Yeasted Skillet Muffins


 My initial intention of creating this recipe was to make English Muffins. What I ended up with was something super tasty but not exactly the same texture as I was hoping for. Kind of a mix between the bite of a biscuit and the appeal of an English muffin. I’m not one for waste so I figured that this was still a great recipe to share. I even made them two ways: Plain and a Sweet Cranberry version. I’m calling them Yeasted Skillet Muffins because well, they have yeast in them, I baked them on the skillet, and they are like English muffins. I know, sometimes I have no idea where all this cleverness and brilliance comes from either. It keeps me up at night at times…

Yeasted Skillet Muffins - Fork & Beans

In all honesty, I do get kept up at night often however it’s because of a completely different reason: I’m thinking about recipes. Tell me, it’s annoying. This week I have been waking up around 2am every morning and unable to fall back to sleep for almost two hours, thinking about recipe variations and ideas. That is also because I have a new Fork & Beans project in the works for all of you that I am so stoked about (I’d like to take a moment right now and apologize for using the word “stoked”–my Southern California roots demand me to use it for those special occasions of which I am so excited I could almost barf). The feedback I have been receiving about said project has been so positive and inspiring, I’m just so sure that you will be stoked too.

Yeasted Skillet Muffins - Fork & Beans

Back to the Yeasted Skillet Muffins, where was I? Oh yes. A mix between a biscuit and an English muffin. I held a discussion on my Instagram account about naming these. @thespookyvegan picked a winner: Bruffins. Yup, calling them bruffins. Did I mention they are xanthan gum-free too?? If you haven’t noticed lately it’s been my mission to create for you gum-free bread recipes. The people have spoken and I have listened!

Yeasted Skillet Muffins - Fork & Beans

I also love it when gluten-free vegan bread-like goodies don’t taste like cardboard don’t you? It’s the Fork & Beans seal of approval. These Bruffins do NOT taste like cardboard. I will now conclude my Public Service Announcement. The end.

This recipe has been adapted from King Arthur.  The flour brand, not the actual King.

Yeasted Skillet Muffins (xanthan gum-free)
Prep time
Cook time
Total time
Serves: 5
For the yeast mixture:
  • ¾ c. warm water
  • ¾ c. unsweetened non-dairy milk
  • 2¼ tsp. dry active yeast
  • ½ tsp. granulated sugar
  • 3 Tbsp. ground chia seeds (I used white, you can use black too)
  • 2 Tbsp. oil
  • 2 tsp. apple cider vinegar
Dry ingredients:
  1. Combine the non-dairy milk, water, yeast and granulated sugar (yeast food!) and let it froth up for 10 minutes.
  2. Once it has foamed up, mix in the chia, oil and vinegar.
  3. In a large bowl whisk together the dry ingredients. Dump the yeast mix into the flour and stir with a wooden spoon until well-combined. Cover and allow to rise for 30 minutes until doubled in size. Your batter will not be doughy but more like a very, very thick pancake batter.
  4. Heat up a cast iron skillet (if you don't have, use a regular skillet). Once it is heated up, add 1 tsp. olive oil and place a 4" (you can use a smaller size too) metal round cookie cutter in the middle. With a pourable measuring cup, place the batter into the middle of the cutter, filling about ¾ of the way. It will take about 5 minutes or longer on each side.
  5. You will know when it's ready to flip when you place a spatula underneath and it easily lifts up. Flip over and cook another 5-7 minutes. You want that nice brown hue on each side. Once ready, use a knife to cut along the edges to remove the muffin with ease. Please be careful! The metal cutter will be hot so use mittens when dealing with this part. That is, unless you have thick skin.
  6. Repeat for each muffin.
  7. You want to toast these before eating or you can slice them and place them in an oven preheated to 375 degrees and bake for 5-10 minutes until nicely browned. Slather with non-dairy butter and jam.
Add ½ c. dried cranberries and 3 Tbsp. brown sugar (packed) if you want a sweeter Skillet Muffin.
Nutrition Information
Serving size: 1 Skillet Muffin Calories: 260 Fat: 8g Carbohydrates: 39g Sugar: 2g Sodium: 378mg Fiber: 5g Protein: 5.4g Cholesterol: 0mg


Here is an in-action shot of the Bruffins being skilleted and stuff:

Yeasted Skillet Muffins - Fork & Beans

I cannot wait to hear what you all have to say about this new hybrid of bread! Don’t be shy now. Make them and tell me what you think.

Yeasted Skillet Muffins - Fork & Beans

Oh and if you have any questions about flour substitutions please be sure to check out my post on Gluten-Free Flours. It is a very informative guide to helping you understand how to substitute flours in a recipe, especially if you cannot consume the flours I have listed in this particular recipe. I hope it helps you out!



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  1. Wow. Wow. Wow. You are a genius. I have attempted a lot of GF breads, and they never turn out the way they’re pictured, or taste like anything more than cardboard with a hint of glue. These are not only delicious, they’re easy! I didn’t have tins, so I made my own by folding aluminum foil and shaping it into a disk. Worked like a charm. I did make one substitution (I know. So annoying, but I’ve got a rice sensitivity). I used [that guy’s] all purpose baking flour. Awesome. Thank you thank you. {I just ate 2?}. Nancy

    • Oh man, Nancy, this is so awesome to hear! I am incredibly happy you liked the skillet muffins and that they worked out beautifully. Hooray!

  2. We made these tonight with a few additions and they were delicious! We used milled flax seeds instead of chia and for the second half of the batter, we used chopped apples and cinnamon. So tasty! I have been having stomach problems with gums, so these were perfect. Thanks so much for posting it :)

  3. I am always on the prowl for things I can make for my sister and sister-in-law who have dietary restrictions. These look luscious. I know that most GF things have a short shelf-life. Could these be made ahead and frozen, or would they loose a lot of their deliciousness? I am having surgery a few weeks before hosting Christmas at my home, and would love to find some things I could prepare before surgery so that Christmas could still have lots of fun foods for everyone.

    • They are best if made and then kept in the freezer, Pattie. With most gluten-free foods, it’s always best straight out of the oven but I have frozen homemade bagels before and it was still good so these will do just fine! Good luck with the surgery-sending you tons of healing energy your way…

  4. Stephanie says:

    I am really looking forward to making these. One, because my gluten free son gets stomach problems from xanthan gum, and two, because it’s been really hot here and I don’t want to use the oven. Thanks!

    • Oh man, do I understand not wanting to use the oven. I cannot wait for the temp to drop at good 20 degrees–this 100 degree weather is atrocious! Hope you find some cooler air and that you like these muffins, Stephanie. xo

  5. These came out horrible.Followed the recipe to a t and all I got was a bland taste with a crumbly texture.Also,the are not salty enough,nor sweet and with a weird taste.I’ve been baking gf since 2006,so I am not a novice.Is it just us (me and my kids),or am I missing something?After sitting by the stove for 15 min for one muffin,I ended up baking them.Got the exact same results though.

  6. Linda Adams says:

    Cara, How much tapioca starch? Cup? Tablespoon?

  7. I just made these and they are great! Puffed up beautifully and were soft and tender. I did change a couple things around to suit my needs and kitchen:

    –I am not dairy free, but I am nut, peanut, and soy free, so my milk options are pretty limited! I made these with pastured whole milk.
    –I used 3 Tbs. ground flaxseed instead of chia since it was all I had.

    I used 3.5-inch pancake/egg rings to make them, and I got 6 out of the recipe.

    Thank you so much for a simple english muffin recipe. I know I’ll be making these again!

  8. How well do you think these would freeze?

  9. Just tried these this morning. Can’t believe how good they were!!! Husband said he likes them almost better than his regular English muffins. Thanks for all of your hard work on these recipes.

  10. Can’t wait to try this recipe. Do you think I could get away with baking them right off the bat instead of frying them in the cast iron pan? Have you tried it?

  11. You just gave me a great idea on how to use some of the sourdough I don’t need!

  12. Girl, these are absolutely gorgeous. Nice job. I cannot wait to try these. xo

  13. I’m wondering if my English Muffin rings would work here or if they’re too short? Hmmm..

  14. These look so nice, Cara. I’m not a gf-er, but I have so many friends who are and also my sweet cousin is… so I”m always keeping my eye out for special things I can make for them <3

  15. brilliant woman, brilliant!! cookie cutter stove top biscuits! awesomeness

  16. Dreaming up recipes keeps me up at night too. It’s ridiculous how much sleep I’m not getting because I’m thinking about food. Very excited to hear about your upcoming project!

  17. Bravo Cara! :-) These bruffins (I like that new name, hehe) look really good and I bet they taste great too.
    I like these kind of original new recipes. As soon as I get my new Le Creuset skillet I will give this recipe a try. Though I am quite sure I won’t find sorghum flour here in Spain, owell, I will read your guide about guten-free flours.

    • Use oat flour (if you can), Gemma! That will be a great sub. Or even millet. Let me know if you need more help with that. And can I borrow your skillet when you get it? Lucky 😉

  18. These look ridiculously good! I’m kicking myself for not getting those metal rings I was staring at longingly in the kitchen shop just today now!

  19. Wow Cara, these look awesome! I don’t like xanthan gum either since I spilt some and it took forever to wipe up! The chia seeds (I’ve not seen white ones over here) I suppose help to bind the flours!

    • Yes, that is EXACTLY why I don’t like baking with xanthan gum either–ha! It’s the slimy nature that grosses me out 😉 And yes, you are right about the chia seeds–it is the best binder!

  20. Hi Cara, I am wondering what is all the rage lately with being xanthan gum free? I have done a little research on it and it doesn’t seem harmful. One article I read however said it is often derived from corn, whey, soy and wheat but thats the first time I ever heard that, which confuses me since it is found in so many allergy free products at the natural food stores. Why do you choose not to use it?

    • This is a great question, Amanda! In fact, I have been asked this a lot lately so I guess I need to write a post on my thoughts of xanthan. The only reason I, at times, don’t like it is because it is so super slimy to clean up–it’s gross to me. That doesn’t necessarily mean that I am opposed to baking with it. There are instances that I find you still need it as I am still trying to figure out the science behind it. In terms of others who are against using it, it is because they actually have a sensitivity towards it (specifically those who suffer from a corn allergy). It literally makes them sick. They can easily replace it with guar gum however it’s an expensive product and just easier to use an equally great binder like ground up chia seeds. This is why I get a lot of requests for xanthan free recipes. This article has some great links in it you can check out:
      Hope it helps!

  21. Oh…My…GOODNESS!Thank you so much for sharing this recipe!That bruffin looks delicious!I’m excited about trying this recipe for myself!

  22. Oh YUM! These look amazing! 😀

  23. Wowsers. You just kicked my tax paperwork into high gear. The sooner I finish collating the sooner I get my treat. Thanks for the treat, sweet.

  24. Sarah Auzina says:

    These look really tasty! And very similar to an English muffin, recipe and all. I wonder if plopping the batter into a pile of cornmeal, moving onto a baking sheet, then letting it rise again before skillet cooking, if it would puff a bit more to take on more of the English muffin consistency? Not really sure, I haven’t used non-wheat flour in baking very often, and when I do it’s oat flour.

    These look very yummy, and are in fact easier than making actual English muffins! And the cranberry version is right up my alley. I put cranberries in everything!

    • I had an English Muffin recipe up here once I first started this site but I used an egg which gave me great results. Since my aversion to the smell of eggs, I wanted to try that recipe but with an egg sub. This is what I got…but I like it none-the-less! The batter however is more like pancake batter–a really thick one so there is no chance of letting it rise more because it will just plop and spread :) BUT maybe if I try less liquid next time, I might just be able to do as you suggest! I love that idea.

      It sounds like you and I are kindred spirits with the cranberries 😉 xo

  25. Just yesterday I was thinking there must be a good vegan country biscuit recipe somewhere out there in the universe. Thank you for saving me the search. Will have to add a cast iron skillet to my Ace shopping list to take advantage of the 20% off tomorrow. Timing is everything.

    • I LOVE it when I am sharing a similar brain! Timing IS everything 😉 Glad I heard your thoughts out in the Universe. ha! xo

  26. Wow – those look like the biscuits that you buy in the refrigerated section in the pop cans, only a million times healthier! I can’t wait to try these out!


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