Whole Wheat English Muffins
Get ready to elevate your breakfast game with these wholesome Whole Wheat English Muffins! Crafted with a blend of hearty whole wheat flour and tender all-purpose flour, these homemade muffins boast the perfect balance of nuttiness and softness. A touch of granulated sugar and butter adds just the right amount of richness, while the use of instant yeast ensures a quick rise for a fluffy interior. Cooked on a skillet to achieve their signature golden-brown crust, these muffins are sprinkled with cornmeal for an authentic bakery-style texture. Perfect for toasting, these versatile treats can be split with a fork and topped with butter, jam, or even turned into the ultimate breakfast sandwich. With a short prep time and the satisfaction of baking from scratch, this recipe is perfect for those who appreciate classic, healthy, and homemade bread options.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2.25 teaspoons instant yeast
- 1.5 tablespoons granulated sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup warm milk (about 110°F/43°C)
- 0.5 cup warm water (about 110°F/43°C)
- 0.25 cup cornmeal
- 1 tablespoon neutral oil or butter (for greasing)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, sugar, and salt.
Melt the butter and allow it to cool slightly. Add the warm milk, warm water, and melted butter to the dry ingredients.
Mix the ingredients until a shaggy dough forms, then knead the dough on a clean surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Grease a large bowl with oil or butter, place the dough inside, and cover it with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free area for about 1-1.5 hours or until it doubles in size.
Once the dough has risen, lightly flour a work surface and roll the dough out to about 1/2 inch thick.
Use a round cookie cutter or a glass with a diameter of about 3-4 inches to cut out circles of dough. Reroll the scraps to make additional muffins.
Sprinkle a baking sheet with cornmeal and place the dough circles on top. Sprinkle more cornmeal over the top of the muffins, cover with a cloth, and allow them to rest for 20 minutes.
Heat a large skillet or griddle over low heat and lightly grease it with oil or butter.
Cook the muffins for 6-8 minutes per side, checking occasionally to ensure they turn golden brown but do not burn. Flip gently with a spatula.
Once both sides are cooked and the muffins are slightly puffed, transfer them to a wire rack to cool completely.
To serve, split each English muffin with a fork to create texture. Toast if desired and enjoy with your favorite toppings.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 339.0 g | 123% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 32.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 416 mg | 32% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1626 mg | 35% | |
*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.
