Whole Wheat English Muffin
Enjoy the wholesome goodness of homemade whole wheat English muffins. Perfectly soft with delightful nooks and crannies, they are ideal for toasting and topping with your favorite spreads for a satisfying breakfast.
For 10 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the dough
- b.In a large bowl, whisk together the whole wheat flour, all-purpose flour, instant yeast, and salt.
- c.In a separate bowl, combine the warm milk, honey, and melted butter.
- d.Pour the wet ingredients into the dry ingredients and mix with a spatula until a shaggy dough forms.
- 2
Step 2
- a.Knead and let the dough rise
- b.Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until it becomes smooth and elastic.
- c.Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- 3
Step 3
- a.Shape the muffins
- b.Gently punch down the risen dough. Roll it out on a lightly floured surface to about 1/2-inch thickness.
- c.Use a 3-inch round cutter to cut out 10 muffins. Re-roll scraps as needed.
- d.Sprinkle a baking sheet with cornmeal and place the muffins on top. Sprinkle the tops with more cornmeal.
- 4
Step 4
- a.Let the muffins rise again
- b.Cover the muffins loosely with plastic wrap and let them rest for 30 minutes. They will puff up slightly.
- 5
Step 5
- a.Cook the English muffins
- b.Heat a large, dry skillet or griddle over low-medium heat. Do not add any oil.
- c.Carefully place a few muffins on the hot griddle, leaving space between them.
- d.Cook for 7-10 minutes per side, until golden brown and cooked through. The sides should also look dry, not doughy.
- e.Adjust the heat as needed to prevent the outside from burning before the inside is cooked.
- 6
Step 6
- a.Cool and serve
- b.Transfer the cooked muffins to a wire rack to cool completely.
- c.To serve, split open with a fork (not a knife) to preserve the nooks and crannies. Toast and enjoy.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best nooks and crannies, always split your English muffins with a fork, not a knife.
- 2Cooking on low heat is crucial. If the heat is too high, the outside will burn before the center is cooked.
- 3Don't skip the cornmeal dusting; it prevents sticking and gives the muffins their classic texture.
- 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
Use plant-based milk like almond or soy milk, replace honey with maple syrup, and use melted coconut oil or vegan butter instead of dairy butter.
quickQuick
For a faster version, you can use a no-knead method. Mix the dough, let it rise for 2 hours, then shape and cook without a second rise.
high proteinHigh protein
Replace 1/4 cup of the all-purpose flour with unflavored whey or plant-based protein powder to boost the protein content.
Why this is on our healthy list.
Rich in Fiber
The whole wheat flour provides a significant amount of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Complex Carbohydrates
These muffins are a great source of complex carbohydrates, offering sustained energy release without the sharp spikes associated with refined grains.
Frequently asked questions
Yes, it's a healthy choice. Made with whole wheat flour, it's a good source of dietary fiber and complex carbohydrates, which provide sustained energy and support digestive health. It's also low in sugar and fat.