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Cheddar Scallion English Muffins

No need for store-bought when you can make thick, fluffy, fresh English muffins right from home!
Prep Time 10 minutes
Cook Time 14 minutes
Rest Time 1 hour 30 minutes
Total Time 1 hour 54 minutes
Course Breakfast, Brunch
Cuisine American, English
Servings 8 muffins

Ingredients
  

  • 1 cup warm water about 100-110℉
  • tbsp honey
  • 1 pack instant dry yeast 2¼ tsp or .25 oz
  • 1 bunch scallions/green onions sliced thin, about 1 cup
  • cup shredded cheddar cheese
  • 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
Keyword baked, bread, breakfast, brunch, cheddar, english muffins, green onions, scallion