Sourdough Discard English Muffins are a delightful way to turn leftover sourdough starter into fluffy, golden breakfast treats. These muffins have that perfect combination of a slightly chewy texture with nooks and crannies that are ideal for holding butter and jam. The subtle tang from the sourdough adds a unique flavor that makes these muffins extra special.
I love making these English muffins on a lazy weekend morning when I have some sourdough discard sitting in the fridge. It’s such a satisfying feeling to take what would be waste and turn it into something so tasty. Plus, they’re pretty easy to make and don’t require any fancy ingredients—just a little patience to let the dough rest and develop flavor.
My favorite way to enjoy these muffins is split open and toasted until crispy, then topped with plenty of butter and a drizzle of honey or fruit jam. They also make fantastic breakfast sandwiches filled with eggs and cheese. If you’re looking for a fresh spin on your breakfast routine or a fun project to use up extra sourdough starter, these English muffins are a wonderful choice.
Key Ingredients & Substitutions
Sourdough starter discard: This adds a gentle tang and helps create the muffins’ signature texture. If you don’t have starter discard, you can use 1 cup of buttermilk or plain yogurt for a similar effect.
Milk: Warm milk helps activate the yeast and adds richness. Use any milk you prefer: dairy or plant-based like almond or oat milk works fine, just make sure it’s warm but not hot.
Yeast: Active dry yeast boosts the rise since discard alone might be less active. Instant yeast can be swapped here; just add it straight to the flour without proofing.
Flour: All-purpose flour works well. For a nuttier flavor and chewier texture, try half whole wheat flour, but reduce water slightly if the dough feels too sticky.
Cornmeal or semolina: This is for dusting the pan and baking surface to keep muffins from sticking and create a classic texture on the outside. If unavailable, fine corn flour or even flour will do.
How Can I Get Those Perfect Nooks and Crannies in English Muffins?
The secret to those lovely nooks and crannies is in gentle handling and the cooking method:
- Don’t over-knead: Knead just enough to get a smooth dough. Overworking can develop too much gluten and reduce holes.
- Let the dough rest properly: The two rise times—once for the full dough and again after cutting—allow bubbles to form which create texture.
- Cook low and slow: Use medium-low heat to allow muffins to cook through before the outside browns too much. This helps bubbles set inside.
- Split with a fork: When ready to eat, split the muffin with a fork (not a knife) to reveal and preserve the texture holes for holding butter.
Following these steps helped me nail fluffy muffins with loads of those signature pockets every time!
Equipment You’ll Need
- Large mixing bowl – big enough to hold and mix dough comfortably without spilling.
- Whisk or spoon – for mixing starter, milk, sugar, and salt before adding flour.
- Rolling pin – helps roll dough evenly to the right thickness for uniform muffins.
- Round biscuit cutter (3-4 inches) – to cut perfect muffin shapes quickly and evenly.
- Griddle or large non-stick skillet – cooks muffins gently and evenly on the stovetop.
- Wire cooling rack – lets muffins cool completely without becoming soggy.
- Parchment paper and cornmeal or semolina – prevents sticking on the baking sheet and griddle.
Flavor Variations & Add-Ins
- Add 1 teaspoon dried herbs like rosemary or thyme for a fragrant, savory touch great with butter or cheese.
- Fold in 1/2 cup shredded sharp cheddar or parmesan to the dough for cheesy English muffins perfect for sandwiches.
- Mix in 1/4 teaspoon cinnamon and 1 tablespoon sugar for a slightly sweet twist to enjoy with jam or honey.
- Stir in 1/4 cup finely chopped cooked bacon or ham for a smoky breakfast treat that pairs well with eggs.
How to Make Sourdough Discard English Muffins
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 cup (240ml) milk, warm
- 1 tablespoon sugar
- ½ teaspoon salt
- 1½ teaspoons active dry yeast
- 3 cups (360g) all-purpose flour, plus extra for dusting
- Cornmeal or semolina, for dusting the cooking surface
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus around 2 to 2½ hours for the dough to rise twice. Cooking the muffins will take another 15 minutes or so. Plan for about 3 hours total from start to finish, mostly waiting while the dough rises.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix warm milk and sugar. Sprinkle yeast on top and let it sit for 5-10 minutes until foamy and bubbly. This means the yeast is active and ready to go.
2. Make the Dough:
In a large bowl, whisk together the sourdough discard and salt. Add the yeast mixture and stir to combine. Gradually add the flour until the dough comes together and is soft but not too sticky.
3. Knead the Dough:
Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Then place it in a lightly oiled bowl and cover with plastic wrap or a towel.
4. First Rise:
Let the dough rise in a warm spot for about 1 to 1.5 hours, until it doubles in size.
5. Shape the Muffins:
Punch down the dough and roll it out to about ½ inch thickness. Use a round cutter to cut 3-4 inch circles. Place these on a parchment-lined tray dusted with cornmeal or semolina to prevent sticking.
6. Second Rise:
Cover and let the dough circles rise another 45-60 minutes until puffy.
7. Cook the Muffins:
Heat a griddle or non-stick skillet over medium-low heat, dust the surface with cornmeal or semolina. Cook the muffins 6-7 minutes per side, until golden brown and cooked through. Adjust heat as needed so they cook inside without burning outsides.
8. Cool and Serve:
Transfer muffins to a wire rack to cool. When ready to eat, split open with a fork to see the nooks and crannies, toast if you like, and add butter, jam, or make a breakfast sandwich.
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it overnight in the fridge and bring it to room temperature before using. This helps reactivate the yeast and ensures better fermentation in your muffins.
Can I Make the Muffins Ahead of Time?
Absolutely. You can prepare and cook the English muffins in advance, then store them in an airtight container in the fridge for up to 3 days. Reheat them on a griddle or in the toaster for best results.
How Should I Store Leftover English Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days. For longer storage, freeze them wrapped in plastic or foil for up to 1 month, then thaw and toast before eating.
Can I Substitute Milk in This Recipe?
Yes! You can use any kind of milk—dairy or plant-based like almond or oat milk—just make sure it’s warm to properly activate the yeast.
