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Cheddar English Muffins Recipe
Cheddar English Muffins Recipe photo by Taste of Home

Cheddar English Muffins Recipe

Read Reviews (3)
4.33 3
Publisher Photo
These chewy English muffins have a scrumptious mild cheese flavor that intensifies when they're split and toasted. My family really enjoys them at breakfast or brunch. -Marge Goral, Ridgefield, Connecticut
TOTAL TIME: Prep: 20 min. + rising Cook: 20 min./batch
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Cook: 20 min./batch
MAKES: 16 servings

Ingredients

  • 3 to 3-1/4 cups King Arthur Unbleached Bread Flour
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 3/4 cup warm water (120° to 130°)
  • 2 tablespoons canola oil
  • 1 egg
  • 1 tablespoon cider vinegar
  • 1/2 cup shredded cheddar cheese
  • 4 tablespoons cornmeal

Nutritional Facts

One muffin equals 128 calories, 3 g fat (1 g saturated fat), 17 mg cholesterol, 173 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough.
  2. Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes.
  3. Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour.
  4. Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired. Yield: about 16 muffins.
Originally published as Cheddar English Muffins in Taste of Home December/January 2002, p29

Nutritional Facts

One muffin equals 128 calories, 3 g fat (1 g saturated fat), 17 mg cholesterol, 173 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Cheddar English Muffins(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 18, 2013

Do I have to use bread flour for this? I don't ever keep it on hand.

MY REVIEW
Reviewed Jun. 13, 2012

I've probably made this recipe a dozen times so far. I've made three dozen just today. Sooooo easy and soooo tasty I do my dough in the bread machine. How easy is that ! Thank You so much for sharing this recipe. It's a keeper. Rockland Baker

MY REVIEW
Reviewed Mar. 4, 2011

These had a really good taste and were easy to mix up. However, I didn't really taste the cheese - may be because I grated the cheese finely. Nice recipe and I will make again.

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