Whole Wheat English Muffins

But first, congratulations to the winner of Wednesday’s giveaway – Philia Kelnhofer! Thank you to all who entered and left me inspired (and hungry) for what to cook next. You’re the best readers ever!

WholeWheatEnglishMuffins (1)

Whenever my husband and I have guests stay overnight, early the next morning I’m up making coffee, scrambling eggs, and splitting soft English muffins to ready ‘em for butter and berry jam. They always pad sleepily downstairs into the kitchen, wondering who this crazy lady is downstairs making all this plate-clanging, fridge-door-slamming racket. And then, they rub their eyes and insist that I just STOP going to all the effort, dammit, and sit down.

To which I always respond, “It’s just what we do on weekends!”

WholeWheatEnglishMuffins (2)

And it’s true.

For as long as I can remember, we’ve bound out of bed (or maybe that’s just me) Saturday through Sunday and made a big feast of a breakfast. When we first started this weekend tradition, it was blackened batches of pancakes, overcooked eggs and wiggly bacon (an injustice if ever there was one). But, after nine years of cooking morning meals together, we’ve graduated onto croque madames, baked donut holes and crisp ham and egg cups!

I still love a good English muffin slathered with butter and jam, though…

WholeWheatEnglishMuffins (3)

For an especially special weekend breakfast one morning, I decided to dive into this English muffin-making project the day before. Well, it was hardly a project since they were so easy – and the end result tasted like I had put forth much more effort!

Perfectly fluffy and with all those lovely little nooks and crannies for sinking strawberry jam into, these muffins made for a wonderful morning meal with fried eggs and strong coffee.

WholeWheatEnglishMuffins (4)

The time we take to slow down and just enjoy a lazy, leisurely breakfast together is so special to me. It doesn’t need to be anything fancy, or even homemade. Heck, we’ve had cold pizza at 11am after especially long nights. But, when we do toss together something easy, homemade and cooked with a little heart and soul, that time spent is all the more delicious!

You’re just gonna love these hearty whole wheat English muffins. They only need a half-hour rise, a handful of pantry staples, and a little thinking ahead. Pop a newspaper and a coffee alongside, and give your weekend an extra-special start with these homemade muffins!

PrintPrint SaveSave

Whole Wheat English Muffins

Yield: Makes about 10 English muffins

Ingredients:

1 3/4 cups whole milk

3 tablespoons unsalted butter

1 large egg

2 1/4 cups whole wheat flour

2 1/4 cups all purpose flour

1 1/4 teaspoons salt

1 tablespoon sugar

1 teaspoon baking soda

2 1/4 teaspoons (1 packet) active dry yeast

Semolina flour or cornmeal, for dusting

Directions:

In a small saucepan, heat milk and butter over medium heat until butter has just melted.

In the bowl of a stand mixer fitted with the dough attachment, lightly beat egg with a fork. Add whole wheat flour, all purpose flour, salt, sugar, baking soda and yeast. Add the milk-butter mixture and mix on low until the dough comes together, about 1 minute. Mix on medium speed for an additional minute.*

Turn dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a round cutter (approximately 3 3/4 inches) to cut English muffins, re-rolling the dough as needed. Place cut dough on a baking sheet dusted with semolina flour or cornmeal. Cover with a towel and allow dough to rise for 20 minutes in a warm place.*

Preheat oven to 325 degrees F. Using a nonstick skillet on medium-low heat, cook muffins for 4-5 minutes per side, until bottoms are lightly golden brown. Place muffins on a baking sheet and bake for 15 minutes.

Before serving, split and toast English muffins. Serve with butter and jam, or however you like them best.

Enjoy!

TIPS If you don’t have a stand mixer, combine the ingredients in a large bowl and knead the dough briefly by hand, about 2-3 minutes.

I usually let my yeast doughs rise in an oven preheated to 225 degrees, then turned off. After I turn off the heat, I add the dough.

These will keep for up to 2 weeks in an airtight container at room temperature.

Adapted from Savory Simple

      

38 Responses to “Whole Wheat English Muffins”

  1. #
    1
    ThisBakerGirlBlogs — November 8, 2013 @ 2:16 am

    I love mine buried under a mound of melting butter – that and a cup of coffee is the perfect start to my weekend :)

  2. #
    2
    Monica — November 8, 2013 @ 5:52 am

    Wow, Georgia – given my deep love of whole wheat english muffins and weekend family breakfasts, I am drooling over this! I really just posted about a super easy english breakfast loaf bread recipe I learned about from the ATK people. I didn’t think I could tackle actual muffins but I might work my confidence and skills up to it now after seeing this. I’m off to enjoy my english muffin this morning even though it’s not the weekend yet. : )

  3. #
    3
    Maureen | Orgasmic Chef — November 8, 2013 @ 6:55 am

    Beautiful breakfast! I love your muffins. Nothing that good looking at the store!

  4. #
    4
    Eileen — November 8, 2013 @ 7:34 am

    Gotta try this recipe. I’ve been wanting to make English muffins and just haven’t gotten around to it. It will be a first :)

  5. #
    5
    Kayle (The Cooking Actress) — November 8, 2013 @ 7:43 am

    awwww I love your weekend tradition of big breakfasts!! These english muffins look awesome, Michael’s a big fan so I know he’d love em too!

  6. #
    6
    Tieghan — November 8, 2013 @ 7:50 am

    I love english muffins!! These look so great, Georgia! I love them smeared with peanut butter!

  7. #
    7
    Philia Kelnhofer — November 8, 2013 @ 7:59 am

    These look absolutely delicious, and the pictures themselves…WOW…beautiful. Also, I’m way way way excited to be the winner :) I have a secret paper collection and the one notebook I use to write recipes and ideas down is literally falling apart and has maybe 2 clean pages in it, so I can’t wait to use this snazzy moleskin evernote notebook!

  8. #
    8
    marcie — November 8, 2013 @ 8:06 am

    I think I’m the opposite of you when it comes to breakfast…I’m lazy in the morning and I don’t want to do much (brunch is another story entirely)! I do love breakfast food, and English muffins are right there amongst my favorites. I normally eat them for lunch with peanut butter and banana! I’m pinning this to try — they look delicious, Georgia!

  9. #
    9
    cassie — November 8, 2013 @ 8:08 am

    These are gorgeous, Georgia! I love English muffins!

  10. #
    10
    Erin | The Law Student's Wife — November 8, 2013 @ 8:28 am

    We have a very similar weekend breakfast routine Georgia! I have been looking for a good English muffin recipe and I love how fluffy yours look. Pinned!

  11. #
    11
    Dixya @ Food, Pleasure, and Health — November 8, 2013 @ 9:21 am

    this is going to be my weekend project because me love some English muffins too :)

  12. #
    12
    Jessica @ A Kitchen Addiction — November 8, 2013 @ 9:24 am

    These look perfect! Love homemade English muffins!

  13. #
    13
    Laura (Blogging Over Thyme) — November 8, 2013 @ 9:38 am

    English muffins are the best! Homemade are even better ;) Love it Georgia!

  14. #
    14
    Sues — November 8, 2013 @ 10:10 am

    These are the most GORGEOUS photos!! I’d seriously put them on canvases and hang them in my kitchen! The English muffins look seriously delicious, too :)

  15. #
    15
    Leah | So, How's It Taste? — November 8, 2013 @ 10:14 am

    They look so perfect! I bet they are pretty darn tasty, too!

  16. #
    16
    Valerie | From Valerie's Kitchen — November 8, 2013 @ 11:07 am

    Those English muffins look absolutely perfect! That is the perfect breakfast. Lovely, Georgia.

  17. #
    17
    Jamie@Milk 'n' Cookies — November 8, 2013 @ 11:22 am

    I eat an English muffin every morning for breakfast. Seriously I think I’m keeping the Thomas company in business. But that might change once I try making them for myself. And I love that these are whole wheat. It counters all the butter and jam I slather on them, right? : )

  18. #
    18
    Stacy | Wicked Good Kitchen — November 8, 2013 @ 11:59 am

    Homemade English muffins are the best…especially hot from the toaster with plenty of butter! Weekend breakfasts are the best. Your muffins look spectacular, Georgia!

  19. #
    19
    Nicole @ Young, Broke and Hungry — November 8, 2013 @ 12:40 pm

    I have an english muffin every morning for breakfast so its about time, I actually make them from scratch.

  20. #
    20
    Angie@Angie's Recipes — November 8, 2013 @ 1:44 pm

    These could be best English muffins I have ever seen! Excellent!

  21. #
    21
    Choc Chip Uru — November 8, 2013 @ 3:17 pm

    Delicious muffin recipes, these look wonderful :D

    Cheers
    Choc Chip Uru

  22. #
    22
    Consuelo @ Honey & Figs — November 8, 2013 @ 3:53 pm

    Is there anything better than big weekend breakfast??
    When I first started making mine, I would always burnt my pancakes and get rubbery scramble eggs ugh!
    These look amazing, can I have them for breakkie tomorrow? ;)

  23. #
    23
    Ashley — November 8, 2013 @ 4:04 pm

    haha I’m the same way – I’m usually the first one up – whether it’s just me and the husband or if we have guests. And I start doing things in the kitchen! These english muffins look delicious – they’re one of my favorite things to enjoy for breakfast!

  24. #
    24
    Laura (Tutti Dolci) — November 8, 2013 @ 5:11 pm

    I love english muffins, these would make such a wonderful breakfast!

  25. #
    25
    Laura @ The Rookie Cook — November 8, 2013 @ 8:19 pm

    Love this! I’ve never made English muffins before, but I’m going to have to make these when I get the chance. There’s a great breakfast sandwich I want to make!

  26. #
    26
    Erin | The Emerging Foodie — November 8, 2013 @ 9:52 pm

    Brilliant. I’ve been wanting to make my own whole wheat english muffins so this is perfect! Mmm. I love your photos, as well!

  27. #
    27
    Chung-Ah | Damn Delicious — November 9, 2013 @ 1:19 am

    I think I need to stay overnight at your house, Georgia! Seriously – nothing beats homemade english muffins. With a slather of freshly made jam, there’s really nothing better!

  28. #
    28
    Ramona — November 9, 2013 @ 10:22 am

    How wonderful. It always amazes me when someone can make a product I only by from the store home. I tip my hat to you. You did a great job… Well done. :)

  29. #
    29
    Bianca @ Confessions of a Chocoholic — November 9, 2013 @ 12:02 pm

    I also love a toasted English muffin with butter and jam. This is even better because it’s whole wheat. Good job, girl!

  30. #
    30
    Kathryn — November 9, 2013 @ 1:40 pm

    I love the idea of spending a bit more time over breakfast at the weekend – these muffins are a great way to make the morning feel that little bit special.

  31. #
    31
    Ash-foodfashionparty — November 10, 2013 @ 12:49 pm

    Your weekend sounds so dreamy. English muffins toasted with jam and coffee, nothing more perfect than that.
    Hope you are doing good and HAPPY SUNDAY.

  32. #
    32
    Stephanie @ Girl Versus Dough — November 10, 2013 @ 1:49 pm

    Only a half-hour rise?? Sold. I mean, I was sold before just by looking at them, but now I’m doubly-sold. :) Yum!

  33. #
    33
    Yasmeen | Wandering Spice — November 10, 2013 @ 5:34 pm

    Half-hour rise! I love the sound of that. My Aussie husband loves his crumpets and english muffins, but I’m loathe to buy them due to all the nasties baked into them. These, I can definitely get behind and they sound super easy to do. Great recipe!

  34. #
    34
    Hayley @ The Domestic Rebel — November 11, 2013 @ 9:22 pm

    WHYYYY have I never made an English muffin from scratch?! Clearly I’m missing out on some amazing action here!

  35. #
    35
    Anne @ Inhabited Kitchen — November 14, 2013 @ 7:56 pm

    Cook them on a griddle and *then* bake them? Now, that’s an idea…

    I’ve cooked English muffins often enough, and always in the traditional way – on the griddle. (Or fry pan – whatever…) But mine has uneven heat, and I’ve had some trouble getting them all cooked through without burning at all. But I can see this solving that problem… especially if I’m in a bit of a rush and don’t want to hang over them for ages.

    Thanks for the idea!

  36. #
    36
    Shenny — November 21, 2013 @ 10:26 am

    Wow, I would LOVE to be an overnight guest at your house. These look yummy and your pics are always awesome!! Thanks for sharing them.

  37. #
    37
    Teresa Blackburn — November 22, 2013 @ 7:00 pm

    I have never even thought of making homemade English Muffins! What fun and they look so much yummier than the dried out muffins in the market. This is one recipe for my files. Thanks.

  38. #
    38
    Sarah — July 15, 2014 @ 5:24 pm

    I just made these and they turned out great! They are more dense (like a biscuit) than the store bought ones but I think next time I will roll the dough a tiny bit thinner and use the oven to let them rise like the suggestion. But they taste great and I can’t wait to have some with my eggs in the morning. It’s good enough for a second try, which means it’s a good recipe! Thanks for sharing!

Leave a Comment





Current day month ye@r *