Description
Experience the joy of freshly baked Whole Wheat English Muffins with soft centers that are perfect for breakfast. These muffins combine the wholesome goodness of whole wheat flour with a tender, chewy texture that elevates your morning routine.
Ingredients
Scale
- 3 cups whole wheat flour
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk (105-115°F or 40-46°C)
- 2 tablespoons honey or granulated sugar
- 1 teaspoon salt
- 2 tablespoons melted butter
- Cornmeal or fine semolina for dusting
Instructions
- In a large mixing bowl, combine the warm milk, honey (or sugar), and the active dry yeast. Give it a gentle stir and let this mixture sit for 5-10 minutes until foamy.
- In a separate bowl, whisk together the whole wheat flour and salt to ensure even distribution.
- Once the yeast is active, pour the melted butter into the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium-low speed for about 6-8 minutes.
- Lightly oil a clean bowl, place the kneaded dough in it, and cover tightly. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough and turn it out onto a surface dusted with cornmeal or semolina. Roll the dough to about ½-inch thick and cut out circles using a 3-inch round cutter.
- Transfer the cut muffins to a baking sheet dusted with cornmeal or semolina, leaving space between each. Cover loosely and let them rise for another 30-45 minutes.
- Heat a large, dry cast iron griddle or non-stick pan over medium-low heat. Carefully place the proofed muffins on the hot griddle.
- Cook for 5-7 minutes per side until deeply golden brown and cooked through. Transfer to a wire rack to cool completely.
- Allow the muffins to cool completely before splitting them with a fork.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg
Keywords: Whole wheat flour can absorb more liquid, so if the dough feels too stiff, add a little more milk. Kneading is essential for developing gluten, which creates the desired texture.