Whole Wheat Homemade English Muffins Recipe
Description:
These homemade Whole Wheat English Muffins combine the hearty flavor of whole wheat flour with the lightness of all-purpose flour, creating a perfect balance of taste and texture. Reminiscent of mornings spent enjoying a warm, toasted muffin with Marmite or a comforting egg, this recipe takes me back to the days I lived in the US. Whether you enjoy them with a spread of butter or eggs, these muffins are versatile and delicious. You can easily recreate them with or without a stand mixer. In the video recipe, I use a Kitchenaid Stand Mixer for kneading, but no worries—if you don’t have one, you can knead the dough by hand just as effectively!
Cuisine: Continental
Course: World Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Whole Wheat Flour | 2 cups |
| Active Dry Yeast | 3 teaspoons |
| Sugar | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Butter (Salted), melted | 4 tablespoons |
| Milk (warm) | 1 cup |
| Cornmeal or Semolina | For dusting |
Preparation Time
| Task | Time |
|---|---|
| Prep Time | 120 minutes |
| Cook Time | 30 minutes |
| Total Time | 2 hours 30 minutes |
Instructions
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Mixing the Ingredients:
In the bowl of a stand mixer, add 1 cup of warm milk, melted butter, sugar, salt, and active dry yeast. Add both the all-purpose flour and whole wheat flour into the mixture. Attach the dough hook and knead the dough on low speed until the ingredients are well combined and form a soft, smooth dough. -
First Rise:
Once the dough is ready, transfer it to a greased bowl. Cover the bowl with a piece of cling wrap and allow the dough to rise for about 2 hours or until it has doubled in size. You’ll notice the dough puffing up, ready to be shaped. -
Shaping the Muffins:
Punch down the risen dough to release the air and divide it into 8 to 10 equal pieces. Take each piece and shape it into a ball. Then, gently pat each ball down to form a round that is about 1/2 inch thick. Dust both sides of the round with cornmeal or semolina for added texture and flavor. -
Second Rise:
Sprinkle a baking sheet with cornmeal or semolina and arrange the dough rounds on it, ensuring they don’t touch. Cover the dough rounds with a kitchen towel and let them rise for another 30 minutes. -
Cooking the Muffins:
While the dough is rising, preheat a greased iron skillet or any skillet over low heat. Once the dough has risen, cook the muffins on the skillet for about 10 minutes on each side, or until they are golden brown and cooked through. Keep the heat at medium, and be patient as the muffins cook evenly on both sides. -
Serving the English Muffins:
Once the muffins are golden brown, remove them from the skillet and allow them to cool slightly. To serve, split the muffins with a fork to preserve the texture inside. They are best served warm with butter, eggs, or your favorite jam. For a fun twist, you can even top them with roasted bell peppers, cheese, and sauces to make quick and easy English Muffin Pizzas. They are perfect for busy weeknight dinners as well!
Tips:
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Stand Mixer Alternative: If you don’t have a stand mixer, don’t worry! You can easily knead the dough by hand. Just combine all the ingredients, then knead the dough for about 8-10 minutes until smooth and elastic.
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Temperature Control: Cooking the muffins on a low to medium heat will ensure they cook evenly without burning. If the heat is too high, they may brown too quickly on the outside without cooking fully inside.
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Storage: These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days. For longer storage, freeze them and toast them when ready to serve.
Whether enjoyed with your morning coffee or turned into a savory pizza, these Whole Wheat Homemade English Muffins will quickly become a favorite in your breakfast rotation. Enjoy them warm, and don’t forget to experiment with different toppings to suit your taste. Happy baking!
