This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.
If you’ve never tried making homemade English muffins, it’s easier than you might think! I’ve been keeping us “stocked” with these for a couple of weeks now so that Tad can have a quick “egg muffin” breakfast on the go. They are so good when they are warm, so we usually toast them before serving. You can certainly make them with white flour (or half and half) if your family isn’t quite ready for 100% whole wheat (though try them… you may be surprised!).
Whole Wheat English Muffins
4 cups whole wheat flour, freshly ground (divided)
1/2 tsp. Real Salt
2 tsp. instant yeast (or 1 packet)
1 cup hot water
1/2 cup milk
2 tsp. honey
3 Tbsp. softened butter
cornmeal, for dusting surface
Grind wheat in the WonderMill.
Combine 2 cups flour, salt, yeast, water, milk, and honey in the base of a stand mixer. Mix until combined. The “batter” will be thin and runny.
Cover and let rise for an hour.
Add remaining 2 cups of flour and softened butter and mix to combine.
Turn dough onto a surface sprinkled with cornmeal and roll dough out (I just use my hands) to a 1/2 inch thickness. Sprinkle the top of the dough with cornmeal as well.
Using a biscuit cutter or a juice glass, cut out rounds from the dough. Continue until all the dough has been cut.
Let muffins rise until doubled, which is usually and hour or so (depending on the temperature of your kitchen).
Heat a skillet over medium heat and cook the English muffins (in small batches) on each side until golden brown. (Sometimes mine get to be a darker brown, but they still taste good!) Repeat until all the English muffins have been cooked.
Allow to cool (or not), then enjoy!
We love using them to make egg breakfast sandwiches. Delicious!
These also freeze beautifully if you can’t enjoy all of them before they’d get stale.
Makes about 16, depending on the size of your biscuit cutter.
Enjoy!
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What do you use in your pan to cook the muffins with, so they don’t stick? This looks great!
Nothing besides the cornmeal coating on each side of the English muffins!
Oooo, I want to try these! I love your apron, btw! 🙂
Thanks! Tad has one (all black) that says, “I love my wife.” They are from our wedding reception… we wore them when we cut the cake! (Second pic in this post: http://www.feathersinournest.com/2010/10/our-one-year-anniversary.html)
These look great! My husband loves English muffins and I can’t wait to try these. Actually the whole family does! I have had these on my list for awhile but your recipe has inspired me:-). Thank you for sharing!
Let me know what you think if you try this recipe!
So you put CORN MEAL on the skillet? no oil or anything? is your pan non-stick? I want to try these. Wonder if I can cook them on my griddle? I have a larger griddle I use to cook pancakes. I can cook like 9 pancakes at a time! if not more 🙂
You could make them in a non-stick skillet, a non-stick griddle, or a cast iron pan if you’re worried about them sticking. Mine did fine in a copper-bottomed pan! But yes, using a griddle would be a big time-saver. You could knock them all out at once!
These look so yummy! My mom just gave me some fresh milled red-wheat flour that I am going to use. Do they get ‘nooks and crannies’ in them after baking? Just curious 🙂 Or do you have another recipe recommendation for the red wheat flour?
Amy, They don’t really have as many “nooks and crannies” as store-bought ones, so I’m thinking of adding more butter next time to see if that helps. Hard red wheat is “heartier” than hard white wheat, so try using half all purpose white and half red the first time and see how that goes.
Great! Thanks for tips! I will try adding more butter, and mixing the two flours! P.S. I made your whole wheat pizza crust last night, and it was so delicious! Thank you for posting all of the healthy recipes! 🙂
I have these rising right now! Can’t wait to try them.
What do you all put on your egg muffins? Just eggs? I try to avoid pork, so I likely won’t buy bacon.
Usually just eggs and cheese. Cheddar and pepper jack are both good. Sometimes I add fresh basil to my egg… yummy!
These look great! You only pan bake them and not in the oven as well? Do you have an approximate idea of how long they cook for? Thank you!
They are cooked in the pan, not in the oven. Cooking time will depend on how hot your pan is. You don’t want to leave them! Stay with them and make sure they don’t burn. 🙂
can you cook them all together in the oven?
I always make them as stated in the recipe: in a pan on the stovetop. But if you try them in the oven, please report back and let us know how it went!
I referenced this page in my latest post! Great and fun recipe!
Thanks so much, Mary!
Trying to avoid dairy…do you think olive oil would be ok? Or palm oil?
In place of the 1/2 cup milk, I would use 1/2 cup coconut milk.