Scallion Cheddar English Muffins
Savory flavors don’t have to be just for bagels, these Scallion Cheddar English Muffins are cheesy, fluffy and make the best breakfast sandwiches. Quick to prepare and packed with flavor, these muffins are perfect for anyone looking to enjoy a savory start to the day! I love prepping English Muffins on Sundays so I have them throughout the week!
Great with butter, honey, cream cheese and my personal favorite — a bacon egg and cheese sandwich!
Scallion Cheddar English Muffins
Made with only 7 ingredients, these make the best sandwiches!
Ingredients
- 1 cup warm water
- 2¼ tsp dry active yeast
- 1 tbsp honey
- 3½ cups flour all purpose
- 1½ tsp salt
- 1 bundle of scallion onions finely chopped
- 1½ cups shredded cheddar cheese
- cornmeal for pan frying
Instructions
- In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey; Let stand for about 5 mins until foamy
- While your yeast is proofing, shred the cheddar cheese and chop the scallion onions
- Add 3½ cups flour, 1½ tsp salt, scallions and cheddar cheese to the large bowl with your proofed yeast, stirring until a shaggy dough forms.
- Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
- Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
- Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
- Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.
Notes
You can add more cheese if you’d like a suer cheesy muffin, measure with your heart!
When I saw this recipe, I had to make them that day~ and it did NOT disappoint! Mine didn’t turn out exactly like yours, but they were awesome! Even cravable. They were very easy to make with ingredients I already had a home, what could be better than that! Now I can’t wait to try the blueberry ones…..would totally recommend!!!
So glad to hear you enjoyed these! Thank you so much for your review! Enjoy!
These are unbelievable!!! They were growing on the griddle…
So happy you enjoyed these!
Absolutely fabulous. Why have I been buying English muffins all these years?? New Sunday morning project each week! Excited to see more flavors!
I love hearing this! So many fun flavors to come! Thanks for your kind note, Maren!
I’m excited to make these, but I don’t have a cast iron skillet. Do you think they’ll be ok in non-stick?
Hi Betsy! Yes, any frying pan or griddle will work 🙂
Can I make dough ahead and put in refrigerator overnight or are they best to do day of?
Yes, you can! It can cold proof in the refrigerator for up to 8-12 hours, set it on the counter and bring it back to room temperature before working with it again! I hope you enjoy!
Holy moly thank you instagram algorithm for showing me this recipe today! I have never baked anything besides boxed cake or cookies so I was intimidated. This is a fool proof recipe. I did experiments: I underworked some dough and overworked some dough and ultimately it didn’t matter. All variations came out so delicious and I am excited to make this with my kiddos!
Note: If your yeast doesn’t proof, use filtered or bottled water. Hard water and yeast don’t get along.
I am so so happy to read this review, Kaley! I’m so glad you loved it! Cheers to more baking together! – Hailey