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!

Nutriscore Rating: 53/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Punch down the dough and transfer it to a floured surface. Roll it out to about 1/2 inch thick.

Step 6

Use a round biscuit cutter (3 inches in diameter) to cut out circles. Reroll and cut any remaining scraps of dough.

Step 7

Sprinkle a baking sheet with cornmeal and place the dough rounds on the sheet. Sprinkle the tops lightly with additional cornmeal.

Step 8

Cover the dough rounds again with a clean towel and let them rise for 20 to 30 minutes.

Step 9

Heat a large skillet or griddle over medium-low heat. Do not grease the pan.

Step 10

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.

Step 11

Remove the muffins from the skillet and let them cool on a wire rack.

Step 12

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

Serving size	(443.4g)

Amount per serving	% Daily Value*
Calories	353

Total Fat 23.3g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat g
Cholesterol 62mg	0%
Sodium 2366mg	0%
Total Carbohydrate 37.6g	0%
Dietary Fiber 2g	0%
Total Sugars 34.4g
Protein 3.4g	0%

Vitamin D 0IU	0%
Calcium 11mg	0%
Iron 0.6mg	0%
Potassium 107mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 3.6%

Carbs: 40.2%