Sourdough Discard English Muffins are soft, chewy, and full of that unique tangy flavor you get from sourdough. They have those classic nooks and crannies that soak up butter and jam beautifully, making each bite a little celebration. Plus, they’re a smart way to use up sourdough discard instead of throwing it away.
I love making these English muffins on a lazy weekend morning. They take a bit of time, but it feels so rewarding watching them puff up in the pan and getting that perfect golden crust. One of my favorite things is that you can customize them by adding things like cinnamon or herbs to the dough, but I usually keep it simple and let the natural sourdough flavor shine through.
To eat, of course I toast them up! Nothing beats a warm English muffin with butter melting right into those little pockets. Sometimes I top them with honey or my favorite jam, but they’re just as good with eggs or avocado. Making these from scratch feels so cozy, and I always feel proud that I turned sourdough discard into something this delicious.
Key Ingredients & Substitutions
Sourdough Discard: Using discard adds gentle tanginess and helps reduce waste. If you don’t have discard, you could try a small amount of active sourdough starter or even plain yogurt for mild flavor.
Yeast: Adding active dry yeast gives the muffins extra rise and lightness, which is great since discard alone may not be very active. Instant yeast works just as well.
Milk: Warm milk helps activate yeast and adds richness. For dairy-free, try almond or oat milk warmed to the same temperature.
Flour: All-purpose flour creates a soft crumb. For a whole wheat boost, try replacing up to half with whole wheat flour, but the muffins may be denser.
Semolina or Cornmeal: These add a nice texture and prevent sticking on the griddle. If unavailable, fine cornmeal or extra flour works in a pinch.
How Do You Get Those Perfect Nooks and Crannies in English Muffins?
Those little pockets come from using baking techniques that trap air and steam inside the dough during cooking. Here’s how to help them form:
- Use a floured round cutter to keep the shape tight, and avoid stretching the dough too much.
- Allow the dough rounds to rest and puff up before cooking. This helps the yeast create air bubbles inside.
- Cook the muffins low and slow on the griddle or skillet to let steam build inside.
- Don’t flip too early—cook each side long enough to develop a golden crust that traps moisture within.
- After cooking, splitting them with a fork rather than slicing preserves the crumb texture and shows those signature nooks.
Patience with rising and gentle handling make a big difference in texture. Toasting them before serving highlights those nooks and adds a delightful crunch!
Equipment You’ll Need
- Large mixing bowl – perfect for combining all your ingredients without spills.
- Whisk or spoon – helps mix the yeast and wet ingredients smoothly.
- Rolling pin – makes rolling out the dough easy and even.
- 3-inch round cutter or glass – shapes the muffins evenly for uniform cooking.
- Non-stick skillet or griddle – cooks the muffins gently without sticking.
- Wire rack – lets the muffins cool evenly to keep their texture light.
Flavor Variations & Add-Ins
- Add 1 tsp cinnamon and 1 tbsp sugar to the dough for a warm, sweet twist—great with butter or jam.
- Mix in 1/4 cup finely chopped herbs like chives or rosemary for a fresh, savory flavor.
- Stir in 1/4 cup shredded sharp cheddar cheese for melty pockets of cheesy goodness.
- Try adding cooked crumbled bacon or sausage pieces for a hearty breakfast muffin.
How to Make Sourdough Discard English Muffins?
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed/starter discard)
- 1/2 cup (120ml) warm milk (about 110°F/43°C)
- 1 tsp (4g) active dry yeast
- 1 tbsp (12g) sugar
- 2 1/2 cups (315g) all-purpose flour, plus extra for dusting
- 1 tsp (5g) salt
- 2 tbsp (28g) unsalted butter, melted and cooled
- Semolina or cornmeal for dusting the griddle or skillet
How Much Time Will You Need?
This recipe takes about 2 to 2 1/2 hours in total. There’s about 15-20 minutes of hands-on prep, plus time for the dough to rise (1 to 1.5 hours) and a 30-minute rest after shaping. Cooking each muffin takes around 14-20 minutes total.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes foamy. This means the yeast is active and ready.
2. Make the Dough:
In a large bowl, combine the sourdough discard with the yeast mixture and mix well. Add the melted butter and salt, stirring to combine. Gradually add the flour, mixing until you get a shaggy dough. When it’s ready, knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic. If it feels sticky, add a little more flour.
3. First Rise:
Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size.
4. Shape the Muffins:
Once the dough has risen, gently punch it down and roll it out on a floured surface to about 1/2 inch (1.25 cm) thick. Use a floured 3-inch round cutter or glass to cut out muffin rounds and place them on a baking sheet dusted with semolina or cornmeal. Cover the rounds with a towel and let them rest for about 30 minutes—the dough will puff up slightly.
5. Cook the Muffins:
Heat a large non-stick skillet or griddle over low to medium-low heat. Sprinkle some semolina or cornmeal to prevent the muffins from sticking. Place the muffins in the skillet, leaving space between them, and cook for 7 to 10 minutes on each side. They should develop a golden-brown crust and be cooked through.
6. Cool and Serve:
Remove the cooked English muffins and let them cool on a wire rack. When ready to eat, split them open with a fork to reveal the nooks and crannies, toast, and enjoy with your favorite toppings like butter, jam, or honey.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the yeast activate properly and ensures even fermentation.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, you can refrigerate the dough overnight in a covered bowl. When ready, let it come to room temperature and rise before shaping and cooking the muffins.
How Should I Store Leftover English Muffins?
Wrap cooled muffins tightly in plastic wrap or store in an airtight container. They keep well at room temperature for 2 days or in the fridge for up to a week. Reheat by toasting for the best texture.
What Can I Substitute for Semolina or Cornmeal?
If you don’t have semolina or cornmeal, you can use fine cornmeal, polenta, or even a dusting of all-purpose flour to prevent sticking on the skillet or baking sheet.
