Description
Delightful homemade breakfast muffins using sourdough discard, perfect for toasting.
Ingredients
Scale
- 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