Homemade Cheddar and Chive English Muffins | Easy No Knead
These homemade Cheddar and Chive English muffins are so easy to make and absolutely delicious! They require one bowl and absolutely no kneading making store bought English muffins a thing of the past!
Ingredients
- 3 cups all purpose flour
- 1 - 1 1/2 cups water warm
- 2 1/4 tsp dry active yeast
- 1 tsp salt
- 2 tbsp sugar
- 1 cup cheddar cheese shredded
- 1/4 cup chives finely diced
- cornmeal
Instructions
- In a bowl combine warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!
- Add in flour, salt, cheddar cheese, and chives. Mix until combined adding in additional flour 1 tablespoon at a time to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.
- Pour some cornmeal onto a baking sheet. Set aside.
- Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.
- Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 25-30 minutes.
- Preheat oven to 350.
- Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.
- Bake in oven for 10-15 minutes and enjoy!
Notes
While baking the English muffins ins't always necessary, I find it difficult to cook them entirely on the stove top without burning the exterior. Finishing them off in the oven has helped a ton!
Nutrition
Calories: 185kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 294mg | Potassium: 59mg | Fiber: 2g | Sugar: 3g | Vitamin C: 0.003mg | Calcium: 9mg | Iron: 2mg
