Description
These homemade Whole Wheat English Muffins are soft, chewy, and full of flavor. Made with simple ingredients like whole wheat flour, honey, and milk, they’re far superior to store-bought versions and perfect for breakfast or brunch.
Ingredients
- 2 1/4 cups (540 ml) whole milk
- 2 tablespoons honey
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 4 3/4 cups (593 g) whole wheat flour
- 1 1/2 teaspoons salt
- Cornmeal, for dusting
Instructions
- In a small saucepan, warm milk and honey over low heat to 105–115°F. Remove from heat, stir in yeast, and let sit for 5 minutes.
- Whisk in egg and melted butter.
- In the bowl of a stand mixer fitted with the dough hook, add whole wheat flour and salt. Gradually pour in the yeast mixture while mixing on low speed.
- Continue mixing until flour is incorporated, scraping down sides as needed. Increase speed to medium and knead for about 4 minutes until dough is smooth and elastic. Dough should be slightly tacky.
- Transfer dough to a lightly oiled bowl, brush top with oil, cover with plastic wrap, and let rise in a warm place for 45 minutes or until doubled in size.
- Line two baking sheets with parchment paper and dust generously with cornmeal.
- Punch down dough and turn onto a lightly floured surface. Divide into 16 equal pieces, roll each into a ball, and flatten into disks.
- Place disks on prepared baking sheets. Sprinkle tops with cornmeal, cover with a lint-free towel, and let rest for 20 minutes.
- Preheat oven to 325°F. Heat a griddle over medium-low heat.
- Carefully place disks on the griddle and cook for about 2 minutes per side until lightly browned. Work in batches as needed.
- Transfer muffins back to the baking sheets and bake for 10–15 minutes or until internal temperature reaches 200°F.
- Cool on a wire rack. Once cooled, split with a fork and toast before serving.
Notes
- If the dough is sticky, lightly oil your hands instead of adding more flour.
- Use a thermometer to ensure muffins are fully cooked (200°F internal temp).
- For best texture, split muffins with a fork rather than a knife.
- Muffins freeze well—just thaw and toast before serving.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Griddle & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
