Sourdough Discard English Muffins are a fantastic way to turn leftover sourdough starter into a soft, golden, and slightly tangy breakfast treat. These muffins have that classic nooks-and-crannies texture that makes them perfect for holding loads of butter and jam. If you love a good English muffin but want to use up your sourdough discard, this recipe is a win-win.
I really enjoy making these because they come together pretty easily and don’t require fancy ingredients. Using the sourdough discard adds a nice depth of flavor that you don’t get in regular English muffins. Plus, it feels great knowing you’re not wasting your starter! I like to cook mine on a griddle until they have a lovely, crispy outside and a soft, chewy inside.
My favorite way to enjoy these muffins is toasted with a little butter melting into all those crannies or topped with a fried egg for a simple breakfast sandwich. They also freeze really well, so I often make a batch and save a few for busy mornings. Give them a try—you might find yourself making English muffins at home more often than you thought!
Key Ingredients & Substitutions
Sourdough Discard: This is the leftover starter after feeding. It adds a tangy flavor and helps with texture. If you don’t have discard, you can use a bit of buttermilk or yogurt for acidity instead.
Yeast: Active dry yeast works well to boost rise alongside the discard. If you want a slower rise, try instant yeast or reduce the amount slightly.
Flour: All-purpose flour is great here. For a chewier muffin, you could swap half for bread flour. Whole wheat adds nuttiness but may make muffins denser.
Cornmeal/Semolina: Dusting the surface with cornmeal or semolina prevents sticking and gives that classic English muffin crunch on the outside. Fine cornmeal works best for texture.
How Do You Get Those Classic English Muffin Nooks & Crannies?
The secret is in how you cook and handle the dough. Here are the key steps:
- Gentle Kneading: Knead until smooth but don’t overwork. This keeps the crumb light and open.
- Double Rising: Let the dough rise twice – once as a ball, then shaped rounds. This encourages air pockets.
- Cooking on a Griddle: Cooking slowly over medium-low heat lets the muffins puff up evenly without burning. Keep the heat low enough to brown but not char.
- Flipping Carefully: Turn muffins gently to keep their shape and texture.
- Splitting with a Fork: Use a fork to pull apart the edges, revealing lots of tiny tunnels inside perfect for holding butter.
Patience during rising and the right heat level make all the difference in getting that perfect, chewy texture and the beloved muffin crannies.
Equipment You’ll Need
- Mixing bowls – for combining ingredients and letting dough rise comfortably.
- Whisk or spoon – to mix wet ingredients and yeast without fuss.
- Rolling pin – helps roll out the dough evenly to the right thickness.
- Round biscuit cutter (3-4 inches) – perfect size for cutting muffin shapes cleanly.
- Griddle or heavy skillet – provides even, gentle heat to cook muffins without burning.
- Wire rack – cools muffins evenly and keeps bottoms from getting soggy.
- Cornmeal or semolina – not just an ingredient but also essential for dusting your work surface to avoid sticking.
Flavor Variations & Add-Ins
- Add 1 teaspoon cinnamon and a tablespoon sugar to the dough for a sweet, spiced twist—great for breakfast treats.
- Mix in finely chopped herbs like chives or rosemary for a savory flavor, excellent alongside eggs or cheese.
- Swap half the all-purpose flour with whole wheat for a nuttier, heartier muffin that adds fiber.
- Stir in shredded cheddar or your favorite cheese in the dough to get cheesy pockets and extra richness.
Sourdough Discard English Muffins
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup milk (warm)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour (approximately)
- 1 teaspoon salt
- 2 tablespoons butter (melted)
- Cornmeal or semolina, for dusting the cooking surface and muffins
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus roughly 1 to 1.5 hours for the first rise and another 30 to 45 minutes for the second rise. Cooking the muffins on the griddle will take about 15 minutes. Overall, plan for about 2 to 2 1/2 hours from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy and bubbly.
2. Make the Dough:
In a large mixing bowl, mix the sourdough discard and melted butter with the foamy yeast mixture. Gradually add the flour and salt, stirring until a soft dough forms. You might not need all the flour, so add enough to make a dough that’s soft but not sticky.
3. Knead and First Rise:
Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 to 1.5 hours, until doubled in size.
4. Shape and Second Rise:
Punch down the dough and roll it out to about 1/2 inch thick. Use a round cutter (3-4 inches wide) to cut out muffin shapes. Place the rounds on a baking sheet dusted generously with cornmeal or semolina; sprinkle a little more cornmeal on top. Cover and let them rise again for 30-45 minutes until puffy.
5. Cook the Muffins:
Heat a griddle or heavy skillet over medium-low heat. Lightly dust the cooking surface with cornmeal to prevent sticking. Cook the muffins for 7-8 minutes per side until golden brown and cooked through. Turn them carefully to keep their shape.
6. Cool and Serve:
Remove the muffins and cool them on a wire rack. Split each muffin open with a fork to reveal the nooks and crannies that hold all the butter and jam. Toast before serving and enjoy your homemade sourdough discard English muffins!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it fully in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly and ensures good dough rise.
Can I Substitute Milk with a Dairy-Free Alternative?
Absolutely! Use unsweetened almond, oat, or soy milk warmed to about the same temperature. The texture might be slightly different but the muffins will still taste great.
How Should I Store Leftover English Muffins?
Store cooled muffins in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze them wrapped well, then toast straight from the freezer when ready to enjoy.
Can I Make These Muffins Ahead of Time?
Yes! After shaping and the second rise, you can refrigerate the muffins overnight. Just let them come to room temp before cooking or add a couple extra minutes to the cooking time.
