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Cheddar English Muffins

Total Time

Prep: 20 min. + rising Cook: 20 min./batch


about 16 muffins

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
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  • 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.

Nutrition Facts

1 each: 128 calories, 3g fat (1g saturated fat), 17mg cholesterol, 173mg sodium, 21g carbohydrate, 1g fiber), 5g protein.

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