🥯 Sourdough Discard English Muffins
A fluffy, tangy take on a breakfast classic made right on your stovetop—no oven required!
🧺 Ingredients:
1 cup sourdough discard (unfed)
2 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 tsp baking soda
¾ cup milk, warm (around 100°F / 38°C)
2 tbsp butter, melted
Cornmeal (for dusting, optional)
👨🍳 Instructions:
Make the Dough:
In a large bowl, mix the sourdough discard, flour, sugar, salt, and baking soda.
Add in the warm milk and melted butter. Stir until a soft dough forms.
Knead on a floured surface for 4–5 minutes until smooth and slightly tacky.
Cover the dough and let it rest for 30 minutes (or up to 1 hour for a more developed flavor).
Shape the Muffins:
Roll dough out to about ½ inch thick.
Cut into rounds using a biscuit cutter or glass (about 3 inches wide).
Sprinkle cornmeal on a tray or parchment paper and place the rounds on top. Dust the tops with cornmeal too.
Cover and let rise for 30–40 minutes.
Cook on the Stovetop:
Heat a nonstick skillet or griddle over low to medium heat (no oil needed).
Cook muffins for 6–8 minutes per side, until golden brown and cooked through.
Adjust heat as needed so they cook through without burning.
Cool & Enjoy:
Let cool slightly before splitting with a fork.
Toast and enjoy with butter, jam, eggs, or your favorite breakfast sandwich fixings!
🍴 Tips:
Store leftovers in an airtight container for up to 4 days or freeze for longer.
Don’t press down while cooking—keep that lovely rise!