Sourdough Discard English Muffins are a fantastic way to turn your sourdough starter discard into a soft, chewy breakfast treat. These muffins have that classic nooks-and-crannies texture that’s perfect for soaking up butter and jam. They’re golden on the outside and tender on the inside, with just a little tang from the sourdough that makes them extra special.
I love making these when I have leftover sourdough discard because it feels like such a waste to throw it out. Plus, the smell of them cooking on the griddle fills the kitchen with such a warm, inviting scent. They’re pretty easy to make, and you get the satisfaction of creating something delicious without much effort. My tip? Don’t rush the cooking step — letting them slowly brown helps develop those perfect, crispy edges.
My favorite way to enjoy these is split open and toasted, slathered with butter and maybe a drizzle of honey or a smear of cream cheese. They make breakfast feel a little more special and are also great for sandwiches. Plus, they freeze well, so you can make a batch and enjoy them throughout the week without any fuss.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the hero ingredient giving the muffins a gentle tang and great texture. If you don’t have discard, you can try using an equal mix of yogurt and a little vinegar to mimic the acidity, but the flavor won’t be quite the same.
Milk: Warm milk helps activate the baking soda and keeps the muffins soft. If you’re dairy-free, unsweetened almond or oat milk works well too.
Baking Soda: This reacts with the starter’s acidity to create the muffins’ rise and light texture. Don’t skip it or replace it with baking powder; the flavor and texture will change.
Semolina or Cornmeal: Used for dusting, this prevents sticking and adds a slight crunch to the muffins’ crust. If you don’t have them, fine cornmeal or even all-purpose flour can do in a pinch, but the texture will differ a bit.
How Do I Get Those Classic “Nooks and Crannies” in English Muffins?
The signature texture comes from a combination of batter making, baking soda reaction, and the cooking method.
- Mix the baking soda gently into the dough after initial mixing to create tiny bubbles.
- Let the dough rest twice: first to activate the baking soda and then to proof after cutting. This develops flavor and air pockets.
- Cook the muffins slowly on medium-low heat in a dry skillet or griddle to allow the interior to cook fully while forming a crisp, browned crust. Patience here is key!
- Use a fork to split the muffins after cooling. This teasing apart reveals the trademark nooks, which soak up butter beautifully.
Equipment You’ll Need
- Mixing bowl – big enough to hold all the dough and let it rise comfortably.
- Round cutter (3-inch diameter) – makes perfectly shaped muffins easily.
- Griddle or non-stick skillet – cooks muffins evenly with a nice browned crust.
- Spatula – helps flip the muffins gently without breaking them.
- Wire rack – lets muffins cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add herbs like rosemary or thyme to the dough for a fresh, slightly savory twist.
- Mix in a handful of shredded cheddar or parmesan for cheesy English muffins.
- Try stirring in cinnamon and a bit of sugar for sweet, breakfast-friendly muffins.
- Fold in chopped cooked bacon or sausage bits for a hearty, meaty flavor.
How to Make Sourdough Discard English Muffins?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed or discard from feeding)
- 1 cup all-purpose flour
- ¼ cup warm milk (about 110°F/43°C)
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon melted butter or oil
- Semolina flour or cornmeal for dusting
How Much Time Will You Need?
This recipe takes about 1 hour and 45 minutes total. You’ll spend around 15 minutes preparing the dough, then let it rest for 30 minutes. After shaping, the muffins proof for another 30 to 45 minutes before cooking. Cooking each batch takes around 12 to 15 minutes. Optional oven baking adds a few more minutes. It’s a little time investment that rewards you with delicious, fresh muffins!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough discard, warm milk, and melted butter. Stir until you get a smooth base. Then, add the sugar, salt, and all-purpose flour and mix until you form a sticky dough.
2. Add Baking Soda and Rest:
Sprinkle the baking soda over the dough and fold it in gently. The dough will puff up a bit as the baking soda reacts with the sourdough acidity. Cover the bowl with a towel or plastic wrap and let it rest for about 30 minutes at room temperature to develop flavor and leavening.
3. Shape the Muffins:
Lightly flour a work surface with semolina or cornmeal. Turn the dough out and gently pat or roll it to about half an inch thick. Use a 3-inch round cutter to cut out muffins. Place them on a baking sheet dusted with semolina or cornmeal. Cover with a towel and let them proof for another 30-45 minutes until slightly puffed.
4. Cook the Muffins:
Heat a griddle or non-stick skillet over medium-low heat. Carefully transfer the muffins and cook them gently for 6-7 minutes on one side until golden brown with set edges. Flip and cook the other side for another 6-7 minutes. For an even better bake, you can finish them in a preheated 350°F (175°C) oven for 5-7 minutes to ensure they cook through.
5. Cool and Serve:
Remove the muffins from heat and let them cool on a wire rack. When ready to eat, split each muffin open with a fork to reveal the classic nooks and crannies. Toast and enjoy warm with your favorite toppings like butter, jam, or honey.
Can I Use Frozen Sourdough Starter Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the baking soda react properly with the discard’s acidity for the best rise.
Can I Make These English Muffins Ahead of Time?
Absolutely! You can prepare the dough and shape the muffins a day ahead, then refrigerate them covered overnight. Let them come to room temperature before cooking. Cooked muffins also freeze well—just toast them straight from the freezer.
What If I Don’t Have Semolina or Cornmeal for Dusting?
No worries! You can use fine cornmeal, all-purpose flour, or even rice flour for dusting. The texture might be a bit different, but it will still help prevent sticking and give a slight crunch to the crust.
How Can I Store Leftover English Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months. Reheat by toasting or warming gently in the oven or microwave before serving.
