Sourdough Discard English Muffins
Sourdough Discard English Muffins are a delightful way to utilize your sourdough discard, transforming it into soft, fluffy muffins perfect for breakfast or brunch. These versatile muffins can be enjoyed toasted with butter and honey, or as a base for savory sandwiches. With a no-knead method, this recipe allows you to whip up a batch quickly, making it ideal for busy mornings or special occasions. Once you taste these homemade treats, you’ll find store-bought options hard to return to!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 10 muffins 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup whole milk (240 grams), warmed to 110°F
- 2 tablespoons unsalted butter (28 grams), melted
- 2 tablespoons brown sugar (30 grams)
- 1 teaspoon active dry yeast
- 1/2 cup sourdough discard (140 grams)
- 2 1/2 cups bread flour (300 grams)
- 2 teaspoons kosher salt
Instructions
- Mix warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast in a large bowl. Let sit for about five minutes.
- Add bread flour and kosher salt. Combine until slightly sticky dough forms.
- Cover the bowl and let the dough rise until doubled in size (60-90 minutes).
- On a floured surface, roll out the dough to about one inch thick and cut into rounds.
- Place muffins on a cornmeal-dusted pan and let rise again for about an hour.
- Preheat an electric skillet to 300°F and cook muffins for five minutes on each side until golden brown.
- Cool on a rack before slicing.
Nutrition
- Serving Size: 1 muffin (65g)
- Calories: 170
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg