If you have some sourdough starter discard and a sweet tooth, get ready to fall in love with baking because this Sourdough Discard Cinnamon Raisin English Muffins Recipe is an absolute gem. Imagine warm, pillowy English muffins with a generous swirl of cinnamon and pockets of juicy raisins in every bite. What makes it even better? You’re putting that often-discarded sourdough starter to delicious use, lending a subtle tang and wonderful texture to the muffins. Perfect for breakfast, snacks, or a comforting teatime treat, this recipe transforms humble ingredients into a bakery-worthy delight you’ll want to make again and again.

Ingredients You’ll Need

A round dough ball with a rough texture sits in the middle of a clear glass bowl. The dough is light brown with many dark brown raisins spread evenly throughout the surface and inside it. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple and pantry-friendly, but each plays a vital role in crafting the perfect balance of flavor, texture, and color in your muffins. Let’s break down what you need to get started.

Whole milk: Warmed to 110 degrees F, it hydrates the dough and adds richness for soft crumb.
Butter: Melted for moisture and that irresistible tender crumb everyone loves.
Brown sugar: Sweetness with a hint of molasses flavor that pairs beautifully with cinnamon and raisins.
Active dry yeast: Gives your dough the rise it needs for fluffiness and lightness.
Sourdough discard: Adds depth of flavor and a subtle tang enhancing the muffin’s uniqueness.
Whole wheat flour: Introduces a wholesome nuttiness and improves texture without heaviness.
All-purpose flour: The backbone of the dough for structure and balance.
Kosher salt: Enhances all the flavors and controls yeast activity for proper fermentation.
Ground cinnamon: Spices the dough providing warmth and the iconic flavor you expect in cinnamon raisin muffins.
Raisins: Naturally sweet bursts that give delightful chew and contrast to the soft bread.

How to Make Sourdough Discard Cinnamon Raisin English Muffins Recipe

Step 1: Combining the Wet Ingredients

Begin by mixing your warmed milk, melted butter, sourdough discard, brown sugar, and active dry yeast in a large bowl. Leave this mixture to rest for a few minutes. You’ll notice the yeast waking up and getting ready to work its magic, which is the first step toward beautifully risen dough.

Step 2: Building the Dough

Next, add your flours, kosher salt, and ground cinnamon to the wet mixture. Using a dough whisk or wooden spoon, stir until you get a slightly sticky dough starting to form. This is the base of your English muffins, loaded with flavor and ready for those lovely raisins.

Step 3: Incorporating Raisins and First Rise

Fold in the raisins until evenly dispersed. Scrape down the sides of the bowl, cover it, and let the dough rise in a warm spot until it doubles in size. This usually takes between 60 and 90 minutes. You’ll start smelling those scents of cinnamon sweetness filling your kitchen, signaling that you’re on the right track.

Step 4: Shaping the Muffins

Once risen (or even after chilling it overnight for more flavor development), turn your dough out onto a floured surface. Press or roll it out to about one inch thick. Use a 3-inch biscuit cutter or a sturdy glass to cut rounds. Don’t throw away the scraps—stack, re-roll, and cut again until you have around 9 to 10 muffins. For thinner muffins, roll out a bit more and you can get closer to a dozen.

Step 5: Preparing for the Final Rise

Place your shaped muffins on a baking sheet liberally dusted with cornmeal or semolina flour. Dust the tops as well, cover them, and let them rise again until puffy and light—about an hour at room temperature or up to two hours if your dough was refrigerated. This second rise is essential for that perfect airy texture characteristic of English muffins.

Step 6: Cooking the Muffins

Heat an electric skillet to 300 degrees F or set a heavy skillet on medium-low. Arrange the muffins in the pan, leaving some space between them. Cover and cook for 5 to 7 minutes on the first side. Flip, cover again, and cook another 5 to 7 minutes. If you want that extra tender interior and to be sure they’re cooked through, lower the heat to around 200-250 degrees F and flip a few more times until the internal temperature reads about 195-200 degrees F. Alternatively, finish them off in a preheated 350-degree oven for about 10 minutes.

Step 7: Cooling Down

Transfer your golden cinnamon raisin English muffins to a wire rack and let them cool completely to room temperature. This step helps them set properly and prevents sogginess, so resist the urge to slice while hot!

How to Serve Sourdough Discard Cinnamon Raisin English Muffins Recipe

The image shows several round raisin scones with a light brown color and visible raisins spread throughout each scone. Two of the scones are split open, revealing a soft, crumbly texture inside. One of the split scones has a thick layer of melted pale yellow butter spread on top, adding a shiny, smooth contrast against the rough texture of the scone. In the background, more whole scones are stacked upright on a folded light cloth, all set on a white marbled surface. The overall look is warm and inviting, with soft natural light highlighting the texture and butter glossiness. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh butter melting into the nooks and crannies is always a classic. For a bit more sparkle, a light spread of honey or cream cheese complements the cinnamon and raisins beautifully. If you’re feeling indulgent, try a smear of sweetened mascarpone or ricotta cheese with a sprinkle of cinnamon sugar on top.

Side Dishes

These muffins make a fantastic partner to a warm cup of tea or coffee. Pair them with a bowl of creamy yogurt topped with fresh fruit for a balanced breakfast or serve alongside savory dishes like scrambled eggs or a mild cheese platter to create a sweet-savory contrast.

Creative Ways to Present

Turn these muffins into delightful breakfast sandwiches by splitting and filling with nut butter and sliced bananas or honey-drizzled cream cheese with toasted pecans. You could also top halves with apple butter or your favorite jam for a seasonal treat that’s both nostalgic and fresh.

Make Ahead and Storage

Storing Leftovers

Wrap your cooled muffins tightly in plastic wrap or store in an airtight container at room temperature. They will stay fresh for about 2 to 3 days, maintaining their soft texture and wonderful flavor.

Freezing

To enjoy these delicious English muffins later, freeze them individually wrapped in plastic and then placed in a freezer bag. They can last in the freezer up to 3 months, making for an easy grab-and-toast breakfast on busy mornings.

Reheating

For best results, thaw frozen muffins at room temperature or overnight in the fridge. Toast or warm gently in a skillet over low heat until heated through and slightly crispy on the outside. This revives their fresh-baked texture wonderfully.

FAQs

Can I use active sourdough starter instead of discard?

While this recipe is designed for sourdough discard, you can use active starter but may need to adjust the yeast or fermentation times since active starter is more potent. The discard provides mild tang and moisture without overpowering the rise.

What if I don’t have whole wheat flour? Can I use all-purpose only?

Yes, you can replace whole wheat flour with all-purpose, but the muffins will lose some of their nutty flavor and slightly hearty texture. Whole wheat adds depth and nutritional value that’s hard to beat.

How do I know when my English muffins are cooked through?

Use a thermometer to check that their interior temperature reaches 195-200 degrees F. If you don’t have one, the muffins should feel firm and springy to touch after the final cooking steps.

Can I add other dried fruits instead of raisins?

Absolutely! Dried cranberries, chopped dried apricots, or cherries all make fantastic alternatives and bring their own flavor twists to this recipe.

Do I need to prick the muffins before cooking like traditional English muffins?

This recipe does not require pricking. Cooking them covered allows steam to cook them evenly inside while the cornmeal crust provides the familiar texture.

Final Thoughts

I can’t recommend this Sourdough Discard Cinnamon Raisin English Muffins Recipe enough for anyone craving fresh, homemade baked goods that celebrate simple ingredients with big flavor. It’s a wonderful way to use up sourdough discard, create something comforting and sweet, and share joy with family or friends. Give it a try and enjoy the warm smiles that come with every bite!