Gluten-Free English Breakfast Muffin
Start your morning right with this irresistibly fluffy and savory Gluten-Free English Breakfast Muffin! Crafted with a perfect blend of gluten-free all-purpose flour and a touch of xanthan gum for structure, these homemade muffins are soft, golden, and feature a delightful dusting of cornmeal for added texture. The dough rises to perfection, thanks to instant yeast, while warm milk and melted butter infuse it with richness. Cooked to a light golden brown on a griddle, these muffins are wonderfully airy and versatile—ideal for sandwiches, eggs Benedict, or simply slathered with your favorite jam. Ready in just over an hour, this recipe is the perfect way to enjoy a classic breakfast staple without the gluten.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (if not included in flour blend)
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 tablespoon Baking powder
- 2 teaspoons Instant yeast
- 1 cup Warm milk (dairy or non-dairy)
- 1 large Egg
- 3 tablespoons Butter or vegan butter substitute, melted
- 0.25 cup Cornmeal or polenta (for dusting)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum (if using), sugar, salt, baking powder, and instant yeast.
In a separate bowl, whisk together the warm milk, egg, and melted butter until well combined.
Add the wet ingredients to the dry ingredients and mix until a dough forms. It should be slightly sticky and holds together.
Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, gently deflate the dough and turn it out onto a lightly floured surface.
Roll the dough out to about half an inch thick and cut out circles using a 3-inch round cutter.
Dust a baking tray with cornmeal and place the muffins on the tray, dust the tops with more cornmeal.
Cover the muffins with a damp cloth and let them rest for 20 minutes.
Preheat a griddle or heavy skillet over medium-low heat.
Cook the muffins for about 7-10 minutes on each side or until golden brown. If needed, transfer to a 350°F (175°C) oven to finish cooking for an additional 5 minutes.
Allow muffins to cool before slicing and serving. Enjoy with your favorite toppings!
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 38.4 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 368 mg | 28% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 605 mg | 13% | |
*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.
