Description
These Sourdough Discard English Muffins are a delightful way to use up extra sourdough starter while creating soft, fluffy, and slightly tangy muffins with the perfect nooks and crannies. Cooked on the stovetop and finished in the oven, they make an excellent breakfast or snack option.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk (240 grams), warmed to 110°F
- 2 tablespoons (28 grams or 1 ounce) unsalted butter, melted
- 2 tablespoons (30 grams) brown sugar or sweetener of choice
- ½ cup (140 grams) sourdough discard
Dry Ingredients
- 1 teaspoon (3 grams) active dry yeast
- 2 ½ cups (300 grams) bread flour
- 2 teaspoons (6 grams) kosher salt
- Cornmeal or semolina flour, for dusting
Instructions
- Mix liquids and yeast: In a large mixing bowl, combine the warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast. Stir gently and let sit for a few minutes to activate the yeast.
- Add flour and salt: Add the bread flour and kosher salt to the bowl and mix with a dough whisk or wooden spoon until a slightly sticky dough forms.
- First rise: Cover the bowl and let the dough rise until doubled in size, about 60 to 90 minutes.
- Optional refrigeration: At this stage, you may refrigerate the dough overnight for enhanced flavor or proceed directly with the recipe.
- Shape muffins: Once risen, turn the dough onto a floured surface and press or roll it out to about 1-inch thickness. Cut rounds using a biscuit cutter or a glass.
- Prepare for second rise: Place the cut muffins on a pan lined with cornmeal or semolina flour, dusting both the muffin tops and pan well to prevent sticking.
- Second rise: Cover the muffins and let them rise again for about 1 hour until puffy, or up to 2 hours if the dough was refrigerated.
- Heat skillet: Preheat an electric skillet to 300°F or use a heavy skillet over medium-low heat on the stovetop.
- Cook muffins: Place the muffins in the skillet spaced apart. Cover and cook for 5 minutes, then flip, cover, and cook the second side for another 5 minutes.
- Finish cooking: Reduce the heat to about 250°F, flip the muffins a few more times until the internal temperature reaches 195-200°F. Alternatively, finish cooking in a 350°F oven for about 10 minutes.
- Cool: Remove muffins to a cooling rack and allow to cool to room temperature.
- Serve: Use a fork and fingers to gently pry the muffins apart before toasting to reveal the characteristic nooks and crannies for the best texture and taste.
Notes
- You can refrigerate the dough after the first rise for up to 24 hours to develop flavor.
- Be sure to keep heat low when cooking in the skillet to avoid burning before the muffins are cooked through.
- Using cornmeal or semolina flour helps prevent sticking and adds a slight crunch to the exterior.
- These muffins are great toasted and served with butter, jam, or savory toppings.
- Internal temperature ensures the muffins are fully cooked and soft inside.
