Cheddar English Muffins
Infused with the rich, tangy flavor of sharp cheddar cheese, these homemade Cheddar English Muffins take a classic breakfast staple to the next level. Perfectly crisp on the outside with soft, airy centers, these muffins are crafted from a simple yeast dough that’s elevated with melted butter and a generous helping of shredded cheddar. A light dusting of cornmeal creates that signature golden crust, while cooking them on a hot griddle brings out irresistible toasted aromas. Whether slathered with butter, topped with jam, or used as the base for breakfast sandwiches, these muffins promise delicious nooks and crannies in every bite. With minimal prep time and maximum flavor, they’re a must-try for any bread lover!
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Recipe Information
Ingredients
- 3 cups Bread flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Warm milk (about 110°F)
- 2 tablespoons Unsalted butter (melted)
- 1 cup Shredded sharp cheddar cheese
- 0.25 cup Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Stir well to evenly distribute the ingredients.
Add the warm milk and melted butter to the dry ingredients. Mix until a shaggy dough forms.
Fold in the shredded cheddar cheese and knead the dough on a lightly floured surface for about 6-8 minutes, until it becomes soft and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to release any air. Transfer it to a floured surface and divide it into 8 equal pieces.
Shape each piece into a ball, then flatten them slightly to form discs about 3/4-inch thick.
Sprinkle cornmeal on a baking sheet, then place the discs on top. Sprinkle more cornmeal over the tops. Cover the baking sheet with a towel and let the discs rise for another 30-40 minutes.
Heat a large skillet or griddle over medium heat. Grease lightly if needed. Cook the muffins in batches, about 6-8 minutes per side, until golden brown and cooked through. Adjust the heat as necessary to avoid burning.
Allow the muffins to cool on a wire rack. Split them with a fork to create the characteristic nooks and crannies, then serve or store in an airtight container.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 356.6 g | 130% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 25.6 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1182 mg | 91% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
