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Whole Wheat English Muffins: Soft, Chewy Homemade Recipe

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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

  1. 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.
  2. In a separate bowl, whisk together the whole wheat flour and salt to ensure even distribution.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Heat a large, dry cast iron griddle or non-stick pan over medium-low heat. Carefully place the proofed muffins on the hot griddle.
  9. Cook for 5-7 minutes per side until deeply golden brown and cooked through. Transfer to a wire rack to cool completely.
  10. Allow the muffins to cool completely before splitting them with a fork.

Nutrition

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.

Find it online: https://homebitesia.com/whole-wheat-english-muffins-soft-chewy-homemade-recipe/