why make this recipe
This recipe uses sourdough discard so you waste less and get a nice bread taste. The muffins are quick to make and cook on the stove. They are soft inside with a crisp outside. This makes a good breakfast or snack.
introduction
Sourdough discard gives a mild tang and good texture to these English muffins. The dough is simple and does not need long rising. If you like other sourdough breads, try the lemon blueberry sourdough bread for a different flavor idea.
how to make Sourdough Discard English Muffins
Make a soft dough, shape rounds, and cook them in a hot skillet. Keep the heat medium so they cook inside without burning outside. You can test one muffin first to check the time and heat. For other muffin ideas while you cook, look at a simple keto strawberry cheesecake muffins recipe for inspiration.
Ingredients :
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Butter or oil for cooking
Directions :
- In a mixing bowl, combine the sourdough discard, milk, and sugar.
- Gradually add the flour, salt, baking soda, and baking powder; mix until a dough forms.
- Turn the dough onto a floured surface and knead gently for a minute.
- Divide the dough into equal portions and shape into rounds.
- Preheat a skillet over medium heat and add a little butter or oil.
- Cook the muffins for about 5-7 minutes on each side until golden brown and cooked through.
- Allow to cool slightly before serving.
how to serve Sourdough Discard English Muffins
Slice the muffins with a fork for a nubby surface that holds butter and jam. Serve warm with butter, jam, honey, or your favorite spread. They also make a good base for eggs or sandwiches.
how to store Sourdough Discard English Muffins
Cool completely, then keep in an airtight container at room temperature for 2 days. For longer storage, freeze them in a bag for up to 1 month. To reheat, toast or warm in a skillet until heated through.
tips to make Sourdough Discard English Muffins
- Use room temperature milk for easier mixing.
- Keep the skillet at medium heat to avoid burning.
- Do not press the muffins while cooking; let them rise and cook.
- If dough is sticky, add a little flour when shaping.
variation (if any)
- Add herbs or garlic powder for a savory twist.
- Mix in a few berries or a small amount of cinnamon and sugar for a sweet version.
- Use whole wheat flour for a denser, nuttier muffin.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes. If your starter is very active, reduce extra yeast-like rising time; the flavor may be tangier.
Q: Do I need to let the dough rise?
A: No long rise is needed. The baking soda and powder help lift the muffins during cooking.
Q: Can I bake these instead of cooking on a skillet?
A: You can, but the texture will change. Skillet cooking gives the traditional crust and nooks.
Q: How do I get the classic nooks and crannies?
A: Split the muffins with a fork after cooling to create the nubby surface.
Q: Can I make them vegan?
A: Yes. Use plant milk and oil or vegan butter for cooking.
Conclusion
For another clear take on this recipe, see the detailed version at Wild Thistle Kitchen’s sourdough discard English muffin recipe. For more tips and a slightly different method, check the guide at Scotch & Scones sourdough English muffins guide.