Discover the delightful world of homemade breakfast with these Sourdough Discard English Muffins! Perfect for any morning, these muffins are not just a tasty treat but also a genius way to utilize leftover sourdough starter. Utilizing sourdough discard gives these English muffins a remarkable flavor and texture that is hard to resist.
Imagine sinking your teeth into a warm, toasty English muffin, bursting with unique flavor and craggy nooks ready to be slathered with butter or your favorite jams. The simplicity of this recipe means that even if you’re a novice baker, you can achieve maximum flavor with minimal fuss. And if you think making English muffins sounds daunting, think again! This recipe is straightforward, requiring just a handful of basic ingredients and easily accessible kitchen tools.
Not only do these Sourdough Discard English Muffins elevate your breakfast experience, but they also promise a healthier, homemade alternative to store-bought muffins. With a prep time of just 20 minutes and a total time of about 1.5 to 2 hours (including the rising period), you’ll delight in the flavors and your family will love the inviting aroma sailing through your kitchen. So, grab your sourdough discard and get ready to make a breakfast favorite!
Why You’ll Love This Sourdough Discard English Muffins
- Unique Flavor: The sourdough discard adds a wonderfully tangy essence that traditional English muffins lack.
- Healthier Option: Filled with quality ingredients, you can feel good about incorporating these into your morning routine.
- Easy to Make: With only a few simple steps, you can create delicious homemade muffins without complicated techniques.
- Perfect for Freezing: Make a big batch and freeze them for quick breakfasts throughout the week!
Preparation Phase & Tools to Use
Before diving into the delightful world of baking your English muffins, it’s crucial to prepare your kitchen and workspace. Start by gathering all your ingredients—whole milk, unsalted butter, brown sugar, active dry yeast, sourdough discard, bread flour, and kosher salt—to ensure a smooth cooking process. Measure them before starting to eliminate any guesswork during preparation.
Next, make sure you have the right tools on hand. You will need a large mixing bowl, a dough whisk or wooden spoon, measuring cups, a biscuit cutter (or any round glass), and a pan lined with cornmeal or semolina flour for resting your muffins. An electric skillet or a heavy skillet will be essential for cooking your muffins. Finally, having a cooling rack ready will help cool your muffins after baking.
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
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast. Stir these ingredients together until well mixed, then allow the mixture to sit for a few minutes. This resting period activates the yeast, which is crucial for the rising of your dough, giving you those fluffy muffin interiors.
Step 2: Mix in the Dry Ingredients
After letting the yeast mixture activate, add the flour and kosher salt. Use a dough whisk or a wooden spoon to combine the ingredients until a slightly sticky dough forms. Don’t be alarmed if your dough feels stickier than regular bread dough—that’s the beauty of sourdough! Ensure everything is well incorporated and then cover the bowl with a cloth or plastic wrap.
Step 3: Let It Rise
Now it’s time to let your dough rise. Find a warm, draft-free spot in your kitchen and allow the dough to rest until it has doubled in size. This usually takes about 60 to 90 minutes. For those who prefer to prepare ahead, you can refrigerate the dough overnight. This slow fermentation enhances the flavor even more.
Step 4: Shape the Muffins
Once your dough has risen, sprinkle some flour onto a clean surface and gently dump the dough onto it. Flatten or roll out the dough to about 1-inch thickness, careful not to over-knead. Use a biscuit cutter or a drinking glass to cut out rounds of the dough. Place your shaped muffins onto a pan lined with cornmeal or semolina flour, ensuring you dust both sides well to avoid sticking.
Step 5: Second Rise
Cover the muffins and allow them to rise again. This time, the dough should puff up for about an hour, or up to two hours if the dough was taken directly from the fridge. This final rise is what gives your muffins that lift and airy texture.
Step 6: Cook the Muffins
Heat your electric skillet to 300 degrees F or place a heavy skillet over medium-low heat. Gently place the risen muffins in the skillet, making sure there’s space between each one to avoid them sticking together. Cover the skillet and cook them for about 5 minutes on one side, then carefully flip each muffin and cook the other side for another 5 minutes, all while keeping the skillet covered. After both sides are finished, lower the heat to about 250 degrees F. Flip the muffins occasionally until they reach an internal temperature of 195 to 200 degrees F. You can also pop them into a preheated oven at 350 degrees F for about 10 minutes to ensure they are cooked through and golden on the outside.
Step 7: Cool and Enjoy
Once cooked, transfer the muffins to a cooling rack and let them cool to room temperature. To serve, use a fork and your fingers to gently pry the muffin halves apart, which creates those iconic nooks and crannies perfect for toasting. Enjoy your homemade Sourdough Discard English Muffins with butter, jam, or any topping of your choice!
Variations
- Protein: Add cooked breakfast sausage or bacon bits into the dough for a hearty breakfast treat.
- Vegetables: Consider incorporating finely chopped spinach, roasted peppers, or caramelized onions for added flavor.
- Spices: Experiment with different spices like garlic powder or herbs like rosemary to infuse more flavor into your muffins.
Cooking Notes
- Ensure the milk’s temperature is just right. Too hot can kill the yeast, while too cold won’t activate it.
- Be prepared to adjust the cooking time slightly based on the thickness of your muffins and the heat of your skillet.
Serving Suggestions
- Serve fresh out of the skillet with a pat of butter melting on top.
- Pair with a side of fresh fruit or scrambled eggs for a well-rounded breakfast.
Tips
- For extra flavor, consider adding a tablespoon of honey or maple syrup to the dough mixture.
- Using a fork to split your muffins helps retain those delightful nooks and crannies that catch toppings so beautifully.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Total Time: 1.5-2 hours
Nutritional Information
- Calories: Approximately 120 per muffin
- Protein: 4 grams
- Sodium: 250 milligrams
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture will be slightly different. Bread flour gives a chewier texture due to its higher protein content.
How do I store leftover English muffins?
Keep them in an airtight container in the fridge for up to a week, or freeze them for longer storage (up to 3 months).
What is sourdough discard, and can I use fresh sourdough starter instead?
Sourdough discard is the portion of starter that you remove before feeding your sourdough. Fresh starter may work, but the extra rise may alter the texture and flavor.
Can I flavor my English muffins?
Absolutely! Feel free to add ingredients such as herbs, cheese, or spices to the dough for a personalized touch!
Conclusion
In conclusion, these Sourdough Discard English Muffins make a stellar addition to your breakfast repertoire, bringing homemade goodness to your table. The combination of sourdough discard not only utilizes leftovers but also elevates the flavor profile of traditional English muffins. With their delightful texture and versatile serving options, there’s a reason these muffins are sure to become a family favorite.
Don’t hesitate to experiment with flavors, and let your creativity shine through. We encourage you to try baking these delicious treats and share your thoughts or any variations you’ve tried in the comments below. Happy baking!
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Sourdough Discard English Muffins
- Total Time: 1.5-2 hours
- Yield: Approximately 6 muffins 1x
Description
Delightful homemade breakfast muffins using sourdough discard, perfect for toasting.
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
- In a large mixing bowl, combine the warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast. Stir these ingredients together until well mixed, then allow the mixture to sit for a few minutes. This resting period activates the yeast, which is crucial for the rising of your dough, giving you those fluffy muffin interiors.
- After letting the yeast mixture activate, add the flour and kosher salt. Use a dough whisk or a wooden spoon to combine the ingredients until a slightly sticky dough forms. Don’t be alarmed if your dough feels stickier than regular bread dough—that’s the beauty of sourdough! Ensure everything is well incorporated and then cover the bowl with a cloth or plastic wrap.
- Now it’s time to let your dough rise. Find a warm, draft-free spot in your kitchen and allow the dough to rest until it has doubled in size. This usually takes about 60 to 90 minutes. For those who prefer to prepare ahead, you can refrigerate the dough overnight. This slow fermentation enhances the flavor even more.
- Once your dough has risen, sprinkle some flour onto a clean surface and gently dump the dough onto it. Flatten or roll out the dough to about 1-inch thickness, careful not to over-knead. Use a biscuit cutter or a drinking glass to cut out rounds of the dough. Place your shaped muffins onto a pan lined with cornmeal or semolina flour, ensuring you dust both sides well to avoid sticking.
- Cover the muffins and allow them to rise again. This time, the dough should puff up for about an hour, or up to two hours if the dough was taken directly from the fridge. This final rise is what gives your muffins that lift and airy texture.
- Heat your electric skillet to 300 degrees F or place a heavy skillet over medium-low heat. Gently place the risen muffins in the skillet, making sure there’s space between each one to avoid them sticking together. Cover the skillet and cook them for about 5 minutes on one side, then carefully flip each muffin and cook the other side for another 5 minutes, all while keeping the skillet covered. After both sides are finished, lower the heat to about 250 degrees F. Flip the muffins occasionally until they reach an internal temperature of 195 to 200 degrees F. You can also pop them into a preheated oven at 350 degrees F for about 10 minutes to ensure they are cooked through and golden on the outside.
- Once cooked, transfer the muffins to a cooling rack and let them cool to room temperature. To serve, use a fork and your fingers to gently pry the muffin halves apart, which creates those iconic nooks and crannies perfect for toasting. Enjoy your homemade Sourdough Discard English Muffins with butter, jam, or any topping of your choice!
Notes
For extra flavor, consider adding a tablespoon of honey or maple syrup to the dough mixture.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 120 per muffin
- Sodium: 250 milligrams
- Protein: 4 grams