Sourdough Discard English Muffins are a delightful way to turn leftover sourdough starter into something warm, fluffy, and full of little nooks perfect for butter and jam. These muffins have a gentle tang from the sourdough, a lightly crispy outside, and a tender, chewy inside that just feels like the perfect breakfast or snack.
I love making these muffins because they give new life to sourdough discard that might otherwise go to waste. It’s like a small baking win every time I pull that griddle off the stove and reveal those golden, perfectly round muffins. Plus, they’re surprisingly easy to make and don’t require any fancy ingredients—just simple things you probably already have in your kitchen.
My favorite way to enjoy these muffins is toasted until the edges get a little crunch, then slathered with butter or your favorite jam. Sometimes, I even split them open and make a breakfast sandwich with egg and cheese. They’re the kind of muffin that feels like a warm hug in the morning and somehow makes the whole day a little brighter.
Key Ingredients & Substitutions
Sourdough discard: This is the star of the show. It adds a mild tang and helps the muffins rise. If you don’t have discard, you can use a small amount of active sourdough starter or even mix a teaspoon of vinegar with milk for some acidity.
Milk: Warm milk helps activate the baking soda and keeps the dough soft. You can use dairy or plant-based milk like almond or oat milk—just keep it warm to help with rising.
Baking soda: It reacts with the acidity in the sourdough discard to give lift and the signature nooks and crannies in the muffins. Don’t skip this or substitute it with baking powder as the result won’t be the same.
Cornmeal or semolina: Sprinkling this on the baking sheet prevents the muffins from sticking and adds a familiar texture on the outside. If you’re out, flour works but isn’t quite the same.
How Do I Get Those Characteristic Nooks & Crannies Inside English Muffins?
The secret behind those perfect craggy interiors is in the mix and cooking method:
- Use the baking soda with sourdough discard—it creates little bubbles that make the dough airy.
- After shaping the muffins, let them rest and rise a bit; it helps develop the texture.
- Cook on medium-low heat patiently on both sides. Too hot and the outsides burn before the inside cooks; too low and they won’t brown nicely.
- Flip carefully to keep the shape and texture intact.
- Once cooked, cool on a rack and gently split with a fork to reveal those perfect nooks ready to hold butter or jam.
Taking your time with each step makes all the difference for that classic English muffin feel!
Equipment You’ll Need
- Mixing bowl – big enough to hold and mix your dough comfortably without spills.
- Measuring cups and spoons – for accurate ingredient amounts so your muffins turn out just right.
- Rolling pin – to roll the dough evenly to the right thickness for even cooking.
- 3-inch round cutter or drinking glass – helps you cut uniform muffin shapes quickly and easily.
- Heavy skillet or griddle – cooks the muffins evenly on the stovetop, giving them that perfect golden crust.
- Wire cooling rack – lets the muffins cool without steaming, keeping the crust crisp.
- Pastry brush or spatula – for greasing the skillet lightly to prevent sticking.
Flavor Variations & Add-Ins
- Add 1 tsp cinnamon and 2 tbsp sugar for sweet cinnamon sugar English muffins, great for breakfast treats.
- Stir in 1/4 cup grated cheddar or other cheese for a savory twist that melts inside while cooking.
- Mix in 2–3 tbsp finely chopped herbs like rosemary or chives to add subtle fresh flavor.
- Swap milk for buttermilk or yogurt to give muffins a tangier taste and softer crumb.
How to Make Sourdough Discard English Muffins
Ingredients You’ll Need:
- 1 cup (240 g) sourdough discard (unfed starter)
- 1 cup (240 ml) milk, warmed
- 1 tbsp (12 g) sugar
- 1 tsp (5 g) salt
- 3 cups (360 g) all-purpose flour
- 1 tsp (4 g) baking soda
- Cornmeal or semolina, for dusting
- Butter or oil, for cooking
How Much Time Will You Need?
This recipe takes about 2 hours total. You’ll spend roughly 15 minutes preparing the dough and shaping the muffins, then about 1 hour resting time for fermentation and rise. Cooking and cooling the muffins will take an additional 30 to 45 minutes. It’s a lovely process that rewards your patience with delicious muffins!
Step-by-Step Instructions:
1. Mix Your Dough:
In a large bowl, combine the sourdough discard, warmed milk, sugar, and salt. Stir everything together until well mixed. Gradually add the flour a bit at a time, stirring until a rough dough forms. Cover the bowl and let the dough rest at room temperature for about an hour so it can ferment and rise slightly.
2. Add Baking Soda and Shape:
After the dough has rested, sprinkle the baking soda on top and gently fold it into the dough. This will soften your dough and introduce bubbles that make the muffins light inside. Lightly flour your surface and turn the dough out. Roll or pat it into about 1/2 inch (1.25 cm) thickness.
Using a 3-inch (7.5 cm) round cutter or glass, cut out muffin rounds. Place these on a baking sheet dusted with cornmeal to keep them from sticking. Re-roll scraps and repeat until all dough is used. Cover the rounds loosely with a towel and let them rest for another 30 minutes to rise a bit more.
3. Cook the Muffins:
Heat a heavy skillet or griddle over medium-low heat. Lightly grease it with butter or oil. Place the muffin rounds on the hot skillet, cooking them 5–7 minutes on each side until golden brown and the muffins sound hollow when tapped. Cooking slowly is key to getting that perfect crust and fully cooked interior.
Once cooked, remove the muffins and cool them on a wire rack before splitting. Toast before serving to enjoy their signature nooks and crannies filled with butter, jam, or your favorite spread.
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 mixing. This helps your dough ferment properly and rise well.
What Can I Substitute for Milk?
You can use any plant-based milk like almond, oat, or soy milk warmed to the same temperature. Just avoid cold liquids as they slow down fermentation and affect the texture.
How Should I Store Leftover English Muffins?
Store cooled muffins in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly and toast directly from frozen when ready to eat.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, shape the muffins, and let them proof in the fridge overnight. Just bring them to room temperature before cooking—they might take a bit longer to cook through.
