These overnight English muffins are delicious and trump the famous nooks and crannies brand! Mix up part of the dough in a few minutes the night before and when you wake up finish and bake to have fresh English muffins on the breakfast table!
I’m still getting comfortable using sourdough and the discard. I learned how to make my own sourdough starter from this video. I followed his instructions and just subbed my fresh milled flour.
Now, I’m just experimenting and finding ways to use my active starter and discard in a variety of recipes.
What You’ll Need To Make These Overnight English Muffins
Sourdough Discard
Fresh Milled Hard White Flour
Milk
Honey/Sugar
Salt
Baking Soda
Cornmeal for Dusting
Jump to RecipeI’ve included two ways to prepare the english muffins. You can either bake in the oven or use a griddle. I’ve found the oven to be the easiest way. For me personally, the griddle was the first method I used and it’s a little more involved and sometimes the inside is still gummy. So, I really am enjoying the oven method.
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Overnight English Muffins Made With Sourdough Discard and Fresh Milled Flour
Ingredients
Night Before
- ½ cup sourdough discard
- 236 grams fresh milled hard white wheat flour (Approx. 1 3/4 cup)
- 240 grams milk (1 cup)
Day of
- 67 grams fresh milled hard white wheat flour (approx. 1/2 cup)
- 1 tbsp honey or sugar
- ¾ tsp salt
- 1 tsp baking soda
- cornmeal for dusting muffins
Instructions
Night Before
- Mix your sourdough discard with the flour and milk. Stir until combined and then cover with seran wrap and leave on the counter overnight for 12-18 hours.
Day of
- Dust your workspace or baking sheet with cornmeal and set aside. This will be where you set your muffins after you cut them.
- Add flour, honey, salt, and baking soda to your overnight sponge, and stir until thoroughly combined. The consistency will be thick and a little on the sticky side (watch my video to see what it should look like), and highly depends on the hydration of your starter discard. If you need to, add more flour or more milk a little bit at a time to get to the right consistency.
- Oil your work space and roll out dough to 1/2" to 3/4" thickness. Cut muffins using a biscuit cutter or cup rim. You’ll want to oil or flour your cutter so they don’t stick. Then set your cut muffins on the cornmeal to coat the bottoms.
- If Baking in oven: Preheat oven to 400℉ and bake for 10 minutes. Then flip and bake for 5 minutes more.If using a griddle: Preheat a griddle to 325 degrees F. You could also cook these in a skillet. Just remember to cook on a medium heat because you don’t want to cook the outside too quickly and have a gummy inside. Stay with lower temps and keep flipping to evenly brown. Lightly dust the tops with cornmeal and cook on each side for 5-7 minutes depending on your heat setting.
- When done, eat fresh or cool and store. Remember there aren’t preservatives so these will probably only last a few days on the counter. To help keep a little longer, store in the fridge.
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @freshmilledmama
For More Recipes Made with Fresh Milled Flour Try:
I made this a few times and it turned out amazing! Then this past week, I tried again and the dough was moldy around the 18 hour point. I had only left it closer to 12 hours the other times, so I figured maybe 18 hours was too long. I made another batch with only 10 hours fermenting time and the dough was not moldy but the muffins turned moldy under 24 hours from the time I baked them. Any idea what could be causing this?
Thank you!
I have noticed sometimes mine turn almost gray, but they aren’t moldy. I’m thinking it has something to do with the sourdough discard. I’m still newer to sourdough things, so I don’t have a great answer for you! Sorry! That’s interesting though with the 12 vs 18 hours because mine don’t always discolor, but I’m pretty lax with timing when I make these. I definitely will be experimenting.
I’m having issues with the overnight English muffins. The 275 grams of fmf is way too much. It’s not 1 3/4 cups(220g) and 1/2 cup fmf is 63g not the( 85g) you gave in the recipe.
If this is correct could you correct the recipe?
I just updated this recipe! Sorry about that. This was one of my earlier recipes and my weights were not as close for the flour as they should have been.