Whole Wheat English Muffins

If you’ve never tried making homemade English muffins, it’s easier than you might think!  I’ve been keeping us “stocked” with these for a couple of weeks now so that my husband can have a quick “egg muffin” breakfast on the go.  They are so good when they are warm, so we usually toast them before serving.  You can certainly make them with half white flour if your family isn’t quite ready for 100% whole wheat (though try them… you may be surprised!).

Whole Wheat English Muffins

4 cups whole wheat flour, freshly ground (divided)
1/2 tsp. Real Salt
2 tsp. instant yeast (or 1 packet)
1 cup hot water
1/2 cup milk
2 tsp. honey
3 Tbsp. softened butter

cornmeal, for dusting surface

Grind wheat in the WonderMill.

Combine 2 cups flour, salt, yeast, water, milk, and honey in the base of a stand mixer.  Mix until combined.  The “batter” will be thin and runny.

Cover and let rise for an hour.

Add remaining 2 cups of flour and softened butter and mix to combine.

Turn dough onto a surface sprinkled with cornmeal and roll dough out (I just use my hands) to a 1/2 inch thickness.  Sprinkle the top of the dough with cornmeal as well.

Using a biscuit cutter or a juice glass, cut out rounds from the dough.  Continue until all the dough has been cut.

Let muffins rise until doubled, which is usually and hour or so (depending on the temperature of your kitchen).

Heat a skillet over medium heat and cook the English muffins (in small batches) on each side until golden brown.  (Sometimes mine get to be a darker brown, but they still taste good!)  Repeat until all the English muffins have been cooked.

Allow to cool (or not), then enjoy!

We love using them to make egg breakfast sandwiches.  Delicious!

These also freeze beautifully if you can’t enjoy all of them before they’d get stale.

Makes about 16, depending on the size of your biscuit cutter.


About Feathers in Our Nest

Aliesha is a wife to a handsome husband and a mother to three sweet children (age 3 and under!).  When she is not chasing her busy kiddos, she enjoys cooking, baking, reading, decorating, crafting, and blogging.  Her blog home is Feathers in Our Nest, where she writes about family, faith, food, and more.  Aliesha is passionate about healthy eating, natural parenting, and ministering to others around her.

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14 Responses to Whole Wheat English Muffins

  1. Teresa says:

    Hey, I was in the middle of making these English muffins and noticed that the picture has a jar of honey in it. Honey isn’t listed as one of the ingredients. Is there supposed to be honey in the recipe and how much. Please hurry…I’m in the hour of proofing. Thanks. : )

  2. merle says:

    when I picked thm up to put them in the pan, they collapsed. Why? I couldn’t move them without changing the shape… and they were more flat.

    • Donna Miller Donna Miller says:

      I’m not the author of this recipe, but might I suggest maybe just waiting on the first side a little bit longer – maybe to be sure they firm up a bit more before flipping. Just my thoughts.

    • Donna Miller Donna Miller says:

      OH my mistake – you mean upon transferring before the first side cooks…sorry. Find the thinnest of thin spatula’s (we use a metal one for these) and slide it under with gusto (think ‘the flowers are still standing on the table’ type table cloth trick) (:

      That’s how we quickly get under ours to transfer them to the griddle…from there just gingerly set down, cook a bit then flip when they are slightly firm.
      Best Blessings!

    • Feathers in Our Nest Aliesha says:

      I’m sorry your muffins collapsed before putting them in the pan. Make sure your spatula is well-floured before attempting to slide it underneath the muffins. Good luck!

  3. Keri says:

    I don’t usually use corn products of any kind. Is there a flour/meal that would be ok to substitute? I have almond meal, but I don’t know how well that would work.

  4. Eaglestar says:

    I made these last night and everything “seemed” to go OK. The “batter” had a very nice rise, the dough while dry (I had to add about 2 tablespoons of warm water) turned out as I expected. Rolled out the dough and cut out 14 decent size muffins.

    Let them rise for just over an hour and cooked them exactly as instructed.

    Very nice flavor but the crumb is not what I expected. I was hoping that when I opened the muffins (Yup with a fork he he he) there would be the “nooks and crannies” but nope. Was more like bread. Wish I was able to post a photo so you could see.

    What do you think I did wrong?

  5. cheryl inglett says:

    hi honey is mentioned in this recipe it calls for 2 tsp of honey

  6. Anne says:

    Awesome recipe! First time I’ve ever made a yeast bread recipe that it came out perfectly the first time. I didn’t mill my own flour, used good quality whole wheat and cut with a little white as that’s all I had. I also used sugar instead of honey because that’s what I had on hand. I cooked in a well season cast iron skillet so didn’t need any fat in the pan. Good job!

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