Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Super simple sourdough discard cinnamon raisin english muffins!
English muffins have quickly become my absolute FAVORITE way to use up my sourdough discard. The dough is so easy to prep, and they come out so fluffy and delicious.
I love serving this cinnamon raisin version with cream cheese and honey. Doesn’t get much better than that!
If you’re looking for a plain english muffin recipe, you can find that version here.
The english muffin dough is just a quick mix of your simple ingredients, cover and sit on the fridge for 5 hours, then finish off in the refrigerator overnight. Like I said, they’re so easy! Even the shaping of the dough is simple- it only requires one set of stretch and folds!
These english muffins are lightly sweet and perfectly flavored with cinnamon. This classic flavor combination is just the best.
My prep and cook schedule for my english muffins:
2:00pm: I prep my dough. This is just simply measuring out and mixing the ingredients together.
2:00pm-7:00pm: I cover my bowl and set on the counter for 5 hours after mixing the dough. At this point your dough should double in size.
7:00pm-7:00am: This is when I let my dough finish its additional 12 hour bulk ferment in the refrigerator. Keep the dough covered with plastic wrap in the same bowl you mixed the dough in.
7:00am (the following day): I shape my dough. On a generously floured work surface, I perform 4 stretch and folds then shape into a rectangle to cut out rounds with my round dough cutter.
7:15am-8:15am: Cover english muffins with plastic wrap on a baking sheet dusted with corn meal. The dough will rest and rise a bit more during this time.
8:15am: I cook my english muffins!
Keep in mind this is just the timing that works best for me and my family’s schedule, so feel free to shift this to work for you! If you want to make these later in the morning the following day, then I suggest pushing your start time a few hours later!
Leave a comment below if you make these english muffins! I absolutely love hearing what you guys think of the blog recipes! Enjoy! xo
Sourdough discard cinnamon raisin english muffins!
Ingredients
Scale
2/3 cup sourdough starter discard
1 cup whole milk, lukewarm
1/2 cup raisins
2 tbsp honey (if you like a sweeter English muffin, add an extra tablespoon)
1 + 1/2 cups bread flour (can sub all-purpose flour)
1/2 cup whole wheat flour
1 tbsp cinnamon
1/2 tsp sea salt
~ 1/4 cup cornmeal, for dusting
Instructions
The afternoon before you would like to have your English muffins ready to cook/serve, prep the dough. In a large bowl whisk together your sourdough discard, milk, and honey. (See blog post for my exact schedule). Mix in the bread flour, whole wheat flour, cinnamon, and salt.
Cover dough and let sit on the counter for 5 hours to double in size, then place in the refrigerator for 12 hours to finish bulk fermenting.
After 12 hours in the refrigerator, it’s time to shape your muffins! Transfer dough to a floured surface and perform 4 stretch and folds (stretch one side of the dough out then fold it into the center of the dough, then repeat for the remaining 3 sides).
Sprinkle a large baking sheet with about half of the cornmeal.
Flatten dough into a rectangle about 3/4” thick and use a round dough cutter to cut out your English muffins. Reshape the scraps into a rectangle and repeat until all of the dough is gone, transferring the English muffins to the prepared baking sheet. Sprinkle the tops with the remaining cornmeal.
Cover the English muffins and leave out on the counter for 1 hour.
Heat a cast iron skillet over medium low heat. We don’t want the pan to get too hot, so don’t turn the heat too high! Sprinkle the pan with cornmeal, then reduce heat to low. Add 3-4 English muffins to the pan with space in between each. Cover your pan and cook for 5-7 minutes, until golden brown. Flip and repeat for another 5-7 minutes.
Allow English muffins to cool for a bit before slicing and enjoy!
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
