Cheese English Muffins

Instructions

1. 1

   Combine warm water, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.

   Tip: Water should be around 40°C for best yeast activation.

2. 2

   Add flour, salt, and garlic powder to the yeast mixture. Stir until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.

   Tip: You can use a stand mixer with a dough hook to save time.

3. 3

   Fold in the shredded cheddar cheese and melted butter until evenly distributed throughout the dough.

   Tip: Reserve a handful of cheese to sprinkle on top before cooking if desired.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.

   Tip: A warm kitchen will help the dough rise faster.

5. 5

   Turn dough onto a floured surface and divide into 8 equal pieces. Shape each into a ball, then gently flatten to about 1 cm thickness.

   Tip: Keep the edges slightly thicker than the centre for a classic muffin shape.

6. 6

   Dust a baking tray with cornmeal and place the muffins on it. Cover with a cloth and let rise for 30 minutes.

   Tip: Cornmeal prevents sticking and adds texture to the bottom.

7. 7

   Heat a large griddle or skillet over medium heat. Lightly beat the egg and brush onto each muffin top.

   Tip: The egg wash gives the muffins a golden, professional appearance.

8. 8

   Cook muffins on the griddle for 4-5 minutes per side until golden brown and cooked through. Work in batches if needed.

   Tip: Reduce heat if the bottom browns too quickly before the inside cooks through.