Go Back

Gluten-Free English Muffins

Delicious and easy to make homemade gluten-free English muffins, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 muffins
Course: Breakfast, Brunch
Cuisine: Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
Wet Ingredients
  • 1 cup milk (or a dairy-free alternative) Any dairy-free option like almond or oat milk works fine.
  • 1 large egg Can be substituted with flaxseed meal mixed with water for a vegan version.
  • 2 tablespoons melted butter (or dairy-free alternative)
For Cooking
  • Cornmeal For dusting the skillet.

Method
 

Preparation
  1. In a large bowl, mix the gluten-free flour, sugar, salt, and baking powder.
  2. In a separate bowl, whisk together the milk, egg, and melted butter.
  3. Combine the wet ingredients with the dry ingredients, mixing until just combined.
  4. Let the dough sit for about 10 minutes to thicken.
Cooking
  1. Preheat a skillet over medium heat and sprinkle with cornmeal.
  2. Scoop the muffin batter onto the skillet, forming rounds.
  3. Cook for about 4-5 minutes on each side, until golden brown.
Serving
  1. Serve toasted with your favorite toppings like butter and jam, or avocado.

Notes

These muffins are best enjoyed fresh, but store in the fridge for up to 5 days or freeze for 3 months. Reheat in the toaster for great texture. Don't overmix the batter to avoid dense muffins.