Sourdough Discard English Muffins are a fun and tasty way to use up that extra sourdough starter you have hanging around. These muffins have a lovely chewy texture with those classic nooks and crannies that soak up butter and jam so wonderfully. They’re slightly tangy from the sourdough discard, which adds a nice little twist to the traditional English muffin flavor.
I love making these muffins because they feel like a little kitchen win—saving food and creating something delicious at the same time! The process is forgiving and quite satisfying, especially when you toast the muffins and hear that perfect crisp snap as you split them open. Plus, using sourdough discard means less waste and more yum.
My favorite way to enjoy these muffins is fresh out of the toaster, slathered with melted butter and a drizzle of honey or a smear of your favorite jam. They’re perfect for a cozy weekend breakfast or brunch, and I find they even make a great base for a breakfast sandwich. It’s a simple recipe that feels special every time.
Key Ingredients & Substitutions
Sourdough discard: This is the starter you feed but don’t use in baking. It adds a nice tang and helps with texture. If you don’t have sourdough discard, you can try using plain yogurt or buttermilk for some acidity.
Flour: All-purpose flour works great here for a soft but sturdy muffin. You can swap it for whole wheat flour, but expect a slightly denser and nuttier muffin.
Milk: Warm milk activates the baking powder and keeps the muffins tender. For dairy-free, use almond or oat milk warmed to the same temperature.
Butter or oil: Melted butter adds flavor while oil keeps the muffins moist. Either works well; I sometimes use olive oil for a subtle twist.
Cornmeal or semolina: Dusting the cooking surface with these creates an authentic crust and prevents sticking. If you don’t have either, fine corn flour is a good substitute.
How Do You Get Those Classic Nooks and Crannies in English Muffins?
The secret lies in how you cook and split the muffins. Here’s what helps create those signature holes:
- Cook on low to medium-low heat: This lets the muffin cook through without burning the outside, creating a nice texture.
- Cook slowly and flip carefully: About 7-10 minutes per side gives time for the steam to form bubbles inside, creating nooks.
- Split with a fork or knife, not just biting or cutting: This rough tear exposes the little pockets that trap butter and toppings wonderfully.
- Use cornmeal or semolina on your pan: This ensures a dry, slightly crunchy bottom that’s true to English muffins.
Patience is key! Rushing the cooking or flipping at high heat can leave your muffins doughy inside or without that classic crumb.
Equipment You’ll Need
- Mixing bowls – for combining your ingredients easily without mess.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Rolling pin – helps you flatten the dough evenly for perfect muffin shapes.
- Round cutter (about 3 inches) – makes neat, uniform English muffin rounds fast.
- Non-stick skillet or griddle – cooks muffins evenly and helps form the golden crust.
- Baking sheet – to rest the dough rounds and let them rise before cooking.
- Cornmeal or semolina – not a tool, but essential for dusting the cooking surface to prevent sticking and add crunch.
Flavor Variations & Add-Ins
- Add cinnamon and a little sugar to the dough for a sweet twist, perfect with cream cheese or jam.
- Mix in chopped fresh herbs like rosemary or thyme for a savory muffin great with eggs and cheese.
- Stir in finely chopped cooked bacon or sausage for a smoky breakfast muffin option.
- Swap out half the all-purpose flour for whole wheat for a nuttier flavor and more fiber.
Sourdough Discard English Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup milk, warmed (about 100°F / 38°C)
- 2 tablespoons melted butter or vegetable oil
- Cornmeal or semolina for dusting the cooking surface
Time Needed:
This recipe takes about 15 minutes to prepare and shape the dough, plus 30-45 minutes for the muffins to rest and slightly rise before cooking. Cooking time is about 15-20 minutes, so plan for around 1 hour total from start to finish.
Step-by-Step Instructions:
1. Mix Wet Ingredients:
In a large mixing bowl, combine the sourdough discard, warm milk, and melted butter. Stir everything together until well blended.
2. Combine Dry Ingredients:
In a separate bowl, whisk the flour, baking powder, sugar, and salt. Then slowly add this dry mix to your wet ingredients. Stir until a sticky dough forms. If the dough feels too sticky, sprinkle a little more flour, one tablespoon at a time, until you can handle it.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead gently for 3 to 4 minutes until it becomes smooth and slightly elastic.
4. Shape the Muffins:
Pat the dough down into a roughly 1-inch thick rectangle. Use a round cutter about 3 inches wide to cut out muffin shapes. Gather and re-roll any dough scraps to make more muffins. Place the muffins on a baking sheet dusted with cornmeal or semolina. Cover lightly with a clean towel and let them rest for 30 to 45 minutes so they rise a little.
5. Cook the Muffins:
Heat a large non-stick skillet or griddle over low to medium-low heat. Sprinkle some cornmeal onto the pan to prevent sticking. Cook each muffin for 7 to 10 minutes on each side until both are golden brown and the muffins sound hollow when tapped. Adjust the heat if they brown too fast or seem undercooked inside.
6. Serve and Enjoy:
Let the muffins cool just a bit. Then split them open with a fork or knife to reveal the nooks and crannies. Toast your muffins and top with butter, jam, honey, or your favorite spreads. Enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw the discard in the fridge overnight and bring it to room temperature before using. This helps it mix smoothly into the dough.
Can I Make These English Muffins Ahead of Time?
Absolutely! After cooking, let the muffins cool completely, then store them in an airtight container or zip-top bag. They keep well at room temperature for 2 days or in the fridge for up to a week.
How Should I Reheat Leftover English Muffins?
Split and toast leftover muffins for the best texture and flavor. You can also warm them gently in a skillet over low heat if you prefer.
Can I Substitute Milk with a Dairy-Free Alternative?
Yes! Feel free to use almond, oat, or soy milk warmed to the same temperature. This won’t affect the texture much and keeps the muffins dairy-free.
