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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

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)

Directions

Step 1

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, sugar, and salt.

Step 2

Melt the butter and allow it to cool slightly. Add the warm milk, warm water, and melted butter to the dry ingredients.

Step 3

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.

Step 4

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.

Step 5

Once the dough has risen, lightly flour a work surface and roll the dough out to about 1/2 inch thick.

Step 6

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.

Step 7

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.

Step 8

Heat a large skillet or griddle over low heat and lightly grease it with oil or butter.

Step 9

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.

Step 10

Once both sides are cooked and the muffins are slightly puffed, transfer them to a wire rack to cool completely.

Step 11

To serve, split each English muffin with a fork to create texture. Toast if desired and enjoy with your favorite toppings.

Nutrition Facts

Serving size	(862.0g)

Amount per serving	% Daily Value*
Calories	2077.9

Total Fat 62.8g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat g
Cholesterol 113.0mg	0%
Sodium 2483.4mg	0%
Total Carbohydrate 339.0g	0%
Dietary Fiber 38.1g	0%
Total Sugars 32.5g
Protein 59.2g	0%

Vitamin D 124.0IU	0%
Calcium 416.3mg	0%
Iron 16.6mg	0%
Potassium 1625.6mg	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: 26.2%

Protein: 11.0%

Carbs: 62.8%