Ah, the humble English muffin! It captures my heart every time—it reminds me of cozy mornings and lazy brunches. Imagine the smell of warm, toasty goodness wafting through the air, with little nooks and crannies ready to soak up all your favorite spreads. This recipe for sourdough English muffins is not just about the final product; it’s a labor of love that uses that delightful sourdough discard we’ve all been wondering what to do with. Trust me, once you taste the light, slightly tangy flavor, you’ll be hooked!
Why you’ll love this recipe
Imagine waking up to a kitchen filled with the aroma of freshly cooked muffins, their golden crust almost calling your name! When you whip up these sourdough English muffins, you’re not just feeding your hunger; you’re also delving into a world of flavor that’s both rich and satisfying. Each muffin has a delightful chew, thanks to the sourdough, which adds a depth of character that is simply unmatched by store-bought varieties. There’s this incredible sense of accomplishment that comes from honing your baking skills, and trust me, these muffins make it so easy!
Plus, they’re versatile! Whether you’re slathering them with butter and jam or piling on eggs and bacon for a delicious breakfast sandwich, these muffins never disappoint. They are the ultimate canvas for your creative culinary expressions. Let’s not forget that making these from scratch using sourdough means you’re embracing a process rooted in tradition—there’s something so special about that!
Gather these ingredients
Let’s get down to the heart of it. Here’s what you’ll need to create these masterpieces:
- 1 cup sourdough discard: Don’t throw away that discard! It’s a gem that brings flavor and fermentation magic to your muffin.
- 1 cup milk: Whole milk will give you a rich flavor, but feel free to use whatever you’ve got at home. Oat milk or almond milk can work wonders, too.
- 2 tablespoons sugar: Just the right hint of sweetness to balance the sour notes.
- 2 tablespoons butter, melted: Wonderfully rich, this adds a luxurious texture. If you’re dairy-free, coconut oil could be your go-to.
- 1 teaspoon salt: Enhances the overall flavor—don’t skip this!
- 1 teaspoon baking soda: This is your leavening agent, adding that lovely rise.
- 2 to 3 cups all-purpose flour: This varies depending on the humidity in your kitchen and how sticky your dough gets—don’t be afraid to adjust.
- Cornmeal, for dusting: This gives your muffins a nice crust and prevents them from sticking. Plus, it adds that classic English muffin texture.
How this recipe comes together
Now to the exciting part! Let’s break it down step by step to keep things clear.
- In a large bowl, combine the sourdough discard, milk, sugar, melted butter, and salt. Mix those together until they’re well harmonious.
- Gradually add in the baking soda followed by the flour, spooning it in until you coax a slightly sticky dough to form. Remember, it’s okay if it’s a bit sticky—it will transform beautifully!
- Transfer the dough to a generously floured surface and knead it gently for a few minutes. You want to wake the gluten up, but don’t overdo it—think of it as a gentle massage!
- Shape the kneaded dough into a ball, cover it with a cloth, and let it rise for about an hour. You’ll want it to puff up nicely!
- Roll the dough out on a floured surface to about an inch thick. Grab a round cutter (or a glass if you’re in a pinch) and cut out those rounds.
- Dust both sides of the rounds with cornmeal—trust me, it adds that signature crunch.
- Preheat a skillet over medium heat, and place those muffins into the skillet. Cook for about 5-7 minutes on each side until they’re golden brown. Patience is key here!
- Once they’re perfect, let them cool on a wire rack before you slice into them. This is where the magic happens; the steam will escape, leaving you with perfectly delightful muffins.
Best way to enjoy it
Oh, where do I begin? The beauty of these sourdough English muffins lies in their versatility. Toast one up and slather with butter and a drizzle of honey for that sweet fix, or go savory with smashed avocado, a sprinkle of salt, and a pinch of chili flakes. If you’re in the mood for a hearty breakfast, try layering them with eggs, crispy bacon, and maybe a slice of cheese.
You can also incorporate herbs or spices into the dough next time for an additional flavor twist—think rosemary or even garlic powder! And don’t overlook the joy of a classic eggs Benedict! Use your muffins as the base, and you have brunch done right.
How to store and freeze
Now, let’s talk about storage. Once you’ve made these delicacies, allow them to cool completely, then store them in an airtight container at room temp for up to two days. If you want to keep them longer (and I highly recommend this), place them in the freezer. Wrap each muffin individually in plastic wrap and then tuck them into a freezer bag. They’ll stay fresh for up to three months.
When you’re ready to enjoy them, pop them in the toaster straight from the freezer, or let them sit out and thaw before toasting. Easy peasy!
Pro chef tips
- Don’t rush the rising: It’s tempting, I know, but letting your dough rise fully enhances the flavor and texture. Patience is key!
- Flour variances: If you find your dough to be too sticky, don’t hesitate to add a bit more flour, but do it slowly. A slightly sticky dough makes for the best mushrooms.
- Use a thermometer: The ideal cooking temperature for your skillet should be around 375°F. If you hear a nice sizzle, you’re in business!
- Endless flavor possibilities: Think about adding cheese, herbs, or spices right into your dough—get creative with it!
Creative Twists
Feel free to make this recipe your own! How about folding in some cheddar cheese and jalapeños for a spicy kick? Or maybe you want to add dried fruit and nuts for a sweet twist—think raisins or cranberries. The options are as creative as your taste buds!
You should also consider switching out the flour if you’re feeling adventurous. Whole wheat flour can add a nuttier flavor, or try gluten-free flour blends for a gluten-free option.
Ingredients list
- 1 cup sourdough discard
- 1 cup milk
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 to 3 cups all-purpose flour
- Cornmeal, for dusting
Step-by-step instructions
- In a large bowl, mix sourdough discard, milk, sugar, melted butter, and salt well.
- Gradually add baking soda and flour until a slightly sticky dough forms.
- Knead the dough on a floured surface for a few minutes.
- Shape it into a ball, cover, and let rise for about 1 hour.
- Roll out the dough to 1 inch thick and cut into rounds.
- Dust both sides with cornmeal.
- Heat a skillet over medium heat; cook muffins for 5-7 minutes on each side until golden brown.
- Let cool on a wire rack before slicing.
Your questions answered
- What can I do with sourdough discard?: Beyond these muffins, it can be used in pancakes, waffles, or even brownies!
- How can I customize my muffins?: Absolutely! Adding spices, herbs, or cheese can elevate your muffins to next-level deliciousness.
- Can I make these muffins without sourdough?: Sure! You can incorporate yogurt or buttermilk, though they won’t have that unique sour kick.
- How long do they take to make?: Total time is about 90 minutes, including rising.
- Can I freeze them?: Yes! They freeze beautifully and are perfect for later toasting.
There’s something so wholesome about creating your own English muffins, and I encourage you to give it a try. The taste, the texture, the satisfaction of going homemade—it all adds up to a delightful experience. You’ll be enjoying them fresh with your favorite breakfast spreads before you know it, and you might even find yourself making a double batch for later. Let your creativity flow, and don’t hesitate to share how they turn out! Happy baking, my friend!
How To Make Sourdough English Muffins
Description
Delightful sourdough English muffins with a rich flavor and chewy texture, perfect for breakfast or brunch.Ingredients
Muffin Ingredients
Instructions
Baking Instructions
-
Mix Ingredients
In a large bowl, combine sourdough discard, milk, sugar, melted butter, and salt. Mix well. -
Form the Dough
Gradually add baking soda and flour until a slightly sticky dough forms. -
Knead the Dough
Transfer dough to a floured surface and knead gently for a few minutes. -
Let Dough Rise
Shape kneaded dough into a ball, cover, and let it rise for about 1 hour until puffed. -
Cut Muffins
Roll out dough to 1 inch thick and cut into rounds. Dust both sides with cornmeal. -
Cook Muffins
Heat skillet over medium heat; cook muffins for 5-7 minutes on each side until golden brown.Patience is key! -
Cool and Slice
Let the muffins cool on a wire rack before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 15mg5%
- Sodium 200mg9%
- Potassium 100mg3%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 3g6%
- Vitamin A 200 IU
- Vitamin C 0 mg
- Calcium 100 mg
- Iron 0.5 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 0 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0 mg
- Folate 5 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 50 mg
- Iodine 0 mcg
- Magnesium 10 mg
- Zinc 0.5 mg
- Selenium 7 mcg
- Copper 0.1 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
