Whole Wheat English Muffins

For at least a month, we haven’t had any store-bought bread of any kind in the house.  I have experimented and had success with pizza crust (both white and whole wheat versions), sandwich bread, bagels, and bread bowls.  Now, I’ve successfully mastered English muffins and I’m thrilled.  I love making an egg and cheese sandwich on an English muffin for breakfast, or a sandwich on an English muffin for lunch.  I like them toasted with a little butter or peanut butter.  English muffins aren’t something that ever go to waste around here.  I like these best of all because they aren’t bland like the ones I used to buy at the grocery store.  They have just as many nooks and crannies as the more popular store-bought kind.  Yes, they are whole wheat and yes, the kids devoured them.

English muffins are surprisingly easy to make at home.  The dough for these could easily be made in a bread machine by dumping all of the ingredients into the bread pan and selecting the “dough” cycle.  Otherwise, you’ll need to mix the dough and let it rise before rolling it out and cutting it into English muffins.  English muffins aren’t baked, they’re actually cooked on a griddle.  I used my electric griddle so that I could cook all of them at the same time.  If you don’t have one, use a skillet heated over medium heat and proceed the same as you would if you were using a griddle.  These aren’t fork-split, so be sure to use a good serrated knife to cut them open before toasting them.  Now that I know how tasty and easy it is to make English muffins at home, I can cross them right off the grocery list.

wheat english muffins

Whole Wheat English Muffins


  • 1 1/4 C. milk
  • 3/4 tsp. salt
  • 1/4 C.  warm water
  • 2 1/4 tsp. active dry yeast
  • 2 1/2 C. all-purpose flour
  • 1 1/2 C.  whole wheat flour
  • 3 Tbsp. butter, melted
  • corn meal for dusting


Scald the milk (heat to 180 degrees, stirring) in a saucepan over medium heat.

Add the salt and stir it to dissolve.

Remove the pan from the heat and set aside until cooled to lukewarm.

In a large mixing bowl, dissolve the yeast in the warm water then add the milk mixture.

Add 1/2 of the flour in 1 C. increments, mixing with a wooden spoon after each addition.

Add the melted butter and mix well.

Add the remaining flour, 1 C. at a time, mixing well after each addition (if the dough gets too tough to stir, you can knead the flour in).

Lightly grease another large mixing bowl and place the dough into the bowl.

Lightly brush the dough with water and cover with plastic wrap.

Allow the dough to rise in a warm place for 2 hours, until doubled in size.

Turn the dough out onto a lightly floured surface.

Knead a few times to form a ball, then roll the dough out to 1/2 inch thickness.

Use a biscuit cutter or drinking glass (3-4 inches in diameter) to cut out English muffin rounds.

Re-roll the dough and repeat until all dough has been used.

Sprinkle cornmeal on a baking sheet and place the English muffins on top.

Cover the sheet with plastic wrap and place the baking sheet in a warm place to rise for 45 minutes.

Lightly grease (or spray with non-stick cooking spray) a griddle and heat it to 300 degrees (or heat a skillet over medium heat).

Place the English muffin rounds on the griddle, cornmeal side down and cook for 10 minutes.

Flip and cook for 10 more minutes, then move to a wire rack to cool completely.

Makes about 15 English muffins (extras can be frozen in resealable bags once cooled).

Source: adapted from  Adventures in my Kitchen


2 thoughts on “Whole Wheat English Muffins

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