Tessa's Recipe Rundown
Taste: The whole wheat flour is hearty and nutty and is perfectly complemented by the touch of honey and cinnamon.
Texture: The muffins are slightly chewy and full of little nooks and crannies. They aren’t quite as light as the store-bought ones, but delicious nonetheless.
Ease: Surprisingly quick and easy. You can have these on the table in about an hour!
Appearance: Once buttered or dolloped with jam these look scrumptious.
Pros: No strange artificial preservatives like the store-bought ones.
Cons: These are a little more dense than the store-bought ones. You can use a higher ratio of white flour to add more lightness.
Would I make this again? Yes!
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This recipe was inspired by a big bag of whole wheat flour looking lonely in the freezer.
Within an hour I was biting into a delicious, slightly sweet, cinnamon-scented whole wheat English muffin that was so much more satisfying than anything from the store. I made sure to take pictures along the way to show you just how simple these are to make!
The dough looks sticky once kneaded, but as long as you keep your counter floured, it’s a breeze. Plus you can just use a regular circle cookie cutter, no special English muffin cutter needed. The muffins only need 20 minutes to “rise.” They rise the most while cooking.
After 20 minutes they’re puffy and ready for the griddle.
The best part about making your own English muffins is that you can cook them to YOUR liking! If you like them super brown and crisp on the outside, add an extra minute on the griddle.
See how much they rise after just a few minutes? Once browned on both sides they’re ready to finish cooking in the oven. Once cooled they can be stored in an airtight container at room temperature for up to 2 weeks! They’re great simply toasted with butter or jam, or even peanut butter or Nutella. I also love to use these for breakfast sandwich bread, or even to make little mini pizzas!
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Ingredients
- 2 1/2 cups (318 grams) all-purpose flour
- 2 1/4 cups (293 grams) whole wheat flour
- 1 1/4 teaspoons fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon (optional)
- 2 teaspoons instant yeast
- 1 3/4 cups whole milk
- 3 tablespoons unsalted butter
- 1 large egg, beaten
- 2 tablespoons honey
- Cornmeal, for dusting
Instructions
- In a large bowl whisk together the flours, salt, baking soda, cinnamon and yeast to combine.
- In a small saucepan heat the milk and butter just until the butter has melted. Let the mixture cool until just warm, no hotter than 125°F.
- In the bowl of a stand mixer fitted with the dough hook, combine the milk and butter with the egg and honey. Add the flour mixture and mix on low speed until combined. Increase speed to medium and knead for 1 minute. The dough will be sticky and wet but should form a cohesive ball.
- Turn the dough out onto a floured work surface and roll out to 3/4-inch thickness. Use a 3 1/2-inch round cutter to cut out English muffin shapes, re-rerolling the dough as needed. Place the dough rounds on a cornmeal dusted baking sheet. Cover with a towel and let rise for 20 to 30 minutes, or until puffy.
- Meanwhile preheat the oven to 325°F.
- Heat a nonstick skillet or griddle over medium heat and cook the muffins for 4 to 5 minutes per side, or until crispy and brown. Return the browned muffins to the baking sheet and finish baking in the oven for 15 minutes.
- Cut in half, toast if desired, and butter the English muffins before serving. Store in an airtight container for up to 2 weeks.
These are delicious!!!!! I didn’t have whole milk – but I did have about 1/2 cup 1.5% buttermilk and used 1% milk I had for the remainder. I also didn’t have cornmeal, and used almond flour. I will definitely make these again, using the ingredients you recommend initially! But they were tasty and looked great, too!
I don’t eat white flour so im wondering has anyone substituted it and if so with what type did you use?
Hi Jody! We have only tested these English muffins with the combination of flours listed in the recipe, but hopefully one of our other readers will have some advice for you. Otherwise, it’s always fun to experiment 🙂 Let us know what you think once you’ve given these a try! 🙂 Happy baking!
Hello Tessa Arias,
This is really amazing article about whole wheat english muffins.
Keep your good job.