If you’re looking for a delicious, practical way to use that sourdough discard sitting in your fridge, this Sourdough Discard English Muffins Recipe is about to become your new obsession. Imagine soft, fluffy centers with those iconic nooks and crannies, lightly dusted in cornmeal and toasted to golden perfection. This recipe puts an irresistible, lightly tangy twist on classic English muffins, turning your leftover starter into a breakfast staple that’s far tastier than anything from a store. Sharing this method feels like passing along a well-kept kitchen secret, and once you taste these, I promise you’ll never look at breakfast or brunch the same way again!

Sourdough Discard English Muffins Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for the Sourdough Discard English Muffins Recipe are simple, but each plays a starring role. Every item brings texture, flavor, or that perfect crustiness to the final muffin — don’t skip or swap or you’ll miss the magic!

Sourdough discard (1 cup, unfed, room temperature): Adds tang, moisture, and the signature flavor only sourdough brings, while cutting back on food waste!
All-purpose flour (2 1/4 cups): The backbone of your muffins, providing structure and chew.
Granulated sugar (1 tablespoon): Balances the sourness and helps the muffins brown beautifully as they cook.
Salt (1 teaspoon): Crucial for flavor — never skip it in bread recipes!
Instant yeast (1 teaspoon): Ensures your muffins rise reliably and gives them their classic pillowy texture.
Warm milk (3/4 cup): Softens the crumb and brings richness to every bite; don’t use milk that’s too hot or too cold.
Unsalted butter, melted (2 tablespoons): Adds flavor, tenderness, and a hint of richness that really shines through.
Cornmeal (for dusting): Brings the classic English muffin crunch and prevents sticking as they rise and cook.

How to Make Sourdough Discard English Muffins Recipe

Step 1: Make the Dough

In a large mixing bowl, combine the sourdough discard, all-purpose flour, granulated sugar, salt, instant yeast, warmed milk, and melted butter. Stir everything together until you have a soft, slightly sticky dough. This blend of ingredients sets the foundation for the flavor and texture that makes every Sourdough Discard English Muffins Recipe batch irresistible.

Step 2: Knead Until Smooth

Turn your dough out onto a lightly floured surface and knead for 6 to 8 minutes, or use a stand mixer with a dough hook for about 5 minutes. Your goal is a dough that feels smooth, elastic, and just a bit tacky to the touch. Kneading develops gluten, ensuring your muffins will have just the right bite and those dreamy nooks and crannies.

Step 3: Let the Dough Rise

Pop the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise for 1 to 1 1/2 hours, or until it’s billowed up to double its original size. This rise is where the flavor deepens and the texture begins its transformation into something bakery-worthy.

Step 4: Shape and Rest

After the first rise, punch down the dough to release any large air pockets. Roll it out gently to about 1/2-inch thickness and cut out rounds using a 3-inch biscuit cutter or the rim of a glass. Place the rounds onto a baking sheet generously dusted with cornmeal, sprinkle more on top, cover loosely, and let them rest for 30 minutes. This second rise puffs up your muffins, promising a light and airy interior.

Step 5: Cook on the Stovetop

Heat a large skillet or griddle over medium-low heat. Gently transfer the muffin rounds and cook for 6 to 8 minutes per side, until deeply golden and cooked through. It’s worth the patience; the gentle heat coaxes out a crisp exterior while keeping the inside tender. Adjust heat as needed to avoid burning while ensuring a thorough cook.

Step 6: Cool and Serve

When done, transfer the hot muffins to a wire rack to cool. Split each with a fork — never a knife — to preserve those perfect English muffin nooks and crannies. Toast until crispy, slather in butter, and fall in love with your homemade Sourdough Discard English Muffins Recipe.

How to Serve Sourdough Discard English Muffins Recipe

Garnishes

Bring out the best in your fresh-made muffins with a pat of softened butter, a dollop of homemade jam, honey, or even a swirl of whipped cream cheese. These classic garnishes accentuate the lightly sour flavor and make every bite an occasion!

Side Dishes

Pair your Sourdough Discard English Muffins Recipe with soft scrambled eggs, crispy bacon, a vibrant fruit salad, or smoked salmon for an indulgent brunch spread. Their savory tang makes them the perfect sidekick to both sweet and savory main dishes.

Creative Ways to Present

English muffins are brilliantly versatile! Use them as a base for open-faced breakfast sandwiches, mini pizzas, or eggs Benedict. Think outside the box: layer on roasted veggies, a perfectly fried egg, or a swipe of ricotta with honey and cracked black pepper for a gourmet treat.

Make Ahead and Storage

Storing Leftovers

If you have extra muffins, let them cool completely before placing them in an airtight container. Store at room temperature for up to two days, or refrigerate for up to a week to keep them fresh and tender for easy toasting whenever brunch cravings strike.

Freezing

These Sourdough Discard English Muffins freeze beautifully! Once cooled, pop them into zip-top freezer bags and freeze for up to two months. To prevent sticking, layer wax or parchment paper between muffins. Defrost at room temperature or pop right into the toaster from frozen.

Reheating

For that freshly made taste, split your muffins and toast them until crispy and fragrant. The toaster brings back their irresistible crunch and warmth in minutes. You can also reheat them in a low oven for a few minutes if serving a crowd.

FAQs

Can I make the dough ahead and let it rise overnight?

Absolutely! Letting the dough rise overnight in the fridge adds even more depth to the flavor and makes morning prep extra simple. Just shape and cook as usual when you’re ready.

Can I use sourdough discard straight from the fridge?

Yes, but for the best results and rise, let your sourdough discard come to room temperature before mixing with the other ingredients—it’ll incorporate more easily and help your muffins puff up beautifully.

How do I get those classic English muffin nooks and crannies?

The secret is in the shaping and splitting! Always use a fork to split the muffins horizontally instead of a knife, as this keeps all those lovely air pockets intact for perfect toasting.

Can this Sourdough Discard English Muffins Recipe be made dairy-free?

Yes! Swap the milk for your favorite non-dairy milk (like almond or oat), and use a plant-based butter alternative. The results are still wonderfully fluffy and flavorful.

What can I do if I don’t have a biscuit cutter?

No problem! Use the rim of a drinking glass or even a clean empty can to cut out your muffin rounds. The shape may vary, but the taste is still spot-on.

Final Thoughts

There’s nothing quite like pulling apart a warm, golden Sourdough Discard English Muffin, especially when you’ve made it with your own hands (and saved a cup of discard from going in the bin!). Trust me, this Sourdough Discard English Muffins Recipe is about to become a cherished favorite, whether for cozy breakfasts or impressive brunches with friends. Give it a try—you’ll be amazed at how easy it is to get bakery-worthy results at home!

Sourdough Discard English Muffins Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Sourdough Discard English Muffins are a delicious way to use up excess sourdough starter. They are perfect for breakfast or a snack, with their signature nooks and crannies that toast up beautifully. This recipe yields fluffy and flavorful English muffins that freeze well for future enjoyment.

Ingredients

Scale

Sourdough Discard English Muffins Ingredients:

1 cup sourdough discard (unfed, room temperature)
2 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon instant yeast
3/4 cup warm milk
2 tablespoons unsalted butter melted
cornmeal for dusting

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Instructions

Prepare the Dough: In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, yeast, warm milk, and melted butter. Mix until a soft, slightly sticky dough forms.
Knead the Dough: Knead on a lightly floured surface for about 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 minutes.
Rise the Dough: Place the dough in a greased bowl, cover, and let rise for 1–1 1/2 hours, or until doubled in size.
Shape and Rise: Punch down the dough and roll it out to about 1/2-inch thickness. Cut out rounds using a 3-inch biscuit cutter or glass. Let rise for 30 minutes.
Cook the Muffins: Heat a skillet or griddle over medium-low heat. Cook the muffins for 6–8 minutes per side until golden brown and cooked through.
Cool and Serve: Transfer to a wire rack to cool. Split with a fork and toast before serving.

Notes

These English muffins freeze well for up to 2 months.
For extra flavor, let the dough rise overnight in the refrigerator before shaping.
Always use a fork to split them to preserve the signature nooks and crannies.

Prep Time: 20 minutes (plus rising time)
Cook Time: 15 minutes
Category: Breakfast, Bread
Method: Stovetop
Cuisine: American, British