Print

Homemade English Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful gluten-free English muffins that are warm, comforting, and perfect for breakfast. Easy to make and freeze for later enjoyments.

Ingredients

Scale
  • 1 ¼ cups warm milk (not hot)
  • 3 tablespoons melted butter
  • 1 large egg
  • 2 tablespoons sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 3 cups all-purpose gluten-free flour
  • 1/4 cup cornmeal (for sprinkling)

Instructions

  1. Mix together the warm milk, melted butter, egg, sugar, yeast, and salt in a stand mixer bowl.
  2. Mix in the flour using the dough hook on medium speed for 7-8 minutes until the dough is smooth and elastic.
  3. Cover the bowl and let the dough rise in a warm place for 60-90 minutes or until doubled in size.
  4. Sprinkle cornmeal on a large parchment-lined baking sheet.
  5. Punch down the dough, transfer it to a floured surface, and roll it into a ¾-inch thick rectangle.
  6. Cut into 2 ½-inch circles and transfer to the prepared baking sheet, sprinkling the tops with cornmeal.
  7. Cover and let rise for another 30 minutes.
  8. Heat a large skillet over medium-low heat, grease lightly with butter, and cook 3-4 muffins at a time for 7-8 minutes on each side until golden brown, adjusting heat if necessary.

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination. Store in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.glutenfreez.com/homemade-english-muffins/