If you’ve ever wondered what to do with that leftover sourdough starter you’re not ready to feed, the Sourdough Discard English Muffins Recipe is an absolute game-changer. Imagine pillowy, golden-brown English muffins with that signature nooks-and-crannies texture, but made with sourdough discard to add tangy depth and reduce waste in your kitchen. This recipe transforms simple pantry staples into a cozy breakfast treat you’ll want to make over and over again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet each plays a vital role in crafting the perfect texture, flavor, and appearance of your muffins. From the tang of sourdough discard to the softness added by butter, every component is thoughtfully chosen.
- Sourdough discard (1 cup, unfed): Adds natural yeast and that signature tang, making these muffins delightfully airy and flavorful.
- Warm milk (1 cup): Hydrates the dough and contributes to the tender crumb texture.
- Unsalted butter (2 tablespoons, melted): Enriches the dough, adding softness and a slight richness.
- Sugar (1 tablespoon): Feeds the yeast in the sourdough discard, helping with rise and slight sweetness.
- All-purpose flour (2 1/4 cups): Provides structure and ensures the muffins hold their shape.
- Salt (1 teaspoon): Balances flavor and enhances the natural tang of the sourdough.
- Baking soda (1 teaspoon): Helps with the rise and creates that signature light crumb.
- Cornmeal (for dusting): Prevents sticking while adding a charming texture and crunch to the muffin exterior.
How to Make Sourdough Discard English Muffins Recipe
Step 1: Mix and Rest the Dough
Start by whisking together the sourdough discard, warm milk, melted butter, and sugar in a large mixing bowl. This combination jump-starts the dough with warmth and sweetness, creating the perfect environment for the starter’s natural yeasts. Once combined, stir in the flour until you have a sticky dough. Cover the bowl and let it rest at room temperature for 8 to 12 hours — overnight is ideal. This long rest allows the dough to ferment gently, developing flavor and bubbly texture.
Step 2: Add Salt and Baking Soda
After your dough has rested and grown in flavor, it’s time to sprinkle in the salt and baking soda. These two ingredients add the necessary balance and leavening boost to help your muffins rise beautifully. Gently fold these into the dough without overworking it to preserve that tender crumb.
Step 3: Shape Your Muffins
Turn the dough out onto a lightly floured surface and knead it softly for 1 to 2 minutes just until smooth. Roll the dough to about 3/4-inch thickness, and use a 3-inch round cutter to cut out your muffins. Don’t worry if the edges aren’t perfect—rustic charm is part of the fun. Place the cut rounds on a baking sheet lined with parchment and dusted generously with cornmeal. Sprinkle cornmeal on top too to keep that classic texture.
Step 4: Proof and Cook
Cover your muffins and allow them to rise again for 45 to 60 minutes so they get lovely and puffy. Heat a skillet or griddle over medium-low heat—this gentle warmth helps the muffins cook through evenly without burning. Transfer each muffin carefully to the skillet. Cook for 6 to 8 minutes on each side, keeping an eye on that golden brown color. You’ll know they’re done when the internal temperature reaches about 200°F. This stovetop cooking method creates the perfect crust without the need for an oven.
Step 5: Cool and Enjoy
Once cooked, transfer the muffins to a wire rack to cool. Splitting and toasting them brings out the best in their delicate texture and accentuates their nooks and crannies — truly irresistible.
How to Serve Sourdough Discard English Muffins Recipe
Garnishes
English muffins practically beg for toppings, and you can go classic with butter and jam, or get adventurous with avocado slices, a drizzle of honey, or a schmear of cream cheese mixed with fresh herbs. The slightly tangy flavor pairs wonderfully with both sweet and savory choices.
Side Dishes
Perfect alongside eggs any style, crispy bacon, or even a bowl of hearty soup, these muffins hold their own as a versatile breakfast or snack companion. Consider pairing with fresh fruit or a vibrant salad to round out your meal.
Creative Ways to Present
Use your Sourdough Discard English Muffins Recipe as the base for mini breakfast sandwiches stacked with smoked salmon and dill, or grill them lightly and top with melted cheese and tomatoes for a tasty twist. Their sturdy texture makes them perfect for so many inventive morning creations.
Make Ahead and Storage
Storing Leftovers
Keep leftover muffins in an airtight container at room temperature for up to 2 days. This short window ensures they maintain their soft, fresh qualities without becoming stale or dry.
Freezing
These muffins freeze exceptionally well. Simply split them before freezing to save time when reheating. Store in a freezer bag for up to 3 months without sacrificing flavor or texture.
Reheating
Toast frozen or refrigerated muffins on a toaster or skillet to revive their signature crunch and warmth. This approach restores their freshly-made appeal in just minutes and makes every bite as delightful as the first.
FAQs
Can I use fed sourdough starter instead of discard?
While fed starter is more active, this recipe is designed for unfed discard to reduce waste. Using fed starter might change fermentation time and flavor balance, but you can experiment with adjustments.
What if I do not have cornmeal for dusting?
Cornmeal adds texture and prevents sticking, but you can substitute with semolina or a light dusting of flour if needed. The muffins may have a slightly different crust texture but will still taste great.
Do I have to cook these on a stovetop?
The stovetop method gives the signature crispy crust and tender interior unique to English muffins. Baking isn’t recommended here as it changes the texture and the characteristic “nooks and crannies.”
How important is the resting time for the dough?
The 8–12 hour rest is key to flavor development and fermentation. It makes the dough bubbly and gives the muffins their subtle sourdough tang. If short on time, a minimum of 6 hours is possible, but flavor may be less complex.
Can I make smaller or larger muffins?
Absolutely! Just adjust cooking time accordingly. Smaller muffins will cook faster and larger ones need a bit more time to reach doneness without burning outside.
Final Thoughts
This Sourdough Discard English Muffins Recipe is truly a labor of love that rewards you with breakfast magic every time. With simple ingredients and a gentle hands-on process, you transform what might have been wasted starter into something absolutely crave-worthy. I can’t recommend trying this enough—once you make these muffins, you’ll never look at sourdough discard the same way again.
Print
Sourdough Discard English Muffins Recipe
- Prep Time: 15 minutes (plus 8–12 hours overnight rest)
- Cook Time: 15 minutes
- Total Time: 12 hours 30 minutes (including resting time)
- Yield: 10–12 English muffins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These homemade Sourdough Discard English Muffins transform sourdough discard into a delicious breakfast treat. Soft and tender with a golden crust and the classic nooks and crannies, these muffins are cooked on the stovetop for a perfectly textured bite. Ideal for reducing waste and enjoying fresh homemade bread with minimal ingredients and fuss.
Ingredients
Primary Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup warm milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- Cornmeal for dusting
Instructions
- Mix the wet ingredients: In a large mixing bowl, whisk together the sourdough discard, warm milk, melted butter, and sugar until well combined.
- Add flour and form dough: Stir in the all-purpose flour until a sticky dough forms. Cover the bowl and let the dough rest at room temperature for 8–12 hours or overnight to ferment and develop flavor.
- Add salt and baking soda: After the resting period, mix in the salt and baking soda thoroughly to prepare the dough for shaping.
- Knead and roll out dough: Turn the dough onto a lightly floured surface and gently knead for 1–2 minutes until smooth. Roll the dough out to about 3/4-inch thickness.
- Cut out muffins: Use a 3-inch round cutter to cut out the muffins and place them on a parchment-lined baking sheet dusted with cornmeal. Sprinkle cornmeal on top, then cover to rest and rise for 45–60 minutes.
- Cook on stovetop: Heat a large skillet or griddle over medium-low heat. Gently transfer the muffins to the skillet and cook for 6–8 minutes on each side until golden brown and cooked through.
- Cool and serve: Remove muffins to a wire rack to cool before splitting and toasting as desired for serving.
Notes
- Ensure the skillet is set to medium-low heat so the muffins cook through without burning on the outside.
- Use a thermometer to check doneness; the internal temperature should reach 200°F.
- These English muffins freeze well. Split them before freezing and store in a freezer bag for convenient use later.
