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Breakfast is indeed the most important meal of the day, so why not start it off with something hearty, homemade, and packed full of flavor. Ditch the store-bought and make these cheddar scallion English muffins from scratch. With only a few simple ingredients, a little bit of patience, you will have the fluffiest, thick and cheesy English Muffins, ready to be slathered in butter or transformed into the most outstanding breakfast sandwiches!
Cheddar Scallion English Muffin Dough
This English muffin dough is so simple to make and doesn’t require any fancy equipment. Start with 1 cup of warm water in a bowl, about 100-110℉. to the water, add 1 tbsp of honey and (
In the meantime, chop 1 whole bunch of scallions/green onions. This should give you about a cup. When the water-yeast mixture is ready, add in the scallions and 1¼ cup of shredded cheddar cheese. Also add in 3 1/2 cups of all purpose flour and one teaspoon of salt. Gently combine the dough with a fork. It should be pretty shredded and crumbly at this point.
Pour the dough onto a floured surface and knead it until it comes together and becomes smooth. Feel free to add more flour if the mixture is too sticky. Lightly grease the bowl the dough was made in. Shape the dough into a ball and place it back into the bowl, covering it with plastic wrap or a dry towel for 1 hour until it doubles in size.
Cooking the English Muffins
Once the dough has doubled in size, lace it back onto a floured surface and cut into 8 equal pieces. I used a bench scraper for this, but a large sharp knife works as well. Shape each piece into a ball and place on a lined backing sheet. Cover with a towel and let the balls rise for another 30 minutes.
Once the dough has rested and risen, preheat the oven to 350°. While the oven is heating up, pour about 1 cup of cornmeal onto a plate. Take each ball of dough and roll it around in the cornmeal, gently pressing it in to make sure it adheres. Take each coated dough ball and place it in a lightly greased cast iron pan set over medium heat, pressing down gently to shape the dough into a disk/puck shape.
Cook on each side for about 2 minutes or until the crust becomes golden brown. Return the muffins to the lined baking sheet. Bake in the oven for 12-14 minutes, and let cool for 5 minutes before serving. You can serve these cheddar scallion English muffins right away (I like to slather mine with butter), or use them for the most amazing breakfast sandwiches! You can also refrigerate them for up to one week in an airtight container, or freeze for up to one month.
Want More Savory Breakfast Recipes?
- Feta Spinach Egg White Wrap
- Breakfast BLT
- Hawaiian Roll Egg In A Hole
- Chorizo Breakfast Burrito
- Migas (Spanish Scrambled Eggs)
- French Baked Eggs (Shirred Eggs)
Cheddar Scallion English Muffins
No need for store-bought when you can make thick, fluffy, fresh English muffins right from home!
Ingredients
- 1 cup warm water about 100-110℉
- 1½ tbsp honey
- 1 pack instant dry yeast 2¼ tsp or .25 oz
- 1 bunch scallions/green onions sliced thin, about 1 cup
- 1¼ cup shredded cheddar cheese
- 3½ cups all purpose flour
- 1 tsp salt
- 1 cup cornmeal for coating
Instructions
- Begin by adding the warm water, honey, and dry instant yeast to a bowl. Use a fork to gently whisk the ingredients together.1 cup warm water, 1½ tbsp honey, 1 pack instant dry yeast
- Allow this to sit for 5 minutes to let the yeast activate and become foamy. Meanwhile, slice the scallions.1 bunch scallions/green onions
- Once you can see significant foam in the water mixture, add the green onions and cheese to the bowl. Also add in the flour and salt.1¼ cup shredded cheddar cheese, 3½ cups all purpose flour, 1 tsp salt
- Use a fork to gently combine the dough. It should be pretty shredded and crumbly at this point.
- Pour the dough onto a floured surface and knead it until it comes together and becomes smooth. Feel free to add more flour if the mixture is too sticky.
- Lightly grease the bowl the dough was made in. Shape the dough into a ball and place it back into the bowl, covering it with plastic wrap or a dry towel for 1 hour until it doubles in size.
- Place the dough back onto a floured surface and cut into 8 equal pieces. Shape each piece into a ball and place on a lined backing sheet. Cover with a towel and let the balls rise for another 30 minutes.
- Preheat the oven to 350°
- While the oven is heating up, pour the cornmeal onto a plate. Take each ball of dough and roll it around in the cornmeal.1 cup cornmeal
- Take each coated dough ball and place it in a lightly greased cast iron pan set over medium heat, pressing down gently to shape the dough into a disk/puck shape.
- Cook on each side for 1-2 minutes or until the crust becomes golden brown. Return the muffins to the lined baking sheet
- Bake in the oven for 12-14 minutes, and let cool for 5 minutes before serving.
Notes
- These can be refrigerated for up to one week or frozen for up to a month.
- Alternatively, you can use whole wheat flour instead of all purpose. If doing so, I recommend only using 3 cups of flour, or adding an additional 1/3 cup of warm water
