Sourdough Discard English Muffins are a fantastic way to turn extra sourdough starter into something soft, chewy, and full of that wonderful tangy flavor. These muffins have a light, airy texture, with those classic nooks and crannies that make them perfect for toasting up golden and crispy. The sourdough discard adds a subtle depth that makes these muffins stand out from the usual store-bought kind.
I love making these muffins because they give new life to leftover sourdough starter — no waste in the kitchen! Plus, I find they’re so fun to cook on the stovetop, watching them bubble gently as they form that signature crust. A little pat of butter or your favorite jam melts right into those nooks, and it’s just the best way to start the morning. They’re also great for sandwiches or just snacking.
Whenever I’ve served these muffins to friends and family, they always ask for the recipe. It’s a bit like having a secret weapon: you get all that yummy sourdough flavor with minimal effort, and the muffins feel homemade but don’t take all day to make. If you have a sourdough starter at home, I definitely recommend giving these a try—it’s a cozy, tasty treat that everyone will enjoy.
Key Ingredients & Substitutions
Sourdough Discard: This is the star here, adding a tangy flavor and helping with texture. If you don’t have discard, a little yogurt or buttermilk can add moisture, but you’ll miss the sourdough tang. I always keep some discard ready for recipes like this!
Milk: Warm milk helps activate the leavening and keeps the dough tender. You can use dairy-free milk like almond or oat milk if you prefer.
Baking Powder & Baking Soda: These leavening agents give that rise and lightness since we’re using discard instead of active yeast. Make sure your baking soda is fresh so the muffins puff nicely.
Cornmeal or Flour for Dusting: Cornmeal on the griddle and dough gives a lovely texture and prevents sticking. If you don’t have cornmeal, a light dusting of flour works fine too.
How Can I Get Those Classic English Muffin Nooks and Crannies?
The signature nooks come from the way the dough is made and cooked on the griddle. Here’s how to get them:
- Use both baking powder and baking soda — they create bubbles in the dough quickly, building lots of air pockets.
- Let the dough rest after shaping — this helps bubbles form and the dough relax.
- Cook slowly on a low to medium-low heat so muffins cook through evenly without burning, trapping those air pockets inside.
- Slice the muffins open with a fork, not a knife, to keep the textured surface perfect for holding butter and jam.
Patience is key! Taking time with the rests and cooking gently gives the best texture and that lovely, chewy crumb you want from English muffins.
Equipment You’ll Need
- Mixing bowls – for combining ingredients easily without mess.
- Whisk or spoon – helps mix the wet and dry ingredients smoothly.
- Rolling pin – to roll the dough evenly to the right thickness.
- Round cutter (3-inch) – perfect for shaping uniform English muffins.
- Non-stick skillet or griddle – cooks muffins evenly without sticking or burning.
- Baking sheet or tray – to rest shaped dough with some space between muffins.
- Cooling rack – lets muffins cool evenly without sogginess.
Flavor Variations & Add-Ins
- Add 1–2 teaspoons cinnamon and a tablespoon sugar for a sweet twist—great with butter or cream cheese.
- Mix in 1/4 cup shredded cheddar or parmesan for a cheesy muffin that’s perfect for breakfast sandwiches.
- Fold in 2 tablespoons chopped fresh herbs like chives or rosemary for a savory flavor burst.
- Stir in 1/4 cup finely chopped cooked bacon or sausage for a heartier, smoky breakfast option.
Sourdough Discard English Muffins
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- ½ cup warm milk
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons melted butter or oil
- Cornmeal or additional flour, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by resting the dough twice (about 1 hour and 30 minutes total). Cooking each batch on the griddle will take approximately 15-20 minutes. Overall, plan for about 2 hours from start to finish.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a mixing bowl, whisk together the warm milk and sugar until the sugar dissolves. Add your sourdough discard and melted butter, stirring until well combined.
2. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, salt, baking powder, and baking soda.
3. Form the Dough:
Slowly add the dry ingredients to the wet mix, stirring until you get a soft, sticky dough.
4. First Rest:
Cover the dough with a towel or plastic wrap and let it rest at room temperature for about 1 hour. This resting period helps the dough ferment and develop air bubbles.
5. Shape the Muffins:
Lightly flour your workspace and gently turn the dough out. Knead it a few times so it comes together without sticking too much. Roll the dough to about ½ inch thick (around 1.3 cm). Use a 3-inch round cutter to cut out muffin shapes. Re-roll any scraps to make more muffins.
6. Second Rest:
Place the shaped muffins on a cornmeal or flour-dusted baking tray. Sprinkle a little cornmeal on top too. Cover loosely and let them rest for 30 more minutes to rise a bit.
7. Cook the Muffins:
Heat a non-stick skillet or griddle over low to medium-low heat. Place muffins on the dry skillet and cook about 6-7 minutes per side. You’ll know they’re ready when they’re golden brown, springy when pressed, and cooked through. Adjust the heat if they start browning too fast.
8. Cool and Serve:
Transfer muffins to a cooling rack. Once cooled, split them horizontally with a fork to get those classic nooks and crannies. Toast before serving and enjoy with butter, jam, or your favorite toppings!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just thaw your frozen discard in the fridge overnight or at room temperature until fully softened before using. Make sure it’s well stirred to incorporate any separated liquid.
How Should I Store Leftover English Muffins?
Store cooled muffins in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 3 months. Reheat by toasting directly from frozen or at room temp.
Can I Substitute the Milk?
Absolutely! You can use any dairy or non-dairy milk like almond, oat, or soy milk. Just warm it slightly to help activate the leavening and maintain the batter’s consistency.
Why Do I Need Both Baking Powder and Baking Soda?
Using both gives the muffins extra rise and helps develop those signature nooks and crannies by creating bubbles in the dough. They work together to balance acidity and leaven the muffins perfectly.
