Gluten-Free English Breakfast Muffin

Light, fluffy, and perfectly golden, these Gluten-Free English Breakfast Muffins are a delightful spin on a classic morning staple, specially crafted for those avoiding gluten without compromising flavor. Made with a blend of gluten-free all-purpose flour, warm milk, and a hint of sugar, these muffins achieve a tender crumb and a beautifully chewy texture. A dusting of cornmeal adds a signature touch of crunch, while a quick griddle cooking technique ensures they sport that iconic golden exterior. Ideal for layering with butter, jam, or even savory fillings, these breakfast muffins are perfect for busy mornings, leisurely brunches, or meal prepping. Enjoy a batch fresh out of the griddle or freeze them for easy-to-toast treats anytime!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum (if not included in flour blend)
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 1 tablespoon Baking powder
• 2 teaspoons Instant yeast
• 1 cup Warm milk (dairy or non-dairy)
• 1 large Egg
• 3 tablespoons Butter or vegan butter substitute, melted
• 0.25 cup Cornmeal or polenta (for dusting)

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum (if using), sugar, salt, baking powder, and instant yeast.

Step 2

In a separate bowl, whisk together the warm milk, egg, and melted butter until well combined.

Step 3

Add the wet ingredients to the dry ingredients and mix until a dough forms. It should be slightly sticky and holds together.

Step 4

Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Step 5

Once risen, gently deflate the dough and turn it out onto a lightly floured surface.

Step 6

Roll the dough out to about half an inch thick and cut out circles using a 3-inch round cutter.

Step 7

Dust a baking tray with cornmeal and place the muffins on the tray, dust the tops with more cornmeal.

Step 8

Cover the muffins with a damp cloth and let them rest for 20 minutes.

Step 9

Preheat a griddle or heavy skillet over medium-low heat.

Step 10

Cook the muffins for about 7-10 minutes on each side or until golden brown. If needed, transfer to a 350°F (175°C) oven to finish cooking for an additional 5 minutes.

Step 11

Allow muffins to cool before slicing and serving. Enjoy with your favorite toppings!

Nutrition Facts

Serving size	(694.8g)

Amount per serving	% Daily Value*
Calories	1782.4

Total Fat 51.9g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 333.8mg	0%
Sodium 4191.8mg	0%
Total Carbohydrate 309.2g	0%
Dietary Fiber 11.9g	0%
Total Sugars 38.4g
Protein 27.9g	0%

Vitamin D 181.1IU	0%
Calcium 368.1mg	0%
Iron 4.1mg	0%
Potassium 605.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 6.1%

Carbs: 68.1%