Description
These gluten-free English muffins are soft, fluffy, and packed with those classic nooks and crannies that make them perfect for toasting! Whether you’re avoiding gluten due to dietary needs or simply want a homemade alternative, this recipe delivers delicious, bakery-quality muffins every time. With a crisp exterior and light, airy interior, they’re great for breakfast sandwiches, butter and jam, or even eggs Benedict.
Ingredients
Dry Ingredients:
- 3 ¼ cups gluten-free all-purpose flour (with xanthan gum)
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar or honey
Wet Ingredients:
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm milk (or dairy-free alternative)
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- 1 large egg (or flax egg for vegan)
For Cooking:
- 2 tablespoons cornmeal or gluten-free coarse flour (for dusting)
- 1 tablespoon oil or butter (for greasing the skillet)
Instructions
Step 1: Activate the Yeast
- In a small bowl, mix the warm milk and sugar/honey. Sprinkle the yeast on top and let it sit for 5–10 minutes until frothy.
Step 2: Prepare the Dough
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
- Add the melted butter, egg, and activated yeast mixture to the dry ingredients.
- Mix well until a soft, slightly sticky dough forms. If too dry, add a tablespoon of warm water.
Step 3: Let the Dough Rise
- Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until nearly doubled in size.
Step 4: Shape the Muffins
- Lightly dust a surface with cornmeal. Divide the dough into 8 equal portions and shape each into a round, slightly flattened disc.
- Place them on a parchment-lined baking sheet and sprinkle more cornmeal on top.
Step 5: Cook the Muffins
- Heat a greased skillet or griddle over medium-low heat.
- Cook the muffins for 5–7 minutes per side, flipping once, until golden brown.
- Transfer to a 350°F (175°C) preheated oven and bake for 5–10 minutes to ensure they’re fully cooked inside.
Step 6: Cool & Enjoy!
- Let the muffins cool on a wire rack before slicing.
- Toast before serving for the best texture.
Notes
✔️ Make it Dairy-Free: Swap regular milk for almond, oat, or coconut milk. Use coconut oil instead of butter.
✔️ Make it Vegan: Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water).
✔️ Storing & Freezing: Store at room temperature for up to 2 days, in the fridge for a week, or freeze for up to 3 months.
✔️ Reheating: Toast directly from the fridge or freezer for the best texture—avoid microwaving to prevent sogginess.
- Prep Time: 15 min
- Rest Time: 60 min
- Cook Time: 15 min
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg