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Whole Wheat English Muffins

These homemade whole wheat English muffins are hearty, nutritious, and perfect for breakfast or snacks, providing a delightful texture and rich flavor.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups whole wheat flour Choose a high-quality brand for best results.
  • 1 cup all-purpose flour This lightens the texture of the muffins.
  • 1.5 teaspoons salt Enhances flavor.
  • 1 tablespoon sugar Adds a touch of sweetness.
  • 1 packet (2 1/4 teaspoons) instant yeast Serves as the leavening agent.
Wet Ingredients
  • 1 cup warm milk Make sure it is lukewarm.
  • 2 tablespoons olive oil Enriches the dough.
For Dusting
  • to taste cornmeal Sprinkle for dusting to prevent sticking.

Method
 

Preparation of Dough
  1. In a large bowl, mix together the whole wheat flour, all-purpose flour, salt, sugar, and instant yeast until well combined.
  2. Warm the milk until it’s lukewarm, then add it along with the olive oil to the dry ingredients.
  3. Mix until a dough starts to form, ensuring all flour is incorporated.
  4. Transfer the dough to a floured surface and knead gently for about 5-7 minutes until smooth and elastic.
First Rise
  1. Place the kneaded dough into a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Shaping and Second Rise
  1. Punch down the dough gently to release air, roll it out to about 1/2 inch thick, and cut out rounds using a biscuit cutter.
  2. Place the rounds on a baking sheet dusted with cornmeal to prevent sticking.
  3. Cover the cut muffins and let them rise again for about 30 minutes.
Cooking
  1. Preheat a skillet over medium heat. Cook each muffin for about 5-7 minutes on each side until golden brown and cooked through.
Serving
  1. Allow the muffins to cool slightly before slicing them open. Serve warm with your favorite toppings.

Notes

Store fresh muffins in an airtight container in the fridge for up to 4 days. Muffins can be frozen for up to 3 months; just wrap them individually and place in a freezer bag.