There’s something incredibly comforting about a warm, toasty English muffin straight from the skillet—and when it’s homemade, that comfort quadruples. With this Sourdough Discard English Muffins Recipe, you’ll not only whip up exceptionally fluffy muffins with a tangy depth of flavor, but you’ll also rescue your sourdough discard from the compost bin. Tuck into a project that rewards with nooks, crannies, and a golden crust, perfect for breakfast or an irresistible snack any time of day.

Sourdough Discard English Muffins Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how just a few familiar pantry staples come together to create magic with this recipe. Each ingredient plays its own special role, lending character, texture, and that signature taste you crave in an English muffin.

Sourdough discard (1 cup): This gives the muffins tang, structure, and a subtle complexity you can’t get anywhere else.
Milk, warm (¾ cup): Adds richness and helps soften the dough for a tender bite.
Sugar (1 tablespoon): Just a touch, enough to gently feed fermentation and balance the tang.
Unsalted butter, melted (2 tablespoons): Ensures a moist crumb and delicious richness—use the best you have.
All-purpose flour (2 cups): Your stalwart for structure; gives the muffins their perfect chew.
Salt (1 teaspoon): Essential to round out the flavors; don’t skip it.
Baking soda (1 teaspoon): Reacts with the acidic discard for lift and signature air pockets.
Cornmeal or semolina, for dusting: The classic coating for that iconic crunch and rustic look.

How to Make Sourdough Discard English Muffins Recipe

Step 1: Mix the Wet Ingredients

Begin with a large mixing bowl and whisk together your sourdough discard, warm milk, sugar, and melted butter. You’ll want everything beautifully combined—the mixture will look creamy and smell a bit tangy. This step starts building the flavor foundation for your Sourdough Discard English Muffins Recipe.

Step 2: Add Flour and Mix

To your wet ingredients, add in the all-purpose flour. Mix until a soft, shaggy dough forms. Don’t worry if it looks a little sticky at first—this means tender muffins ahead. Once mixed, cover the bowl with a clean kitchen towel or plastic wrap.

Step 3: Let It Rest and Ferment

Now, the magic of sourdough begins! Let your dough rest at room temperature for 6 to 8 hours or overnight. This slow fermentation develops the characteristic tang and lovely texture that set this Sourdough Discard English Muffins Recipe apart. The dough will look puffier and aromatic when it’s ready.

Step 4: Add Salt and Baking Soda, Then Knead

Once your dough has rested, sprinkle the salt and baking soda over the top. Gently knead them in until the dough feels springy and smooth. This is an important step—the baking soda reacts immediately, giving the muffins their sought-after rise and nooks-and-crannies texture.

Step 5: Shape the Muffins

Transfer your dough onto a lightly floured surface. Roll it out to about ½ inch thick—it’s the secret to getting the ideal English muffin height. Cut out rounds using a biscuit cutter, glass, or anything round (aim for about 3 inches in diameter). Each one will be ready for its moment of glory in the skillet!

Step 6: Proof and Dust

Arrange your cut rounds on a parchment-lined tray dusted generously with cornmeal or semolina. Sprinkle the tops with more for extra crunch. Cover the muffins loosely and let them rise for 30 to 45 minutes. This final proof fills them with air, making them extra light.

Step 7: Cook on the Griddle

Preheat a skillet or griddle over medium-low heat. Carefully transfer your muffins to the hot surface. Cook for 5 to 7 minutes per side—they’ll puff and turn beautifully golden brown. Keep the heat gentle; slow cooking ensures the inside cooks through without burning the outside. Let them cool slightly, then split using a fork to reveal those iconic craggy interiors.

How to Serve Sourdough Discard English Muffins Recipe

Garnishes

A pat of salted butter melting into a toasted muffin is irresistible, but that’s just the start. Top with a swirl of jam, a drizzle of honey, or a spoonful of your homemade marmalade for gorgeous morning flavor. They’re canvas-perfect for any of your favorite spreads.

Side Dishes

Serve these English muffins snug alongside scrambled eggs, crispy bacon, or fresh fruit for a breakfast plate that feels like a cozy morning at your favorite café. For lunch, try them with a generous slice of cheddar and a few slices of ripe tomato—simple bliss!

Creative Ways to Present

Think outside the breakfast box! Use these tangy muffins for mini sandwiches, eggs benedict, or even a quick pizza base. Split and toast them, load with fillings, and enjoy a showstopper brunch or late-night snack. The Sourdough Discard English Muffins Recipe adapts for any occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled, pop your leftover muffins into an airtight container and keep them at room temperature for up to three days. They’ll stay soft and delicious, ready to be toasted whenever you get the urge for warm, homemade bread.

Freezing

Want to stock up? Let the muffins cool completely, split them if you prefer, and freeze in a zip-top bag. They’ll keep their flavor and structure for up to three months. Just grab one whenever you want homemade goodness in a flash.

Reheating

When that craving hits, simply pop frozen or day-old muffins in the toaster or a warm oven until toasty and piping hot. They’ll taste nearly as fresh as when they first left the skillet, with all that signature chew and tang.

FAQs

Can I use sourdough discard straight from the fridge?

Absolutely! Cold sourdough discard works just fine in this Sourdough Discard English Muffins Recipe. If you can, bring it to room temperature for a slightly easier mixing process—but don’t stress; deliciousness awaits either way.

What if I don’t have a biscuit cutter?

No special equipment is needed—just grab a drinking glass or even shape the dough by hand. Rustic is beautiful and tastes just as divine, so don’t let the lack of a cutter stop you.

Can I make these dairy-free?

Definitely. Swap the milk for your favorite unsweetened plant milk and use a vegan butter or neutral oil. The muffins will still deliver that lovely lift and flavor you expect from a classic Sourdough Discard English Muffins Recipe.

Why do I use cornmeal or semolina for dusting?

Cornmeal or semolina not only helps prevent sticking during proofing and cooking, but also creates that crisp exterior you know and love on an English muffin. It’s a texture and flavor boost you won’t want to skip.

How do I get the nooks and crannies?

The secret is both the baking soda and sourdough discard, plus splitting the muffins with a fork rather than slicing with a knife. That way you get all the craggy pockets for butter and jam to melt into.

Final Thoughts

Homemade bread doesn’t have to be fussy—and with this Sourdough Discard English Muffins Recipe, you’ll discover just how satisfying (and easy) it is to breathe new life into your sourdough leftovers. Give it a try and treat yourself to breakfast bliss, no bakery run required!

Sourdough Discard English Muffins Recipe

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4.9 from 23 reviews

Author: Emma
Total Time: 8 hours 30 minutes (includes rest time)
Yield: 8 English muffins 1x
Diet: Vegetarian

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Description

Learn how to turn your sourdough discard into delicious homemade English muffins with this easy recipe. These muffins are perfect for a hearty breakfast or brunch, toasted to perfection and topped with your favorite spreads.

Ingredients

Scale

Main Ingredients:

1 cup sourdough discard (unfed, 100% hydration)
¾ cup warm milk
1 tablespoon sugar
2 tablespoons unsalted butter, melted
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Additional for Dusting:

cornmeal or semolina

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Instructions

Combine Wet Ingredients: In a large bowl, mix sourdough discard, warm milk, sugar, and melted butter.
Add Flour: Stir in flour to form a soft dough. Let it rest for 6–8 hours or overnight.
Final Dough: Incorporate salt and baking soda, knead gently, and roll out the dough.
Cut and Rise: Cut out rounds, let rise on a cornmeal-dusted sheet.
Cook: Cook on a griddle for 5–7 minutes per side.
Serve: Cool, split, toast, and enjoy!