Description
Soft, chewy, and golden brown, these sourdough discard English muffins are a quick and delicious way to use leftover starter. No yeast or proofing required, just simple ingredients and a skillet.
Ingredients
2 ½ cups all-purpose flour
1 cup water (adjust as needed)
½ cup sourdough discard
1 tablespoon honey or maple syrup
1 teaspoon salt
1 teaspoon baking soda
Optional: cornmeal for dusting
Oil or butter for the skillet
Instructions
Whisk together flour, salt, and baking soda in a large mixing bowl
Add sourdough discard, honey, and water
Stir until a shaggy dough forms, then knead for 2 to 3 minutes until smooth
Roll dough out to about ½-inch thick on a floured surface
Cut into circles using biscuit cutter or jar lid
Let rest while you preheat a cast iron or nonstick skillet over medium-low heat
Lightly oil the skillet and cook muffins for 5 to 6 minutes on each side until golden
If needed, place in a 350°F oven for 5 to 7 minutes to finish cooking
Cool slightly before serving
Notes
Use discard directly from the fridge, no need to bring it to room temperature
For more flavor and nutrition, let the dough ferment overnight before adding baking soda
If your muffins are thick and not cooking through, use the oven to finish them
Add cornmeal to the pan or dough surface for a classic English muffin texture
Store in an airtight container for up to 5 days or freeze for 3 months
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 2g
- Sodium: 287mg
- Fat: 0.3g
- Saturated Fat: 0.04g
- Unsaturated Fat: 0.12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sourdough discard English muffins, no yeast muffins, discard recipes, sourdough breakfast