These Sourdough Discard English Muffins are soft, fluffy, and perfectly golden with all those classic nooks and crannies you see in the image. They are cooked on the stovetop, not baked, which gives them a lightly crisp outside and a tender, airy inside. Using sourdough discard adds a mild tang and improves the texture without making them sour. They are perfect for breakfast sandwiches, toasted with butter, or topped with jam or honey. This recipe is simple, reliable, and works well for beginners and experienced bakers.
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Why You’ll Love This Recipe
- You’ll love this recipe because it turns leftover sourdough discard into something useful and delicious.
- The dough is easy to handle and forgiving, and the muffins cook beautifully without an oven.
- They rise well, split cleanly with a fork, and toast perfectly.
- These English muffins freeze well, reheat well, and taste better than store-bought versions.
- They are soft inside, lightly chewy, and full of flavor without being too sour.
Ingredients
For the Dough
- 1 cup sourdough discard (unfed)
- 1 cup warm milk
- 2 tbsp melted butter or oil
- 1 tbsp sugar
- 1 tsp salt
- 2¼ tsp instant yeast
- 3 to 3½ cups all-purpose flour
For Cooking
- Cornmeal or semolina (for dusting)
- Butter or oil for the skillet
Tools for Sourdough Discard Bread, Rolls & Savory Bakes
These tools are helpful for shaping, rolling, and baking savory sourdough discard recipes like pizza dough, biscuits, English muffins, and crackers.
- Dough Scraper / Bench Scraper – helps divide, shape, and handle sticky dough easily
- Rolling Pin – perfect for rolling pizza dough, crackers, and flatbreads
- Cast Iron Skillet – great for baking discard flatbreads, biscuits, and muffins with even heat
Preparation Steps
STEP 1: Make the Dough
In a large bowl, mix sourdough discard, warm milk, melted butter, sugar, and yeast. Stir until combined. Add salt and flour gradually, mixing until a soft dough forms.
STEP 2: Knead and Rise
Knead the dough by hand or mixer until smooth and slightly elastic, about 6–8 minutes. Place in a lightly greased bowl, cover, and let rise for 60–90 minutes, or until doubled in size.
STEP 3: Shape the Muffins
Punch down the dough and roll it out to about ¾-inch thickness. Cut into rounds using a cutter or glass. Place on a tray dusted with cornmeal, sprinkle tops lightly, cover, and rest for 20–30 minutes.
STEP 4: Cook on the Stovetop
Heat a skillet or griddle over low-medium heat and lightly grease it. Cook muffins for 6–8 minutes per side until golden brown and cooked through. Keep heat low so they cook inside without burning.
STEP 5: Cool and Split
Let muffins cool completely. Split with a fork, not a knife, to keep the airy texture inside.
Variations
- Whole Wheat Version: Replace up to 50% of the flour with whole wheat flour for a heartier muffin.
- Honey English Muffins: Replace sugar with honey for a softer, slightly sweeter flavor.
- Cheesy Muffins: Add shredded cheddar or parmesan to the dough for savory muffins.
- Cinnamon Muffins: Add a pinch of cinnamon and sugar for a lightly sweet breakfast option.
- Long-Ferment Option: Refrigerate the dough overnight after mixing for deeper flavor.
Cooking Notes
- Keep the skillet heat low and steady to avoid burning the outside before the inside cooks.
- Do not rush the cooking process. If muffins brown too quickly, lower the heat.
- Using cornmeal prevents sticking and gives the classic English muffin texture.
- Always cool before splitting to avoid gummy centers.
Serving Suggestions
- Serve toasted with butter, jam, or honey.
- Use for breakfast sandwiches with eggs, cheese, and bacon.
- They are perfect with peanut butter or cream cheese.
- You can also serve them with soups or as a base for mini pizzas.
Tips
- Use a fork to split for best texture.
- Let the dough rest properly for fluffier muffins.
- Freeze fully cooled muffins in airtight bags.
- Reheat by toasting straight from frozen.
- If muffins feel heavy, allow a longer second rest.
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: About 2 hours (including rise time)
Nutritional Information (Per Muffin)
Approx. 190 calories – 6g protein – 4g fat – 32g carbs
FAQs
Can I make these without yeast?
- Yes, but they will need a long fermentation time and may be denser.
Why are my muffins flat?
- The dough may not have risen enough, or the skillet heat may be too high.
Can I freeze them?
- Yes, freeze fully cooled muffins for up to 2 months.
Do I need an oven?
- No, these are fully cooked on the stovetop.
Can I use plant-based milk?
- Yes, almond, oat, or soy milk works well.
Conclusion
Sourdough Discard English Muffins are soft, flavorful, and easy to make at home. They cook beautifully on the stovetop and deliver that classic English muffin texture everyone loves. This recipe is a great way to use discard while making a breakfast staple you’ll want to bake again and again.