English Muffins with a Kick
Elevate your breakfast game with these "English Muffins with a Kick," a bold and flavorful twist on the classic muffin. Infused with diced jalapeños for a touch of heat and shredded sharp cheddar for rich, cheesy goodness, these homemade muffins strike the perfect balance of spicy and savory. Made from scratch with warm milk and melted butter for a tender texture, and finished with a sprinkle of cornmeal for that signature crunch, these muffins are cooked on a skillet for a golden, crisp exterior. Perfect for toasting and slathering with butter or your favorite spread, these muffins make a unique base for breakfast sandwiches or an indulgent snack on their own. With just 20 minutes of cook time and a creative blend of ingredients, they’re the ultimate upgrade to your morning routine!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 1.5 cups Warm milk (110°F/43°C)
- 3 tablespoons Unsalted butter, melted
- 0.5 cup Diced jalapeños (seeds removed for less heat)
- 1 cup Shredded sharp cheddar cheese
- 0.5 cup Cornmeal
- 2 tablespoons Vegetable oil (for greasing skillet)
Instructions
In a large mixing bowl, whisk together the flour, sugar, instant yeast, and salt.
Gradually pour in the warm milk and melted butter, stirring until a dough begins to form. The dough should be soft but slightly sticky.
Fold in the diced jalapeños and shredded cheddar cheese evenly throughout the dough.
Turn the dough onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour, or until doubled in size.
Once risen, punch down the dough and transfer it back to the floured surface. Roll it out to about 1/2-inch thickness.
Using a 3-inch round cutter (or a glass), cut out circles from the dough. Re-roll scraps if needed. You should get about 8 muffins.
Sprinkle a baking sheet with cornmeal and place the cut dough pieces on the sheet. Sprinkle more cornmeal on top. Cover lightly with plastic wrap and let them rest for 20 minutes.
Heat a large skillet or griddle over low heat and lightly grease with vegetable oil.
Carefully transfer the muffins to the skillet, cooking them over low heat for 7-8 minutes per side, until golden brown and cooked through. Adjust the heat as necessary to avoid burning the outside before the insides cook.
Remove the muffins from the skillet and let them cool completely on a wire rack before splitting them open with a fork.
Serve toasted with butter or your favorite toppings. Enjoy the spicy and cheesy goodness!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 159 mg | 3% | |
*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.
