Let's make extra fluffy gluten-free English Muffins! This recipe is so simple and delicious you will never buy store-bought again. Turn these muffins into Eggs Benedict, breakfast sandwiches, or my favorite butter and jam. Since they are gluten-free, it's a healthier way of enjoying breakfast.
Nothing says brunch like English Muffins. Soft, chewy, and fluffy makes this muffin a perfect vehicle for EGGS BENEDICT! Pop them in a toaster or broiler and top with grass-fed butter and jam.
Does the thought of making extra fluffy gluten-free English Muffins seem intimidating? I have news for you it's so EASY! The trick is to let the yeast do the work and rise. For the best results, let the dough rise overnight in the refrigerator. Use a gluten-free 1-to-1 flour, or better yet, try my all-purpose gluten-free flour recipe.
If you are trying to master Eggs Benedict check out my Perfect Air Fryer Poached Eggs. They are fail-proof and turn out amazing every time!
What you will need to make this recipe
- Flour - Use gluten-free all-purpose flour
- Butter - Make sure you use room temperature butter
- Cooking Spray - I like using an avocado oil spray
- Cornmeal - Prevents muffins from sticking
- Egg - For richness and color
- Sugar - Touch of sweetness and food for the yeast
- Yeast - To give the English Muffins that fluffy texture
- Milk - For a softer dough
How to make extra fluffy gluten-free English muffins.
1. In a microwave, heat milk in 15-second bursts until the internal temperature is 105°-115°F. Add the yeast and stir with a spoon. Let sit for 10 minutes.
2. Mix butter and egg with the wet ingredients.
3. In a mixing bowl combine flour, salt, and sugar.
4. With the dough hook attachment, mix dry and wet ingredients together.
5. Knead for 10 minutes in a stand mixer. Dough should be sticky.
6. Spray a large bowl with cooking spray and place dough in the center. Cover with plastic wrap and refrigerate overnight.
7. Shape dough into 13 equal portions. Roll into a ball and flatten into an English Muffin shape. Sprinkle all over with cornmeal for easy handling. Cover with a large tea towel and proof for 1 hour.
- Knead the dough with a stand mixer. This recipe yields a sticky dough, so it's tough to work by hand. I like to knead for 10 minutes to develop the gluten.
- Milk should be lukewarm, not hot. If the milk is cold, the yeast will not activate. If the milk is too hot, you will kill the yeast. The optimal temperature range is 105°-115°.
- Wait until the yeast activates and bubbles. Even if you are using instant dry yeast, I advise activating it in warm milk first. There is nothing worse than watching your dough not rise. Activating it first is a good insurance policy.
- Make sure to oil your proofing bowl. You can use cooking spray, olive oil, or butter.
- Let dough rise overnight under refrigeration. If you are in a hurry, proof the dough in a warm location until it has doubled in size. I prefer overnight in the refrigerator. The more time you let the yeast do its job, the more flavorful and fluffy your English Muffins will be.
- Sprinkle cornmeal all over the muffins. Cornmeal is used during the second rise, so the muffins are easy to handle. It creates a not stick surface for the English muffins.
- Use a cast-iron skillet. To get the nice golden brown crust use a seasoned cast-iron skillet. I like to add a small amount of butter to help with the browning.
- Adjust the heat. Your pan should be at medium-low heat. You want to brown the muffins, not burn them. Cook 6-7 minutes per side. Check them every couple of minutes to make sure they are not getting too much color.
Frequently Asked Questions
Are crumpets and english muffins the same?
Nope, they are different. A crumpet batter resembles a thick pancake-like batter. The texture of a crumpet is more spongy than chewy. And you don't split them in half like English Muffins.
Can English Muffins Be Eaten without toasting?
English Muffins don't require toasting. You can split the muffins in half with a serrated knife and use a toaster. For the best toasting result, brush each half with melted butter and toast under a broiler. 2-3 minutes should be perfect, but every oven is different.
How do you serve english muffins?
Serve them with arguably the BEST brunch option, Eggs Benedict! Try them with softened butter and a fruitful jam. Do you like breakfast sandwiches? Turn these bad boys into your own McMuffin.
Why is my dough is so sticky?
If your dough is sticky, that means you are on the path to delicious English Muffins. All the peaks and valleys you see on the inside of English Muffins are because of the sticky dough. If you add too much flour, you won't have those yummy nooks and crannies.
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Extra Fluffy Gluten-Free English Muffins
- 3 ½ cups gluten-free all-purpose flour
- 1 ½ cups milk
- 3 teaspoons sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 3 tablespoons butter room temperature
- 1 egg beaten
- cooking spray
- In a pyrex measuring cup, combine 1 ½ cups of milk. Microwave in 15 seconds burst, and check the temperature with a probe thermometer. The ideal temperature is between 105 °-115° F. Add in 1 tablespoon of yeast and stir. Let sit for 10 minutes, or until yeast starts to bubble.
- Whisk 1 egg in a small bowl. Combine with the room temperature butter to the yeast mixture.
- In the stand mixing bowl, combine flour, salt, and sugar. With the dough hook attachment, give it a quick mix. With the mixer on low, slowly add the wet ingredients. Turn the mixer up to medium speed and knead the dough for 10 minutes.
- Spray a large bowl with cooking spray and place the English muffin dough inside. Cover and refrigerate overnight.
- Dust your counter with flour and deflate the dough. Portion dough into 13 equal portions and roll into balls. Grab a baking pan and sprinkle with cornmeal so the muffins won't stick. Place English muffins on a baking tray and flatten with your hand, so they look like pucks. Sprinkle the tops with more cornmeal. Cover muffins with a large tea towel and proof for 1 hour.
- Grab a cast-iron skillet and cook English muffins with a tiny bit of butter. Cook on medium-low heat for 6 minutes per side.
- Use a fork to split open the muffins and serve warm.