Gluten Free English Muffins

Gluten-free English muffins can be a little tricky to get just right, but this recipe ensures you get perfectly soft, fluffy, and slightly crunchy muffins every time. They’re the perfect breakfast or snack to enjoy with butter, jam, or any spread of your choice. Whether you’re gluten-sensitive or just trying to cut back on gluten, these muffins will satisfy your cravings for that classic breakfast treat!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (make sure it has xanthan gum included, or add ½ teaspoon of xanthan gum if it’s not in the blend)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar (or honey)
• 2 large eggs
• ¾ cup milk (or dairy-free milk like almond or oat milk)
• 1/4 cup olive oil or melted butter
• ½ teaspoon apple cider vinegar
• Cornmeal (for dusting)
• Instructions:
  1. Prepare the pan:
     Lightly grease a muffin tin or a skillet, and sprinkle with a little cornmeal to prevent the muffins from sticking. Alternatively, you can use parchment paper liners.
  2. Combine dry ingredients:
     In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar. Make sure everything is well-mixed.
  3. Mix wet ingredients:
     In a separate bowl, beat the eggs, milk, olive oil (or butter), and apple cider vinegar until smooth.
  4. Combine wet and dry:
     Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick, but not too stiff. If it seems too thick, you can add a little more milk to reach a spoonable consistency.
  5. Shape the muffins:
     Spoon the batter into the muffin tin, filling each cup about ¾ of the way full. You can also shape the batter into round discs with your hands if you’re making freeform muffins on a baking sheet. Sprinkle a little cornmeal on top for that classic English muffin look.
  6. Cook:
     If using a muffin tin, bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean. If you’re making freeform muffins on a skillet, cook them over medium heat for 5-7 minutes per side until golden and cooked through.
  7. Cool:
     Let the muffins cool on a wire rack for a few minutes before slicing.

     Enjoy them toasted with butter, jam, or your favorite spread! These gluten-free English muffins are a great alternative to store-bought options and can be stored in an airtight container for a few days or frozen for longer storage.

     Let me know if you need any adjustments to the recipe!