Sourdough Discard English Muffins are a fun and tasty way to use up that extra sourdough starter you might have hanging out in the fridge. They’re soft and slightly tangy inside with a perfect little crunch on the outside, and those classic nooks and crannies make them great for soaking up butter or jam.
I love making these muffins because they feel like a special treat but don’t take forever to pull together. Using the sourdough discard gives them a nice depth of flavor, and I find that cooking them low and slow on the griddle helps get that perfect golden crust without burning. Plus, it’s a great way to reduce waste and get extra mileage from your starter!
These muffins are my go-to for weekend breakfasts. Toasted up, split open, and piled high with butter and honey, they feel like a breakfast you might get at a cozy café but made right at home. I also sometimes use them for breakfast sandwiches—eggs and cheese between two halves make for a simple but satisfying meal any day of the week.
Key Ingredients & Substitutions
Sourdough Discard: This adds a gentle tang and helps flavor the muffins. If you don’t have discard, you can use a mix of equal parts yogurt or buttermilk with a little extra flour as a substitute.
Flour: All-purpose works great here for structure. For a nuttier taste, try half whole wheat or spelt flour, but you may need to adjust the liquid slightly.
Milk: Using warm milk activates the yeast. You can swap it for non-dairy milk like oat or almond milk, just ensure it’s warmed to the right temperature.
Yeast: Active dry yeast helps the muffins rise quickly alongside the discard. Instant yeast works too; just mix it directly with flour.
Cornmeal or Semolina: Dusting the griddle with one of these prevents sticking and creates that classic crunch on the muffin edges. Cornmeal is more common, but semolina adds a nice texture too.
How Do You Get Those Perfect Nooks & Crannies on English Muffins?
The secret to those little pockets everyone loves is in cooking the muffins low and slow on the griddle and splitting them properly.
- Cook on low-medium heat so the muffins cook through without burning the outside.
- Turn carefully when the edges look set and the bottom is golden brown.
- After cooking, let the muffins cool before splitting.
- Use a fork—not a knife—to gently pull apart the muffins. The fork teases open all the pockets without crushing the soft crumb.
These tips help you achieve that perfect texture that soaks up butter and jam beautifully.
Equipment You’ll Need
- Mixing bowls – for combining and proofing your dough easily.
- Whisk or spoon – to mix the yeast and milk until foamy and activate the yeast.
- Dough scraper or bench knife – helps you handle sticky dough and cut out muffin rounds cleanly.
- Rolling pin – to roll out the dough evenly to the right thickness.
- 3-inch round cutter – perfect size for shaping classic English muffins.
- Griddle or heavy skillet – cooks muffins gently and evenly on the stovetop.
- Wire cooling rack – lets the muffins cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add 1 teaspoon cinnamon and 1/4 cup raisins to the dough for a sweet breakfast twist.
- Mix in 1/2 cup shredded sharp cheddar for cheesy English muffins great for sandwiches.
- Stir 1/4 cup chopped herbs (like chives or rosemary) into the dough for a savory flavor.
- Swap sourdough discard with a natural rye starter to get a deeper, earthy taste.
Sourdough Discard English Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1/2 cup warm milk (about 110°F/43°C)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 2 tablespoons melted butter or oil
- Cornmeal or semolina flour for dusting the griddle and muffin tops
Time You’ll Need:
This recipe takes about 2.5 to 3 hours total. You’ll spend around 20-30 minutes preparing the dough and shaping the muffins, about 1 to 1.5 hours for the first rise, another 30 minutes for the second rise, and 15-20 minutes cooking time on the griddle.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy and bubbly. This means the yeast is active and ready to work.
2. Make the Dough:
In a large bowl, mix the sourdough discard, salt, melted butter, and the foamy yeast mixture. Gradually add the flour while stirring until you get a soft dough.
3. Knead and Rise:
Turn the dough out onto a lightly floured surface. Knead it for 5-7 minutes until smooth and elastic, adding flour as needed to keep it from sticking. Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and leave it somewhere warm to rise until doubled in size, about 1 to 1.5 hours.
4. Shape and Rest:
Punch the dough down, then roll it on a floured surface to about 1/2-inch thick. Use a 3-inch round cutter to cut out muffin shapes. Place them on a parchment-lined baking sheet dusted with cornmeal or semolina to stop sticking. Cover loosely with a towel and let them rest for about 30 minutes for a second rise.
5. Cook the Muffins:
Heat a griddle or heavy skillet over low to medium heat. Lightly dust it with cornmeal or semolina. Place the muffin rounds on the griddle with some space between each one. Cook for 7-8 minutes on each side, until they’re golden brown and cooked through.
6. Cool and Serve:
Transfer the muffins to a wire rack to cool completely. When ready to eat, split them open gently with a fork to reveal the lovely nooks and crannies inside. Toast and enjoy with butter, jam, or your favorite toppings!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the discard completely in the fridge overnight and bring it to room temperature before using. This helps activate the yeast and ensure a good rise.
Can I Make These English Muffins Ahead of Time?
Absolutely! You can prepare the muffins through the cooking step, then cool and store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven before serving.
How Should I Store Leftover English Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze them individually wrapped for up to 3 months.
What’s the Best Way to Split the Muffins?
Use a fork to gently pull apart the muffins after they cool. This keeps the classic nooks and crannies intact, perfect for soaking up butter or jam!
