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overnight english muffins made with sourdough discard and fresh milled flour
Fresh Milled Mama

Overnight English Muffins Made With Sourdough Discard and Fresh Milled Flour

4.60 from 5 votes
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!
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Servings: 8 Muffins
Course: Breakfast
Cuisine: American
Ingredients Method

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

Method
 

Night Before
  1. 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
  1. Dust your workspace or baking sheet with cornmeal and set aside. This will be where you set your muffins after you cut them.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.