Description

Hey friends, Beau here! These Bruschetta English Muffins take the classic Italian topping—tomatoes, basil, garlic, and balsamic—and bake it right into the dough. The result? Warm, fragrant muffins with golden nooks, melty cheese, and a savory, herb-packed flavor that makes breakfast (or lunch!) feel like a special occasion.

Ingredients

1 cup warm water (105–110°F / 40–43°C)
2 tsp active dry yeast
1 tbsp honey or sugar
3–3½ cups all-purpose flour (reserve extra for adjustments)
1½ tsp salt
2 Roma tomatoes, finely chopped (pat dry)
½ cup sun-dried tomatoes, finely chopped
1 bundle fresh basil, chopped
1 tbsp balsamic glaze
½ tsp red pepper flakes (optional, for heat)
1 tbsp minced garlic
½ cup grated Parmesan
¾ cup grated sharp cheddar or Monterey Jack
Cornmeal (for coating)

Optional toppings: prosciutto, burrata, extra basil, avocado, fried egg, or smoked salmon.

Instructions

1. Proof the Yeast

In a large bowl, combine warm water, yeast, and honey. Stir gently and let sit 5 minutes until foamy.

2. Mix the Dough

Add 3 cups flour, salt, tomatoes, basil, cheeses, garlic, red pepper flakes, and balsamic glaze. Stir until combined. The dough will look shaggy—perfect!

3. Gently Bring Together

Lightly flour your counter. Turn dough out and fold gently into a rough ball—no kneading. Add extra flour a tablespoon at a time only if dough is extremely sticky.

4. First Rise

Lightly oil your bowl, place dough inside, and cover. Let rise in a warm, draft-free spot for 1 hour until puffy.

5. Shape & Second Rise

Deflate dough, divide into 8 equal pieces, and form smooth balls. Place on a parchment-lined sheet, cover, and rise 30 minutes.

6. Skillet Sear

Preheat oven to 350°F (175°C) and a heavy skillet over medium-high heat. Lightly oil skillet. Coat dough balls in cornmeal and cook 1–2 minutes per side until golden spots appear.

7. Oven Finish

Transfer muffins to oven (or baking sheet) and bake 10–13 minutes. They’re done when hollow-sounding when tapped. Cool completely on a wire rack before splitting with a fork.

Notes

Dense muffins? Dough too dry or over-kneaded—stick to gentle folding.
Dough didn’t rise? Check yeast freshness and water temperature.
Make ahead: Do first rise and shape, refrigerate overnight. Let rest 20–30 min before skillet and oven steps.
All fresh tomatoes? Not recommended—too much moisture; sun-dried gives concentrated flavor.