Lately, I’ve been trying to come up with to-go breakfast ideas that I can easily eat at work. The other day, I remembered we had English muffins in the freezer and thought they would be perfect!
But when I took them out, I could tell right away that they were freezer burned (honestly not sure how long they had been there…) so I decided I would make some English muffins myself the following weekend. Homemade is better anyway, right?
These whole wheat muffins are amazing! They rise tall, have a perfect crumble, and have a nice, hearty touch due to the whole wheat. My ideal English muffin is toasted with some salted butter, topped with some raspberry jam!
Watch the video or follow the step-by-step photos to cook some of these up for yourself!
- 2 cups 2% or whole milk
- 3 tablespoons honey or maple syrup
- 2 ¼ (1 packet) quick rise yeast
- 1 egg, room temperature
- 4 tablespoons butter, melted and cooled
- 5 ¼ cups (655 grams) whole wheat flour
- 1 ½ teaspoons salt
- cornmeal, to dust
- 1. Heat the milk and honey (or syrup) on the stove until the mixture reaches between 110ºF and 115ºF. Mix in the yeast and let sit for about five minutes, this is proofing the yeast: the yeast should dissolve and bubbles should form at the top of the mixture.
- 2. After the five minutes, whisk in the egg then the melted butter (butter should not be scolding hot).
- 3. In the bowl of a standing mixer fitted with a dough hook, mix the flour and salt. Pour the milk mixture into the flour mixture and mix until dough is smooth.
- 4. Lightly oil a large bowl. Pour dough into the bowl and place in a dark, warm spot to let rise for about 40 minutes, or until dough has doubled in size.
- 5. Knead dough on a lightly floured and clean surface. Do not put too much flour into the dough and it is only necessary to knead it lightly, just until it is even in texture. Divide the dough into two halves, then divide each half into 8-12 English muffins. Let these fist-sized pieces of dough rest and rise again (another 40 minutes) on a baking sheet lined with parchment paper and sprinkled with cornmeal.
- 6. Preheat oven to 325ºF. Heat a large flat pan over the stove over medium-low heat. Transfer each disk of dough to the pan, being careful not to deflate them (you can use a metal spatula or your hands, whichever works best for you!). Leave the dough on the pan for two minutes, then flip it over to cook for another two minutes. When originally transferred, the dough may deflate a little, but if you don’t touch the dough it should initially rise again, just a bit.
- 7. Bake the English muffins in the over for 8-10 minutes, allowing them to brown just a little bit more. Serve fresh with butter and jam. For a heartier breakfast, make English muffin egg sandwiches with eggs prepared the way you like them, a sausage or bacon, and your favorite cheese!