Description
These Sourdough Discard English Muffins are a delightful way to use leftover sourdough starter, resulting in fluffy, golden muffins that are perfect for breakfast or snacking.
Ingredients
Scale
1 cup sourdough discard
3/4 cup milk warmed
1 tablespoon honey
2 1/4 teaspoons instant yeast
3 cups bread flour plus more for dusting
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons unsalted butter melted
1/4 cup cornmeal for dusting
Instructions
- In a large mixing bowl, combine the sourdough discard, warmed milk, honey, and instant yeast. Mix until well combined.
- Gradually add the bread flour, salt, and baking soda to the mixture, stirring until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth, then shape it into a ball.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it out to about 1-inch thickness on a floured surface.
- Cut out rounds using a biscuit cutter and place them on a cornmeal-dusted baking sheet. Cover and let rise for another 30 minutes.
- Preheat your oven to 350°F (175°C) and bake the muffins for 20-25 minutes until golden brown.
- Remove from oven and let cool on a wire rack before slicing and serving.
Notes
These muffins can be toasted and served with butter or jam; they also freeze well for later use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 8 mg
Keywords: Sourdough Discard English Muffins, sourdough recipes, breakfast muffins, homemade English muffins, baking with sourdough