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Enjoy classic, homemade whole wheat English muffins with a hearty texture and those signature nooks and crannies. This recipe guides you through making a batch, perfect for splitting, toasting, and enjoying anytime.
For 12 servings
Activate the yeast
Mix the dough
Knead and let it rise
Shape the muffins
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Enjoy classic, homemade whole wheat English muffins with a hearty texture and those signature nooks and crannies. This recipe guides you through making a batch, perfect for splitting, toasting, and enjoying anytime.
This american recipe takes 40 minutes to prepare and yields 12 servings. At 180.76 calories per serving with 6.12g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Second rise
Cook the muffins
Toast and serve
Use 100% whole wheat flour for more fiber, though the texture will be denser. You can also omit the sugar entirely as the yeast will still activate.
Replace the low-fat milk with an equal amount of unsweetened almond milk or simply use all warm water in the recipe.
Substitute the active dry yeast with instant yeast. You can mix it directly with the dry ingredients and reduce the first rise time to about 45 minutes.
The use of whole wheat flour provides a good source of dietary fiber, which is important for digestive health and can help you feel full longer.
Whole grains are a source of complex carbohydrates, which provide sustained energy without a sharp spike in blood sugar.
Yes, they can be a healthy choice. This recipe uses whole wheat flour, which provides fiber and nutrients. They are low in sugar and fat, making them a good option for a balanced breakfast.
One muffin from this recipe contains approximately 140-150 calories. Half a muffin, toasted plain, is about 70-75 calories, making it a great low-calorie option.
Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months.
This is usually due to inactive yeast. Make sure your yeast is fresh and that the water used to proof it is warm, not hot. Also, ensure the rising environment is warm and draft-free.
