Love the smell of homemade bread? This whole wheat english muffin recipe is a fabulous breakfast or lunch option, one that’s surprisingly easy to prepare. Homemade english muffins have much more flavor than anything you’ll buy at the store, as well as a satisfying, crunchy exterior.
I don’t typically use a lot of bread products. I’m not exactly a low carb gal, but bread has always been a slippery slope for me.
Regardless of whether it’s a fresh artisan loaf from the local bakery or pre-sliced potato bread from the grocery store, if there’s bread around, I find myself eating more of it than I should.
There are two exceptions to this: sprouted ezekiel bread and english muffins. For whatever reason, I don’t feel compelled to binge on either of these.
When I have some extra time, I especially love making english muffins from scratch.
I enjoy making both regular and whole wheat english muffins. The whole wheat version has an added earthiness that I find irresistible with egg sandwiches, for some reason.
There’s just more flavor happening. I don’t use all whole wheat here, and I don’t recommend it. The results are too dense and dry.
Using a mix of all-purpose and whole wheat flour gives me exactly the results I’m seeking.
Cooking these english muffins in a skillet before baking them creates the traditional nook and cranny appearance we’re all used to,but their texture is slightly more dense than supermarket counterparts.
Feel free to play around with the ratio of whole wheat to all-purpose flour. At some point soon I plan to try creating a version of these that uses my sourdough starter instead of yeast. I think that will add even more flavor and lightness.
This recipe uses active dry yeast. Yeast is an ingredient many novice bakers fear, and I’d like to change that! So what is yeast, and how does it work? Can you substitute one variety for another? Check out my article What is Yeast to learn more!
More Bread Recipes
If you’re looking for some other homemade bread ideas, you should check out my cheddar brioche buns and my buttery sourdough buns! I also love this Soft Whole Wheat Bread from Baking a Moment.
Print Pin Recipe
Whole Wheat English Muffins
4.73 from 11 votes
These whole wheat english muffins are a surprisingly easy breakfast option! Making english muffins from scratch is super satisfying!
Whisk together the flours, salt, sugar, baking soda and yeast.
In a small saucepan, warm the milk and butter over medium heat until the butter has just melted. Let the milk cool for several minutes until it's lukewarm.
In a stand mixer with the dough attachment, combine the milk and butter with the egg and dry ingredients and mix until the dough comes together. Allow it to mix on medium speed for an additional minute. This can also be accomplished without a stand mixer, by combining the ingredients in a bowl and then kneading the dough briefly.
Turn the dough out onto a lightly floured surface. Roll out to approximately 3/4-inch thickness (they will puff up while cooking). Use a round cutter (approximately 3 3/4 inches) to cut the english muffins, re-rolling the dough as needed. Place the cut dough on a baking sheet dusted with semolina flour or cornmeal. Cover the baking sheet with a towel and allow the dough to rest for a minimum of 20 minutes, up to 90 minutes.
Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown. Finish cooking the muffins in the oven for 15 minutes.
Before serving, fork split and toast the english muffins. These will keep for up to 2 weeks in an airtight container at room temperature, or for several months in the freezer.
Video
Notes
You can certainly use only whole wheat flour, but I don't really recommend it because the texture becomes much more dry. This balance of flour offers a perfect, earthy, whole wheat flavor.
Don't expect the texture and flavor of these to be identical to store-bought English muffins. Those have weird ingredients and preservatives. These are slightly more dense with fewer nooks and crannies, but are much more flavorful.
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Whole wheat English muffins may be especially beneficial for maintaining a moderate weight. Not only do they contain more fiber than other varieties, but studies suggest that a higher intake of whole grains may be linked to a lower body weight and a lower body mass index ( 1 , 7 ).
English muffins made from whole grains or English muffins with no added sugar are the healthiest options, given that these options have increased nutritional value. Whole wheat English muffins contain more fiber, less calories, and less sugar than other English muffin varieties.
Saffitz says any type of cornmeal works—so use whatever you keep on hand—but you should note that the more coarse it is, the more crunch it will provide to the muffins' surface in the end. If you don't keep cornmeal around but do happen to have semolina, it's a good alternative.
Is an English muffin better for you than bread? A. English muffins are slightly healthier than bread because they include fewer calories, carbohydrates, fats, and sugar than bread. However, both have a high carbohydrate content, which can offer energy throughout the day, and many nutrients.
English muffins aren't necessarily the healthiest foods out there. They do, however, contain quite a lot of fiber, minerals and B-complex vitamins. Just make sure you choose whole-grain varieties with little or no sugar.
Now that we are done comparing these two breakfast treats, you can see that English muffins are considered healthier. English muffins have fewer calories than bagels, yet similar amounts of fiber and other nutrients.
The distinctive taste, texture and flavor of Thomas' English Muffins come from griddle baking. This process, unchanged since day one, uses quality ingredients to create our distinctively coarse-grained, yeast-raised dough. They are split, not sliced, to preserve their unique, toast-up-perfectly texture.
English muffins have a superior flavor to Wolferman's, Thomas' Original English Muffins, and a few other brands. Bays English muffins were found to have a balance of moist, flakey, and crunchy textures. Epicurious found that this balance was what helped Bays English Muffins pair well with both sweet and savory options.
In the early 1970s, McDonald's introduced the highly successful Egg McMuffin - a delicious Canadian-style bacon, egg and cheese breakfast sandwich on a toasted BAYS® English Muffin. Today, BAYS® English Muffins maintain their standard of excellence by using the original Bay family recipe.
For more information on products, please navigate to the products page on this site. The small white particles on the bottom of Thomas'® English Muffins are farina. Farina is a cereal food, frequently described as mild-tasting, usually served warm, made from cereal grains.
In Australia, "corn flour" refers to the fine, white powder used as a thickening agent (equivalent to "cornstarch" in the United States). So yes, cornflour is corn starch in Australia. In Australia, "cornmeal" is a coarse flour used in recipes like cornbread or polenta.
Bread. Foods that contain processed white flour and sugar — such as white bread, cinnamon rolls, English muffins, and bagels — are low in nutrients but high in carbohydrates. They offer little nutritional benefit and can trigger a blood glucose spike.
"Many muffins are loaded with added sugar, saturated fat, and other pro-inflammatory ingredients," says Manaker. "While muffins may sound healthy, depending on how they are made, they may be a not-so-great choice for people who are trying to reduce inflammation."
English muffins are usually referred to simply as muffins in the UK; sweet American-style muffins are occasionally referred to as American muffins to differentiate. They are usually consumed with tea or coffee, and sometimes feature in afternoon tea served in UK hotels.
These include fruits canned or jarred in light syrup, frozen vegetables in butter or cream sauce, English muffins and pita bread, flour tortillas, veggie pasta, and ice cream. All of these foods are processed by adding salt, oil, sugar, or other substances to foods.
A 100% whole wheat English muffin provides 118 calories, 5 grams of protein, 23 grams of carbohydrate, 4 grams of dietary fiber, 5 grams of sugar, 1 gram of fat, and 211 milligrams of sodium.
English muffins are naturally cholesterol-free, making them a heart-healthy choice. However, be mindful of what you pair with your muffin as some toppings can add cholesterol.
Address: 55021 Usha Garden, North Larisa, DE 19209
Phone: +6812240846623
Job: Corporate Healthcare Strategist
Hobby: Singing, Listening to music, Rafting, LARPing, Gardening, Quilting, Rappelling
Introduction: My name is Foster Heidenreich CPA, I am a delightful, quaint, glorious, quaint, faithful, enchanting, fine person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
