Description
If you’re in search of a delightful breakfast treat, these Sourdough Discard English Muffins are the answer! This easy recipe transforms leftover sourdough discard into soft, fluffy muffins that are perfect for busy mornings or leisurely brunches. You can choose either an overnight rise for convenience or a same-day preparation to satisfy your cravings quickly. Once you try these homemade muffins, store-bought varieties will be a thing of the past.
Ingredients
Scale
- 1 cup whole milk (240 grams), warmed to 110°F
- 2 tablespoons unsalted butter (28 grams), melted
- 2 tablespoons brown sugar (30 grams)
- 1 teaspoon active dry yeast
- 1/2 cup sourdough discard (140 grams)
- 2 1/2 cups bread flour (300 grams)
- 2 teaspoons kosher salt (6 grams)
Instructions
- In a large bowl, mix warm milk, melted butter, sourdough discard, brown sugar, and yeast. Let sit for a few minutes.
- Stir in the flour and salt until you form a slightly sticky dough.
- Cover the bowl and let it rise until doubled in size, about 60-90 minutes.
- On a floured surface, roll out the dough to about an inch thick and cut into rounds.
- Place on a cornmeal-dusted pan, cover, and let rise until puffy (about 1 hour).
- Preheat an electric skillet to 300°F or use medium-low heat on a stovetop skillet. Cook each muffin for about 5 minutes per side until golden brown.
- Cool on a rack and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg