whole wheat english muffin recipe • theVintageMixer.com
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Whole Wheat English Muffin Recipe

These Homemade whole wheat english muffins make for a weeks worth of healthy breakfasts!
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time2 hrs
Course: Bread, Breakfast
Cuisine: American

Ingredients

  • 2 1/4 cups whole wheat flour
  • 2 1/4 cups bread flour*
  • 1 1/4 teaspoon salt
  • 1 tablespoon honey
  • 1 teaspoon baking soda
  • 2 teaspoons instant yeast, 1 packet
  • 1 3/4 cups buttermilk*
  • 3 tablespoons butter
  • 1 egg
  • cornmeal for dusting, about a teaspoon or two

Instructions

  • Melt butter over the stove top on low heat. Add honey then gradually add in buttermilk. Remove from heat and set aside
  • Mix all dry ingredient in a stand mixer with dough hook attachment. Slowly add in the wet mixture. Combine until a ball forms. Then let the mixer knead the bread for 2 minutes.
  • Place kneaded dough in a lightly oiled bowl and let rise, covered for 1 hour.
  • Split the ball in half and roll line half out about 1/2 inch thick. Cut with a biscuit cutter or a glass cup. Repeat with second half of the dough Place rounds on a semolina dusted cookie sheet and let rise for another 30 minutes.
  • Preheat oven to 325 degrees.
  • In a non-stick pan, over medium high heat, toast the outsides of the dough for 4 minutes on one side then flip and toast 2 minutes on the other side. This is what gives the muffins their brown exterior.
  • After both sides are toasted, place the muffins back on the cookie sheet and bake them for 15 minutes.
  • Store in an airtight container at room temperature for about a week. To serve, split the muffins in half and toast.

Notes

I've tried the recipe with both bread flour and all purpose in addition to the whole wheat and the bread flour gives a better texture but if you don't have it on hand its not necessary. I did try all whole wheat flour and the muffins were too dense. Also, whole milk can be used instead of buttermilk.