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!
Whole Wheat English Muffins
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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.
I just made this recipe and I absolutely loved it. Everyone who tasted it also loved it and so I am making it every week!
Its just Perfect! Thanks
they’re perfect for breakfast
Ok, I am so doing these muffins for egg Sammy this Sunday!
Great recipe- easy to follow and the results were delicious! I’ve been baking a lot, thank you for brightening our day a bit with this recipe! I’m now making it the 2nd time this week. Take care and stay safe.
I find that if I make 6 muffins, they are huge. I usually get 8 or 9 and they are normal size.
I made these English muffins today and they are so good! I used oak milk instead of regular milk (mostly because it’s all I had), added chia seeds and flax seed but kept the rest of the recipe the same and they still turned out soft, fluffy and chewy!
They turned out to be delicious! They were a bit soft in the middle, but once split and toasted were just about perfect.
I really like them. I live in México and they are not get easily and my sons love them. Thank you for de recipe
I live in Nepal and can’t get English muffins. I was having a serious craving, so I was happy to take the time to make these. I was not disappointed one bit! Thanks for this recipe.
is it possible to use only whole wheat flour instead of split of AP and whole wheat? thanks!
I would think you could if you added two tablespoons of gluten (to keep them from being heavy and dense) and a bit more milk or buttermilk because whole wheat just absorbs more liquid. After mixing the dough together, let it rest for twenty minutes before kneading either by hand or in your KitchenAid.
Living in the UK, there are lots of muffins in the shops. Most are not good, filled with chemicals and preservatives, too sweet or too doughy.
I’ve made my own before, but the Cardiff Devils could have used them as hockey pucks! Lately, my wife has been looking for a nice healthy wholemeal muffin in the shops, with no success, so I’ve been looking at loads of recipes. These muffins look so good, I can’t wait to try them!
Haha! Let me know what you and your wife think if you give the recipe a go 🙂
This looks great! I’m excited to use them for egg mcmuffins 🙂
Question, do I have to use whole milk or can I use 1% or almond milk?