I remember when I first started making sourdough discard English muffins; I craved a simple way to use up my discard without wasting it. This recipe quickly became my go-to for a comforting breakfast with those perfect tangy flavors and irresistible nooks and crannies. Whether you’re short on time or want to prep ahead, these muffins deliver every time.
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Why Sourdough English Muffins are the Best
Making homemade English muffins from sourdough discard has become one of my favorite ways to enjoy breakfast. These muffins boast incredible nooks and crannies that soak up butter beautifully, along with a subtle tang that only sourdough can give. Plus, this recipe is wonderfully versatile—it fits busy schedules whether you make them in one day or prepare the dough the night before. For more delicious ways to use your starter, explore other fantastic sourdough bread recipes. Say goodbye to store-bought muffins and hello to fresh, flavorful mornings.
- Uses sourdough discard to reduce waste and add natural tang.
- Creates the ideal soft interior with a crunchy, golden crust.
- Healthier and tastier than premade store versions.
- Surprisingly simple steps without complicated techniques.
- Flexible timing options to suit your busy lifestyle.
The Secret to Perfect Nooks and Crannies
The hallmark of great English muffins is those delightful nooks and crannies. This texture comes from a few key factors working together. First, the slightly wet dough allows the gluten network to develop properly without becoming stiff. Then, the resting and fermentation let the yeast create tiny air bubbles. Lastly, splitting the muffins with a fork rather than cutting them creates jagged edges that toast up into all those textured pockets we love. Together, these steps give you that iconic crumb that traps melted butter and jam perfectly.
Ingredients for Sourdough Discard English Muffins
For the best sourdough discard English muffins, be sure to have these ingredients ready:
- 1 cup whole milk (240 grams), warmed to 110°F
- 2 tablespoons (28 grams) unsalted butter, melted
- 2 tablespoons (30 grams) brown sugar (or your preferred sweetener)
- 1 teaspoon (3 grams) active dry yeast
- 1/2 cup (140 grams) sourdough discard
- 2 1/2 cups (300 grams) bread flour
- 2 teaspoons (6 grams) kosher salt
- About 1 to 1 1/2 cups semolina flour or cornmeal for dusting
Ingredient Notes and Substitutions
Each ingredient plays a special role to make these English muffins just right. Bread flour is recommended because its higher protein content develops more gluten, which contributes to the chewy, soft interior. Your sourdough discard’s age can also impact flavor—the younger the discard, the milder the tang; older discard offers a stronger sourness. If you want alternatives, check the comparison below:
| Ingredient | Substitution Option | Notes |
|---|---|---|
| Bread flour | All-purpose flour | May yield a slightly softer texture |
| Whole milk | Plant-based milk | Use unsweetened varieties for best results |
| Unsalted butter | Vegan butter or oil | Keeps recipe dairy-free if needed |
| Semolina flour/cornmeal | Fine polenta or flour | Both work to prevent sticking, texture may vary |
Essential Tools for English Muffin Making
To make these sourdough discard English muffins perfectly, you’ll need some helpful tools:
- Large mixing bowl
- Dough whisk or wooden spoon
- Biscuit cutter or drinking glass for shaping
- Cast iron skillet or electric griddle
- Cooling rack
Electric griddle vs. cast iron skillet: An electric griddle offers even temperature control and larger cooking surface, great for multiple muffins at once. Cast iron skillet provides excellent heat retention but requires closer attention to avoid hot spots and burning.
English muffin rings: Using rings yields perfectly round muffins with uniform shape, while free-form shaping is quicker and more rustic-looking choose based on your style and time.
Step-by-Step Instructions
- Mix warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl. Let sit for a few minutes to activate yeast.
- Add bread flour and kosher salt. Mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients combine.
- Cover the dough and let it rise until doubled in size. This should take about 60–90 minutes.
- Dump the risen dough onto a floured surface. Press or roll out to about 1-inch thickness. Use a biscuit cutter or drinking glass to cut rounds. Reshape scraps by stacking, re-rolling, and cutting again. You should get about 9–10 muffins.
- Place shaped muffins on a pan heavily dusted with cornmeal or semolina flour. Dust both sides of the muffins well. Cover and allow them to rise about 1 hour until puffy. If dough was refrigerated, this may take 2 hours.
- Preheat an electric skillet to 300°F or use a heavy skillet over medium-low heat. Place muffins in skillet with space between them. Cover and cook for 5 minutes. Flip, cover, and cook another 5 minutes.
- Reduce heat to about 250°F and flip muffins a few more times. Continue cooking until internal temperature reaches 195–200°F. Optionally, finish muffins in a 350°F oven for about 10 minutes for thorough cooking.
- Remove muffins to a cooling rack and let cool to room temperature.
- Before toasting, split muffins using a fork and your fingers. This separates them into halves with perfect craggy nooks and crannies.
Tips for Success
- Use the “finger poke test” to check dough rise: poke it gently; if it springs back slowly, it’s ready.
- Avoid adding too much flour when rolling out to keep muffins soft inside.
- Maintain medium-low heat on your skillet to prevent burning while allowing muffins to cook through.
- Don’t rush the second rise; puffy muffins before cooking create better texture.
Storage and Freezing Instructions
Store cooled English muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. When freezing, separate each muffin with parchment or plastic wrap to prevent sticking. To reheat, toast from frozen or warm in a 350°F oven until heated through. This storage advice also works well for other baked goods like our Ultimate Sourdough Hamburger Buns.
Creative Ways to Serve English Muffins
- Mini breakfast pizzas: Spread tomato sauce, cheese, and toppings on toasted muffins; bake until melty.
- Eggs Benedict base: Use the muffins as a traditional base topped with poached eggs and hollandaise sauce.
- Savory sandwiches: Layer with smoked salmon, cream cheese, and dill or with bacon, avocado, and spicy mayo.
- Sweet indulgence: Slather with peanut butter and honey, then sprinkle with sliced bananas and cinnamon.
Troubleshooting Common Questions (FAQ)
Can I make these without commercial yeast?
Yeast helps with reliable rise, but you can experiment with just sourdough starter; expect longer fermentation and different texture.
What’s the best way to split an English muffin?
Always use a fork to pry them apart. This creates those signature nooks and crannies unlike a knife cut.
Why are my English muffins dense or gummy inside?
Under-proofing or too much flour can cause this. Ensure dough doubles properly and avoid over-flouring during shaping.
Can I prepare the dough and freeze it for later?
Yes, shape the muffins and freeze before the second rise. Thaw and allow to rise fully before cooking.
What if my sourdough discard is very old?
Older discard gives a tangier flavor but may also slow yeast action. Adjust rising times accordingly.
Final Thoughts and Next Steps
These homemade sourdough discard English muffins are truly worth the effort—they bring that comforting, tangy flavor and perfect texture right to your table. Whether you’re a busy cook or just starting out, this recipe fits right into your lifestyle with flexible timing and simple steps. I’d love to hear how yours turn out! Please leave a comment with questions, give the recipe a star rating, and share a photo of your beautiful muffins on social media tagging AishaRecipes. Let’s celebrate these everyday kitchen wins together!
Sourdough Discard English Muffins
Ingredients
Equipment
Method
- In a large bowl, combine warm milk, melted butter, sourdough discard, sugar, and yeast; let sit briefly. Then, add flour and salt, mixing until a sticky dough forms and all ingredients are combined.
- Cover the bowl and let the dough rise for 60-90 minutes, or until doubled in size.
- Turn the risen dough onto a floured surface and roll it to about 1-inch thickness. Use a biscuit cutter or glass to cut out 9-10 muffin rounds, re-rolling scraps as needed.
- Place shaped muffins on a heavily cornmeal or semolina-dusted pan, dust both sides, and cover. Let them rise for 1-2 hours until puffy and light.
- Preheat a skillet to 300°F (medium-low heat), add muffins, cover, and cook for 5 minutes per side. Reduce heat to 250°F and continue flipping until the internal temperature reaches 195-200°F, or finish in a 350°F oven for 10 minutes.
- Transfer the cooked muffins to a cooling rack and let them cool completely to room temperature.
- For optimal texture, use a fork and your fingers to split the muffins open before toasting.
