Whole Wheat English Muffins are all-natural and sweetened with a touch of honey. Make them ahead of time, they’re perfect for breakfast any morning!
Yesterday was my 23rd birthday and I had such a fun birthday weekend (even though Jared missed it because he is on a different continent – boo). Thanks to everyone who sent along happy birthday wishes! The past few days have involved some crazy over-the-top food, all pretty rich and indulgent. I felt like making something a bit healthier to offset things a little, but had almost nothing in my fridge. I did have a big bag of whole wheat flour looking lonely in the freezer so I decided I needed to make something with that. Something quick, and I remembered seeing these whole wheat English muffins over at the wonderful blog Savory Simple.
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!
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!
The dough looked very sticky once kneaded and I was worried it would be hard to shape but as long as my counter was floured it was 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, besides the fact that they won’t be laden with strange artificial ingredients, 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!
How to make Whole Wheat English Muffins
2 1/2 cups (11 ounces or 312 grams) all-purpose flour
2 1/4 cups (9.52 ounces or 270 grams) whole wheat flour
1 1/4 teaspoons fine 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
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.
Adapted from Savory Simple.
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