These EASY English Muffins, made from scratch, are favored around here! They’re light and airy and have all those little nooks and crannies that you look for in an english muffin. Not only do they look good, they taste good too. These little babies make my day! There’s nothing like sitting down with a hot cup of tea and one of these gluten-free EASY English Muffins. Yum! Smother them with your favorite jelly, jam, apple butter, or turn them into little pizzas for an afternoon snack. Another great way to use them is in my Eggs-traordinary Cheesy Benedict with a Twist. I love mine toasted a little darker, it just adds that little extra crunch. I’m a crunchy kind of girl when it comes to these EASY English Muffins.
These EASY English Muffins go great with coffee, tea or any beverage. Toast until golden brown and top with your favorite topping. I love mine with some homemade jam as a snack. My husband loves these used in my Eggs-traordinary Cheesy Benedict with a Twist
- 1 – Cup Almond Milk
- 2 TBS – Stevia
- 1 Packet – Dry Active Yeast
- 1 Cup – Warm Water
- ¼ Cup – Olive Oil
- 4 Cups – Gluten-Free Flour – I used Bob’s Red Mill 1 to 1
- ½ Tsp – Salt
- 2 TBS – Corn Meal
- Parchment Paper
- In a small bowl dissolve yeast in warm water and leave sit for 8 to 10 minutes.
- Heat milk in sauce pan to a simmer, stirring to make sure milk does not scorch.
- Mix in sugar and stir until sugar has dissolved.
- Allow milk to cool to slightly warm.
- In a large bowl combine with whisk: yeast milk mixture, olive oil, and half of the flour.
- Whisk until smooth.
- Add remaining flour and salt.
- Mix with wooden spoon until soft dough forms.
- Place dough in a greased bowl, cover and let rise for 1 hour.*
- Once dough has set for rising time, sprinkle parchment paper with 1 tablespoon of cornmeal.
- Shape dough into rounds** and place on parchment paper that has been sprinkled with cornmeal.
- Sprinkle tops with remaining cornmeal.
- Cover with clean dry cloth and let rest for 30 minutes.
- Place muffin rounds on greased cookie sheet and bake at 350 degrees for 20 minutes. Turn muffins over and cook an additional 20 minutes until both sides are golden.
- ***Muffins are easier to fork split while they are hot.
- Store in airtight container and toast in toaster.
Prep time includes rising and resting time of dough. *I covered mine with a clean cloth and put it a warm area (top of stove). **You can use English muffin tins if you have them. I’ve used and not used them, either way they turn out the same. ***If you want to save (freeze or refrigerate) for later, it is best to fork split the muffins before doing so. They are easier to split when hot.
However you choose to cook up these EASY English Muffins, just make sure have tons of extras in the house! Once you start eating them you’re going to want to experiment with some great new ways to enjoy them. A few of my quick favorite ways to make them is to sprinkle with cheese and heat under the broiler, add some marinara sauce for pizza minis, or top with some homemade salsa, pepper jelly, or raw honey. I like to make mini garlic breads with them as well. My husband puts peanut butter on his after they’re toasted, and has a hot cup of coffee with his. Get creative and try something new! These EASY English Muffins will go with anything!
From my kitchen to yours,
What new and exciting toppings would you use on your EASY English Muffins? Please share below…