Cheddar Scallion English Muffins Recipe

Introduction

These Cheddar Scallion English Muffins bring a savory twist to a classic breakfast favorite. Soft and cheesy with a hint of fresh scallions, they’re perfect toasted with butter or your favorite spread. Making them at home is easier than you might think!

Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 1 cup warm milk
• 1/2 cup shredded sharp cheddar
• 1/3 cup chopped scallions
• 1 tbsp butter (for griddle)
• Cornmeal for dusting

Instructions

1. Step 1: In a large bowl, mix the flour, sugar, salt, and instant yeast until combined.
2. Step 2: Pour in the warm milk and stir until a sticky dough forms.
3. Step 3: Fold in the shredded cheddar and chopped scallions. Cover the bowl and let the dough rise for 1 hour in a warm spot.
4. Step 4: Lightly dust a clean surface with cornmeal. Roll out the dough and cut it into rounds using a biscuit cutter or a glass.
5. Step 5: Place the rounds on a baking sheet, cover, and let them rise for another 20 minutes.
6. Step 6: Preheat a dry skillet or griddle over low to medium heat. Add butter to melt and coat the surface.
7. Step 7: Cook the muffins for 7 to 9 minutes on each side, until they turn golden brown and cooked through.
8. Step 8: Transfer muffins to a cooling rack and let them cool for 15 minutes before slicing and serving.

Tips & Variations

• For extra flavor, try adding a pinch of garlic powder or smoked paprika to the dough.
• You can substitute sharp cheddar with gouda or mozzarella for a different cheese profile.
• Make sure your milk is warm, not hot, to avoid killing the yeast for a good rise.
• Use cornmeal generously on your work surface to prevent sticking and add texture to the muffins’ bottom.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat by toasting or warming in a skillet for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm water for about 5–10 minutes before mixing it into the flour. Instant yeast can be mixed directly with dry ingredients.

How do I know when the English muffins are fully cooked?

They should be golden brown on both sides and feel firm when gently pressed. Cooking them slowly on low-medium heat ensures they cook through without burning outside.

Cheddar Scallion English Muffins Recipe

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★★★★★

4.9 from 59 reviews

These Cheddar Scallion English Muffins offer a delicious twist on the classic breakfast favorite, combining sharp cheddar cheese and fresh scallions for a savory, fluffy treat. Perfectly golden and cooked on a griddle, they make an ideal accompaniment to butter, jam, or your favorite spreads.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 English muffins 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp instant yeast

Wet Ingredients & Mix-ins

• 1 cup warm milk
• 1/2 cup shredded sharp cheddar
• 1/3 cup chopped scallions

For Cooking

• 1 tbsp butter (for griddle)
• Cornmeal for dusting

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and 1 tablespoon instant yeast. Stir to blend the ingredients evenly.
2. Add Warm Milk and Form Dough: Pour in 1 cup of warm milk and stir until a sticky dough begins to form, ensuring all the flour is incorporated.
3. Incorporate Cheese and Scallions: Gently fold in 1/2 cup shredded sharp cheddar and 1/3 cup chopped scallions into the dough. Cover the bowl and let the dough rise in a warm place for 1 hour until it has doubled in size.
4. Shape the Muffins: After rising, dust a clean surface with cornmeal, transfer the dough, then roll it out gently. Cut the dough into round shapes, typically about 3 to 4 inches in diameter.
5. Second Rise: Place the rounds on a surface dusted with cornmeal and allow them to rise for an additional 20 minutes until puffed.
6. Preheat Griddle: Preheat a dry skillet or griddle over low to medium heat. Lightly grease with 1 tablespoon of butter to prevent sticking.
7. Cook Muffins: Place the rounds on the skillet and cook for 7–9 minutes on each side, or until the muffins develop a golden brown crust and are cooked through.
8. Cool and Serve: Transfer the cooked muffins to a wire rack and allow them to cool for 15 minutes before slicing and serving.

Notes

• Use warm milk (around 105°F) to activate the yeast properly without killing it.
• Make sure the skillet is not too hot to avoid burning the muffins before they cook through.
• For extra flavor, add herbs like thyme or rosemary along with scallions.
• These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
• Reheat by toasting for best texture.

Keywords: cheddar scallion, English muffins, breakfast muffins, homemade muffins, savory muffins