Sourdough Discard English Muffins Recipe
Introduction
Sourdough discard English muffins are a delightful way to use leftover starter while creating a delicious breakfast treat. These muffins have a tender, chewy texture with a slightly tangy flavor that pairs perfectly with butter and jam.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- ½ cup milk
- ½ teaspoon salt
Instructions
- Step 1: In a mixing bowl, combine the sourdough discard, flour, milk, and salt. Stir until a soft dough forms.
- Step 2: Heat a griddle or non-stick skillet over medium heat. Spoon or shape the dough into rounds and cook for about 4-5 minutes on each side, until golden brown and cooked through.
Tips & Variations
- For a richer flavor, replace milk with buttermilk or add a teaspoon of sugar to the dough.
- Try cooking the muffins with a lid on to help them cook evenly and develop that classic English muffin nooks texture.
Storage
Store cooled English muffins in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze them for up to 1 month. Reheat by toasting or warming on the griddle before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the muffins may be denser and have a nuttier flavor. You might want to mix half whole wheat and half all-purpose for best results.
Do I need to add yeast to the dough?
No, the sourdough discard acts as the leavening agent, so there is no need for additional yeast in this recipe.
PrintSourdough Discard English Muffins Recipe
These Sourdough Discard English Muffins are a delightful way to use up your sourdough starter discard. They are light, fluffy, and have that signature nooks-and-crannies texture perfect for holding melted butter and jam. Cooked on a griddle for a golden crust, these muffins are a delicious homemade breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 English muffins 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
English Muffin Dough
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 cup milk (whole or 2%)
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for slight sweetness)
- 1 teaspoon baking powder (optional, for extra rise)
Instructions
- Mix Dough: In a large mixing bowl, combine the sourdough discard, flour, milk, salt, sugar, and baking powder. Stir until a sticky dough forms. Knead lightly on a floured surface to bring the dough together; it should be soft but not overly wet.
- Rest the Dough: Cover the dough with a clean cloth and let it rest for 15-20 minutes. This allows the flour to hydrate and the dough to relax, making it easier to shape.
- Shape Muffins: Dust your work surface with cornmeal to prevent sticking. Roll out the dough to about 1/2 inch thickness. Use a round cutter or glass approximately 3 inches in diameter to cut out muffin shapes.
- Preheat Griddle: Heat a griddle or heavy-bottomed skillet over medium-low heat. Make sure the surface is hot but not smoking to cook muffins evenly without burning.
- Cook Muffins: Place the shaped dough rounds on the griddle. Cook for about 7-8 minutes on each side or until they are golden brown and cooked through. You’ll know they’re ready when the internal texture develops the classic muffin nooks and crannies.
- Cool and Serve: Remove from the griddle and let cool on a wire rack. Split the English muffins with a fork to highlight the nooks and crannies. Toast and serve with butter, jam, or your favorite toppings.
Notes
- Using cornmeal on the griddle and work surface prevents sticking and adds texture to the muffins.
- Adjust cooking temperature as needed to avoid burning while ensuring the muffins cook through.
- You can substitute milk with a dairy-free alternative if desired.
- These muffins freeze well; store them in a freezer-safe bag for up to a month.
- For a slightly sweeter muffin, increase sugar by 1 tablespoon.
Keywords: sourdough discard, english muffins, homemade english muffins, breakfast bread, stovetop baking, sourdough recipes
