Before my sourdough journey, I never once considered that English muffins were something you could actually make at home. When I started paying closer attention to what we were eating because of our family's health needs, I couldn't ignore the hidden sugars and preservatives inside store-bought muffins. I needed a version I could make myself.
After testing different griddle temperatures and countless batches I unlocked my perfect recipe using a few pantry staple ingredients. Plus taste-wise, the store-brands can't compete.
These come off the griddle with a satisfying crisp outside that gives way to pillowy softness inside, and when you split them with a fork, you get all those butter-catching crannies that make English muffins irresistible.
Using Sourdough Discard for Quick Baking Recipes
I'm a big fan of discard recipes for lots of reasons, namely:
- It's a great way to use up something that would otherwise end up in the trash
- You get the good-bacteria benefits and flavor that come with using a sourdough starter
But most especially because it's so much faster to use sourdough discard combined with conventional yeast compared to the longer fermentation times associated with regular sourdough recipes. This recipe, for example, can be completed in the span of an afternoon.
Same goes for my super fluffy sourdough discard garlic knot rolls.
If you're new to sourdough, check out this 101 guide first.
How to Make Discard English Muffins
The first time I made this recipe, I was surprised at how easy it was. Let's hop to it!
- Step 1: Whisk warm milk, butter, honey, and yeast in a bowl. Let sit until foamy, then mix in sourdough discard. Add flour and salt, mix to form a shaggy dough, then knead by machine (5-7 minutes) or by hand (8-10 minutes) until smooth and elastic.
- Step 2: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
- Step 3: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal portions (about 65-70g each). Roll each portion into a ball.
- Step 4: Then stretch it out into a disc.
- Step 5: Press each disc into the cornmeal, flatten with the palm of your hand to about ½ inch thickness, flip, and press the other side into cornmeal as well.
- Step 6: Place the shaped muffins onto the cornmeal-dusted baking sheet, cover and let them rise for 30 to 45 minutes.
- Step 7: You'll know they're ready to cook when they are puffed up.
- Step 8: Cook muffins in a cast iron skillet over medium-high heat for 5-7 minutes per side until golden and internal temperature reaches 200°F. Cool on a wire rack for 30 minutes, then split with a fork to create those signature nooks and crannies.
Pro Baking Tips & Tricks
Temperature matters: Make sure your milk is warm (110°F) but not hot, which would kill the yeast.
Griddle Temp: I found the best results with this recipe cooking the muffins with my griddle heated to medium-high. I tested lower temps and they didn't puff up as much. However, each griddle will be unique, so test one muffin before adding a bunch to gauge the right temp for your muffins.
Fork-splitting is key: Always split English muffins with a fork. Just spear the sides with the fork all the way around and then pull the two halves apart. This helps to preserve and accentuate the nooks and crannies!
Use a thermometer: The muffins should reach an internal temperature of about 200°F when fully cooked. That's the most reliable way to know when they're done.
Joanie's Balanced Bites: What to Eat with English Muffins
Since our family is mindful of blood sugar we are thoughtful about how we pair our carbs with fat, fiber and protein for keeping blood sugar steady and energy consistent.
Ideas for making it a balanced meal:
- McD's style with a fried egg or an egg bite, cheese, and bacon or ham for protein and fat, then add fruit or veggies for added fiber
- Avocado toast with egg and a sprinkle of everything bagel seasoning
- Mini pizzas with leftover marinara, diced peppers, mushrooms and mozzarella cheese
- Tuna melt style with tuna salad, pickled red onions and melted cheddar
How to Store English Muffins
These English muffins will keep at room temperature in an airtight container for up to 3 days.
For longer storage, freeze them for up to 3 months. To reheat from frozen, toast directly from the freezer. No need to thaw first!FAQ
Sourdough Discard English Muffin Recipe
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 12 muffins
- Category: sourdough
- Method: baking
- Cuisine: American
Description
Enjoy delicious homemade sourdough discard English muffins with perfect nooks and crannies in this easy, waste-reducing recipe.
Ingredients
- 1 cup (240g) whole milk, warmed to 110°F (43°C)
- 2 tablespoons (28g) butter, melted
- 1 tablespoon + 1 teaspoon (25g) honey
- 1 teaspoon (5g) active dry yeast
- ⅔ cup (140g) sourdough discard (100% hydration)
- 2¾ cups (350g) bread flour
- 2 teaspoons (6g) kosher salt
- Cornmeal for dusting (optional)
Instructions
- Combine wet ingredients: In a large bowl, whisk together the 1 cup (240g) warm milk, 2 tablespoons (28g) softened butter, and 1 tablespoon + 1 teaspoon (25g) honey until well combined. Sprinkle the 1 teaspoon (5g) yeast over the mixture and let it sit for 5-10 minutes until foamy. Stir in your ⅔ cup (140g) sourdough discard until incorporated.
- Add dry ingredients: Add the 2¾ cups (350g) bread flour and 2 teaspoons (6g) kosher salt to the wet ingredients. Mix until a shaggy dough forms. If using a stand mixer, knead with the dough hook on medium-low speed for 5-7 minutes until smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape the muffins: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal portions (about 65-70g each). Roll each portion into a ball, then gently stretch into a disc shape. Sprinkle cornmeal onto a baking sheet. Press each disc into the cornmeal, flatten with the palm of your hand to about ½ inch thickness, flip, and press the other side into cornmeal as well. Place the shaped muffins onto the cornmeal-dusted baking sheet.
- Second rise: Cover the muffins with a clean kitchen towel or plastic wrap and let them rise for an additional 30 minutes.
- Cook: Heat a cast iron skillet or griddle over medium-high heat. Cook the muffins for about 5-7 minutes on each side, until golden brown and the internal temperature reaches 200°F (93°C).
- Cool: Transfer the cooked muffins to a wire rack and let cool for at least 30 minutes before splitting with a fork (don't use a knife—using a fork helps create those signature nooks and crannies).
Nutrition
- Serving Size: 1 muffin
- Calories: 164
- Sugar: 2.6 g
- Sodium: 216.5 mg
- Fat: 2.6 g
- Trans Fat:
- Carbohydrates: 29.5 g
- Fiber: 1 g
- Protein: 5.3 g
- Cholesterol: 5.5 mg
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