Description
Delicious and easy English muffins made from sourdough discard, featuring a soft and chewy texture with perfect nooks and crannies.
Ingredients
Scale
- 1 cup almond milk (240 grams)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1 teaspoon (3 grams) active dry yeast
- ½ cup (150 grams) sourdough discard
- 2 teaspoons sea salt
- 2½ cups bread flour
- 1 to 1½ cups semolina flour or cornmeal
Instructions
- Mix warm milk, melted butter, sourdough discard, honey, and yeast in a large mixing bowl and let sit for a few minutes.
- Add flour and salt, and mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are thoroughly combined.
- Cover and let rise until doubled in size, which should take 60-90 minutes.
- Refrigerate the dough overnight for deeper flavor (optional). If you prefer to skip this step, continue with the recipe.
- Turn the dough out onto a lightly floured surface and gently press or roll it to about 2.5 cm thick.
- Cut out rounds using a biscuit cutter.
- Gather the scraps, stack them together, roll the dough out again, and cut out more muffins.
- Place the shaped muffins on a baking sheet generously dusted with cornmeal or semolina, ensuring both sides are well coated.
- Cover the muffins and let them rise for about 1 hour, or until they look puffy and feel light.
- Heat a skillet over medium-low heat and place the risen muffins into the pan, leaving a little space between them.
- Cook for 5 minutes, then flip and cook the other side, covered, for another 5 minutes.
- Transfer them to a 175°C oven for about 10 minutes to ensure they are fully cooked through (optional).
- Transfer the muffins to a wire rack and let them cool to room temperature.
Notes
These muffins can be frozen for up to 3 months. Toast directly from frozen for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg