Imagine waking up to the enticing aroma of freshly made English muffins, their golden tops hinting at a slightly crispy texture and a delightfully tangy flavor. As you pull them apart, the warm steam escapes, revealing soft, airy interiors perfect for spreading your favorite jam or slathering on some butter. These Sourdough Discard English Muffins are the perfect addition to your breakfast table, an effortless blend of tradition and creativity that makes use of your sourdough discard. Whether you’re hosting a brunch or simply indulging in a cozy weekday morning, these muffins bring warmth and comfort to every bite.
Why You’ll Adore These Sourdough Discard English Muffins
What makes these Sourdough Discard English Muffins truly stand out is their balance of simplicity and flavor. You can whip them up in the kitchen with minimal effort, yet they impart a lovely tang thanks to the sourdough starter. Their golden appearance and soft, airy texture make them perfect for any meal, whether slathered with butter for breakfast or used in a hearty sandwich for lunch.
Here are just a few reasons to fall in love with this recipe:
- Easy and efficient use of sourdough discard
- Tangy flavor adds depth to your breakfast
- Perfectly golden and crispy exterior
- Versatile for various toppings and pairings
- A homemade treat that fills your kitchen with delightful aromas
Gather These Ingredients
Before you start, let’s gather the key ingredients that will work together beautifully. Each component plays a vital role in creating the perfect Sourdough Discard English Muffins:
- 1/2 cup sourdough discard
- 2 1/2 cups all-purpose flour
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup water (adjust as needed)
- Neutral oil or butter for greasing the skillet
These ingredients collectively create muffins that are not only delicious but also easy to prepare.
Step by Step Instructions
Get ready to create your Sourdough Discard English Muffins in just a few straightforward steps:
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In a large bowl, combine flour, salt, and baking soda. Whisk these dry ingredients together until well blended.
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Add your sourdough discard, water, and honey to the bowl. Mix everything together until a soft dough starts to form, embracing that lovely tanginess.
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Lightly knead the dough for about 2–3 minutes until smooth, then let it rest for 10 minutes. This resting time allows the gluten to relax, ensuring a tender muffin.
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Roll out the dough to about ½ inch thickness on a lightly floured surface. Using a biscuit cutter, cut out rounds, feeling the softness of the dough beneath your hands.
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Preheat your cast iron skillet over medium-low heat, ensuring it warms evenly. Lightly grease the skillet with oil or butter to prevent sticking.
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Place each muffin in the skillet and cook for 5–6 minutes on one side. Adjust the heat as necessary to avoid burning. You’re looking for a beautiful golden color!
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Flip the muffins and repeat on the other side. If they still feel doughy, you can finish them in a preheated oven at 350°F for about 5 minutes.
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Let the muffins cool completely on a rack. Serve them toasted with butter, jam, or eggs for a truly delightful feast.
Prep ~ 15 minutes, Cook ~ 20 minutes, Total ~ 35 minutes, Servings ~ 10 muffins, Kcal ~ 130 each (estimate).
Plan Ahead
These delightful Sourdough Discard English Muffins can be prepared in advance, making your mornings even easier. You can mix the dough a night before and store it in the fridge, allowing the flavors to develop even further. When ready to cook, simply take the dough out, shape your muffins, and continue with the cooking process.
Storing and Reheating
If you have any leftovers (which is unlikely!), these muffins can be stored in an airtight container in the fridge for up to 4 days. For longer-term storage, they freeze beautifully! Just place them in a resealable plastic bag and freeze for up to 3 months. To reheat, pop them in a toaster or a pan on low heat until warmed through, ensuring they retain that delightful crispy texture on the outside. If they’re still a bit doughy in the center, simply slice them in half and toast them for a few extra minutes.
Perfect Pairings
To enhance your breakfast experience, here are a few ideas that go wonderfully with your Sourdough Discard English Muffins:
- A dollop of homemade jam or fruit preserves
- Creamy avocado spread with a sprinkle of salt
- A hearty scrambled egg or two for a filling meal
- A slice of turkey bacon for a delightful protein boost
- A drizzle of honey for a touch of sweetness
Flavor Twists and Substitutions
Feel free to get playful with these Sourdough Discard English Muffins! Here are some variations:
- Herbed Muffins: Mix in fresh or dried herbs like rosemary or thyme for a flavor kick.
- Cheesy Delight: Add shredded cheese into the dough for a savory surprise.
- Seeded Tops: Sprinkle sesame or poppy seeds on top before cooking for added crunch and flavor.
- Whole Wheat Twist: For a healthier version, substitute half the all-purpose flour with whole wheat flour.
- Add Spices: Incorporate spices like cinnamon or nutmeg for a sweet breakfast option.
Cook’s Notes and Secrets
For the best results with your Sourdough Discard English Muffins, keep these tips in mind:
- Ensure your sourdough discard is active for optimal flavor.
- Monitor the skillet’s temperature carefully to avoid burning.
- Give the muffins space in the skillet; overcrowding can lead to uneven cooking.
- Trust your touch—when the muffins feel firm and are golden, they’re likely done.
- If using whole wheat flour, be prepared to add a touch more water for the right dough consistency.
Your Questions, Answered
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Can I use whole wheat flour instead of all-purpose?
Yes! You can substitute half of the all-purpose flour with whole wheat flour. Just be aware that it might require a bit more water to achieve the right dough consistency. -
What if I don’t have sourdough discard?
Unfortunately, the sourdough discard plays a crucial role in flavor. You can try making a quick starter from scratch, but the recipe may change. -
Can I use a non-stick skillet instead?
Yes, a non-stick skillet works great too! Just be sure to adjust the heat appropriately to prevent sticking. -
How do I achieve a crispier exterior?
Ensure your skillet is properly preheated and use a little more oil or butter for frying, which will enhance the crispiness. -
Can I double the recipe?
Absolutely! Just ensure you have a bigger mixing bowl and a larger skillet, or you can cook them in batches if needed.
Final Thoughts
Sourdough Discard English Muffins – Easy, Tangy, Golden Perfection offer a heartwarming and satisfying solution to your breakfast needs. With their delightful flavors and beautiful texture, it’s no wonder they’re a favorite among home bakers. So why not weave this recipe into your routine? Not only will you enjoy the delicious results, but you’ll also feel great about using up that sourdough discard, turning it into something truly special. Get in the kitchen and create your muffins soon; your mornings will thank you!
Print
Sourdough Discard English Muffins
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Diet: Vegetarian
Description
Delightful Sourdough Discard English Muffins with a crispy exterior and soft, airy interior, perfect for breakfast or sandwiches.
Ingredients
- 1/2 cup sourdough discard
- 2 1/2 cups all-purpose flour
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup water (adjust as needed)
- Neutral oil or butter for greasing the skillet
Instructions
- In a large bowl, combine flour, salt, and baking soda. Whisk until well blended.
- Add sourdough discard, water, and honey to the bowl. Mix until a soft dough forms.
- Knead the dough for 2–3 minutes until smooth, then let it rest for 10 minutes.
- Roll out the dough to about ½ inch thickness. Cut out rounds with a biscuit cutter.
- Preheat a cast iron skillet over medium-low heat. Grease it with oil or butter.
- Cook each muffin for 5–6 minutes on one side until golden, then flip and repeat.
- If muffins feel doughy, finish cooking in a preheated oven at 350°F for about 5 minutes.
- Let the muffins cool completely on a rack before serving.
Notes
Muffins can be mixed the night before and stored in the fridge for enhanced flavors. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 4g
- Sodium: 400mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough, English muffins, breakfast, easy recipe, homemade
