Name: Sourdough Discard English Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup sourdough discard; 1 cup all-purpose flour; 1/2 cup milk; 1 egg; 2 tablespoons sugar; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Butter or oil for cooking

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why make this recipe

Sourdough Discard English Muffins use starter discard and waste less food. They taste good, have a light crumb, and toast well. They take little hands-on time and give you fresh muffins in a pan.

introduction

This recipe makes soft, chewy English muffins from sourdough discard. The method is simple and quick. If you like easy breakfast breads, you might also enjoy this Mac and Cheese Muffins recipe for a savory snack.

how to make Sourdough Discard English Muffins

Follow the steps below. Rest time helps the dough brown and puff. Use a nonstick skillet or a well-greased pan for best results.

Ingredients :

1 cup sourdough discard, 1 cup all-purpose flour, 1/2 cup milk, 1 egg, 2 tablespoons sugar, 1/2 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, Butter or oil for cooking

Directions :

In a mixing bowl, combine the sourdough discard, all-purpose flour, milk, egg, sugar, salt, baking powder, and baking soda. Mix until a dough forms.
Let the dough rest for 15-30 minutes.
Heat a skillet over medium heat and grease it with butter or oil.
Scoop about 1/4 cup of the dough onto the skillet for each muffin.
Cook for 4-5 minutes on one side or until bubbles form, then flip and cook for another 4-5 minutes on the other side.
Allow the muffins to cool on a wire rack before slicing. Enjoy toasted with butter or your favorite toppings.

how to serve Sourdough Discard English Muffins

Slice the muffins with a fork or knife and toast them. Serve with butter, jam, honey, or cheese. They also make great breakfast sandwiches with egg and bacon.

how to store Sourdough Discard English Muffins

Cool completely before storing. Keep in an airtight container at room temperature for 2 days. For longer storage, freeze in a sealed bag for up to 3 months. Thaw and toast before serving.

tips to make Sourdough Discard English Muffins

Use room-temperature milk for an even mix.
Do not overmix the dough; mix until just combined.
Keep the skillet at medium heat so the muffins cook through without burning.
Use an egg ring or a small jar ring if you want a perfect round shape.

variation (if any)

Add 1/4 cup grated cheese and a pinch of herbs for savory muffins.
Stir in 1/4 cup mashed banana or 2 tablespoons of cinnamon sugar for a sweet twist.
For whole wheat, replace half the flour with whole wheat flour.

FAQs

Q: Can I skip the egg?
A: You can try an egg substitute like 1/4 cup applesauce, but texture will change.

Q: Can I use active sourdough starter instead of discard?
A: Yes, but active starter may make a slightly tangier muffin.

Q: Do I need to proof the dough?
A: No long proof is needed. A short 15–30 minute rest is enough for this recipe.

Q: Can I cook these in an oven?
A: You can bake spooned dough in a greased muffin tin at 375°F (190°C) for 12–15 minutes, but the texture will differ from stove-top muffins.

Conclusion

For another take on sourdough discard English muffins, see this detailed recipe at Wild Thistle Kitchen’s Sourdough Discard English Muffins. For more tips and a different method, read the recipe at Scotch & Scones’ Sourdough Discard English Muffins.