There’s nothing quite like a warm, freshly cooked English muffin for breakfast… especially when you made it yourself from sourdough discard! These muffins are soft, chewy, and full of those perfect little nooks and crannies that soak up butter, jam, or even a little drizzle of honey. Plus, they’re a genius way to use up discard instead of tossing it your sourdough starter just became your new favorite brunch hack.
I’ve even given these a cozy twist with cinnamon and vanilla for a French toast–style vibe, because why not make breakfast a little extra? They’re easy to make on the stovetop, and once you try them, you’ll wonder why you ever bought the store-bought kind.
Tip: Don’t forget to split them with a fork for all those signature nooks and crannies! And if you love this recipe as much as I do, go ahead and pin it on Pinterest so you can make them again (and again).
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