Fluffy Sourdough Discard English Muffins

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If you ask me, homemade English muffins are way better than store-bought ones.

These sourdough discard English muffins are a smart way to use up that extra starter while making something really tasty for breakfast. The natural tang from the sourdough adds just the right flavor, and those classic nooks and crannies are perfect for catching melted butter.

They’re cooked right on the stovetop in a cast iron skillet, giving you those crispy golden brown spots on the outside while staying soft and chewy inside. A dusting of cornmeal on the bottom adds that traditional texture we all know and love.

It’s a satisfying weekend baking project that’ll give you fresh, warm English muffins ready for your breakfast table.

What Kind of Sourdough Discard Should I Use?

Your sourdough discard doesn’t need to be fresh and bubbly for this recipe – that’s the beauty of discard recipes! You can use discard that’s been stored in the fridge for up to a week, as long as it doesn’t show any signs of mold or smell off. The discard can be from any type of flour-based starter, whether it’s made with all-purpose, whole wheat, or rye flour. Since we’re adding commercial yeast to these English muffins, the discard is mainly here to add that signature tangy flavor rather than for leavening. Just make sure your discard is at room temperature before mixing it into your dough to help everything combine smoothly.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still getting those perfect nooks and crannies:

• Whole milk: You can use 2% milk or even plant-based alternatives like unsweetened soy or oat milk. If using non-dairy milk, add an extra 1 tablespoon of melted butter to make up for the lost fat content.
• Sourdough discard: This is pretty important for the flavor and texture, but if you’re completely out, you can substitute with 1/4 cup plain yogurt plus 1/4 cup flour. The taste won’t be exactly the same, but you’ll still get tasty results.
• Bread flour: All-purpose flour can work in a pinch, though your muffins might be slightly less chewy. If using all-purpose, reduce the liquid by 2 tablespoons to maintain the right consistency.
• Brown sugar: Feel free to use honey, maple syrup, or regular white sugar in equal amounts. If using liquid sweeteners, reduce the milk by 1 teaspoon.
• Active dry yeast: You can swap in instant yeast – use the same amount but skip the proofing step and add it directly to your dry ingredients.

Watch Out for These Mistakes While Cooking

The biggest challenge when making sourdough English muffins is getting the right dough consistency – too wet and they’ll spread too much, too dry and they won’t develop those classic nooks and crannies. To achieve the perfect texture, start by adding flour gradually and stop when the dough is still slightly sticky but manageable. Another common mistake is cooking these muffins at too high heat, which results in burnt outsides and doughy centers – keep your griddle or pan at medium-low heat and be patient, giving them about 5-7 minutes per side. When shaping your muffins, avoid the temptation to roll them too thin, as they need enough height (about 3/4 inch) to develop their signature texture during cooking. For the best results, use a thermometer to check that your milk is around 110°F – too hot and it’ll kill the yeast, too cool and your dough won’t rise properly.

What to Serve With English Muffins?

Fresh homemade English muffins are perfect for breakfast and brunch spreads, and there are so many ways to enjoy them! For a classic breakfast sandwich, top them with a fried egg, crispy bacon, and melted cheese – the nooks and crannies catch all the delicious egg yolk. If you’re in the mood for something simpler, spread them with butter and your favorite jam, or go for the tried-and-true combo of peanut butter and banana slices. These English muffins also make great mini pizzas for lunch – just add marinara sauce, mozzarella, and your favorite toppings before popping them under the broiler for a few minutes.

Storage Instructions

Keep Fresh: These homemade English muffins stay good at room temperature for about 2 days when stored in a sealed bag or container. For longer storage, pop them in the fridge where they’ll keep for up to a week. Just make sure they’re completely cool before storing to prevent moisture buildup.

Freeze: English muffins are perfect for freezing! Place them in a freezer bag with parchment paper between each muffin to prevent sticking, and they’ll stay fresh for up to 3 months. I like to make a double batch just to have some ready in the freezer for busy mornings.

Enjoy Later: When you’re ready to eat your frozen English muffins, let them thaw at room temperature or pop them straight into the toaster. For the best texture, split them with a fork (not a knife!) to create those classic nooks and crannies, then toast until golden brown. They taste just as good as freshly made ones!

Preparation Time	15-30 minutes
Cooking Time	30-60 minutes
Total Time	105-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 25-30 g
• Fat: 40-50 g
• Carbohydrates: 180-200 g

Ingredients

• 1 cup whole milk, warmed to about 110°f
• 2 tablespoons melted butter (1 oz)
• 2 tablespoons brown sugar (or your choice of sweetener)
• 1 teaspoon active dry yeast
• 1/2 cup sourdough starter discard (140 grams)
• 2 1/2 cups bread flour (300 grams)
• 2 teaspoons coarse salt

Step 1: Prepare the Dough Mixture

Begin by mixing warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl.

Stir these ingredients together and let the mixture sit for a few minutes until the yeast becomes active.

Next, add flour and salt into the bowl.

Mix everything with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are thoroughly combined.

Step 2: Let the Dough Rise

Cover the bowl with a clean cloth or plastic wrap and let the dough rise until it has doubled in size.

This process should take approximately 60-90 minutes.

Alternatively, you can also chill the dough overnight in the refrigerator for a slower rise.

Step 3: Shape the Muffins

Once the dough has doubled in size (or after chilling), dump it onto a floured surface.

Press or roll out the dough to about 1-inch thickness.

Use a biscuit cutter or a drinking glass/jar to cut out rounds.

To use the dough scraps, stack them, re-roll, and cut out additional rounds.

You should aim to get about 9-10 muffins, or more if you prefer thinner English muffins.

Step 4: Second Rise for the Muffins

Place the shaped muffins on a pan generously lined with cornmeal or semolina flour.

Dust both sides of the muffins well.

Cover them and allow them to rise for about an hour until they are puffy and light.

If your dough came straight from the refrigerator, this rise could take about 2 hours.

Step 5: Cook the Muffins

Preheat an electric skillet to 300°F or a heavy skillet over medium-low heat.

Place the risen muffins onto the skillet, leaving a bit of space between each one.

Cover and cook for 5 minutes, then flip and cook on the second side for another 5 minutes, covered.

Reduce the heat to about 250°F, and flip the muffins a few more times until the internal temperature registers 195-200°F.

Alternatively, you can finish the muffins by placing them in a 350°F oven for about 10 minutes, depending on their thickness.

Step 6: Cool and Serve

Remove the cooked muffins to a cooling rack and let them cool to room temperature.

For the best craggy nooks and crannies, use a fork to split the muffins and gently pry the halves apart before toasting.

Enjoy your homemade sourdough English muffins!