🍳🥯 Sourdough Discard English Muffins: Your New Breakfast Obsession
Hey there, bread lovers! Let’s talk about that magical moment when butter melts into the nooks and crannies of a freshly toasted English muffin. Now, imagine making that crispy-on-the-outside, pillowy-on-the-inside masterpiece with your sourdough discard. Yeah, you heard me—no more guilt about tossing that tangy starter! These sourdough discard English muffins are a game-changer: they’re soft, slightly chewy, and bursting with that signature sourdough zing. Plus, they come together with minimal effort (hello, overnight rest!) and maximum “wow, I made these?!” bragging rights.
Picture this: a lazy Sunday morning, your cast iron skillet sizzling, and the aroma of toasty dough filling your kitchen. These muffins aren’t just breakfast—they’re a mood. Grandma wasn’t kidding when she called them “griddle gold.” Trust me, once you taste that tangy bite slathered in honey or stacked with avocado and a runny egg, you’ll be hooked. Let’s turn that discard into something extraordinary!
👵 The Day My Starter Saved Breakfast (and My Sanity)
Let me take you back to 2020. Like everyone else, I was knee-deep in sourdough experiments, but let’s just say my starter “Kevin” was… high-maintenance. One morning, after yet another failed loaf, I stared at my jar of discard like it owed me rent. Then, I remembered my grandma’s old griddle recipes. She’d whip up English muffins from scratch like it was no big deal—no yeast, no fancy tools, just flour, milk, and grit.
So, I channeled her energy. I mixed that discard with whatever I had left in the fridge, let it sit overnight (because patience is *not* my strong suit), and woke up to a dough that smelled like victory. The first batch? A little wonky-shaped, sure. But when I split one open and saw those craggy, butter-trapping crevices? Pure magic. My kids dubbed them “Mom’s Mystery Muffins,” and they’ve been a weekly ritual ever since. Turns out, Kevin wasn’t a diva—he just needed a little creativity.
🥣 What You’ll Need (and Why It Works)
- 1 cup sourdough discard – The star! Use it straight from the fridge. No discard? Substitute ½ cup flour + ½ cup water + 1 tbsp vinegar for tang.
- 1 cup warm milk – Whole milk adds richness, but almond or oat milk works too. Just warm it slightly—think “baby bottle temp.”
- 2 tbsp melted butter or oil – Butter = flavor. Oil keeps them vegan. Your call!
- 2 ½ cups all-purpose flour – Bread flour adds chew, but AP keeps it tender. Want whole wheat? Swap ½ cup.
- 1 tbsp sugar – Feeds the starter’s wild yeast. Honey or maple syrup also works.
- 1 tsp salt – Balances the tang. Add it late to avoid stunting fermentation.
- 1 tsp baking soda – The secret weapon! Reacts with the sourdough’s acid for instant rise.
- Cornmeal – For that classic crunch. No cornmeal? Semolina or even coarse sugar works.
🔥 Let’s Get Griddling: Step-by-Step Magic
- Mix the dough: In a large bowl, combine discard, milk, butter, sugar, and flour. Stir until shaggy—no need for perfection here. Pro tip: Wet your hands to knead it into a ball without sticking!
- Let it rest: Cover the bowl with a damp towel or plastic wrap. Let it ferment at room temp for 8–12 hours. Overnight is perfect! You’ll know it’s ready when it’s puffy and smells like a bakery.
- Wake it up: Sprinkle salt and baking soda over the dough. Knead gently for 2–3 minutes. Here’s the kicker: the baking soda will react instantly, making the dough bubble—that’s your nooks and crannies forming!
- Roll and cut: Flour your surface and roll the dough to ½-inch thickness. Use a 3-inch biscuit cutter (or a clean glass) to cut rounds. Save the scraps! Re-roll once for bonus muffins.
- Cornmeal crunch: Sprinkle a baking sheet with cornmeal. Place muffins on top, then dust their tops. Let them rest 30–45 minutes. They won’t rise much, but they’ll relax—key for even cooking.
- Griddle time: Heat a dry skillet (cast iron is MVP) over low-medium heat. Cook muffins 7–10 minutes per side. Flip when golden and they sound hollow when tapped. No peeking—patience makes perfect bubbles!
🍯 How to Serve These Bad Boys
Let’s be real: these muffins deserve a standing ovation. Split them with a fork (never a knife—preserve those nooks!), toast until golden, and go wild. My fave? Smear with cultured butter and local honey. For savory vibes, stack with avocado, a fried egg, and everything bagel seasoning. Or channel your inner pastry chef with lemon curd and fresh berries. Bonus: use day-old muffins for breakfast sandwiches—they hold up like champs!
🔄 Mix It Up: 5 Delicious Twists
- Everything Spice: Fold 2 tbsp everything bagel seasoning into the dough.
- Cinnamon-Raisin: Add 1 tsp cinnamon + ½ cup soaked raisins before rolling.
- Cheesy Garlic: Mix in ½ cup shredded cheddar + 1 tsp garlic powder.
- Gluten-Free: Swap AP flour for a 1:1 GF blend + 1 tsp xanthan gum.
- Sweet Hawaiian: Use pineapple juice instead of milk + ¼ cup diced dried pineapple.
👩🍳 Chef’s Notes: Lessons from the Griddle
True story: My first batch looked like abstract art. I’d cranked the heat too high, resulting in “charcoal chic” muffins. Lesson learned: low and slow wins the race. Over time, I’ve tweaked this recipe to be foolproof—like adding baking soda after the ferment to avoid over-proofing. One reader even told me she bakes them in a waffle iron for “nook overload.” Genius! The beauty of this recipe? It’s resilient. Forgot the salt? Sprinkle it on after cooking. Dough too sticky? Dust with flour. Make it yours!
❓ FAQs: Your Questions, Answered
Q: Can I bake these instead of griddling?
A: Absolutely! Bake at 375°F for 15–18 minutes. They’ll be softer but still delicious.
Q: Why is my dough so sticky?
A: Sourdough hydration varies. Add 1–2 tbsp flour until manageable, but don’t overdo it—stickiness means tender muffins!
Q: Can I freeze the dough?
A: Yes! After cutting into rounds, freeze on a tray, then bag. Cook from frozen—just add 2–3 minutes per side.
Q: No nooks and crannies?
A: Two culprits: over-kneading (develops too much gluten) or high heat (cooks too fast). Low and slow, friends!
📊 Nutrition Per Muffin (Makes 10)
Sourdough Discard English Muffins Recipe
Sourdough Discard English Muffins
- Prep Time: 20 mins
- Rise Time: 8–12 hours
- Cook Time: 20 mins
- Total Time: 12.5 hours
- Yield: 8–10 muffins 1x
Ingredients
1 cup sourdough discard
1 cup milk (warm)
2 tbsp melted butter or oil
2 ½ cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 tsp baking soda (added just before cooking)
Cornmeal (for dusting)
Instructions
In a bowl, mix discard, milk, butter, sugar, and flour until a shaggy dough forms.
Knead lightly, cover, and let rest/rise for 8–12 hours (overnight works great).
Mix in salt and baking soda. Roll dough 1/2 inch thick on a floured surface.
Cut into rounds using a biscuit cutter or glass.
Sprinkle a tray with cornmeal, place muffins on it, and let rest 30–45 minutes.
Cook on a dry skillet over low-medium heat for 7–10 minutes per side until golden and puffed.
Cool slightly, then fork-split and toast to perfection!
Nutrition
- Calories: 170 per muffin
- Sodium: 290mg per muffin
- Fat: 4g per muffin
- Carbohydrates: 28g per muffin
- Fiber: 1g per muffin
- Protein: 5g per muffin
Final Thoughts: Nooks, Crannies & Sourdough Bragging Rights 🥯✨
These Sourdough Discard English Muffins are the kind of breakfast upgrade that’ll make you feel like a bread-baking boss—even if you’re still in your pajamas. With their crispy golden edges, soft centers, and that perfect sourdough tang, they’re everything a store-bought muffin wishes it could be. And the best part? You made them with discard that would’ve gone to waste. Zero guilt, all glory.
Whether you go sweet, savory, or somewhere in between, these muffins hold up beautifully. Toast them, stack them, freeze them—just don’t be surprised if they disappear faster than your coffee. Once you nail that first batch, it’s hard to go back.
So dust off your skillet, give your starter some love, and treat yourself to the magic of homemade English muffins. Your mornings just got a whole lot toastier. 💛
