These Sourdough English Muffins are made using sourdough starter discard for the freshest and most divine English muffin you’ve ever had!
You may have noticed from my latest posts, I’ve been a bit obsessed with sourdough lately. Particularly, sourdough starter and what to do with it! Today’s post is no different (and then I’ll take a break from sourdough, I promise). This time, I used the starter discard to make English Muffins.
Let me tell you, they’re divine and my entire family is addicted to them. We’ve been eating them for breakfast every day! They’re delicious toasted and plain (the way I like them), or with a smear of butter and jam, or made into a homemade McMuffin (the way Warren likes them). And, since you’re making them at home, you control how large they are. Are the store-bought English Muffins too small or large for your taste? Simply cut the dough to taste! Gotta love customized homemade goods ;)
They’re so easy to make that I’m thinking of making these English Muffins weekly so we always have fresh English Muffins on hand! And with a constant supply of starter, I’ll always have the most important ingredient. There’s a short resting period and a short rising period, but it is definitely not an all day affair. Then, into the skillet they go.
By the way, did you know that’s how English Muffins are made – in a skillet? I had no idea! I guess I’ve been living under a rock because all these years, I thought they were baked! SMH
Now back to the English Muffins. They’re slightly crisp on the outside and full of nooks and crannies on the inside. So fresh and so much better than store-bought! Once you make them from scratch, you’ll never buy pre-made ones again!
Sourdough English Muffins
Yields 14-18 muffins
Printer friendly version
Ingredients
1 cup (8 ounces) sourdough starter (Don’t have one? Simply combine these ingredients at least 12 hours before and use 1 cup)
2 teaspoons instant yeast
½ cup (4 ounces) warm milk*
2 tablespoons (7/8 ounces) granulated sugar
1 large egg, room temperature
2 tablespoons vegetable oil
1 ¼ teaspoons salt
3 cups (12 ¾ ounces) all-purpose flour
¾ teaspoon ground cinnamon
Non-stick cooking spray
Cornmeal for dusting
Directions
- Combine all the ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Knead the dough on medium-low speed until combined, soft, and slightly sticky. Allow the dough to rest for 20 minutes.
- Turn the dough onto a well-floured surface. Flour the surface of dough, the rolling pin, and your hands. Roll the dough into a disc ½” thick**.
- Cut out rounds with a 2 ½” – 3” circular cutter***. Spray plastic wrap with non-stick cooking spray and loosely cover the rounds. Let rest and rise for 30 – 45 minutes.
- Heat a cast iron skillet over the lowest heat. Dust the skillet with cornmeal. Transfer 4 – 5 muffins to the warmed skillet****. Heat each side for 7 – 8 minutes, checking the color after about 3 minutes to make sure it’s not darkening too quickly. Transfer to a cooling rack to cool. For more tips, see “Other Notes” below.
- Serve split and toasted with butter and jam.
Notes
*I measured out the milk in a microwave-safe bowl and heated it in the microwave for 20 seconds.
**Continue to flour the rolling pin as necessary.
***Collect the scraps, re-roll, and cut until all the dough is used.
****To get the hang of the work flow, practice with 1 – 2 muffins first.
Other Notes
• Control the color by adjusting the heat of the skillet. Since the skillet is already set over the lowest possible heat setting, remove the skillet from the heat to cool down if necessary.
• If there are cold spots on the skillet (evident by some muffins browning quicker than others), reposition the muffins around to ensure even heating for each muffin.
Storage
Store in an air tight container at room temperature for up to 5 days.
Adapted and slightly modified from Sift.
Thank you for the recipes
I never thought of English muffins can be made at home
i need to try somedays
Thank you for your sweet comment, Fongbeer! I had no idea they were made in a skillet either. It’s so fun making them at home :D
Made these today. They turned out great. Look like bought ones but taste way nicer!
Thank you for your sweet comment, Karen! I’m so glad you enjoyed them :D
If I did this with discard is that ok? I haven’t made anything with my discard yet, do I feed it prior or let it get room temp?
Yes! It’s a great way to use discard (less waste too!). It’s best to use discard that’s been fed at least twice (12 hours apart) before using, but if that’s not possible, it’s alright :) Hope that helps!
How much discard did you use? Did you use 1 cup as called for in the recipe? So I’m clear, take the discard out before feeding it, and use that for the muffins?
Thanks for your help.
Hi!
I made english muffins this afternoon using your recipe as guideline. They came out great. Sourdough leftover give them this caracteristic flavor we always look for when we bake homemade english muffins.
I didn’t see the neccessity of the egg and the cinnamon so I omit to put them when I was making the dough. I added another 1/2 cup of milk.
Next time I’ll let them rise until they double in size before cooking/baking them.
We ate some freshly baked with butter and they were delicious. My family loved them and they said those english muffins are better than store bought.
Your recipe and my modifications are a keeper. Thank ypu!
Thank you for your sweet note, Julie. I’m so happy you enjoyed them and made them your own! :)
Love this recipe thanks!
I cook mine all at once on a griddle set to between 325 and 350 degrees. Works like a charm.
I’m so glad you enjoyed the recipe and are putting that discard to good use!
Hi can I leave out the yeast in the recipe? If so do I increase the starter used? Thank you.
Unfortunately, the yeast is necessary so that the dough can rise during the resting period.