Cheddar English Muffins Recipe

4.5 3 3
Cheddar English Muffins Recipe
Cheddar English Muffins Recipe photo by Taste of Home
Publisher Photo

Cheddar English Muffins Recipe

Read Reviews
4.5 3 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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Cook: 20 min./batch
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Cook: 20 min./batch

Ingredients

  • 3 to 3-1/4 cups 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

Directions

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.
Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes.
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.
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

1 each: 128 calories, 3g fat (1g saturated fat), 17mg cholesterol, 173mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 3 to 3-1/4 cups 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
  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

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Reviews forCheddar English Muffins

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patscooking User ID: 1069729 104203
Reviewed Aug. 18, 2013

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

MY REVIEW
warrenbaker User ID: 6190128 34758
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
NevadaRose User ID: 4283670 98480
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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