Introduction to Sourdough Discard English Muffins
Ah, the joys of sourdough baking! As a passionate home cook, I’m thrilled to share my adventure with Sourdough Discard English Muffins. This recipe not only whisks away kitchen waste but also creates a delightful breakfast treat. Perfect for busy mornings or cozy brunch scenes, these muffins transform that sourdough discard into a deliciously soft and craggy delight. Imagine nibbling on warm English muffins straight from the skillet, spreading them with butter, and savoring each bite. Trust me, you’ll want to make these muffin wonders often!
Why You’ll Love This Sourdough Discard English Muffins
If you’re juggling work, kids, and a million other tasks, this recipe is a lifesaver. These Sourdough Discard English Muffins are not only quick to whip up but also utterly delicious. With a little patience in letting the dough rise, you’ll unlock the secret to that perfect homemade muffin flavor. Plus, you can easily customize them based on what you have on hand. What’s not to love?
Ingredients for Sourdough Discard English Muffins
Gathering the right ingredients is the first step towards your breakfast masterpiece! Here’s what you’ll need:
- Whole milk: This adds moisture and richness. Warm it slightly to activate the yeast.
- Unsalted butter: Melted butter makes the muffins soft and flavorful. You can substitute with coconut oil for a dairy-free option.
- Brown sugar: Adds a hint of sweetness. Feel free to use any sweetener you prefer, like honey or maple syrup!
- Active dry yeast: This is the magic ingredient that helps your muffins rise. Make sure it’s fresh for best results.
- Sourdough discard: Essential for flavor and texture. Don’t toss it; this recipe is perfect for using it up!
- Bread flour: Provides the structure your muffins need. All-purpose flour works too, but you might lose a bit of that delightful chew.
- Kosher salt: Enhances all the flavors in your muffins. It’s key to a balanced taste, so don’t skip it!
Exact measurements can be found at the bottom of this article for printing convenience. Now that you know what you need, let’s get cooking!
How to Make Sourdough Discard English Muffins
Step 1: Prepare the Mixture
Start by mixing the warm milk and melted butter in a large bowl.
Add in the sourdough discard, brown sugar, and active dry yeast.
This mixture is where the magic begins! Stir everything together with a whisk until combined and let it sit for about 5 minutes. The yeast needs this time to wake up and start bubbling, which is essential for fluffy muffins.
Step 2: Combine Dry Ingredients
Once your mixture is bubbly, it’s time to add the flour and salt.
Sprinkle the flour and salt over the wet mixture.
Now, grab a dough whisk or a wooden spoon and mix until a slightly sticky dough forms. Don’t worry if it seems a bit sticky; that’s just what you want!
At this point, your dough is coming together beautifully!
Step 3: Let It Rise
Cover the bowl with a clean kitchen towel or plastic wrap to keep the warmth inside.
Let the dough rise until it doubles in size, which should take about 60 to 90 minutes.
If you’re short on time, you can refrigerate the dough overnight, enhancing the flavor even more.
Just make sure to bring it back to room temperature in the morning before shaping!
Step 4: Shape the Muffins
Once the dough has risen, sprinkle some flour on a clean surface.
Dump the dough onto the floured surface and press or roll it out to about an inch thick.
Using a biscuit cutter or the rim of a glass, cut out rounds.
Don’t worry about leftover scraps; simply stack and re-roll them to make more muffins!
Step 5: Second Rise
Next, you’ll want to place your shaped muffins on a pan that’s lined with cornmeal or semolina flour.
Dust both sides of the muffins well to keep them from sticking!
Cover them lightly and let them rise again for about an hour, until they look puffy. This second rise is crucial for creating those delightful nooks and crannies!
Step 6: Cook the Muffins
Time to bring these beauties to life! Preheat an electric skillet to 300 degrees Fahrenheit or a heavy skillet over medium-low heat.
Carefully place the risen muffins into the skillet, leaving some space between them.
Cover and cook for about 5 minutes before flipping them over.
Let them cook on the other side for another 5 minutes, covering again.
For even cooking, lower the heat to 250 and flip a few times until they reach an internal temperature of 195-200 degrees Fahrenheit.
Step 7: Cooling and Serving
After the muffins are perfectly cooked, transfer them to a cooling rack.
Allow them to cool down to room temperature before serving.
For that iconic English muffin texture, use a fork to split them apart before toasting.
This will give you those lovely craggy surfaces, just perfect for smearing with butter or jam!
Tips for Success
- Always warm your milk to about 110°F to help activate the yeast.
- Keep your work surface lightly floured to prevent sticking during shaping.
- For a richer flavor, let the dough rise overnight in the refrigerator.
- Be patient during the second rise; puffy muffins yield the best texture!
- Use a cooking thermometer to ensure your muffins are cooked perfectly through.
Equipment Needed for Sourdough Discard English Muffins
- Large mixing bowl: A sturdy bowl to combine ingredients. A glass or ceramic bowl works beautifully.
- Dough whisk or wooden spoon: Either will mix your dough well. A spatula can also do the trick!
- Biscuit cutter or glass: For cutting muffin rounds. A simple knife can work for rustic shapes.
- Non-stick skillet: Essential for cooking. An electric skillet is a great alternative!
- Cooling rack: To let muffins cool. A plate will do in a pinch.
Variations of Sourdough Discard English Muffins
- Herbed Muffins: Add a tablespoon of your favorite dried herbs, like rosemary or thyme, for a savory twist.
- Cheese Lover’s Delight: Incorporate shredded cheese, such as cheddar or mozzarella, into the dough for a cheesy flavor.
- Fruit and Nut Muffins: Mix in dried fruits such as cranberries or raisins and nuts for added texture and sweetness.
- Gluten-Free Option: Substitute bread flour with a gluten-free flour blend for a gluten-free version.
- Spicy Kick: Sprinkle in some crushed red pepper flakes or jalapeños for a muffin that packs heat!
Serving Suggestions for Sourdough Discard English Muffins
- Classic Butter and Jam: Spread fresh butter and your favorite jam for a timeless breakfast.
- Avocado Toast: Top with smashed avocado, a sprinkle of salt, and a dash of chili flakes.
- Egg Sandwich: Layer with a fried egg and cheese for a hearty meal.
- Side of Fruit: Serve with seasonal fruit for a vibrant, healthy plate.
FAQs about Sourdough Discard English Muffins
Can I use whole wheat flour instead of bread flour?
Absolutely! Whole wheat flour will give your Sourdough Discard English Muffins a nuttier flavor and more fiber. Just remember, it might make the muffins a bit denser, so feel free to mix it with some bread flour for a lighter texture.
What can I do with leftover sourdough discard if I can’t make muffins right away?
If you find yourself with extra sourdough discard, you can freeze it! Just scoop it into a freezer-safe container or bag and label it with the date. Thaw it in the fridge when you’re ready to bake again—it’s perfect for pancakes, waffles, or even bread!
Can I make these English muffins ahead of time?
Certainly! You can shape the muffins and refrigerate them overnight before cooking. Just let them rise to room temperature and puff up before frying. This method enhances the flavor and makes morning prep a breeze!
How long can I store Sourdough Discard English Muffins?
Once completely cool, store your muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to three months. Just toast them straight from the freezer for a delightful treat anytime!
Can I adjust the sweetness in the recipe?
Yes! Feel free to adjust the amount of sugar to your liking. You could even swap in a natural sweetener, like honey or maple syrup, if you’re craving something a bit different. Just make sure to maintain the overall liquid balance!
Final Thoughts
Making Sourdough Discard English Muffins has been an exciting journey that blends creativity with comfort. Each batch brings its own personality, thanks to that charming sourdough discard. These muffins aren’t just a delicious breakfast; they’re a way to relish those quiet moments with a cup of coffee in hand.
Sharing these warm creations with loved ones, piled high with butter and jam, fosters those unforgettable connections. I can’t wait for you to dive into this culinary adventure and create your own muffin stories. Trust me, the joy of homemade English muffins will fill your kitchen with love and laughter!
Print
Sourdough Discard English Muffins
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 9–10 muffins 1x
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Sourdough Discard English Muffins, perfect for breakfast or snacks.
Ingredients
- 1 cup whole milk (240 grams), warmed to 110 degrees F
- 2 tablespoons (28 grams or 1 ounce) unsalted butter, melted
- 2 tablespoons (30 grams) brown sugar (or sweetener of choice)
- 1 teaspoon (3 grams) active dry yeast
- ½ cup (140 grams) sourdough discard
- 2 ½ cups (300 grams) bread flour
- 2 teaspoons (6 grams) kosher salt
Instructions
- Mix warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl and let sit for a few minutes.
- Add flour and salt and mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are thoroughly combined.
- Cover and let rise until doubled in size, which should take 60-90 minutes.
- You can refrigerate the dough overnight at this point or proceed with the recipe.
- After the dough has doubled in size (or if chilled overnight), dump it onto a floured surface and press or roll out to about a 1-inch thickness.
- Cut rounds with a biscuit cutter or drinking glass/jar. Reshape scraps by stacking them, re-rolling, and cutting.
- Place shaped muffins on a pan lined heavily with cornmeal or semolina flour, dusting both sides well. Cover and allow to rise for about an hour until puffy and light.
- Preheat an electric skillet to 300 degrees or a heavy skillet over medium-low heat, and place risen muffins in, leaving a bit of space between each one. Cover and cook for 5 minutes.
- Flip the muffins and cook on the second side for another 5 minutes, covered. Reduce heat to 250, flipping the muffins a few more times until the internal temp registers 195-200 degrees F.
- Alternatively, place muffins in a 350-degree oven for about 10 minutes to finish cooking, depending on thickness.
- Remove to a cooling rack and allow to cool to room temperature.
- For the best craggy nooks and crannies, use a fork and your fingers to pry the halves apart before toasting.
Notes
- This recipe can be modified to your preferences for thinner or thicker muffins.
- The dough can be refrigerated overnight for enhanced flavor.
- Make sure the muffins are puffy before frying for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
