Sourdough Discard English Muffins are a delightful way to use up your extra sourdough starter while enjoying a soft, chewy muffin with those classic nooks and crannies that make English muffins so special. These muffins have a mild tang from the sourdough, a tender crumb, and a golden crust perfect for toasting.
I love making these because they give me something delicious to do with my sourdough discard instead of tossing it out. The texture ends up just right—light and airy inside but sturdy enough to hold your favorite toppings, whether it’s butter, jam, or a fried egg. Plus, seeing those little pockets develop during cooking is so satisfying!
My favorite way to enjoy them is toasted with a pat of butter slowly melting into all the crevices. They’re also great for breakfast sandwiches, especially when you need a quick and tasty start to your day. I find that making a batch ahead and freezing them saves so much time and always means there’s a homemade English muffin ready whenever I want one.
Key Ingredients & Substitutions
Sourdough Discard: This is your leftover unfed starter. It gives gentle tang and helps with texture. If you don’t have discard, you can replace it with an equal amount of regular starter or a mix of flour and water, but flavor will be less tangy.
Milk: Warm milk makes the dough soft and helps the yeast activate. You can use dairy or non-dairy milk like almond or oat milk for a dairy-free version.
Active Dry Yeast: Yeast works with the sourdough discard to help the muffins rise better and get light. Instant yeast can be used too, just add it directly to dry ingredients.
Flour: All-purpose flour gives a soft but sturdy texture. You can try bread flour for a chewier result or whole wheat flour for nuttiness, but adjust hydration as whole wheat absorbs more liquid.
Cornmeal or Semolina: This dusting prevents sticking and creates the classic slightly crunchy bottom crust. Polenta is a good substitute if you don’t have cornmeal.
How Do I Get Those Classic Nooks and Crannies Inside English Muffins?
The signature nooks and crannies come from a few key steps in the process:
- First Rise: Let your dough double in size gently. The sourdough discard and yeast create gas bubbles that expand during this time.
- Resting After Shaping: After cutting the muffins, let them rest uncovered on cornmeal. This allows more bubbles to form and the dough to relax, which helps create the crumb texture.
- Cook Slowly and Low: Cooking on medium-low heat lets the inside cook fully while the outside browns slowly. This slow cooking encourages those little holes to develop inside without burning the crust.
Tip: Use a fork to split the muffins when serving. Don’t use a knife—it helps keep those craggy edges where butter and jam catch perfectly!
Equipment You’ll Need
- Large mixing bowl – big enough to hold and mix the dough comfortably without spilling.
- Measuring cups and spoons – for precise ingredient amounts to get the dough just right.
- Rolling pin – helps roll out the dough evenly to about 1/2 inch thickness.
- Round biscuit cutter or a glass – to cut uniform muffin shapes easily.
- Non-stick skillet or griddle – perfect for cooking the muffins slowly without sticking.
- Wire rack – to cool the muffins evenly and prevent sogginess.
- Baking sheet – for resting the muffins dusted with cornmeal before cooking.
Flavor Variations & Add-Ins
- Add 1/2 teaspoon cinnamon and a tablespoon of honey to the dough for warm, slightly sweet muffins perfect for breakfast.
- Mix in 1/4 cup finely chopped fresh herbs like rosemary or thyme for a savory twist great with cheese or eggs.
- Stir in 1/4 cup grated sharp cheddar or parmesan for cheesy muffins that melt in your sandwich.
- Fold in 1/4 cup dried fruit like currants or raisins for a sweet version to enjoy with jam or butter.
Sourdough Discard English Muffins
Ingredients You’ll Need:
For The Dough:
- 1 cup sourdough discard (unfed starter)
- ½ cup warm milk (about 110°F / 43°C)
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons melted butter or vegetable oil
For Cooking and Dusting:
- Cornmeal or semolina flour, for dusting
- Butter or oil for cooking
How Much Time Will You Need?
Plan roughly 2 to 2.5 hours from start to finish. This includes about 10 minutes to activate the yeast and mix, 1 to 1.5 hours for the first rise, 30-45 minutes resting after shaping, plus approximately 15-20 minutes cooking time. An optional baking step adds about 5-7 minutes.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, stir together warm milk, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until foamy. This wakes up the yeast and gets it ready to work.
2. Mix the Dough:
In a large bowl, combine the sourdough discard, the foamy yeast mixture, melted butter or oil, salt, and 2 cups of the flour. Stir everything until it forms a sticky dough.
3. Knead the Dough:
Turn the dough onto a floured surface. Knead for about 5 to 7 minutes, adding the remaining flour as needed. You’ll want a smooth, elastic dough that’s still a little tacky to the touch.
4. First Rise:
Place your dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise at room temperature for about 1 to 1.5 hours, or until it roughly doubles in size.
5. Shape the Muffins:
Punch the dough down gently, then roll it out on a floured surface to about ½ inch thick. Use a round cutter or glass (3 to 3½ inches diameter) to cut out circles. Collect scraps, reroll, and cut until all dough is used.
6. Rest Before Cooking:
Sprinkle cornmeal or semolina onto a baking sheet. Place dough rounds on it and lightly dust the tops. Cover loosely with a towel and let rest for 30-45 minutes. The muffins will puff slightly.
7. Cook the Muffins:
Heat a large non-stick skillet or griddle over medium-low heat and lightly grease it with butter or oil. Cook as many muffins as fit comfortably, about 7-8 minutes on the first side, until golden and the bottoms are set.
8. Flip and Cook the Other Side:
Turn each muffin carefully and cook another 7-8 minutes, until nicely browned. Lower the heat if browning too quickly.
9. Optional Oven Finish:
For taller muffins with fully cooked inside, transfer them to a preheated 350°F (175°C) oven for 5-7 minutes after pan cooking.
10. Cool and Serve:
Move cooked muffins to a wire rack and let cool. When ready to eat, split them open with a fork to reveal their nooks and crannies. Toast before serving for the best texture and enjoy with your favorite toppings.
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it in the fridge overnight or at room temperature for a few hours before using. Make sure it’s at room temp so it mixes evenly into the dough.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the dough and shape the muffins, then refrigerate them overnight before cooking. Just allow them to come to room temperature before cooking for best results.
How Should I Store Leftover English Muffins?
Store cooled muffins in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 3 months. Toast from frozen or thaw before using.
What Can I Substitute for Cornmeal if I Don’t Have Any?
You can use semolina, polenta, or even fine corn flour to dust your baking sheet. These will help prevent sticking and add a nice texture to the muffin bottoms.