These English muffins have all those classic nooks and crannies that catch butter and jam perfectly. The sourdough discard adds a subtle tang and creates an incredibly tender texture.

Cooked on a griddle, not baked, for that authentic golden exterior.

Instructions

Make Dough

In a large bowl, combine discard, flour, sugar, salt, baking powder, baking soda, warm milk, and melted butter. Mix until a soft, slightly sticky dough forms.

Knead

Turn out onto a floured surface and knead gently for 2-3 minutes until smooth. Do not overwork.

Shape

Roll dough to about 1.5cm thick. Cut with a 8cm round cutter (or a glass). Gather scraps, re-roll, and cut remaining muffins.

Dust

Sprinkle cornmeal on a baking sheet. Place muffins on cornmeal and sprinkle tops with more cornmeal. Let rest for 15 minutes.

Cook

Heat a dry skillet or griddle over medium-low heat. Cook muffins for 7-10 minutes per side until golden brown and cooked through. The key is low, slow heat to cook the interior without burning the outside.

Cool and Split

Let cool on a wire rack. To serve, split with a fork (not a knife) to preserve the nooks and crannies, then toast.

Tips & Notes

Low heat is essential - too hot and the outside burns before the inside cooks
Split with a fork, not a knife, to create the classic rough texture
The cornmeal coating prevents sticking and adds crunch
Store in an airtight container for 3 days, or freeze for up to 3 months
Toast before serving for best texture

The Fork Method

Always split English muffins with a fork, not a knife. Insert a fork around the edge and gently pry apart. This preserves the craggy interior texture that catches butter and jam so perfectly.

Variations

Cinnamon Raisin

Add 1 tsp cinnamon and 75g raisins to the dough. Increase sugar to 2 tbsp.

Whole Wheat

Replace half the all-purpose flour with whole wheat flour. You may need slightly more milk.

Everything English Muffins

Press everything bagel seasoning into the top before cooking.

Cheese

Fold 75g grated sharp cheddar into the dough.

Perfect Uses

Eggs Benedict
Breakfast sandwiches
Toasted with butter and jam
Mini pizzas
Toasted with avocado

Why Griddle vs Oven?

Traditional English muffins are cooked on a griddle, which gives them their distinctive flat sides and golden exterior. The slow, even heat also helps create the interior texture with all those nooks and crannies.

Troubleshooting

Raw inside: Heat was too high - lower it and cook longer
No nooks and crannies: Dough was overworked - handle gently next time
Too dense: Make sure baking powder and soda are fresh

Sourdough Discard English Muffins