These Whole-Wheat English Muffins are so simple to make and are so much better than store-bought muffins!
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I don’t eat a lot of bread, but when I do I try to make sure it is made of whole wheat with simple ingredients. I’ve found that this helps prevent bloating and provides extra fiber that makes my stomach happy!
About a year ago I began to work on my fear of baking bread in an effort to avoid eating processed bread. Before this point every time I had attempted bread I had failed miserably. Either the bread came out too dry and crumbly or wouldn’t cook all the way through.
I was always anxious about the yeast rising and the cooking time.
So I started practicing by cooking loaves of bread. I don’t eat the whole loaf fast enough so I would slice it up and freeze it until I needed it. After a few months of perfecting that and getting more comfortable with yeast, I decided to try these English Muffins because they were already in the perfect size to pull out the freezer when I need them.
What I found with these is that they take a little more time than a regular loaf of bread but they are literally so much fun! They also freeze so much better and are perfect for avocado toast.
Original Recipe: Baked By An Introvert
How To Make Whole Wheat English Muffins
First, heat water in a glass measuring bowl until it reaches 105-115 degrees F, use a baking thermometer to measure the temperature. Mix in honey. Stir in yeast and set aside for 5 mins. It should bubble up a bit. If it doesn’t you should discard it and try again with new yeast. Whisk in egg and melted butter.
Next, add the flour and salt to the bowl of a stand mixer. Put the dough hook attachment on. Turn the mixer to a low speed. Gradually pour the yeast mixture into the flour.
Continue running the mixer on low until all the flour is incorporated. Stop and scrape down the sides and bottom of the bowl as needed.
Turn the mixer up to medium and mix for about 4 minutes, until the dough is smooth and sticky.
Scrap the dough into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover with a towel and set it in a warm place to rise for 45 minutes or until doubled in size. I usually put the bowl in our office where my husband plays games on his computer. The computer warms the room up almost 10 more degrees so it works well LOL.
Turn the dough out onto a lightly floured surface. Try not to use a lot of flour. Gently knead the dough together. The dough will be very sticky, add just enough flour to make it easy to handle.
Line two baking sheets with a silicone sheet and lightly dust the sheet with cornmeal (optional). Set aside. I try to avoid corn-based products for my stomach so I don’t personally use cornmeal.
Divide the dough in half. Then divide each half into 8 pieces. You should have 16 dough balls. Roll each piece into a ball and then flatten it into a disk.
Place the disks onto the baking sheets and sprinkle a little cornmeal (optional) over the tops. Cover with a towel and set in a warm place for 20 minutes.
Preheat the oven to 325F.
Heat a griddle over medium-low heat. I use a Lodge cast iron skillet and cook 4 muffins at a time.
Gently lift each disk with a spatula and place it on the griddle/skillet. Be really careful with the dough so you don’t deflate it. I usually have to reshape them a little bit once I place them in my skillet.
Cook them for about 2 minutes on each side, until lightly browned on both sides. They’ll look like store-bought English Muffins when they are browned, so watch for that look. Work in batches.
When the muffins are all golden brown add them back to the baking sheet and bake for 10-15 minutes until cooked through. Their internal temperature will be 200F when they are done.
Place muffins on a cooling rack to cook and let them cool completely.
Tips For Success
Use a baking thermometer to measure the temperature of the bread. This is what changed the game for me. I was also anxious about the bread not cooking through or getting too dry. With a thermometer, I always know when it’s done for sure. Since measuring the temperature before taking bread out of the oven I’ve never messed up a recipe!
How To Store Whole Wheat English Muffins
These Whole Wheat English Muffins will stay good on the counter for a few days, a fridge for about a week, and the freezer for 3 months.
I typically freeze my English Muffins. I’ll let them cool completely and then put them in a reusable freezer bag or silicon bag and keep them in the freezer. Then when I want one I’ll just put it out and microwave it for 20 seconds or so and then cut it open and toast it.
Whole Wheat English Muffins
Ingredients
- 2 1/4 cup Water
- 2 tbsp Honey
- 2 1/4 tsp instant yeast
- 1 large egg
- 4 tbsp unsalted butter melted
- 4 3/4 cups Whole Wheat Flour
- 1 1/2 tsp Salt
- Cornmeal for dusting
Instructions
- Heat water in a glass measuring bowl until it reaches 105-115 degrees F. Mix in honey. Stir in yeast and set aside for 5 mins. Whisk in egg and melted butter.
- Add the flour and salt to the bowl of a stand mixer. Put the dough hook attachment on. Turn the mixer to a low speed. Gradually pour the yeast mixture into the flour.
- Continue running the mixer on low until all the flour is incorporated. Stop and scrape down the sides and bottom of the bowl as needed.
- Turn the mixer up to medium and mix for about 4 minutes, until the dough is smooth and sticky.
- Scrap the dough into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover with a towel and set it in a warm place to rise for 45 minutes or until doubled in size.
- Turn the dough out onto a lightly floured surface. Try not to use a lot of flour. Gently knead the dough together. The dough will be very sticky, add just enough flour to make it easy to handle.
- Line two baking sheets with a silicone sheet and lighty dust the sheet with cornmeal. Set aside.
- Divide the dough in half. Then divide each half into 8 pieces. You should have 16 dough balls. Roll each piece into a ball and then flatten into a disk.
- Place the disks onto the baking sheets and sprinkle a little cornmeal over the tops. Cover with a towel and set in a warm place for 20 minutes.
- Preheat the oven to 325F.
- Heat a griddle over medium-low heat. Gently lift each disk with a spatula and place it on the griddle. Be really careful with the dough so you don't deflate it. Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches.
- When the muffins are all golden brown add them back to the baking sheet and bake for 10-15 minutes until cooked through. Their internal temperature will be 200F when they are done.
- Place muffins on a cooling rack to cook and let them cool completely.
- Muffins will stay good on the counter for a few days, a fridge for about a week, and the freezer for 3 months.