based milk and vegan butter to make the recipe dairy-free.
How Do You Get Those Perfect Nooks and Crannies in English Muffins?
The signature texture of English muffins comes from how they’re cooked and split.
- Shaping: Roll the dough to about 1/2 inch thick so they cook evenly without getting tough.
- Cooking: Cooking slowly over medium-low heat on a griddle lets muffins cook through and brown without burning. Cornmeal on the pan prevents sticking and adds a slight crunch.
- Splitting: Always split English muffins with a fork, not a knife. The fork pulls apart the crumb, revealing the nooks and crannies that hold butter and jam.
Take your time cooking each side and watch the heat. It’s better to cook a bit slower than to rush and burn the outside while the inside stays doughy. This technique is the key to perfect muffins every time!
Equipment You’ll Need
- Large mixing bowl – roomy enough to mix and let the dough rise comfortably.
- Whisk or spoon – to combine your ingredients easily without a mixer.
- Rolling pin – helps you roll the dough evenly to the right thickness.
- Round biscuit cutter or glass – for cutting muffin rounds to the perfect size.
- Griddle or large non-stick skillet – cooks the muffins evenly on the stove top.
- Wire rack – lets muffins cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add ½ cup grated cheddar or parmesan to the dough for a cheesy twist that melts into the nooks.
- Mix in 1 teaspoon dried herbs like rosemary or thyme for a fresh, herby flavor.
- Stir in ¼ cup finely chopped cooked bacon or sausage for a savory breakfast muffin.
- For a slightly sweet version, add 1 tablespoon cinnamon and 2 tablespoons sugar to the dough and sprinkle with cinnamon sugar before cooking.
How to Make Sourdough Discard English Muffins?
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- ½ cup (120ml) warm milk (about 110°F / 43°C)
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 2 ½ cups (312g) all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- 2 tablespoons unsalted butter, melted
- Cornmeal or semolina flour, for dusting the cooking surface
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus a rising time of about 1 to 1 ½ hours and a final proofing for 30 minutes. Cooking each batch of muffins on the griddle takes around 15-20 minutes depending on your stove. Overall, plan for about 2 hours from start to finish, including rising and cooking.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it bubbles and froths, showing the yeast is active.
2. Mix the Dough:
In a large bowl, whisk together sourdough discard and melted butter. Add the frothy yeast milk and stir to combine. Add flour and salt, then mix until it forms a sticky dough.
3. Knead and Rise:
Turn dough onto a floured surface and knead gently for about 5 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 to 1 ½ hours until doubled in size.
4. Shape and Proof Muffins:
Roll dough out to ½ inch thick. Cut circles about 3 inches across using a biscuit cutter or glass. Place rounds on a cornmeal-dusted tray, cover loosely, and let them proof for another 30 minutes until puffed.
5. Cook on the Griddle:
Heat a non-stick skillet or griddle over medium-low heat, dusting with cornmeal. Cook muffins 7-8 minutes on each side until golden brown and cooked through. Adjust heat to prevent burning.
6. Cool and Serve:
Transfer cooked muffins to a wire rack to cool. Split each muffin with a fork to reveal nooks and crannies, then toast and enjoy with your favorite toppings.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your discard completely in the fridge overnight and bring it to room temperature before mixing. This helps the yeast and dough activate properly.
Can I Make These English Muffins Ahead of Time?
Absolutely! You can prepare and shape the muffins, then refrigerate them covered overnight before cooking. Just bring them to room temperature and allow a little extra proofing time before cooking.
How Should I Store Leftover English Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. Reheat by toasting or warming in a skillet before serving.
What Can I Use Instead of Cornmeal for Dusting?
If you don’t have cornmeal or semolina, you can lightly dust the pan with all-purpose flour, but cornmeal gives that extra texture and crunch typical of English muffins.
