Whole Wheat English Muffins
Prep time
Cook time
Total time
Chewy, whole wheat English Muffins are sure to become a staple at your home!
Serves: 8
  • 1+1/8 cups whole wheat flour, more for dusting
  • 1+1/8 cups all purpose flour
  • 1ΒΌ tsp kosher salt
  • ½ tbsp sugar
  • ½ tsp baking soda
  • 1 tsp instant yeast
  • ¾+1/8 cups 2% fat milk (The recipe suggests using whole milk but this is what I had on hand and I wanted them to be more healthier)
  • 1.5 tbsp unsalted butter
  • 1 large egg, lightly beaten
  • cornmeal or semolina for dusting
  1. Mix both flours,salt,sugar,baking soda and yeast in a bowl.
  2. Warm up milk and butter until melted.
  3. Add the wet ingredients to the dry ingredients and add the egg. Mix it using a spatula or in a stand mixer until it comes together.
  4. On a well floured surface, knead the dough for another minute. Roll it to a thickness of 1" and using desired cookie cutter, cut in rounds. Transfer to a baking sheet dusted with semolina or cornmeal. Re-roll the dough and continue to cut out until all the dough is used up.
  5. Cover with a towel and let it sit for 20 minutes.
  6. Preheat oven to 325F.
  7. Transfer the muffins to a non stick pan and cook them on each side for good 3-4 minutes at medium-low heat until they are browned up and crispy. Transfer them to the baking sheet and bake in oven for 15-20 minutes to finish cooking.
  8. Cut them in half and toast before serving.
These whole wheat muffins are slightly more chewier than normal all all-purpose-flour muffins.
You can always skip whole wheat and use just all purpose for a more airy and less dense texture.
Smear them with butter & jam, or add fried egg and wilted spinach or kale, or serve it with usual egg and cheese for a filling breakfast, brunch or even breakfast for dinner!
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/sunday-brunch2-whole-wheat-english-muffins/