These Sourdough English Muffins come together in about 90 minutes and are cooked on a skillet for a easy breakfast that your family will love! Switch up the toppings to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Picture this: fresh, warm muffins popping out of your kitchen that you can toast, stack with avocado, or slather with your favorite jam. It’s perfect for busy mornings or lazy weekend brunches!
Ingredient Breakdown
- Sourdough Discard
- All-Purpose Flour
- 1/2 cup of warm water
- Sugar
- Salt
- Baking Soda & Baking Powder
- Olive Oil
- Cornmeal
Let’s Get Cooking!
You ready to dive into the cooking process? Here’s how I make these delightful Sourdough English Muffins!
Combine Ingredients : In a mixing bowl, combine your sourdough discard, warm water, and sugar. Let it sit for about 10 minutes until bubbly. You’ll notice it starts to foam a little, this is a good sign! It’s like magic, really.
Mix the Dry Ingredients : Next, add in the all-purpose flour, salt, baking soda, baking powder, and olive oil. Stir until a dough forms. It should be slightly tacky, but not too sticky.
Knead the Dough : Dust a clean surface with a little flour and knead the dough for about 5 minutes until smooth. You’ll know it’s ready when it springs back when poked. The texture should be soft and a bit elastic.
Let It Rise : Shape the dough into a ball and place it in a greased bowl. Cover it and let it rise for about 1-2 hours or until it doubles in size. I love this part, it’s when the magic really happens!
Roll & Cut : Once the dough has risen, punch it down (it’s oddly satisfying). Roll it out to about 1/2 inch thick and cut into rounds using a biscuit cutter. Don’t have one? A glass works just fine!
Pre-Rise : Dust each muffin round with a little cornmeal and place them on a baking sheet to rise for another 30 minutes. This step is crucial because it develops that lovely texture!
Cook ‘Em Up : Preheat a griddle or frying pan over low-medium heat. Cook the muffins for about 5-7 minutes on each side, until they’re golden brown. Keep an eye on them, they should smell amazing!
Cool and Slice : Let them cool for a bit, then slice them open with a fork (this gives them that cute “nooks and crannies” look). Toast them up for a perfect breakfast treat!
Why I Love This Recipe
This is my go-to recipe when I need a little comfort food. Sourdough English Muffins are not only easy to make but also one of those things that make you feel accomplished. My picky 8-year-old actually asked for seconds! I’m a real sucker for homemade baked goods, and the best part is, you can swap in different add-ins like cheese or herbs depending on what you have on hand.
If you loved this recipe, be sure to check out my Glazed Sourdough Donuts, my Sourdough Blueberry Bagels, or my Italian Herbs and Cheese Artisan Sourdough Bread! Each one is delicious and a hit with my family, so they’re definitely worth a try!
Why This Recipe Works
Quick & Easy
This Sourdough English Muffins recipe comes together in under 90 minutes, ideal for busy mornings or a weekend brunch where you want something special without all the fuss.
Customizable
Want to switch it up? You can mix in herbs or cheese for a savory spin, or sweeten them with cinnamon and raisins for a treat. The beauty of these muffins lies in their versatility!
Budget-Friendly
Using sourdough discard not only reduces waste, but it also means you can enjoy these tasty muffins without spending a small fortune on ingredients. It’s all about enjoying what you already have!
Comfort Food
There’s just something so warm and satisfying about English muffins. They’re loaded with tons of flavor, and when you toast ‘em, that crunch paired with a soft, chewy inside is just divine!
Make-Ahead Friendly
These muffins are perfect for meal prep! You can make a batch at the beginning of the week, freeze them, and toast them fresh when you’re ready to eat. It’s like having a breakfast anchor in your freezer.
Serving Suggestions
These lovely Sourdough English Muffins are perfect on their own, but let’s not stop there! Serve them with:
- Jam or Jelly – Strawberry, apricot, or even a spicy pepper jelly.
- Avocado – Smash it up and season with salt and pepper for an instant treat.
- Eggs – Poached, scrambled, or even a classic eggs Benedict! Plus, you add a couple pinches of salt for seasoning.
- Cheese – You can melt some cheese on top for a great, savory bite.
Storage Tips
Store your muffins in an airtight container in the refrigerator for about 1 week or freeze them for up to 3 months. To reheat, just pop them in the toaster or warm them in the oven for a quick treat. Honestly, they’re just as good (if not better) once toasted!
So there you have it! Sourdough English Muffins that are easy to make, incredibly delicious, and sure to be a hit with your family. You’ll want to keep this recipe on hand forever! Follow us on Pinterest for daily meal inspiration!
Sourdough English Muffins
Ingredients
Method
- In a mixing bowl, combine your sourdough discard, warm water, and sugar. Let it sit for about 10 minutes until bubbly.
- Add in the all-purpose flour, salt, baking soda, baking powder, and olive oil. Stir until a dough forms.
- Dust a clean surface with a little flour and knead the dough for about 5 minutes until smooth.
- Shape the dough into a ball and place it in a greased bowl. Cover it and let it rise for about 1-2 hours or until it doubles in size.
- Once the dough has risen, punch it down and roll it out to about 1/2 inch thick. Cut into rounds using a biscuit cutter.
- Dust each muffin round with cornmeal and place them on a baking sheet to rise for another 30 minutes.
- Preheat a griddle or frying pan over low-medium heat. Cook the muffins for about 5-7 minutes on each side, until they’re golden brown.
- Let them cool for a bit, then slice them open with a fork.