These Sourdough English Muffins are a delicious way to use some of that sourdough discard in your fridge. Tender, delicious and easier to make than you might think!
Oh my goodness these Sourdough English Muffins! Tender, flavorful, chewy, and so pretty to look at with all the happy little nooks and crannies.
If you couldn’t tell after reading the post about these Sourdough Chocolate Chocolate Chip Muffins, I have enough sourdough discard in my fridge to make an endless supply of pancakes, waffles, cookies, muffins, etc. These Sourdough English Muffins were another perfect way to use up some of my discard.
I mean, who doesn’t love English muffins? And sourdough English muffins are even more scrumptious if you ask me.
A toasted English muffin with butter and peanut butter is one of my favorite things to eat for breakfast. Because I love them so much, making English muffins has been on my bucket list for while now. I can happily tell you that it’s now crossed off my list and I am beyond happy with how amazing they turned out and how simple they are to make.
A few helpful tips . . .
- You will get the best sourdough flavor if you refrigerate the dough for 24 hours before shaping and cooking the muffins. (*I’ve honestly never waited the 24 hours and they are still delicious. One of these days I’ll be patient enough to wait the 24 hours.)
- I recommend using a stand mixer to make these, but a hand mixer will work too.
- Place the dough in a warm place to rise quicker.
- If you don’t have a round cutter you can shape the dough into rounds by hand.
- Rolling them 1/2″ thick may seem too thin, but they raise enough and will end up being the perfect thickness. I rolled some thicker and ended up loving the batch I rolled 1/2″ thick the best.
- Cook them in batches so you don’t overcrowd the skillet.
- You can easily halve this recipe if you don’t want to make 2 dozen muffins.
- Use a serrated knife to cut open the muffins when you are ready to serve them.
I honestly had no idea how simple English muffins were to make and they’re as good or possibly even better than store-bought muffins.
Oh and yes, toasted is the only way to go, but promise me you won’t forget to spread these with salted butter and jam. Or peanut butter and honey (my fav!!). Or butter and honey. Or raspberry jam. anything your sweet little heart desires.
Can I freeze sourdough english muffins?
Yes, English muffins freeze extremely well! Slice them first and then place them in a Ziploc freezer bag, making sure it’s sealed completely. You can let them come to room temperature or if you’re toasting them, put them in the toaster frozen, they will just take a little longer to toast.
What can I use to cut out english muffins?
If you don’t have English muffin rings, you can use a biscuit cutter (that’s what I use), a wide-mouth jar, a drinking glass, etc. Just make sure it’s at least 3 1/2 to 4″ in diameter.
Recipe Source: King Arthur Baking