Whole-Grain English Muffins
A satisfyingly chewy, homemade whole-grain English muffin recipe. Perfect for toasting and topping, these muffins have a wonderful texture from the mix of whole wheat and all-purpose flour, with classic nooks and crannies.
For 4 servings
Activate the yeast.
In a small bowl, combine 1/4 cup of the warm water, honey, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
TIPIf the yeast doesn't foam, it may be inactive. It's best to start over with fresh yeast.Form and knead the dough.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
- Add the foamy yeast mixture, the remaining 1 cup of warm water, and the olive oil.
- Mix until a shaggy dough forms, then turn out onto a lightly floured surface.
- Knead for 8-10 minutes until the dough is smooth and elastic.
Let the dough rise.
Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean cloth and let it rise in a warm place for 60-90 minutes, or until doubled in size.
Shape the muffins.
- Gently punch down the risen dough and divide it into 8 equal pieces.
- Roll each piece into a smooth ball.
- Sprinkle a baking sheet generously with cornmeal.
- Place the dough balls on the sheet, gently flattening them into 3-inch wide discs. Sprinkle the tops with more cornmeal.
Allow the muffins a second rise.
Cover the shaped muffins loosely and let them rest for 20-30 minutes until they look slightly puffy.
Cook the English muffins.
- Heat a large, dry cast-iron skillet or griddle over medium-low heat.
- Carefully place a few muffins onto the hot surface, leaving space between them.
- Cook for 5-7 minutes per side, until golden brown and cooked through. The sides should also look dry, not doughy.
- Repeat with the remaining muffins.
TIPCooking on low heat is crucial to ensure the inside cooks completely before the outside burns.Cool and split the muffins.
Transfer the cooked muffins to a wire rack to cool completely. To serve, split them in half horizontally using a fork to preserve the nooks and crannies.
Toast and serve.
Toast the split muffin halves until golden. Spread each serving of two muffins with 1 teaspoon of butter and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, always split English muffins with a fork, not a knife. This creates the classic rough surface that holds butter and jam.
- 2The dough will be slightly sticky. Avoid adding too much extra flour while kneading, as this can make the muffins dense.
- 3You can check for doneness by tapping the muffin; it should sound hollow. An instant-read thermometer should register 190-200°F (88-93°C).
- 4These muffins freeze beautifully. Let them cool completely, then store in a freezer-safe bag for up to 3 months.
Adapt it for your goals.
Vegan
Replace the honey with maple syrup and serve with your favorite vegan butter or avocado.
high proteinHigh protein
For a chewier texture and more protein, substitute 1/4 cup of the all-purpose flour with vital wheat gluten.
quickQuick
Use instant yeast instead of active dry yeast. You can mix it directly with the dry ingredients and reduce the first rise time by about half.
Why this is on our healthy list.
Source of Dietary Fiber
The whole wheat flour provides a good amount of dietary fiber, which is important for digestive health and can help you feel full longer.
Complex Carbohydrates
Whole grains offer complex carbohydrates, which provide a steady release of energy, unlike the quick spike from refined grains.
Frequently asked questions
Yes, they can be a healthy choice. This recipe uses whole wheat flour, which provides dietary fiber and complex carbohydrates for sustained energy. They are also free from the preservatives found in many store-bought versions.
