Breadbeckers Whole Wheat English Muffins
Discover the art of homemade baking with these hearty and wholesome Breadbeckers Whole Wheat English Muffins! Crafted with nutrient-rich whole wheat flour, a touch of honey for natural sweetness, and a sprinkling of cornmeal for that signature texture, these muffins are the perfect balance of health and indulgence. With a satisfyingly fluffy interior and golden-brown exterior, these stovetop muffins are surprisingly simple to make, requiring just a few basic ingredients and no baking in the oven. Ideal for breakfast, brunch, or meal prep, they're delicious toasted with butter, spread with jam, or transformed into a savory sandwich. Ready in just under two hours, including rise time, these homemade English muffins are a fresh and wholesome alternative to store-bought versions—perfect for anyone looking to elevate their bread game with minimal effort!
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Recipe Information
Ingredients
- 4 cups Whole wheat flour
- 1.5 cups Warm water
- 2.25 teaspoons Instant yeast
- 1 teaspoons Salt
- 2 tablespoons Honey
- 2 tablespoons Unsalted butter, melted
- 3 tablespoons Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine warm water, yeast, and honey. Stir gently and let the mixture sit for 5 to 10 minutes until the yeast is foamy.
Add the melted butter and salt to the bowl, then gradually stir in the whole wheat flour, 1 cup at a time, until a soft dough forms.
Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 to 7 minutes.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and transfer it to a floured surface. Roll it out to about 1/2 inch thick.
Use a round biscuit cutter (3 inches in diameter) to cut out circles. Reroll and cut any remaining scraps of dough.
Sprinkle a baking sheet with cornmeal and place the dough rounds on the sheet. Sprinkle the tops lightly with additional cornmeal.
Cover the dough rounds again with a clean towel and let them rise for 20 to 30 minutes.
Heat a large skillet or griddle over medium-low heat. Do not grease the pan.
Carefully transfer the dough rounds to the skillet, cooking them in batches. Cook for 7 to 9 minutes on each side, keeping the heat low to prevent burning while ensuring the muffins cook through.
Remove the muffins from the skillet and let them cool on a wire rack.
Once cooled, split the muffins with a fork for the classic English muffin texture. Serve with your favorite toppings or store in an airtight container for up to a week.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 4% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 3.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
