The aroma of freshly made English muffins wafts through the air, and I can’t help but smile. Comfort food at its finest! The best part? You can whip these up quickly with sourdough discard. It’s a two-for-one win! Use the discard and avoid waste while enjoying these scrumptious muffins.
why make this recipe
If you have sourdough on your counter, you probably have some leftover discard. Instead of tossing it, why not turn it into something delicious? These English muffins are easy, fun to make, and require just a few simple ingredients. Plus, they make for a perfect breakfast or snack. Imagine toasting them and slathering on butter or your favorite jam. They’ll be your new go-to for brunch. I also love how versatile these muffins are; pair them with your favorite cinnamon roll bites for a delightful treat!
how to make Sourdough Discard English Muffins
Gather your ingredients. You’ll need 1 cup of sourdough discard (unfed), 2 cups of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of baking soda, 3/4 cup of warm milk (around 100°F/38°C), and 2 tablespoons of melted butter.
Directions:
- In a large mixing bowl, combine the sourdough discard, all-purpose flour, sugar, salt, and baking soda. Mix well.
- In another bowl, warm the milk and melt the butter.
- Pour the warm milk and melted butter into the dry ingredients. Stir until just combined.
- Cover the bowl with a cloth and let the batter rest for about 30 minutes.
- Preheat a griddle or non-stick skillet over medium heat.
- Grease the skillet lightly and pour 1/4 cup of batter for each muffin. Cook for about 5-7 minutes on one side until golden brown.
- Flip and cook for another 5 minutes on the other side.
- Remove from the skillet and allow to cool slightly before serving. Enjoy warm with butter.
how to serve Sourdough Discard English Muffins
These muffins shine when toasted. Cut them in half and toast them until golden brown. Then, simply spread your favorite butter or jam on top. They’re also fantastic with avocado or a poached egg. I love to pair them with some homemade peach cobbler muffins for a fun brunch with friends!
how to store Sourdough Discard English Muffins
If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. For longer storage, pop them into a resealable plastic bag and freeze them. They’ll keep well for about a month. Just thaw and toast them when you’re ready to enjoy.
tips to make Sourdough Discard English Muffins
Experiment a little! Try adding herbs or cheese to the batter for extra flavor. If you prefer a sweeter muffin, add a drizzle of honey or some chocolate chips. Mixing in some whole wheat flour can also add a nice texture. These little adjustments can be so much fun! For a flaky side, I recommend trying some biscuits along with these muffins!
variation (if any)
Feel free to try different add-ins! Dried fruits, nuts, or even seeds can diversify each bite. You could make them savory with cheese and herbs or sweet with cinnamon sugar on top. The options are endless!
FAQs
Can I use active sourdough starter instead of discard?
Absolutely! If you’d like to use an active starter, just reduce the amount of liquid slightly to keep the batter from getting too thin.
What if my batter seems too thick?
Don’t worry if the batter is a little thick. Just add a splash more milk to reach your desired consistency.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend for a similar texture. Just be sure to check the measurements on the packaging.
You’re all set to create these delightful English muffins! I can’t wait for you to try them. Your cozy kitchen will be filled with warmth and deliciousness in no time.
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Sourdough Discard English Muffins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious English muffins made with sourdough discard, perfect for breakfast or snacks.
Ingredients
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup warm milk (around 100°F/38°C)
- 2 tablespoons melted butter
Instructions
- Combine the sourdough discard, all-purpose flour, sugar, salt, and baking soda in a large mixing bowl.
- Warm the milk and melt the butter in another bowl.
- Pour the warm milk and melted butter into the dry ingredients and stir until just combined.
- Cover the bowl with a cloth and let the batter rest for about 30 minutes.
- Preheat a griddle or non-stick skillet over medium heat.
- Grease the skillet lightly and pour 1/4 cup of batter for each muffin.
- Cook for about 5-7 minutes on one side until golden brown.
- Flip and cook for another 5 minutes on the other side.
- Remove from the skillet and allow to cool slightly before serving. Enjoy warm with butter.
Notes
These muffins are versatile; try adding herbs, cheese, or sweeteners like honey for variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: sourdough, english muffins, breakfast, easy recipes, sourdough discard
