English muffins have always been a breakfast favorite in our house but making them with sourdough discard takes them to the next level. This recipe is soft, flavorful, and a great way to use up extra starter.
I used a mix of 100 g whole wheat flour and 200 g bread flour, and I love the slightly nutty flavor it adds without losing the light, airy texture. The process is simple: mix, rise, shape, and cook on a skillet. The hardest part is waiting for them to cool before tearing one open (and yes—use a fork, not a knife, for those classic craggy nooks and crannies).
We didn’t stop at just butter and jam, though—these muffins made the perfect base for sausage, egg, and cheese breakfast sammies. They freeze beautifully too, so you can make a batch and stash a few. That was our original plan, but we ate them all in just a few short days!
Ingredients
- 240 g whole milk, warmed to 110°F
- 28 g unsalted butter, melted
- 30 g brown sugar (or sweetener of choice)
- 3 g active dry yeast (about 1 tsp)
- 140 g sourdough discard
- 100 g whole wheat flour
- 200 g bread flour
- 6 g kosher salt (about 2 tsp)
Instructions
- In a large mixing bowl, whisk together warm milk, melted butter, sourdough discard, sugar, and yeast. Let sit for a few minutes until foamy.
- Add the flours and salt. Mix with a dough whisk or wooden spoon until a slightly sticky dough forms.
- Cover and let rise until doubled in size, about one hour. Optional: refrigerate overnight for deeper flavor. We didn’t do this.
- Turn dough onto a floured surface. Roll or press to 2.5 cm (1-inch) thickness. Cut into 9–10 rounds with a biscuit cutter or glass. Reroll scraps as needed.
- Place rounds on a parchment paper lined tray. Cover and let rise until puffy, about 1–2 hours.
- Heat an electric skillet to 300°F or a heavy pan over medium-low. Cook muffins covered for 5 minutes per side.
- Reduce heat to 250°F and continue flipping every few minutes until internal temperature reaches 195–200°F. Optional: finish in a 350°F oven for 10 minutes if thick. We finished in the oven.
- Transfer to a cooling rack. Cool completely before splitting.
- Use a fork to gently pry apart for the best nooks and crannies. Toast before serving.