Sourdough 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
Scale
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
Find it online: https://famdishes.com/sourdough-discard-english-muffins-recipe/
